Feed your family. Feed your soul.
It’s almost 2 years since we took our debut whole spice infusion, Moroccan Tagine, to Anthropologie in Highland Park for a wellness event. At the same event we also met our amazing photographer Kerri Sherman and formed a friendship that would bring our spice blends …read more
The linoleum floor tiles of Nana’s & Pop’s 1950’s duck egg blue painted kitchen/diner, worn thin by the foot traffic on a never-ending quest for cups of tea, remained untouched until the new millennium.
We bounce off the toe of the Italian Peninsula into North Africa this week to score our second recipe from around the Med. We take with us Dr Devries mantra “More fish…less meat…” and marry it with our penchant for herbs and spices from the …read more
What do you do when you have an abundance of something? Give it away, swap it for something else, or keep it in the hope it will get used sometime in the future.
Fresh picked peas and strawberries taken straight from our Community Garden are the perfect finger food right now for my young girls living in the city. As always, my mind is on expanding my culinary repertoire. So when the raspberry canes are giving up their ripe …read more
Last week I did my own first, self administered cleanse. Inspired by Meg and the benefits she feels from a Mindfully Fed seasonal cleanse gave me the curiosity to try. I was confident to figure out my own approach, sticking to all single whole food ingredients.
We’ve shared our heart healthy recipes this month with the Chinese New Year celebrations. Since Dim Sum (those delightful bite sized morcels) translated literally means “Touch the Heart”, we’ve made our own little parcels of tasty goodness – steamed soy salmon wrapped in crunchy lettuce.
When we lived in our French hideaway in the Gascony countryside, we started a Valentines tradition. In the post Christmas seasonal lull we start planning.
January is when many people appraise their lifestyle and choose to change gear, an appropriate time to hit the “reset” button.
Thanksgiving illuminates some of the things we are appreciative of. Aside from the obvious, one of the unexpected surprises which I’m personally thankful for and which has consumed me this year is being propelled into a working partnership and friendship with Meg.
Some months ago, not long after the inaugural recipe in my slow cooker, I found 3 rapidly deteriorating bananas in the kitchen. I’m sure I’m not alone in this type of discovery. These bananas were extremely ripe, perfect for making banana bread.
