This easy Egg Drop Soup has become one of my favorite weeknight dinner recipes… and what better time of year to share this recipe? Not only is it in keeping with the time-honored Jewish tradition of Chinese Food On Christmas, but it’s also a wonderful, warming comfort food on any chilly winter night.
It’s an unsettling feeling, when you realize that people have stopped asking about your dog because they’re afraid she’s dead. Then again, considering that in February we thought Molly only had one or two months to live, it’s not all that surprising.
Here are all the posts from this year’s October Unprocessed challenge. If you missed any — or just saw one go by and wanted to come back to it — they’re all listed in this visual index.
…will amaze you!! Sorry, I couldn’t resist poking a little fun at all those click-bait titles… but when thousands of people (5,484 at last count) come together to do something for their health, and the health of their families, communities, and our planet, it truly is amazing.
In a perfect world candy would be made from the best quality ingredients, corners would not be cut, and it could be something to truly be savored and enjoyed. Since the world is not perfect – yet – I make candy that I am happy to eat, and share, because I know it is made with the best ingredients. It is my little rebellion against the junk that is so prevalent on the market.
What if I told you that you could enjoy a decadent treat this holiday season without any guilt? Yep! Not only are these sinfully delicious but they are also good for you! Packed with protein and veggies, these chocolatey dreams are also vegan, gluten-free, soy-free, and grain-free!
This winter vegetable soup was inspired by a recent trip to the farmers market. With tons of local squashes and root vegetables on display, vegetable soup came to mind. I added garbanzo beans and quinoa to make it heartier (and even healthier!), but you can leave those out, or make a few substitutions.
Equally rich in color and in taste, purple sweet potatoes land on the slightly sweeter side of the flavor scale — so much so that my daughter refers to them as “birthday cake potatoes,” — which got me thinking: why not make a homemade cake batter with this wildly hued vegetable as the star? Even better, why not use the sweet potatoes to make a naturally dyed frosting, too?