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As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!
It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.
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That’s the sum of it: organic asparagus spears are still available so I’m using them every which way, whether as an Asparagus & Sweet Potato Side, in a simple gluten-free Asparagus & Sweet Potato Pasta, or as a topping for Baked Spaghetti Squash with Chickpeas & Veggies (recipe coming soon on this blog). And of course, my now famed Asparagus Soup (Sacred & Delicious, page 92, made perfect with Easy Vegetable Soup Stock (Sacred & Delicious, page 90). After all, asparagus is the culinary herald of springtime, and it must be eaten with reverence!
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If you’re wondering about how to keep your new year’s resolution about healthier eating without adding extra time to your day, you’ll want to try this easy and flexible recipe for Red-Lentil Soup with Vegetables.
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This year Labor Day and the first evening of the Jewish High Holiday season happen to coincide on September 6, which calls for celebratory food—like this utterly scrumptious Updated Noodle Kugel. Whether you’re going to a Labor Day potluck or preparing food for Monday’s Erev Rosh Hashanah family dinner, the beginning of the Jewish new year 5782, this dish will be a sure crowd pleaser.
I developed this recipe especially for my friends and readers who follow a gluten-free, lactose-free diet. And let’s be honest: as I approached my birthday, I was craving favorite childhood dishes that I hadn’t tasted since I went gluten-free!
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If you love sweet potatoes, I have good news for you, along with an 
easy and oh-so-delicious Southern-style recipe!
In case you’ve been following my blog and wonder why I cook with so many sweet potatoes, here’s one reason why: according to Ayurveda, sweet potatoes are one of the best foods for grounding vata — that light, airy, buzzing energy that you feel when life is moving just a little too fast.
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It seems to me that when it’s hot and humid outside, heavy foods are especially unwelcome in the belly—which is just one reason why I think you will enjoy this easy, delicious, and cooling Summer Broccoli and Carrot Soup! It will serve as a great centerpiece for a vegetarian or vegan meal and will add bright colors to the omnivore’s table as a refreshing appetizer or side dish.
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This October Pumpkin Spice Cookie recipe reflects my most recent experimentation with gluten-free baking. I’m happy to say the experiment turned out well—though I regret it was in response to my newest food sensitivity!
Sadly, I seem to have developed an intolerance to nuts, including almond flour. Eating nuts or baked goods with almond flour make me itch. From an Ayurvedic perspective, it makes sense: nuts increase pitta, and high pitta can cause itching. Since nuts are also a common allergen and cause of food intolerance, I decided to explore baking with another high-protein flour for my growing readership.
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I love this Spiced Pumpkin Pound Cake. It’s a way to enjoy the holidays without getting a sugar high that’s followed by the inevitable sugar crash! This cake is wonderfully moist but not overly sweet, and it’s won rave reviews wherever I take it.
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I have an important question for you today.
Would you let your car go for years on end without taking it in for service? Probably not! When it runs on old dirty oil, the engine becomes less effective—your car can break down.
The truth is, it’s no different for your body.
That’s why we created the 21-Day Delicious Detox Challenge! And you’re invited to participate in this spring 2022 online home detox course, which begins on March 22.
Did I hear you say “ugh”? I get it! I used to feel that way about the word myself.
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Today I decided to try making a Vegan Dark Chocolate Pudding, in case my readers are looking for a new dessert on February 14—the joyful (if commercial) holiday of chocolate love. I had never tried making pudding from scratch, the exception being rice pudding (which is also divine). So, I asked Annapurna, the goddess of food and nourishment, to be my coach. The first try was oh so good and I’m happy to share the recipe with all of you!
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