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Recipes

Yes, a vegan torta!  I know, it’s exciting.  I needed a sandwich that said “Celebration.”

September is Food Literacy Month and the Founder of the California Food Literacy Center, the amazing Amber Stott, asked if I would post a healthy sandwich in celebration.  No other sandwich could have made me happier.  

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With a foundation of vegetables, legumes and serious spice, exploring the Ethiopian palate has created a playground for me in my kitchen. Lentils, split peas, black eyed peas, garbanzo beans all take on new forms and a new life when they are pulverized, mashed and stewed.

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The last time a garden grew in my back yard, I was about 10 years old.  My brothers shared a tiny plot under their bedroom window and I had a tiny plot under mine.  We grew corn, and mine grew tall and strong.  Theirs did absolutely nothing.  I knew the secret, but didn’t tell them.  My garden sat under the vent from the dryer.  The moist heat lit a fire under my corn like Jack’s magical bean stalk.  Being the only girl, I loved winning this.

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Slow cooked, simmering tofu in a simple tomato and coconut base makes a delicate summer stew. Paired with an arugula and spinach salad with fresh local berries, this meal is perfect for an outdoor dinner in the garden. We used chives and tomatoes from our garden making it as fresh as possible.

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Garbanzo beans, cilantro, chives, garlic, lemon juice, olive oil and finishing salt. Nothing else could possibly make this simple salad any tastier…

Other than a beautiful photograph!

As exciting as this salad is, the photograph is extraordinary. Marcos is the photographer for our adventure here and I couldn’t be more proud of him today. It was announced that he will have a solo exhibit at the local Tequila Museo Mayahuel, a fine dining Mexican restaurant in the downtown area of Sacramento.

They will unveil many of his food and event photos that the restaurant has commissioned over the last few months on Thursday, June 21, 2012 at 6PM. Feel free to join us for appetizers and to support the restaurant and their full vegetarian menu!

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Tikka Masala is the most vibrant and mouth watering dish found in Indian restaurants in America.  A little known fact in our society is that tikka masala originated in London.  A curry typically made with a creamy tomato base with tandoori chicken, this dish requires only a handful of ingredients and is prepared in under fifteen minutes.  No joke.

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It is a clear gorgeous day in Sacramento, and I am sitting at my computer listening to Frank Sinatra thinking about this Mad Good Chocolate Cake in front of me. The dense chocolate cake is filled with a decadent creamy chocolate ganache sitting in a pool of freshly puréed sweet spring strawberries. 

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It finally feels like Spring in Sacramento! I have been tortured by a lack of vitamin D and endless cold. This was my first true winter since I lost the weight (and didn’t have a wedding date approaching). I just did not feel like going outside to exercise which brought on further torture: fear of gaining it all back.

Last week, the sun came out and I feel completely revved up and back in action! I dusted off my celebratory weight loss red bikini, and it is hanging on my night stand to get me motivated in time for summer. I didn’t dig too much of a hole for myself this season, but I feel completely re-committed to living healthy.

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Saturday mornings, sleeping in (past 6 a.m.) and laying in bed for a while thinking about the excitement of the day to come is probably the most special time of the week.  Moments that the only energy spent is purely on the excitement of a hike, working in the garden or a day of shopping and errands, are something to cherish in our fast paced lives.  And then comes the inevitable question of the day, “What’s for breakfast?”

Marcos’ favorite breakfast, hands down, is anything you can pour maple syrup on.  You could give the guy hot cereal, cold cereal, Greek yogurt or fresh peanut butter- set a jug of real maple syrup on the table and he is a happy man.

My favorite breakfast meal is a creamy bowl of hot porridge.

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Growing up, my favorite Jewish holiday was the celebration of Passover and the freedom of Jews from slavery in Egypt at a ritual dinner called the Passover Seder. We haven’t celebrated Passover in years, so when Nancy Eisman invited 6 food bloggers to attend a “Cyber Seder” (not even knowing that I am Jewish!), I had a wave of very special memories of my Mom who would create this meal from scratch.

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