Sweet potatoes and carrots are cut thinly into “fries” and tossed in a mixture of coconut oil kicked up with Moroccan spices like cumin, coriander and garlic.
I had never thought of myself as much of a sweet potato person until recently. The thought of them brought up memories of slickly sweet casseroles I’d rather soon forget. But last year I fell hard for these sunset-hued root vegetables and they’ve been on the menu ever since.
Roasting root vegetables is nothing new, but throw in a generous palmful of North African inspired aromatic spices and it becomes anything but ordinary.
Red cabbage, radicchio and endive join fennel, raisins and toasted walnuts in this crunchy winter salad.
I don’t know why it’s taken me quite so long to write about red cabbage. It’s a powerhouse of nutrition in a pretty package.
Its vivid color reveals a powerful concentration of anthocyanins which are believed to have anti-oxidant properties, not to mention that it delivers a pretty good dose of Vitamin C.
A brothy egg soup made with ribbons of kale to warm and sooth you during the winter months.
Nothing is quite as comforting as a bowl of hot soup; the colder the weather, the more inviting. A warm room, a big bowl and spoon are all that’s needed to make me happy.
For me this soup is a nearly perfect food; it’s pure nourishment with ease. On paper it doesn’t look like much, but bowl after bowl it delivers.
These three colorful vegetable juices are an easy way to make juicing a habit this year.
The aftermath of the holiday season hit me hard; I have just started to rouse from the post-holiday haze.
December is certainly a month of activity; a frenzy of feasts, festivities and family that flies by in a flash. The next thing I knew 2013 had arrived and I was overcome by a desire to hole up, hibernate and recharge.
Frankly, the closest couch and a good nap were in order. Well, that and something fresh and liquid; a respite from the excesses of December.
A selection of fresh, seasonal, gluten-free recipes from 2012.
Well it’s that time again; time to look back and celebrate what was, and look forward to what will be, and 2012 proved to be a tasty year.
Here’s what last year brought to the table: