coriander

Happy Meatless Monday! Whether you’re staying on track with good eating habits, feeding kids, or having a party, this versatile sweet potato fritter recipe will do the trick.

Food can support us in living in harmony with the cycles of nature. In spring, the earth warms and swells with moisture. The foods that are in season—leafy greens, peas, root vegetables—clean and detoxify the body, helping to counteract any excess of moisture.

There’s nothing more disappointing than cooking a beautiful meal, only to find out that the flavors are bland. Sometimes, there’s just something simple missing that could turn the dish into something special.

With springtime fast approaching, let’s look at the spring ingredients that can give your next brunch or dinner an incredible burst of flavor.

If you’re looking to warm up with something delicious, or to nourish your skin after spending the summer outdoors, cozy up with a bowl of pumpkin soup this fall.

The ubiquitous and humble chutney is often a staple on Indian tables—and it does more than just add heat or spice to the meal. More often than not, chutneys are digestive aids and tend to fire up the metabolism.

Tea is one of the most consumed beverages in the world, and its popularity in America seems to continue to rise. The thousands of tea varieties available, from traditional caffeinated teas to herbal infusions, can make choosing one overwhelming.

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.

Herbs and spices elevate the flavor of our food, giving it that little something extra. We use them in tonics to cure what ails us. They stock our cabinets waiting to be utilized. Yes, herbs and spices are like the icing on the cake. But while they both are used to enhance the flavors of our food, have you ever wondered what exactly the difference is between the two?

You either love it – or hate it.

I stand in the group of cilantro lovers – I’m happy to pile on that peppery, parsley stunt double. But for a small percentage of the population, including the late French chef Julia Child, the flat-leafed herb tastes oddly like soap, or even bugs.

Cilantro is the Spanish term for the leaves of the coriander plant – you probably recognize coriander as a dried fruit or seed used in many ethnic dishes. The word “coriander” is believed to be derived from the Greek word “koris,” meaning “bedbug.”

Heightened stress, demanding schedules, processed food, and greater sensitivities in today’s modern world have started to take their toll in even greater numbers. This shift can be witnessed by the increase of obesity and disease in our society. The National Health Institute of Diabetes and Kidney Diseases reported 60-70 million individuals a year in the United States are affected by some type of digestive illness.