Purslane may be the coolest vegetable that hasn’t made its way into your salad bowl yet. It is not easy to find, so don’t be discouraged if you can’t find it right away. I came across it last summer at my farmers’ market in Montgomery, NJ. Michael Pollan,...
I was looking for a new way to accommodate fresh corn when I read that umeboshi paste is delicious smothered on grilled corn on the cob instead of butter and salt. I became intrigued, bought it and decided to experiment with it. Let me warn you, not everybody will...
This delicious salad was created based on an existing recipe but with some serious twists. It requires a mandoline or slicer. The mandoline is crucial to get the apple, fennel and kohlrabi sliced perfectly and evenly. You can be creative and add spiralized carrots for...
For my birthday this weekend, my wonderful friend and sister-in-law Ann created this healthy Omega-3 and unsaturated fat packed salad. This raw salmon, celery and avocado salad is ooh so yummy! I loved it so much that I had to share her recipe immediately! She served...
To cook a bone broth you can use beef, veal, bison or lamb bones and chicken carcasses. It is important to use bones from healthy, grass fed, organic animals. There can be meat still attached to the bones, it will add taste to the soup. I am sharing my...