As the daughter of Blue Diamond almond farmers, I grew up eating almonds by handfuls (“A can a week, that’s all we ask.“). While I still like them raw, I now prefer to eat them sprouted. Why sprouted? Raw nuts & seeds contain antinutrients like phytic acid & lectins, both of which can block nutrient absorption. Soaking
Oh, supplements. There are so many out there…purporting to solve all kinds of problems…in a relatively easy way…just take a pill or a scoop & you’re good to go! With all the available options, I have to ask one of my favorite questions: To supplement or not to supplement? And, per usual, my answer is
I recently spent the weekend celebrating a birthday with a good friend of mine. For one of her birthday dinners, she made roasted potatoes & I was reminded of just how much I love spuds done this way! Although her recipe was slightly different, the essence was the same – potatoes with deep dark crunchy
With the return of warmer weather, I start to think about outdoor eating. For me, hamburgers are one of the perfect dine-outside foods – casual, easy clean-up, tasty & endless possibilities! If you’re looking for good vegetarian burger options…look no further. While many black bean burgers recipes I’ve tried are either too crumbly or too
I know…I know…I’m on a green chopped-up herby kick (see Pistachio Mint Pesto recipe from a few weeks ago)! It’s what I do when Spring comes around. All those greenies are so fresh & fragrant…and the lemons are tart…and put together it all tastes like Spring smells. New. Bright. Floral. Try this lovely gremolata on
Spring is springing!! What better way to celebrate the end of a dark, cold Winter than by baking up a batch of sunny, fresh lemon rosemary scones! Lemon & rosemary – two of my favorite tastes…and they taste even better together. Give a try & I guarantee you’ll be singing the praises of Spring! Ingredients
Editor’s Note: This is Part 2 of Erin’s article on Restrictive Diets & Athletes. Here’s the link to read Part 1. “Last week I outlined the pitfalls of food restriction in athletes. Underfueling, whether intentional or unintentional, can lead to a host of short & long-term detriments to your training & health. So how can
Basil pesto is one of my favorite things to make. But what’s a cook to do when the Summer basil’s not yet ready? Make other kinds of pesto – of course! In case you didn’t know, the word “pesto” originates from the Genoa word “pesto” which means to “pound” or “crush”. Typically comprised of 5
“Most athletes I’ve encountered tend toward a ‘more is better’ approach in their training. In the case of nutrition, however, this usually manifests in ‘less is better’, as in: restriction & weight loss is the path to better performance. I’ve seen athletes cut out entire food groups (like fruits & starches) or dramatically shift their
There is NOTHING like fresh pasta. The texture of I-just-channeled-my-Italian-grandmother-to-make-these-noodles is so different – chewy, soft, supple. And while it does take a bit of work (and some specialty equipment – a food processor & a manual pasta machine), when you bite into your handmade pasta, you won’t want anything else! Take the time –