Making a warm potato salad is much faster than roasted or baked potatoes but it still provides the same grounding comfort food. I like to use it as a side dish when I don’t have much time to throw together a dinner for hungry people. Potatoes have an unfairly bad reputation, when they are fried they are definitely not a health food but if they are baked, steamed or roasted they are a great source of fiber and several vitamins and minerals. Continue Reading →
Raw sauerkraut is incredibly healthy for the probiotics it contains but I normally find it to be quite unpleasant to eat. It has a very strong flavor that does not blend well with many other foods. I have tried it in several scenarios over the years, looking for a way to make it palatable and I have finally succeeded with this coleslaw. Continue Reading →
Food doesn’t always have to be perfectly healthy. Sometimes it is about remembering, sometimes it is about connecting. This was my favorite salad when I was a kid, in fact it was the only one that I willfully ate. 
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I love Greek salad, it is one of my favorite dishes on a warm evening but it can be kind of awkward to eat, especially in restaurants when they leave huge cuts of vegetables to be fancy… although I think it is secret laziness at the root of that trend. I needed some snacky food for a girls evening and I wanted something that would be easy to eat but was still healthy and fresh. When you skewer a salad it turns into easily controllable finger food, Continue Reading →
Raw fish used to gross me out in all forms but I have slowly come to appreciate its soft texture and fresh flavor. Tuna is pretty mild tasting and tender, and I think it goes really nicely with light citrus flavors. Served in this way it is seared lightly to lock in the flavors from the marinade while still maintaing its buttery texture. With the avocado it makes for a creamy salad that does not really require any dressing besides a light drizzle of fresh lemon juice. Continue Reading →
Cruciferous vegetables (a family that includes broccoli and cauliflower) are most famous for their abundance of anticancer nutrients. They have lots of good stuff that has been shown to be integral for healthy and cancer free bodies, including wide ranges of vitamins, minerals, enzymes, antioxidants and important phytochemicals (plant chemicals), especially the exclusive glucosinolates, a type of sulfur-containing compound. Continue Reading →
Chimichurri is one of my favorite condiments because it is so fresh, vibrant and flavorful. It originated in Argentina but there are several variations across the different countries and regions in South America, most of which have parsley and garlic as the central flavors. It is most commonly used as an accompaniment with grilled meats, and this version is more mild than most but still has enough oomph to liven up quinoa. I put this together for my friend who is a vegetarian Colombian man (not a widely supported lifestyle in his homeland) for a family potluck. Continue Reading →
Edible flowers can be a really beautiful addition to a green salad. It is best to get them from a farmer’s market, produce stand or health food store when they are grown specifically to be consumed by humans. Like with mushrooms, flower foraging can end up dangerously if you do not know which ones are safe to eat (don’t worry Mom I bought these at the market). A general rule of thumb is that the flowers from herbs are a good place to start. Continue Reading →
This is a blue print of a well-rounded plant based meal that can give full nutritional support to vegans and vegetarians as well as major benefits to omnivores, especially those that do not regularly have vegetarian meals. Making big batches of millet (or brown rice or quinoa) and having cans of beans or lentils on hand can make this easy to throw together over a few consecutive days with some fresh vegetables. Continue Reading →
This is something that I like to have available as much as possible, in some variation. My brothers are uncharacteristically more inclined to go more for fruit than chips when such an easy option with no work required is available. Basically any fruit works together but melon does tend to be digested faster so it is more ideal to eat it on its own. Continue Reading →