Category Planning Ahead
I love to make colorful variations of hummus: purple beet root hummus, bright orange red lentil hummus, and even a lime green version like the one I made today with frozen peas.
When the ingredients are fresh, making lunches is an art project: an experience full of color, fun, and creativity.
Today, I had too many almost empty containers in my pantry, so I cobbled together a granola for snacks in my lunches this week. Last Bits of Everything Granola Ingredients: 3 small handfuls of almonds (slivered and shaved) 7 turkish apricots 5 medjool dates 1 heaping spoonful of eucalyptus honey 1/4 cup of water 1 cup of rolled […]
I’m happy to say that my writing break is over, and I’m coming back to the blog with some new recipes for fall and winter lunches.
Farmers' markets are always fun to visit. Sometimes great recipe ideas come from chatting with the farmer at the stand.
In 2012, I picked up a great book: Crazy Sexy Diet by Kris Carr. It is an encyclopedia of food information, one that I pored through over and over again. I decided to catch up with this old friend today, and when I pulled it off the shelf, I found myself in the recipe section looking at a forgotten recipe […]
I would describe this hefty vegetarian sandwich (one that’s only a small step away from being vegan) with this word: beefy. Mushroom & Carrot Deli Sandwich: 2 slices of rye bread 1/4 cup of hummus 1 medium-sized carrot, sliced into ribbons 1/2 of a spring onion, cut into discs 1 swish chard leaf, de-stemmed and ripped into […]