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Have your sandwich + eat it too

9/19/2014

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As someone who tries to be gluten free, it is a rare day when you see me with a sandwich.

 Every day in grade school I was sent skipping off to class with the same lunch: cheddar cheese melted on italian bread with a fruitopia (look it up if you don't remember). So, I blame habit for my constant craving; the satisfactory crunch of evenly layered and varied contents just barely making it into my gaping gob. But who says a sandwich has to be made with bread? To sandwich is a verb! When I'm doing my morning commute on the 1 train, you can bet it isn't sourdough that has my arms pinned to my sides.

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Food as Medicine

8/27/2014

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Hippocrates, the father of modern medicine, famously said, “Let food be thy medicine.” Since ancient times, people have eaten exotic things to alter the state of body and mind. Whether they wanted to heal sickness, grow a stronger body, or celebrate, every band of people had their own local flora to choose from. One thing all of the healthiest included in their diets were fermented foods.


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Eggplant Lasagna

8/15/2014

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One of the things we miss most about being (mostly) wheat-free is Italian food. Luckily, wheat-free pizza crust is becoming more widespread, brown rice & quinoa spiral pasta is a standard Trader Joe's item, and rice flour for frying is commonly available in the flour or "green" section of most supermarkets. If you wanna take it back to basics, or are part of the pale-craze, you've got to break it down to basic ingredients. Instead of noodles, why not just use a big, firm, chewy vegetable? Eggplant will do nicely.


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Yuca

8/8/2014

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It's not a big secret that we love to travel. It's even become part of our family by-laws to travel internationally at least once a year. Though we'd seen it in our local market, we hadn't taken the time to try yuca until we visited Nicaragua this summer. It's widely available in the US, as quick as potato to prepare, and takes seasonings quite well. It's my new favorite starch.


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FISH TACOS

8/1/2014

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You're on vacation in SoCal, relaxing at beach-facing bar with a drink after a long day of surfing. Legs are tired, core is sore, body is well sunned. What's missing? Oh yeah, food. No, those complimentary tortilla chips and salsa aren't enough for a water-warrior like you.

There's only one solution, the king of beach foods - fish tacos.

Our take on the Baja, California classic substitutes shrimp for fish, and instead of a fresh cream sauce adds the green gold - guacamole. The great thing about these is that they're modular - you can add or subtract whatever fillings you like while keeping the basic format the same.

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Summer Rolls

7/25/2014

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Looking for a quick-to-make, cost effective, high volume snack?
Summer rolls are the Vietnamese version of enchiladas. It's a burrito with rice paper instead of a flour tortilla, and fresh veggies instead of beans and meat. They're sushi, minus the mess. Hungry yet? Don't fret - they're fast and easy to make for lunch or picnic fare.

Gui con, or salad roll in Vietnamese, are a wonderful addition to your lunch or dinner time regimen because nothing needs to be fried or cooked (unless you're adding meat)- everything is raw. We made a whole package of them earlier this summer for our family's Fourth of July party and they were a bit hit. Everyone tried them, even the more reserved, with great reviews. Here's our simple recipe that shouldn't take you more than 30 seconds per roll once you're on a roll.

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Halwa at 'cha

7/18/2014

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I love bananas. They're a wonderful source of carbohydrates when green, and sugar as they ripen. As they brown or get bruised, they're really only good for banana bread or the garbage, right? Before last week, I would have agreed with you. Banana halwa will change your life.


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