Tips For Eating and Living Well
Now that it’s May, I hope you’re taking advantage of the fresh, local spring vegetables — asparagus, radishes, and peas. I love to use produce that’s in season, so I came up with this roasted spring vegetable salad that’s simple, bursting with flavor, and of course, incredibly nutritious!…
As a plant-based foodie and lover of all types of vegetation, it’s hard to contain my excitement when spring rolls around and fresh, local produce appears in the markets. After making everything I can with peas and asparagus, I move on to those beautiful stalks of rhubarb, which are impossible for me to resist. …
I’m pleased to announce that my spring/summer garden has been planted!
Last year was the first summer at our new house, which came with six raised beds in our side yard. I was so excited about finally living the dream and having my own vegetable garden that I went a little overboard. I planted several tomato plants, various peppers, zucchini, yellow squash, herbs, red cabbage, wildflowers, leeks, and watermelons. The watermelons didn’t survive the cold weather the first week we planted them, but after a few weeks, everything else in the garden exploded. The tomato plants got so big, the tomatoes weighed down the wire towers and bent them, knocking some of them down. The squash and zucchini plants were so enormous, their leaves overshadowed the poor pepper plants….
If you search the Internet for Easter recipes, the results will undoubtedly be sugar-laden treats full of artificial dyes. But why is this the case? Why must we celebrate every holiday with ungodly amounts of sugar and fake ingredients?
To counter the Easter junk food, I created a colorful spring salad that would make a beautiful starter salad for your Easter lunch. This salad is a blend of mâche and baby greens topped with roasted golden beets and carrots, watermelon radishes, goat cheese crumbles, hemp seeds, and a homemade apple shallot vinaigrette. …
