Yes, I am a nutritionist and I teach healthy cooking–and I eat health-supporting food 90% of the time. That said, I do love ginger cookies:) I use organic ingredients, unrefined sugar (which is still sugar!), and add a bit more spices than some ginger cookies....
One of the silver linings to the coronavirus, COVID-19, is that– judging from everyone’s social media posts–people are back in the kitchen cooking and baking with a fury! I hope when this passes people continue! This recipe has been requested many,...
In the spring the focus is on fresh, lighter faire representing the new growth of the season. Outside everything is fresh and green and your plate should be the same. Spinach, tender kale leaves, Swiss chard, lettuce, parsley, and of course the bastion of spring,...
I recently realized that I am more efficient than I realized I was. Turns out I have backed up files from many, many (many…) years ago, and while perusing I found this recipe for Collard Greens Dolmas. I used to make them all the time and they are so good! I...
I love this relish, but then again, I love cilantro. If you’re one of the many people who think it tastes like soap, then substitute parsley or a combination of parsley and basil. This is wonderful on fish or chicken, or your favorite meat or non-meat burger....
This recipe offers a wonderful Chai flavor. The photo is of rooibos tea. Enjoy! Chai Ginger Shake Serves 1 1 cup warm brewed rooibos tea 1 teaspoon cinnamon 1/2 teaspoon allspice 2 teaspoons ground ginger or 1-2 tablespoon freshly squeezed ginger juice 1/2 cup almond...
