A quick easy dessert that doesn’t require turning on the oven!!
This serves four people. Mix 1 C thick yogurt or mascarpone or crème fresh with 1 tsp rose water and 2 Tbsp C honey or agave. Spoon into 4 bowls or pretty glasses. Scatter 4 C any kind of berries over cream mixture (save a little cream to dollop on top, too). Garnish with roasted, salted pistachios (about 1 Tbsp per bowl). Dollop cream, drizzle with 2 Tbsp more of honey or agave.
Few nutrients inspire such feelings of devotion and commitment – and guilt and shame – as calcium. Am I getting enough? What about my bones!? Oh no – I better eat more yogurt, seek out fortified foods, and take even more pills!
Calcium is no more, and no less, necessary to life than any other essential mineral or vitamin. (In fact, I could argue that deficiencies in magnesium, zinc, potassium, and vitamins D and B12 are both more likely, and more dangerous). Yet for some reason, no other nutrient inspires such slavish, at times even neurotic, concern as calcium.
So, how much calcium should we get? ...Read More
Researchers at the US Department of Agriculture found eggplants to be chock-full of an antioxidant called chlorogenic acid, which fights free radicals (chemicals that cause oxidation, or the premature breakdown of our cells). This recipe has a multitude of vegetables and lots of color. A treat for taste buds and eyes! Feeding a crowd? You can double or triple the recipe easily, and it keeps for days in the frig. ...Read More
with Debra Stark & Jeff McDonough
- Mom’s Sesame Corn Crisps
- Tex-Mex Burgers
- Cultured Veggie Spring Salad with Sumac and Goat Cheese
We have bone broth and it’s Epic! Up to 10 grams of protein in each serving and available in three delicious flavors: homestyle savory chicken, turkey cranberry sage, and beef jalapeno sea salt. Just like Grandma used to make!
with Debra Stark & Robin Johnston
- Lentils, Broccoli, Carrots, Duck Bacon!
- Arugula Salad, Endive, Napa and Cultured Veggies
- Mango Pineapple Sorbet
Feeling hot, hot, hot? Beat the heat with the new Nano-Ice Necklace! Pop in the freezer for a couple of hours, tie it on, and you’ll be the coolest “kid” on the block!
There’s no fat added to this cobbler, and you don’t have to peel the peaches, because there’s no need when you eat organic (there are no pesticides or herbicides with organic). Feel free to substitute organic nectarines or apricots in lieu of peaches. This recipe also doubles or triples if you want to feed a crowd. Do you want like batter and less fruit? Feel free to double the batter. It’s more cake-y this way.
Did you know that the peach is actually a member of the rose family and originated in China. Who knew? Today, China is still the largest grower of peaches, followed by Italy. Here in the USA, Georgia is the Peach State and makes the world’s largest peach cobbler each year. ...Read More
Thanks to Adam, we’ve been enjoying this recipe for some years now. For those of you who’ve been asking because you can’t find your copy, here it is again. And, yes, it can also be found in our third cookbook, Blue Ribbon Edition, from our kitchen to yours.
If you don’t know, stevia is a South American herb that tastes much sweeter than sugar. The good thing is that stevia doesn’t affect blood sugar, is safe for diabetics and contains virtually no calories. An 8-oz cup of Pink Stevia Lemonade yields roughly 3 calories. You can live it up, baby!
Adam wrote, “Hibiscus is a beautiful flower and makes a pretty tea and lemonade, but does it have health benefits? There are consistent scientific studies that show hibiscus helps with hypertension and liver disorders. ...Read More
From Debra Stark
With all the turmoil in the world, all the violence, all the hatred, I was thinking about life in general, and how to make the world a better place. I was thinking about things that are important to me, remembering former Massachusetts resident, Speaker of the United States House, Tip O’Neill, who said that all politics is local, that change starts on our street, in our communities.
Can each of us, by talking to our neighbors and co-workers, be a catalyst to affect change? Our voices are powerful, and I think we sometimes forget that. Instead of cynicism, let’s remember that we elect our legislators (I know you vote….), and for the most part, they do want to hear from us. They want to know what we think, how they can serve all of us.
I know this is an oversimplification. Do-gooding won’t stop violence, but if we don’t speak up, behave differently, then there truly is no hope. Here are things I want to work on. What’s on your list? ...Read More
Take about 3 pounds wonderful, heirloom tomatoes of all sizes, colors and flavors. Depending on size of tomatoes, slice tiny ones in half, some into quarters, chunks. This will make your salad visually stunning. Put tomatoes into a colander and salt them (use about 2 tsp good salt) and leave 30 minutes to drain. This will persuade tomatoes to give up juices, thereby concentrating the tomato flavor. Put tomatoes into a ceramic or glass salad bowl, add a teaspoon of fresh oregano, ½ C extra virgin olive oil, 2 tablespoons pomegranate molasses (or balsamic vinegar) and toss gently. Taste. Add seasonings such as black pepper, if you like. Did you know tomatoes keep longer if stored stem down? Optional add-ins to this salad: olives, capers, sumac, parsley, toasted bread cubes.
BUT NOW YOU’RE GOING TO BE THRILLED YOU GET TO EAT
CHOCOLATE: You’ve probably heard the snippets on the nightly news: “Chocolate may reduce the risk of heart disease.” “Chocolate protects against cancer.” “Chocolate reduces the appearance of wrinkles.” Which would seemingly be our cue to start eating some. But there’s always something in the news anchor’s tone of voice (a tone usually reserved for human interest stories about somebody’s cat that may or may not be able to play Tetris), which implies that, as interesting as the story may be, we shouldn’t take it too seriously.
Because everyone knows that chocolate isn’t – couldn’t possibly be – healthy. Right? ...Read More