Recipes

#HealthyHoliday Soul Food Blog Carnival: Mediterranean-Inspired Salad with Cauliflower Couscous

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Mediterranean-Inspired Salad with Cauliflower Couscous

Everyone has their own definition of what being healthy means. For me, it’s enjoying mostly–within my budget and whenever possible–organic food my body allows in moderation. Sure, organic cow’s whole milk is used when cooking, but drinking a glass of whole milk isn’t for me. White sugar is gradually being replaced with coconut sugar (I’m giving away the white stuff). Wheat doesn’t affect me at all, but I’m experimenting with coconut flour. And, there’s plenty of soul recipes on this site with healthy alternatives, such as Black-eye Pea and Wild Brown Rice Risotto with Seared Baby Lamb Chops and Saute Swiss Chard, Duck and Turnip Stew with Dandelion Greens and Red Beans and Chicken with Wild Rice.  Read more →

Parade.com: Saffron Butternut Squash Soup

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Saffron Butternut Soup

Finland. Summer 2003. Lunch outside of a mild summer day. The server presented steamed salmon in a saffron creamy broth. It was simple dish, but the memory of its taste is grand. Recently, when I made Saffron Butternut Squash soup as an idea to include in a Thanksgiving menu, the first spoonful didn’t have me thinking of smoked turkey. Instead, forgotten memories of Finland returned.

It was the summer of learning about organic food, becoming environmentally-conscious and riding Copenhagen’s public bikes. The flavorful produce was fresh, bruised and unwaxed. Large chickens looked liked American cornish hens. Fingerling potatoes enclosed in a thin papery skin roasted into a buttery softness. I would return to occasionally trying to recreate the Saffron Creamy broth. It’s a simple sauce, in which I’m surprised to not have successfully created it. Perhaps, the simpleness of the sauce is underestimated. Ten years later into today, I would unwittingly recreate the taste with different ingredients, but the memories come courtesy of saffron. It’s distinct flavor beautifully infuses every dish.  Read more →

Parade.com: 3 Ways to Spice Up Your Acorn Squash

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Spicy Roast Acorn Squash

Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Read more →

Parade Magazine: Maple Almond Pear Tarts

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Maple Almond Pear Tarts

After returning to working a weekday schedule of 9 to 5, desserts with less prep work are appreciated in my schedule. Although pears and/or apples baked in buttery pie crusts are worth the extra effort and time, using puff pastry to make a tart turns out a quickie dessert.

This tart is topped with pear slices, warm spices, chopped almonds, and a maple syrup glaze with Tonewood Maple Flakes sprinkled on top. Of course, no dessert with baked pears is complete without a generous scoop of fresh whipped cream or vanilla ice cream. Sweet pies are great if there’s extra time in your schedule, but those with fewer hours can make these maple almond pear tarts with equal love.  Read more →

A Sappy Love for Tonewood Maple

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Maple Pecan Granola

Like most kids, I grew up with pseudo maple syrup. I can’t recall the first time Mother Nature’s version was introduced to my kitchen, but the switch to the real sap had to be an immediate choice over the brand with corn syrup and caramel color. When Tonewood Maple Syrup approached MyLifeRunsOnFood.com to participate in their Tasting Troupe program, I didn’t hesitate to answer yes. Tonewood Maple Syrups are pure, unblended, doesn’t have artificial flavors and they work with small farmers. A portion of all sales is donated to 1% for the Planet to support University of Vermont’s Proctor Maple Research Center’s* climate change research efforts with a focus on improving harvesting technology and understanding maple trees.  Read more →