Summer is the prefect opportunity to set your intentions for leading your healthiest life yet. Fresh produce is abundant, being outdoors is a sheer pleasure, and clothing is light and fun. A simple way to start feeling your best is by adopting a plant-based way of life. This doesn't mean becoming a strict vegan nor does it mean forgoing your morning omelets, but it does entail making plants the primary part of your plate. I teamed up with mindbodygreen for a fun and informative video course all about a plant-based way of life.
Read moreyour new avocado toast: shroom boom
Unlike the Radish, I have never been a huge fan of mushrooms, but this toast has me second-guessing everything I thought I knew. It hits all the right notes with all the right flavors. Beet greens complement the chanterelles nicely and gives you a wonderful way to utilize all those greens - especially once all the beets start rolling in from your CSA or greenmarket runs. For too long I chucked my beet greens in the trash because I had no idea what to do with them. Now I am beet-green-guilt-free. I keep them around and use them as I would any other dark leafy green. Beet greens are rich in vitamins A, C, and K and are not as bitter as some other leafy greens. Sorry Kale.
Read morehow to stock a plant-based pantry
Setting up a pantry that lends itself well to a plant-based lifestyle is very easy but may be costly at first, so go slow. A cost-effective tip would be to shop in the bulk bins of a health food store that has a high rotation. The goal is to make meal composition easy and flavorful. A plant-based pantry is geared toward dried, nonperishable items with the intention of combining with fresh, whole produce.
Read moregrapefruit aperol granita
The aperitif is having a moment in the US, something its never had in Europe, because its just the way of life. I remember, during my first visit to Italy, that I was quite curious about the ruby red drinks that everyone was leisurely sipping while the sun slowly began to set. It has taken me a few go-rounds to truly appreciate the bitter, yet refreshing, qualities of an aperitif. Now, as the summer heat settles in, I find myself enjoying this light and sophisticated concoction more and more.
Read more10 things i learned in culinary school
I spent the past six months in the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts. It was a game changer. Not only was I able to hone in on classical culinary skills, but my repertoire for both traditional and health-supportive cuisine was immensely expanded.
Read moreall-clad giveaway + bbq tempeh sloppy joes
Memorial Day is practically here, and what better way to kick off the holiday weekend then with some BBQ. You can leave the charcoal and the meat at the store because all this recipe calls for is some homemade BBQ sauce, some veggies, and a trusted pan.
Read moreradish recs: how to dine out
Adhering to a plant-based diet and being a clean eater doesn't mean you need to forgo your social life and give up the pleasures of dining out.
It does mean that you need to do a little detective work and be an advocate for yourself and your plate. Have a game plan, learn how to navigate a menu, and dine out healthfully without sacrificing your experience or your pants size.
Read moremake your summer better
Summer is right around the corner, and what better way to use your summer break then honing your culinary skills and expanding your food expertise at the Natural Gourmet Institute. At NGI you will learn healthful cooking techniques and become immersed in the vibrant and inspiring New York City food scene. Whether you have a few days or a few weeks to spend in NYC, NGI has recreational classes and certificate programs fit for any agenda.
Read morehow to hide your veggies - broccoli pesto + oven roasted tomatoes
I am currently rounding out my last week of Culinary School at the Natural Gourmet Institute for Health and Culinary Arts. It has been an amazing few months, chock full of veg-centric culinary immersion. Being creative with your veggies is a priority at the school, and something I have always been passionate about. Another strong passion of mine is for pesto, which is typically a robust green sauce made from fresh herbs. In my mission to add more veggies into your life, I bring you broccoli pesto, the perfect way to add more green into your diet - or sneak it in for someone who may not be such a die hard veghead.
Read morespice up your cinco - two festive cocktails. olé!
For Cinco de Mayo, we bring you not one but two beverages. First up we have the Ghost of Maria, our spin on the Bloody Mary. We also know that a Bloody Mary isn’t for everyone, so we’ve mixed up the spicy Cinco de Cuatro because what’s a cinco celebration without a margarita?
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