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.
Tag Archives | Recipes
I originally published this recipe last year, and it instantly became one of our favorite Thanksgiving dishes. Since some of you are probably scrambling with last-minute holiday preparations, I thought I’d bring it back to the top of the stack and share it with you today — it’s an easy recipe, and can be prepped in advance. Happy Thanksgiving, everyone!
Since Thanksgiving is just around the corner, and a lot of people have found my blog since I originally published this in November 2011, I thought I’d bring it back to the top of the stack and share it with you today. I hope you have a wonderful Thanksgiving, filled with love, family, friends, gratitude…and garlic.
These breakfast bars are sweet, crunchy, and incredibly satisfying. You might even feel like you’re having a treat — oh wait, you are! Chocolate-Avocado Breakfast Bars taste like a treat and they’re packed with unprocessed goodness. So when you enjoy this recipe, you’re actually treating your body as well as you’re treating your palate. Scrumptious and healthy — all in one. Perfect.
Horchata has its roots in Mexico and Spain and is probably one of the original milk alternatives, and I think still one of the best. There are lots of versions, but most everyone agrees that it’s essentially rice milk with a bit of cinnamon. I’ve used almonds and coconut in my concoction, too, which gives it a full creamy flavor.
Redwood Hill Farm recently invited me to join a few fellow bloggers in creating our own yogurt flavors. Instead of the typical fruit-on-the-bottom (yawn), we were encouraged to think “outside the cup” and come up with fun new twists on yogurt mix-ins. I decided to go savory.
Even if you hate fennel, I dare say you might like this dish. One of our guests — who usually hates the stuff — cleaned her plate. The sauteed fennel was sweet and mild, and the fennel stalks baked with the fish kept it moist, infusing a subtle licorice flavor.
The secret to this easy baked tofu recipe is simple: “Bake the hell out of it!”