A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
Delicious recipes using whole-grains, such as rice, farro, wheat, couscous and quinoa–to increase the nutritional value of a healthy meal.
Like its winter cousins, acorn squash and pumpkins, butternut squash are naturally sweet. They’re the dessert of the dinner table. Since discovering butternut squash a few years ago, I’ve enjoyed them, because they’re easier to prep with their subtle ridges and smaller cavities. (Make sure to use a sharp knife.) Read more
There’s seafood on my mind. Crawfish. Oysters. Crab. Scallops. Shrimp. Hopefully lobster. All seasoned with Southern spices and lure. I’m thinking of creole dirty rice. French cooking techniques mixed Southern flavors. Spicy red beans and rice. Gumbo seasoned with filé. Jazz music inspired from my Motherland. Warm weather on the gulf coast. Why? I’m going to New Orleans. It’s my first time. The trip is sponsored by The Gulf Seafood Marketing Coalition. Besides enjoying my favorite cuisine (on location), I’m learning how the seafood industry is moving on after a disastrous oil spill. Read more
Maybe it’s a bit neurotic to drink a cup of The Republic of Tea’s Be Active tea made for each phase of my exercise or daily routine. Since the set of teas is a caffeine-free, herbal blend made with green rooibos–that is full of antioxidants–the benefit exceeds my neurosis. Besides, drinking a few cups is a global benefit (good karma), because the tea is sustainably and economically helping the rainforest and a community in Zeekoevlei Farm in South Africa. It’s why this set of teas are Rainforest Alliance certified. Read more
This is a mix and match recipe. It’s an odd couple strangely complementing each other. The taste is bewilderingly sensual. It includes an everyday condiment commonly used as a dipping sauce for school kids’ fries mixed with the world’s most sought after ingredient, in which only a pig’s nose will find. It’s a mac and cheese recipe made with wickedly sharp white cheddar cheese bechamel sauce and FungusAmongUs’ truffle mustard. Read more
As a graphic designer, I want my ‘brown bag’ lunch to taste and look visually delicious. Otherwise, I’m likely to toss it in the garbage and pay for a fresher option from a restaurant. Such actions eventually add up to plenty of regret and an empty wallet. Learning to pack lunches take time and practice. When lunch containers reveal a salad of crispy lettuce and colorful, layered ingredients or a fragrant soup waiting to be heated in the microwave, my wallet stays full.
The initial inspiration for packing lunches come from bento boxes with separate containers or compartments. The separate containers help maintain the freshness of the meal (good for hot and cold recipes). Another bento-style lunch is creating a meal in one bowl, in which the ingredients harmoniously enhance each other. Read more