My grandmother used to say, “If you can boil water, you can make soup.” She never grasped the concept of soup in cans. For her, soup was what one did when the garden delivered too many tomatoes or carrots at once, or one employed the remnants from the crisper drawer after a solid cleaning. Continue Reading A Simple Lesson in Soup & Velvety Chilled Carrot and Rosemary Soup
Thank you, mom, for being such an inspiration to me. Also, for this super-simple four bean salad recipe. Continue Reading 4-Minute Four-Bean Salad
Your choices regarding food and sustainable living are not just for your own health or household, but they will be a part of G-d’s plan to save and restore the world. Continue Reading Fasting and Feasting – A Christian Ethic for Eating (Corn & Black Bean Chowder)
Are you committed to October Unprocessed, but haven’t been able to get your partner or children to join you? Continue Reading Convincing your family and friends (Slow Cooker “Refried” Beans)
Here’s a roundup of delicious and inventive ways to incorporate beans and lentils into every meal of the day. Continue Reading For the Love of Beans
Matzo balls are one of my favorite Passover foods. They’re usually made with “regular” matzo meal, which is simply plain matzo (made with refined flour) that’s been ground back up into a rough flour. Whole wheat matzo meal, then, is just whole wheat matzo that’s been ground back up into a rough flour. Continue Reading Whole Wheat Matzo Balls
If you go straight from bag to boiling, you’ll be waiting about three hours for those beans to get soft. That’s not the real problem, though. Continue Reading How NOT to Cook Fava Beans
Add a slice of 100% whole grain bread alongside this pumpkin soup, and you’ve got a wonderful, soul-sustaining, winter meal! Continue Reading Vegetable Pumpkin Soup
