Purslane

Cashews!!!!

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It’s no secret that I’m a total nut for nuts. There aren’t any nuts that I don’t totally love and I’m always looking for new and unique ways to cook with nuts and create dishes that illustrate the diversity of nuts. I happen to have a serious thing for cashews in particular and the other day….
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Summer Squash

Shaved Summer squash with line caught tuna

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This is one of my favorite simple dishes to make in the height of Summer when the gardens and stores are over flowing with Summer squash and zucchini. I tend to eat a lot of salads in the Summer and I usually make sure there’s a generous amount of vegetables in my salad and some sensible protein.

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poached-eggs

Poached egg with spring vegetables, anchovy-ramp pesto and some cured ham

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This time of year, I really get excited about Spring vegetables. This Winter was a weird one in New York, not that cold, but then as soon as Spring was supposed to arrive, the weather turned really cold. It finally is feeling like we’ve turned the corner and that means the first Spring vegetables we see are the wild ones like ramps and fiddle-head ferns. Both are super nutrient dense and have a ton of flavor- ramps in a spicy sort of garlicky way and fiddle-heads are as bitter as can be and taste like the wild forest. I love them both! Read More

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Good Bugs, Bad Bugs

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There has been a lot talk over the past few years about the role of bacteria in our general health, as it pertains to everything from obesity to immune disfunction and I have learned first hand the effect of an imbalanced microbiome- the term used to describe the community of bacteria that live in and on our bodies. For many years I was very sick with Rheumatoid Arthritis, an “incurable and degenerative” auto-immune disease that causes systemic inflammation and directly targets the the joints. Read More

granola

Granola Tropical

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In my journey to turn my health around, reversing Rheumatoid Arthritis and reclaiming my health, there have many factor that helped me on my path, food was and continues to be, my most valuable medicine. Along the way I made many discoveries about how the foods I ate impacted my disease and how I felt, but perhaps the single most valuable lesson for me has been reducing the overall amount of carbs I eat and increasing healthy fats, protiens and veggies. This doesn’t mean that I don’t eat carbs at all, but simply that I’m aware of what kinds of carbs I eat and how frequently I eat them.

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