I've followed Sara and Hugh - the genius duo behind the beautiful blog Sprouted Kitchen - for years. Sara has quite the knack for writing home-run recipes that are both nutritious and gorgeous, and Hugh captures those recipes with stunning photography. This is one of their many masterpieces and a favorite in my house. It's simple to prepare, keeps for several days in the fridge,[...]
I am always on a quest for excellent vegetarian entrees. I've noticed that when I search for meatless meals, most of the results are salads, soups, and other light dishes that wouldn't satisfy the grown man I live with nor put a dent in our caloric needs. Vegetarian meals are budget-friendly and might bring some nutritional variety, so adding some meatless meals to your rout[...]
We've crept into the time of year when the mornings are cold, the sun is slow to come up and quick to disappear, and the leaves crunch underfoot. Fall is my favorite season, and it holds many memories for me of football games, new semesters, fresh starts, moving new places, and meeting new people. It's funny how our minds are able to connect memories to a particular season. This gra[...]
Lemons make a great addition to so many dishes. A little squeeze of juice can make a dish come alive, they add wonderful tartness to fresh fruit sorbets or homemade popsicles, and who doesn't love a good lemon tart? When it's the beginning of fall and we're not yet ready to give up the fresh flavors of summer, the answer might be dehydrated lemon rounds. Dried lemons are more versatile th[...]
It's time for Recipe Redux again, and this month's theme is "Get Your Dehydrator On." I don't own a dehydrator, but I do have an oven with a "warm" setting that runs at a pretty constant 175 degrees. Same thing, right? Beets belong to the chenopod family along with chard, spinach, and quinoa. This underrated veggie has loads of health benefits, thanks to betalai[...]