I am very much into simplicity & quality in foods, so a perfectly-done cacio e pepe is one of my very favorite pasta dishes. This recipe takes it to the next level by adding delicious sauteed brussels sprouts. It is soooo yummy & super easy. Enjoy!
Garlic is said to help defeat the common cold, kill bacteria and even ward off vampires. It contains allicin, ajoene and thiosulfinates that help the body prevent and fight infections. Try to eat a few cloves each week. A natural antibiotic!
Where do we begin? This hearty green vegetable is a nutritional powerhouse. The nutrients in Kale strengthen the immune system and fight viruses and bacteria. It’s a great source of iron, which is an especially important mineral for vegans and vegetarians. Add it to your salads, smoothies, soups, burgers or make kale chips!
Antioxidants protect your cells against free radicals, which damage cells and may play a role in heart disease, cancer and other diseases. Blueberries contain a ton of antioxidants like vitamin A, vitamin B, vitamin C, vitamin E, anthocyanin, copper, iron, selenium and zinc.
Quinoa contains all nine amino acids, making it an amazing source of protein. Quinoa is rich in both vitamin B2 and magnesium, which may help reduce the frequency of headaches. It also contains other B vitamins and high levels of iron and zinc, minerals necessary for a healthy immune system.
Along with kale, spinach packs a powerful nutritional punch. They’re both full of antioxidants that encourage the production of white blood cells. They also protect the enzymes that repair DNA damage, helping your body heal itself.
Arugula is a rich source of calcium, copper, manganese, iron, potassium and phosphorus, all of which help maintain proper levels of pH in the blood. Arugula also has anti-bacterial and anti-viral properties and is a great source of dietary fiber.
Walnuts are by far one of the best nuts to eat. They contain large amounts of omega-3 fats, which have been found to protect against a wide range of illnesses, from cancer and rheumatoid arthritis to depression. Your body can’t make omega-3 fats on its own, so it’s important to eat foods that are high in this healthy fat.
All yogurts are excellent sources of potassium, calcium, zinc and vitamins B6 and B12. What sets Greek Yogurt apart from other types of yogurt is its thicker, creamier texture. It contains probiotics, is lower in lactose and has twice the protein content of regular yogurts.
(via CorePower Yoga)
My top moments from #OSL:
The icing on the OSL cake was the city’s best offerings of gourmet food, wine, dessert, & beer.
Some of the festival’s art offerings
Wild Belle kicked off Friday afternoon
Yeah Yeah Yeahs on Saturday. Karen O kills it everytime; she is one of my all-time favorite performers. Can’t wait to see her again in a couple weeks at FYF!
Phoenix. They played a packed crowd despite the competition from NIN who played at the same time across the park.
The park at night.
NIN from a distance.
Camper Van Beethoven ‘Northern California Girls.’ I also loved Willie Nelson & Hall & Oates. H&O packed the main stage during the day on Sunday.
Foals set got pretty deep!
My favorite song, ‘Ya Hey.’ Vampire Weekend was a straight up party—one of my favorite sets of the weekend. I’ve seen the Foals & Vampire Weekend & Coachella & wasn’t into it, but their OSL sets rocked!
And there are just no words for how special Sir Paul was, let alone the pyrotechnics & fireworks. Lifetime! The most incredible sing along with 100k people singing ‘Hey Jude.’ No words!
I made this simple classic for a work 4th of July event & I was surprised at what a hit it was! This is a very tasty recipe for a summer picnic staple.
- 2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled
- Kosher salt
- 1 large egg yolk
- 2 teaspoons white wine vinegar
- 1/2 cup vegetable oil
- 2 tablespoons spicy brown mustard
- 2 tablespoons chopped fresh chives
Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes cool slightly. Peel, if desired.
Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
Courtesy of Bon Appétit, Read More HERE
Another super easy, crunchy, tasty salad (via Bon Appetit, recipe HERE).
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- 1/4 small red cabbage, thinly sliced
- 8 ounces sugar snap peas, thinly sliced crosswise
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint or basil
Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
I am not usually much of a baker, but these were so easy & tasty! I used whole wheat flour, but you can also modify to make gluten-free. No butter! The recipe is available HERE via Pamela Salzman.
Currently snacking on…
Trader Joe’s Dark Chocolate Caramel with Black Sea Salt Bar
What was my life before sea salt stormed onto the scene??
The Caramel & Black Hawaiian Sea Salt bar is filled with a buttery, burnt sugar caramel & Hiwa Kai, a blend of sea salt and volcanic charcoal harvested from pristine Hawaiian tide pools. The exterior of the bar is garnished with Maldon sea salt harvested from estuaries in Great Britain. The combination of luscious dark chocolate, rich caramel and crunchy salt crystals is simply sublime.
Balsamic Zucchini (via Epicurious)
I made a version of this and served over a bed of quinoa with a simple butter lettuce side salad. This is a super simple recipe with simple, quality ingredients (my favorite kind). Use good olive oil, balsamic, salt, & cheese.
Some friends gave us the most giant zucchini I have ever seen from their garden. (I only used half; we have leftovers & another entire zuc!) Since it was so large, I hollowed out the centers and filled with salted & broiled grape tomatoes. I also dry-roasted the pine nuts.
In his seventh book, the celebrated food activist and scholar explains why home cooking is so crucial to our health and the planet’s
A wonderful interview with Michael Pollan by Epicurious. He is one of my food heroes & a favorite Bay Area writer, teacher, & food thinker/writer/philosopher. Read the rest HERE.
"My work is very much about connecting the dots between our everyday actions and the larger currents of nature and history. So, the everyday choices you make in the kitchen ramify all the way back to the land [and] help determine whether that land will be nurtured with care by good farming or abused by industrial agriculture. You can view this awareness as an ethical burden, or as a wonderful empowerment, which is how I’ve come to see it. It gives us a whole other set of votes to cast, every time we eat, and especially when we cook."
A new cookbook from DVF’s personal chef. You may not be able to sail away on her giant luxury yacht, but you can eat like you are!
Traveling on DVF’s yacht, Ms. Coxwell has developed light, fresh recipes inspired from far-fetched international locales.
The United Nations has declared 2013 the International Year of Quinoa. Get on the party train! This is one of my favorite foods & a great source of protein & aminos.
Well + Good NYC tapped ten top celebrity chefs, from Bill Telepan and Candice Kumai to Mary Cleaver—for healthy, easy quinoa recipes to make at home. There’s even a quinoa cocktail from Candle Café!