Think of it as recycling only better since you can keep eating fresh food for the price of one. Buy some organic lettuce, eat the leaves and re-grow the bottoms for more greens. Here are some crops you can re-grow from cuttings with little effort and a good yield. Lettuce/Bok Choy/Cabbage Celery Onions/Leek/Green Onion Garlic […]
Fall-into-winter has always meant my favorite holidays and my favorite fruit: persimmons! I still remember the first time I had one: working an aimless, uninspiring job whose only benefit aside from paying the rent was proximity to Grand Central Market. During lunch one day, a co-worker pointed out a mountain of squat, orange fruits–Fuyu persimmons. Kinda looked like a shiny, squat alien apple. I bit into the thick, dark-orange skin and marveled at the sweetness.
It’s been a love affair ever since. I buy a bag every Tuesday from the Highland Park Farmers Market. And with only about a month left to enjoy this fruit, let’s go out with a bang!
Because my sweetheart fruit makes the “medicine” of all-star kale go down so nicely, I knew a kale-persimmon paring was in order. Kale’s that guy you know you “should” date, but you keep finding excuses to put off requests for lunch. I played around with adding chopped persimmon to kale salad–that was good. So good in fact, I wanted more sweet-persimmon yumminess: I wanted every kale leaf covered in persimmon candy. And so, here’s the result:
The other day my hairdresser asked, “Did you know all baby carrots, even organic, are washed in chlorine?” After some research, I found a balanced account of the baby carrot controversy. Bottom line: I’d rather grow my own.
Kids, especially seem attracted to the “baby” in baby carrots. What’s cuter than a bag or day-glow orange stubs? Picking your own carrot from the ground. Without pesticides and factory farming, home-grown carrots are petite and most tasty when picked young.
But even with my community garden and backyard container garden, carrot planting can seem daunting. That’s when I remind myself to start small with one positive action, “You just have to plant a seed”, I say. Literally.
Monique (AKA Moniquecooks around here) is the best so I went to her class. She was specializing in cauliflower. Like any mom, I am always trying to figure out how to get my family (read: husband) to eat more things. But I had some reservations. I have to admit (sorry Monique) that I am uncomfortable […]
Sprouts are so easy to grow, we just can’t stop squawking about it. After teaching our first sprouting class, we wanted to share how-to grow and use these nutrient dense super foods. Please enjoy the CliffsNotes version of our crash course on sprouting here and the recipes we taste tested.
This is all you need to get sprouting:
Kale abounds in the GreenUp! garden. Not only is it super nutritious, it’s also pretty easy to grow. But as yummy as kale salads are, they can get a bit dull, and they’re kind of hard to eat on the run. (Picture GreenUp! Guy biking all over town with a fork and bowl? Don’t think so.) But who wants to spend $8 a bag on health food store kale chips that are gone after one 3pm snack fest?
If you have 10 minutes, a toaster oven, a box of mac ‘n cheese, and a bunch of kale, you’ve got yourself a DIY portable powerhouse treat for under $5 a pop. And you can impress your friends when their finicky toddler gobbles these up!
Evette’s “Eat One-Treat One” post was bouncing in the back of my head the other day as I stared at a jar of goji berries in my cupboard. Now, I know gojis are healthy, full of antioxidants that fight cancer and heart disease, boost the immune system, and basically turn us into Gwyneth Paltrow. But like GP, they leave me a little cold.
What could make me want to spend more time with a goji? Chocolate? Bacon? (Mario Batali?) Pine nuts! Pine nuts taste bacony, but unlike bacon they actually work to surpress hunger and might even help us lose weight. Inspired, I threw a handful of gojis and a handful of pine nuts into a large mason jar. Shake, shake, shake and my creative cooking juices were a-flowing. Searching in the fridge, I unearthed some nappa cabbage. Just the crisp kick to add to the iron-happy spinach that I’d been neglecting for days. A couple chops of the knife and I added two handfuls of cabbage and two handfuls of shredded spinach to the jar. Now what kind of dressing is all good and no GOOP? Miso dressing, baby! Just throw the following into your mini cuisinart, pour into your jar, and enjoy!
If you’re like me, you feel better when you eat food that is alive and nutritious. Yet there is something so American about the convenience factor, something that fits nicely into your hand as you make a mad dash to the door. How to mix the two? You’ve seen it! You’ve re-pinned it late at night as you ate ice cream and watched Real House Wives and thought I’ll make this next month: Salad-in- a-Jar.
Tired of artificial sweet-treats that add everything to your hips, but nothing to your well-being? Who better to help make dessert delicious & health-giving then cauliflower. Surprised? Think of cauliflower as broccoli’s blonde sister: she’s a little lighter, a little more fun, but just as nutritious as the green cancer-fighter. And there’s so much more […]
Why should you eat your reds? Because they contain lycopene and that greatly reduces the chance of prostate cancer. Greens helps you builds healthy cells and genetic material while orange fruits and vegetable provide support to your immune system to name a few. The Nutrition Rainbow demonstrates how the color of food is linked to specific health benefits.