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.
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.
My favorite element of eating unprocessed is coming up with recipes that utilize the rainbow of colors. I love the level of nutrition that comes from colorful arrays and there is something so satisfying when your food is visually appealing. The bright sunshine of the sweet potato and roasted red pepper coupled with nutty creaminess of the avocado and pepitas makes this soup an absolute fiesta for the eyes and taste buds alike. This is taking comfort food to a […]
It’s so easy to unwrap the little foil packages and throw them in boiling water. Vwah-la, ta-da—veggie broth for soup. The vegetarian bouillon cubes I have in my cupboard at the moment say “natural” right on the label, and “convenience without compromise.” Than means unprocessed, right? Not!
After years and years (and years) of succumbing to the siren song of convenience, I discovered the one thing that broke the pattern was when I had a fridge stocked with ready-to-go (and really delicious) homemade components to quickly assemble a meal. The idea is to start with simple “Core Recipes” made with real, unprocessed food and mix and match those recipe for a meal or two. Then repurpose the leftovers of each dish into what I call “Reinvention Recipes.”
Dry beans are one of those ingredients that seem infinitely challenging and time consuming — but the truth is beans cooked from scratch are far more delicious and economical than canned beans.
We’ve started taking Molly to Dr. Palmquist, a holistic veterinarian who practices both Western and Eastern medicine. One of the foods he recommended for her healing is bone broth, telling me: “There some magic stuff in those bones.” I’m inclined to agree.
Chana dal can be used in so many ways as an addition to soups, curries, salads, over rice or other grains (I like mine with quinoa). They can also be tossed in some olive or coconut oil, along with some spices, and roasted in the oven for a healthy snack. Like their larger common varieties of chickpea, they can be made into a fabulous hummus.