Eat

Many years ago, after a few hours on a sweltering beach, my friend and I gathered ourselves and climbed the dunes to a restaurant. It was on the patio there that we two tired, over-sunned young girls were brought back to life by generous bowls of cool, hearty, earthy gazpacho. Every summer since, when the temperatures soar, I think: soup.  And although I love a good tomato gazpacho, it’s just the beginning.

There are so many vitamins and minerals required for human beings to function happily and healthily each day, and it is easy to take these things for granted. How many automatic processes are happening in our bodies every second that we are not aware of? It is an amazing thing to think about, and—it can also be a bit overwhelming. There is so much to know!

I have to admit: I didn’t think I missed banana pudding until I made this recipe.

I used to eat banana pudding periodically as a child – it wasn’t my favorite, but it made a regular appearance at buffets and church potlucks, so I was no snob to it, either.  It was often simply vanilla pudding served with slices of bananas and those little vanilla wafers; occasionally it was “real” banana-flavored pudding.  I’m pretty sure all of it was made with a little packet of gelatin, though.  And that’s why (before this recipe) I hadn’t eaten it in years.

Do you have thick hair, thin hair, or maybe more coarse hair?

Are you talkative or not?

Prone to anger, fear, or escape in a stressful situation?

Canna-Banana Bread combines the anti-inflammatory power of cannabis with the nutritional benefits of natural superfoods.  The result is a hunk of deliciousness that stealthily delivers nutrition along with a dose of marijuana.  

Summertime is here! This means backyard parties with barbecues.  One of the fun things about cooking on a barbecue is the versatility of it. No matter what your dietary preferences are, everyone can enjoy a BBQ. 

I personally love barbecued vegetables, with lots of smoky BBQ sauce smothered on them. Summer squash, sweet peppers, onions, eggplant, tomato, corn, and mushrooms can make a fantastic summer backyard BBQ meal. But what really makes this meal special: a good homemade BBQ sauce that has no preservatives or added sugar. 

Have you ever thought about hosting a No Waste Dinner Party?  Summertime is all about community…and a no-waste menu dinner party is a great way to celebrate Earth Day, or simply introduce your friends to the concept of sustainability!  You can make it a fun, informative event without getting too lecture-y: plus, everyone is more receptive when they’re being fed!  Use everyone’s happy mood to open up conversations about

Ahhh...strawberry rhubarb pie season. Or, have you ever tried a rhubarb apple pie? Perhaps you’ve seen delightfully dainty rhubarb tarts and pastries in the local café? Some towns around the U.S. love rhubarb so much that they host a rhubarb festival celebrating the unique late spring-early summer crop.

Do you have a hankering for a weekend breakfast that’s a little indulgent but still healthy, and also easy to put together? If so, shakshuka could do the trick nicely.  

During the week I’m mostly all business, which means my breakfast will likely consist of presoaked oats or fruit, depending on the season. But on those mornings when I want to linger a little in the kitchen yet stop short of a culinary challenge, I turn to shakshuka.

Okay, so you just spent approximately $3 on a salad dressing at the grocery store. The problem? It's loaded with way too many unnecessary ingredients. Have you ever read the label on most salad dressings? They put everything from sugar (yes, you heard that right) to Calcium Disodium EDTA in it (to "protect freshness"). No thanks. I'm good. Instead, I like to make my own salad dressings at home. Here are eight DIY salad dressings that are actually healthy for you and require no unnatural sweeteners.