Mary Collette Julia Butterfly Hill* once questioned, “Where is ‘away?’ ” As in, when we throw something “away,” where is that place? As Julia pointed out, there really is no “away” in the sense we’ve been led to believe, i.e., a place where our trash can be disappeared to so we can live blithely in sweet cleanliness. … Read more
Chatting with a neighbor yesterday I learned that she was feeling anxious about her son’s imminent departure for college–for all the usual motherly reasons, of course, but also because she would be left cooking just for one. “I’ve already noticed I can’t eat like a teenager any more,” she bemoaned while patting the little midriff … Read more
Sautéed Beet and Snap Pea Salad with Steak Strips and Cumin Dressing Serves 2 Step 1: Prepare Dressing 1 1/2 tsp. ground cumin 1 tsp. roughly chopped garlic 2 Tbsp. apple cider vinegar 2 Tbsp. freshly squeezed lime juice (from about 1 lime) 2 Tbsp. chopped fresh cilantro 1 very small pinch cayenne pepper, more … Read more
Leftovers are a common problem for solo cooks. Not just extra servings of a dish, but also all the vegetables, seasonings, meat, rice, and other ingredients left over from making the dish. See how those left overs can be turned from problems to possibilities.
June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.
. . . or How to Be Smarter Than the Average Food Marketer Food marketers must smirk with glee at how handily they seduce the American consumer. “Americans are so gullible!” they must all be laughing in their cubicles. Fortunately for us, the Center for Science in the Public Interest (CSPI) is watching our backs. … Read more
Why New and Exciting Recipes Have Trouble Making It to the Table In and of themselves, recipes are wonderful. They share interesting ideas, inspire experimentation and introduce much-needed variety to brighten the healthy eating journey. But they also have significant shortcomings, namely, they don’t take us all the way to our healthy eating destination. This … Read more
One-dish meals are the best: Fewer moving parts to keep track of and everything gets done together. Enjoy seasonal cilantro in this fun fish-based dish.
It can be surprising when spiritual concepts prove useful in the kitchen. Who would have guessed there could be a level of “higher consciousness” hidden in our kitchen cupboards? Take this concept for example: “As many Buddhist psychologists proclaim, most people conceal a constrictive array of psychological wounds that they are constantly attempting to avoid … Read more
Parade magazine recently ran a story on 94-year-old Olga, a competitive runner, long-jumper and high-jumper.* Clearly, she defies the story we’ve come to believe about aging, i.e., that it is inevitably a time of disease and decrepitude. Olga is fit and spry and looks to be about 68. Researchers are all over “super seniors” … Read more