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Lacto-fermented Peach and Mango Salsa

 

 

salsa in a mason jarI am passionate about fermented foods, and love salsas.  And now I can be passionately in love with lacto-fermented salsas!  Although fresh salsa is wonderful, taking a little extra time Read More

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Shake and Bake Chicken

So, I grew up eating a fair amount of processed foods.  Lodged in the grey matter of my brain, the wonderment of instant mashed potato that fluffed up when hot water was added, lives on.  The taste of Mrs. Paul’s fish fingers with tartare sauce on Fridays at my Catholic elementary school still haunts me.  But the most troubling problem from my semi-real food childhood Read More

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CocoBacon Paleo Muffins

 

 

Muffins made from CocoBacon

I just got my hungry little hands on some CocoBacon® last week and haven’t been able to stop eating them. They are the perfect marriage of healthy crisp coconut pieces with the unctuous flavor of bacon!
These savory muffins are my peace offerings Read More

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pastured eggs health reasons

Thank goodness that we are no longer living in the dark days of eggphobia, or egg-white-only scrambles and omelets!  Even conventional consensus has awakened to the fact that eggs; whole eggs,  are good for us.  However, not all eggs are created equal. Read More

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Pound Cake with Cardamom (Gluten Free)

 

poundcake3

The traditional pound cake recipe calls for one pound of flour, one pound of butter, one pound of eggs, and one pound of sugar.  Wow, that’s quite a few pounds, and if you ate a few slices of a traditional pound cake, you might pack on a few pounds too.  Well, here’s a gluten free version that has a lot less sugar Read More

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Artichoke: Easy Recipe & A Poem

 

my dog eating artichoke

April is poetry month, and what better way to celebrate than with a poem from one of my favorite poets singing praises to one of my favorite vegetables, artichokes!
Hey, even my dog, Tashi loves artichokes as you can see. Read More

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Nutmeg and Yogurt Dessert

Nutmeg & Yogurt Dessert

Nutmeg should not be just something that you sprinkle onto eggnog during the Holidays.  It is a rich and robust spice that adds a dash of excitement to any dish, savory or sweet.  And it also happens to be one of the most fascinating spices that has left an indelible impression on history and commence.  Read More

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5 Health Hazards of Table Salt

 

table salt

Let me start by saying that I love salt, for it is the salient ingredient that magically meld flavors together and gives the sensual satisfaction to a dish.  In addition to making foods taste good, salt is a critical component to maintaining good health.

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 peas_bacon_2a

English peas come into their full glory in mid-Spring to early Summer.  These little green pearls and their cousins were amongst the first crops to be cultivated, and is thought to have originated in central Asia.  Archeological evidence show that wild peas were consumed circa 9750 BC by our paleolithic ancestors around the areas of modern day Burma and Thailand. Moving ahead in time to 500 BC, we find that the Greeks and Romans enjoyed Pisum Sativum in the form of pea soup sold by street vendors.

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Primavera by Botticelli

Primavera ; Allegory of Spring by Botticelli, c. 1478

Spring is the perfect time to detox in order to shake off excess pudge and toxins accumulated during the dark, cold, lethargy of Winter.  As radiant sunlight filter through the trees, and balmy breezes caress my skin, I re-awaken to the sensual and fragrant seduction of blooming flowers and hunger for the fresh edible plants that come into their tender best during this season.  Read More

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