Above: Sourdough toast with creamy avocado slices and garden fresh Roma tomatoes and just a pinch of sea salt and freshly cracked black pepper.Read more
Here's a look at a fresh batch of French toast that I made over the weekend, served with blueberries and real maple syrup. I used traditionally fermented sourdough bread from a local bakery and eggs from free range birds. Read more
Typically, I aim to save my carbs for the evening, as I find that my energy is best throughout the day when I stick to mostly protein-rich foods with non-starchy vegetables. Read more
I've been loving pecans and dates together since your post. For years I've had some chocolate in the evening with my tea, and with the pecans and dates combo I haven't had any cravings for chocolate! Read more
Updated on May 21, 2019: Please note: Cucumber kim chi is best refrigerated and enjoyed right after making it. You can allow it to ferment before refrigerating as you would with cabbage kim chi, but because cucumbers tend to go soft a lot quicker than cabbage, it's best to think of this dish as a crisp, refreshing salad/side dish. Enjoy!Read more
There is a primal reassurance in being touched, in knowing that someone else, someone close to you, wants to be touching you. There is a bone-deep security that goes with the brush of a human hand, a silent, reflex-level affirmation that someone is near, that someone cares.