Name the first classic American condiments that pop into your mind. To me, those are undeniably ketchup and mustard. They're everywhere and taste great with a number of dishes. The only problem? Most commercial condiments are loaded with artificial ingredients. Not to mention they're almost always packaged in plastic (which isn't exactly good for the environment).
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.
Need some beauteous help from nature? Try these really simple, but really effective masks that you can make with just two ingredients! Now, how cool is that?
As someone with an Italian heritage, I feel that a richly flavored marinara sauce is a must in my household. Sure, you can buy the stuff that comes in cans and jars, but a delicious, homemade sauce is just as easy to whip up, and much more satisfying.
What spices do you use in your cooking?
Whether you're showcasing a single spice or embracing many flavors in a harmonious blend, spices do wonders for our tastebuds and our dosha. Each spice has different effects, but all are full of health benefits. In the case of turmeric, its pungent nature can balance out the doshas, but careful, too much can aggravate pitta and vata.
It starts slowly. Icicles drip onto the sidewalks, snow mounds shrink under afternoon sunlight, and here in the Pacific Northwest, heavy, warm rains are ushered in. As spring approaches, our appetites desire light, fresh, yet still warming foods. Enter the classic vegetable soup.
I grew up absolutely loving the super sugary, tomato-based condiment that is ketchup. Now, I’m still infatuated with it. However, I don’t buy overly sweetened ketchup anymore; I only eat ketchup that I’ve made myself. Making ketchup from scratch is cheap, ridiculously easy, healthier, and oh so delicious. I’m even comfortable with claiming that homemade ketchup is just as good as the bottled stuff, if not better (assuming that’s a possibility).
Getting the usual bargain buys at the grocery store gets sort of old, after a while, don’t you think? Luckily, a little imagination and creativity goes a long way! It’s much easier than you’d think to transform those tired kitchen staples into seemingly new, refreshing, and impressive dishes that one might even dare to describe as somewhat fancy. Who wouldn’t want to enjoy a luxurious meal without the luxurious price tag?
I am constantly searching out inventive ways to prepare eggplant. While eggplant parmesan is a classic, it can be a bit pricey and it takes quite some time to make. Messing around in the kitchen I decided to take one of my favorite seafood stews and turn it into a vegan dish. And I must say, the eggplant is so good that meat eaters are easily fooled.
Whether it’s repairing damage from the summer sun or prepping for the cold, dry winter, lots of us are thinking about keeping our hair healthy right now. I know how hard it can be to invest in new products, do weekly hair masks, and give up the styling habits that can cause damage. Fortunately, a lot of hair-health progress can be made just by working certain foods into your diet.