Food & Recipes

  • Homemade Taco Seasoning

    Weekly Recipe: 
    NonWeekly

    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt

    1 teaspoon black pepper

    Combine all ingredients in a bowl. Source: gnowfglins.com

  • In Season: Strawberries

    Strawberries are one of the many gifts that May has to offer us. This is when they are at their peak, giving us a fragrantly sweet taste that fits well in many recipes. Keep in mind that strawberries are very perishable, so only purchase them a few days before you use them!

    >>Hempanana Smoothie

  • In Season: Bok Choy

    Bok choy (Brassica rapa), a member of the cabbage family, has been cultivated by the Chinese for 5,000 years. According to Dr. Joel Fuhrman’s ANDI scores, bok choy (also known as Chinese cabbage) is the fifth-most nutritious food in the world.

  • Easy and Gluten-free

    Sourdough has a unique flavor that stems from the preparation of its leavener. Rather than tearing open a packet of commercially cultured yeast to provide a quick burst of CO2, sourdough relies on protracted fermentation to give the bread lift while at the same time creating its unique (sour) flavor profiles.

    A sourdough loaf worth the effort
    By Craig Gustafson
  • Dragons at Night

    In Thailand, a moonflower blooms after dark, sprouting from the arms of a tall, thin cactus of the genus Hylocereus. It will bloom only for one night. If the flower becomes pollinated, a bizarre looking, distinctly tropical pink fruit will grow. The interior of this fruit will be either white or red and full of seeds—like a kiwi, but more so.

    Health benefits of the hot pink, armor-plated dragonfruit
    By Adam Swenson
  • Meatless: Meatloaf Revisited

    Maybe you recently went vegan. Maybe you are trying out Meatless Mondays, a day when you choose to avoid meat to reduce your risk of chronic conditions like cancer, cardiovascular disease, and diabetes. Or maybe it’s as simple as wanting to find unique alternatives to common foods.

    Try this delicious childhood meal
  • Food and Brain Health

    We are inundated today with dietary suggestions. It seems like each week a new diet book comes out, each with its own wrinkle on what it means to eat healthy. When I searched Amazon for books tagged with the word diet I got 91,783 results.

    A discussion with David Perlmutter, MD
    By Adam Swenson
  • Tea for Your: Detox

    Detoxification, the process of removing harmful toxins from the body, is a great way to achieve a higher level of health. Detoxes can last from a few days to a few weeks and can include drinking juices, cutting out sugar and flour, or eating a diet high in fiber.

  • Life-Affirming Warm Nacho Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 8

    CHEESE SAUCE

    1 cup raw cashews

    1 cup chopped carrots

    2 tablespoons nutritional yeast

    2 tablespoons fresh lemon juice

    1 large clove garlic

    1 1/4 teaspoons fine-grain sea salt

    3/4 teaspoon chili powder

    1/2 teaspoon onion powder

    1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)

    DIP

    1 cup store-bought chunky marinara sauce

    1 cup diced sweet onions

    2 to 3 handfuls of baby spinach, roughly chopped

    1/3 cup crushed corn chips (or bread crumbs)

    1 to 2 green onions, finely sliced, for serving

    Tortilla chips

    To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have time. Drain and rinse the soaked cashews. Preheat the oven to 400 degrees. Lightly grease a 2-quart cast-iron or casserole dish. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork tender. Drain. In a blender, combine the soaked cashews, cooked carrot, nutritional yeast, lemon juice, garlic, salt, chili powder, onion pow­der, cayenne pepper (if using), and 2/3 cup water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl. To make the dip, stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the sauce into the prepared dish and sprinkle the top evenly with the crushed corn chips. Source: The Oh She Glows Cookbook by Angela Liddon

  • Ceviche Lettuce Cups

    Weekly Recipe: 
    NonWeekly

    2 pounds fresh halibut cut into 1/2-inch dice

    1 cup fresh lime juice

    1/2 cup fresh lemon juice

    1 medium cucumber chopped into 1/2-inch dice

    1/2 medium white onion chopped into 1/2-inch dice

    2 medium tomatoes chopped into 1/2-inch dice

    1/3 cup chopped cilantro

    2 ripe avocados, peeled, pitted, and diced

    Iceberg lettuce, cut inner leaves into 3-inch triangles

    Heidi’s Salsa: Original Mild, Happy Medium, or Chupacabra’s Revenge

    Sea salt

    Freshly ground black pepper

    Lace fish, onions, and cilantro in a cas­serole dish. Cover with lime and lemon juice. Let sit covered in the refrigerator for three hours until fish starts to turn from translucent to opaque. Then, add cu­cumber, tomatoes, cilantro, avocado, and a dash of salt and pepper. Let sit for one more hour and remove from refrigerator. Arrange lettuce triangles on a serving tray and spoon ceviche mixture onto each of the triangles. For thinner lettuce pieces, stack two triangles on top of each other. Serve with Heidi’s Salsa. Source: Luko Foods