what is ghee and why should i cook with it?

There is no fat on this earth more precious to me than ghee. If I could eat it with a spoon like ice cream, I would, letting it drip down my face into slick, emollient pools on my thighs, which I’d rub in because on top of being a great nutrition source, it’s actually a pretty moisturizing ingredient to add to homemade natural beauty products. Fun fact!

But that’s not why we’re here.

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stress-relieving chocolate cherry smoothie

Cherry season is the best season! They’re currently on sale for less than $2/lb (from $5/lb) so after seeing that I got so excited I blacked out and bought 7 lbs. My blood is the juice of cherries.

Other than snacking on them plain, I like to have them with coconut yogurt, make a quick chia jam (you can use that recipe for any berry), dip them in raw chocolate and freeze them for when my sweet tooth needs a hit, and, of course, freeze them for smoothies!

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asparagus soup

The weather here in Boston has been so gloomy every day and not spring-like at all, but luckily our vegetables know what time it is. In my neighborhood, the Fenway CDC has a Fair Foods program offering fresh vegetables for $2 per bag twice a month, regardless of income level, and the last one was filled with more fresh, crisp asparagus than I knew what to do with!

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take control of your health

The American Health Care Act was passed by the House this week, which will repeal and replace much of the Affordable Care Act (Obamacare). If you’re concerned about your health insurance (as I am), coverage, medication costs, etc., now is the time to educate yourself on how you can take control of your own health.

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you don’t need coffee

You don’t need coffee.

HEAR ME OUT. Before you come at me with your pitchforks and large iced Dunks, I am not demonizing it or saying it is strictly forbidden all the time forever. I’m saying that 5th cup of coffee you desperately needed to stay awake and finish out the work day? It’s not doing you any good.

Release the death grip on your stainless steel tumbler because chances are, you already kind of knew this.

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creamy cauliflower + carrot soup

This week the Academy of Culinary Nutrition launched its annual From Scratch cookbook for a cause, and I’m proud to have a version of my nourishing savory oats included in the book!

This is a digital cookbook with 47 gluten-free, dairy-free recipes donated by ACN grads. For 2017, ACN has chosen Community Food Centres Canada to benefit from 100% of proceeds, and we have a goal of raising $10,000 for the organization in 10 days.

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roasted veggie + kale salad

I’m a creature of habit. I’ll order the same thing every time I go to a restaurant, and I’ll make the same meal a million times until I can’t even accept the taste anymore. This recipe was inspired by my first visit to Glass House in Cambridge, where I ordered the most delicious salad that I’ll probably order every time I go back, and will now also meal prep to death.

(I know, I said there would be more than kale here. But in order for there to be more, there has to be some, so here it is.)

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