Olivegevity Armonikon extra virgin olive oil. Product of organic farming, where each tree is regarded as sacred and olives are harvested the old-fashioned way. … Debra
Matiz Gallego sardines. Artisan fishing methods and old master cannery. Oh so flavorful. Try with lime. Featured in Bon Appetit too! … Debra
Spring is typically a time we eat more lightly, and that’s certainly a good thing. Eating those spring greens that are poking up everywhere is what we are meant to do when we eat with the seasons, right? But some nights, I just want that bowl of pasta, and do you know what my new favorite pasta is? The Rustichella d’Abruzzo Organic Farro spaghetti from Italy. This pasta leaves me feeling good. My tummy appreciates farro.
What is farro? An ancient grain, and the Italian word “farro” encompasses three varieties of heirloom grains: einkorn, spelt and emmer wheat, all of which are lower in gluten, higher in protein, and also have higher amounts of micronutrients. It’s the whole grain pasta that I enjoy!
You put stuff in a blender. You run the blender. 30 seconds later, you have a healthy breakfast.
But what, exactly, should go in the blender? Last month, I listed four foundational ingredients that ought to be in every smoothie: protein powder, frozen fruit, fish or flax oil, and greens powder. This month, I’ll mention five more bonus ingredients. In case you’re worried, everything will taste just fine: you shouldn’t have to start your day with a grimace.
And if you want to skip talk of ingredients, and get straight to recipes, come in and ask for a copy of our “Smoothie Inspiration” recipe sheet.
with Debra Stark & Robin Johnston
- Adapting “the life changing bread”
- Antipasto salad
- Revitalizing soup