I get enthused about certain recipes and make them with frequency until they’re no longer interesting and they fall off my repertoire. But this recipe has endured more than 10 years of entertaining. It’s one of my absolute favorite desserts because: everyone...
Romesco is a nut and red bell pepper sauce that originates in Catalonia region in Spain where it seems fishermen originally prepared this sauce for fish. This is so delicious, colorful and elegant, I use it many different ways As a sauce over chicken breasts (roasted...
An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal. I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with...
Traditionally basil pesto is made with pine nuts, but they’re expensive and sometimes hard to find so I generally use almonds. Basil pesto is also made with Parmesan cheese, but I generally skip the cheese. Basil has exceptional flavor and is a rich source of...
This is hugely popular as an appetizer with pita chips for dinner parties. I also use it as a spread on toasts or wraps – add some spinach leaves and maybe a sprinkle of pumpkin seeds — for a snack or even lunch. Red bell pepper is a rich source of lutein and...
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