In yoga, we’re supposed to let our combative thoughts leave the sanctuary. However, as I’m standing in the tadasana pose, thoughts of food bring comfort as well. Such thoughts are relaxing, right? During the last class, I planned a dinner of buttery, roast potatoes with a dollop of thick yogurt served with Harissa spiced Brazilian Collard Greens mixed with chickpeas. When a particular dish is craved, it’s my body recommending an ingredient that has a certain vitamin or nutrient it needs immediately. During that dripping wet bikram class, my body was begging for good fats and carbohydrates (carbs). After all, I was waking up quite early to run a few miles the next day. I love when my body needs plenty of carbs. The media and crazy diet plans have made people unnecessarily scared of carbs, but I embrace them wholeheartedly. Eating excessive carbs are one of the joys about maintaining a regular cardio workout, because they’re an essential energy boost. Read more
Vegetables and Fruit
Healthy veggies that actually taste good.
Miso Soup with Sweet Potato, Bok Choy, and Shrimp
It’s the first few days of spring, and the weather is chilly. It comes to no surprise of hearing about future snowstorms at this time of year in New York. I once experienced the four seasons in one day. The morning started warm as I left my apartment in a sundress with a raincoat that only looks pretty. 45 minutes later, I exited the train station in the city to a crisp and cold breeze, similar to the fall season. By lunchtime snow flurries larger than a quarter were drifting pass the office windows. Toward the evening, the day had returned to a pleasant warmer temperature with no evidence of snow or rain. Read more
Ginger Lentil Soup with Eggplant Puree
Lessons in Moments of Silence
A couple of weeks ago, a beloved neighbor passed away unexpectedly. Of all the people I know, why did it have to be him? My neighbor is known for being bright and positive, and such a statement is not of his spirit. That being said, I realize it’s a terrible thought to utter into words. Grief over a loss has mostly been my experience of late, for his passing is the fourth memorial in less than six months. My perception of life has tilted toward the negative. Attempting to wake up happy, I’m moving with a heavy heart against a strong wind that doesn’t cease to take a break. Read more
Radicchio and Pear Salad
Winter’s Radicchio leaves and firm Bosc pears create a jewel of a salad lovingly enjoyed during the last few weeks of winter. Spring Equinox is about a month away. Piles of snow are melting, but let’s not rejoice too early. After a few years of living in New York, I’m not convinced the last of the snowstorms are finally in the past. It’s a bittersweet time of year full of warm anticipation, but snow flurries appear in April, too.
Most red and purple hued vegetables are honestly sweet. Au contraire for the reddish- purple and white leaves of radicchio, for it has a fresh bitter bite. Good looks fool most people. On occasion, I take advantage of radicchio’s bitter taste to fill it with generous spoonfuls of pungent blue cheese and toast walnuts. It’s an addictive snack. The strong flavors combined mellow into an honest, sweet taste. Read more
A Tale of Two Lasagnas
Food Bloggers visit other sites quite frequently to support, inspire, comment, and learn. I found Anjali Shah of The Picky Eater: A Healthy Food Blog, through another excellent food blog, The Duo Dishes. I remember leaving a comment on her site about being an inspiration. The voice of her food blog is of good spirits and full of adventure. She responds immediately to request a guest post for her site. “We’re really aligned in our food philosophies,” she reasons. After several emails are exchanged, we agree to collaborate on writing about lasagna. Both of our versions are relatively healthy, and they have plenty of vegetables and cheeses. Anjali’s version is an “Old World” traditional recipe with a classic tomato sauce, and my version is a “New World” traditional recipe sans the tomato sauce. To be historically accurate, both tomatoes and squash are ingredients from the “New World.” It’s the techniques and stories that separates our recipes, which makes them endearing and comforting to both of us. Read more