Do you know what the biggest concern is from people considering switching to a real food diet? They don’t want to eat the same thing all the time! Of course not, who would!? There is more to healthy eating than chicken and broccoli.Read More
You might be surprised to learn this, but you have an exceptionally well developed palette. You have hundreds of flavor receptors on your tongue. Over 400 smell receptors in your throat and nose. And you, with your incredible human body, are able to distinguish between trillions of unique aromas. Why do we come with that kind of equipment?Read More
A big part of making healthy eating feel like second nature is your mentality around food. Specifically, you need to hold the awareness that food affects every aspect of life. An obvious one is health. What does that really look like? Day by day how can you tell if the healthy food that you’re eating is actually making your body healthier?Read More
A big part of eating healthy consistently is finding creative ways to eat more veggies. This asparagus breakfast definitely fits the creative veggies category! After cooking the bacon, the asparagus is gently cooked in the bacon grease and then paired with crunchy, crisp sprouted lentils.Read More
When I decided to make a shift toward eating a healthier, more natural diet, cooking wasn’t the hard part. It was finding veggie recipes that my husband actually enjoyed. I cook almost every night for Jake and I didn’t want to force him into a diet he didn’t like. Food is meant to be enjoyed!Read More
How do I sprout lentils at home?
- Sort through the bag of lentils and pull out any broken pieces.
- Fill a bowl with 1/2 cup dry lentils and cover with it 4-5 times as much water. They should be well submerged. Let them soak overnight or while you're away at work.
- Drain the lentils well........
Sprouted lentils are one of my absolute favorite summer foods. They're crisp, crunchy, and delicately flavored.
This salad pairs ripe summer tomatoes with crisp sprouted lentils and chewy roasted potatoes. This could easily be a hearty lunch or an excellent addition to summer barbecue!Read More
Most people know swiss chard for it's big, beautiful leaves and brightly colored stems.
The leaves are often steamed or used raw in salads and wraps. This recipe uses up the stem, which is often discarded. It has a texture similar to celery and keeps some of it's crunch when cooked. The flavor is very mild and just a tiny bit sweet.Read More
Warm, savory, buttery mushrooms go with tangy, salty fermented onions, sweet and sour grapefruit slices and salty feta cheese. This is the perfect salad when you want something light and refreshing but that still feels like a whole meal.Read More
Choosing the recipes is only one part of a whole system. If that’s all you do, you end up with a list of recipes with dates written next to them. That’s not helpful unless you put it into a system.
Artichokes. "They’re so hard to cook. They’re tough, you have to do this whole thing with the leaves. And there’s the choke. It’s all hairy and weird and you have to scoop it out and it gets everywhere and it’s a total hassle."
Truly, that is what I thought , until I tried it myself.Read More
Salads are my absolute favorite way to eat my veggies! I've eaten a lot of salads over the years and learned what makes a salad great, and what will ruin it! Here are the four biggest mistakes that will ruin your salads.Read More
Here are some tips on how to include sauerkraut into different dishes: First, look at the individual flavors of the ingredients that you will use and combine them intentionally so that you end up with a good dish without a lot of hassle.Read More
Radishes are one of my favorite veggies! They're so underrated but these spicy nuggets are delicious in all kinds of ways. Today I rounded up my best tips for buying and storing radishes, plus a recipe for French Butter Radishes! You've got to try these!Read More