While we might do a wee bit of damage to our livers tonight…this beet soup is just what the doctor ordered. Actually, it tastes so good you might not even know that it’s a healing food, but what the heck. That’s what I’m here for:)
I’m sure you’re all planning enticing New Year’s Eve menus…and this dish will definitely fit the bill! I adapted the recipe from another local nutritionist, Cheryl Forberg, who is the consultant for “The Biggest Loser.” Cheryl creates dishes which are seasonal and satisfying…and just so happen to be good for you. Sound familiar?
I wanted to get this in before you are completely sick of baking. I hope I’m not too late ‘cuz these cookies are SO worth it. I adapted the recipe from Tori Ritchie, a local cookbook author and TV chef, who writes a wonderful blog called “Tuesday’s Recipe.” After further review, Tori gives the original credit to the San Francisco Chronicle, which is often what happens when something is THAT good. It gets passed on umpteen times.
I always have a drawer full of sweet potatoes on hand and have been using them in everything from sweet to savory. This recipe from Delicious Living Magazine (the free one you get at health food stores) intrigued me with its addition of almonds and yogurt, for both added texture and subtle creaminess. The pairing of lentils and sweet potatoes is lovely, and the garnishes did not disappoint. This stew is a great way to warm up the palate on a cold winters’ night.
I am a list maker, and taker, in this case. I collect them all – from “Top Ten Kitchen Gadgets” to “the Most Romantic Beach Destinations” (which, of course, is a constant research project.) Since most of the work has already been done, I thought you might enjoy some of these suggestions when crossing your list and checking it twice, or trying to avoid shopping hangovers.
It’s that time of year when we get to make and eat everything we want, right? Well, almost. And if you follow this site, you can pretty much enjoy the most tantalizing goodies without breaking the weight bank, so to speak. It’s day three of another “Gluten Free Progressive Dinner Party” and this month we are focusing on desserts. Wahoo! Today’s theme is chocolate, and I am sharing a simple recipe which can be served as dessert or under the tree. It comes from that delicious experience at Esalen by Leslie Cerier.
Many nights I forage in my kitchen looking for inspiration to make dinner. When I can’t find her, I rely on Plan B: “go with what ya got.” Yesterday I pulled out some portabello mushrooms I had been wanting to use for just this type of dish. Like baked potatoes. portabellos are great for filling with all types of flavors. They are quite meaty and absorb whatever liquids you use for marinade. I paired them with the sweet potatoes I had left over from Thanksgiving, and another main course was born.
I am on the last of my turkey barley soup (figured you had enough of those recipes)…but what I’ll miss the most is what went alongside: the homemade rye bread. To date, I have had the worst luck with yeast breads. Not sure if its my oven, the vessel I put the loaf into, or one too few “Hail Mary’s.” Yes, I do use whole grain flours, but I also follow recipes, as making bread is pretty much an exact science. So with one of my favorite bread flavors being rye, I decided to mix it up a little and blend a few of my ‘successful’ ingredients together.
