Looking for a quick and tasty dressing for your spring salad? The following recipe is guaranteed to satisfy anyone wanting to top those delicate greens showing up in our grocery stores. Right now I can’t get enough of parsley, sunflower and pea shoots, young spinach and early strawberries on my plate. Along with this fabulous dressing, composed of honey, lemon and flax seed oil, you will have created something sensational!
Truth be told I have no love of complicated cooking, but luckily for me, I live with someone who does. When we shop she reaches for new delights while I go for the basics. She questions, how might I cook that differently, while I stick with what I know. I lack imagination when it comes to the culinary arts but she can even make scrambled eggs taste like a gourmet delight. From what I’ve noticed, fresh herbs are often in her mix.
There is little dispute that sleep is too often hard to come by. Crazy busy schedules, out of control stresses, and troublesome future worries all keep a restful night’s sleep at bay. As a result chronic insomnia is not as isolated an experience as one might hope despite our finest pillow-top.
- People today sleep 20% less than they did 100 years ago.
- More than 30% of the population suffers from insomnia.
- One in three people suffer from some form of insomnia during their lifetime.
- More than half of Americans lose sleep due to stress and/or anxiety.
- Between 40% and 60% of people over the age of 60 suffer from insomnia.
- Women are up to twice as likely to suffer from insomnia than men.
- Approximately 35% of insomniacs have a family history of insomnia.
- 90% of people who suffer from depression also experience insomnia.
- Approximately 10 million people in the U.S. use prescription sleep aids.
Vermont is one of 27 landlocked states in the US but surprisingly wild saltwater fish is on the menu in most restaurants. It’s often on our home menu too. This is because in the Northeast, fresh fish is driven overnight from Boston harbor and arrives in our neighborhood seafood market the very next day. Next to the trout caught in any of our plentiful local waterways, this is as fresh as seafood gets, and it’s always lovely. Come mid-winter I often crave a meal that tastes like summer, light yet hearty, something with tomato, something with a bite, something like a fish stew. The following is a recipe concocted by my dearest chef, the Savvy Skillet and it’s guaranteed to satisfy everyone around your table.
Full disclosure: I don’t like to cook. Not saying I can’t, but I don’t do so with the joy necessary to be a good cook, a real cook. But I do like to eat. A lot. And, lucky for me, I have a spouse who is happy in the kitchen. Who pours over cooking periodicals, chats up recipes, scans blogs for ideas, and with great innovation prepares meals that make everyone at our table happy.
Inevitably, after our workday, our conversation goes something like this: Are you hungry? Or the other, how hungry are you? Either would elicit a yes or a very, and therefore my response would be followed up by, what are you in the mood for? Yes, seriously, the sky is the limit from my own personal spouse-chef. Vegetarian? Simple. Vegan? Varied and delicious. Italian, Asian or any combination of healthy and delicious cuisine? Of course. She opens a few well-worn cookbooks, looks over her notes, checks the fridge and cupboard, and begins with what we have on hand. And this is another point because what a cook has on hand must be plenty in order to produce such meals. Cans of coconut milk and coconut oil. Fresh fennel and basil. Sushi vinegar. Curry. And of course the right knife. Pan. Cutting board. Nothing flashy but precious objects kept in their place.
I offer to help, and there are times when I am allowed a grater and cheese, or asked to scrub up a few potatoes, maybe to gather cherry tomatoes still on the vine. Sous-chef maybe not, but dishwasher extraordinaire, yes!
The following post is from her blog: The Savvy Skillet. Here is one of our favorite dishes, a wonderful tofu. I hope you enjoy the recipe!
This spring is a new adventure for us, since we moved from our big old house on ten acres with various perennial beds, the sprawling black berry bushes and cultivated blueberries, the field of wild flowers and surrounding forest, to our new apartment. Despite the downsize our desire to garden is still a strong impulse. Although novices to potted gardens, we are pleased by the possibilities on our sunny and spacious second floor deck. Already we have planted veggies for now, and later, and flowers to attract butterflies and hummingbirds.
If you are anything like me, you are among the zillions of health seekers who are considering switching their milk intake to almond milk. When I first considered making such a switch, I sampled the myriad store varieties. Taste was my first concern, but as I found myself drinking more almond milk, I started to question all the ‘extras’ found in the list of ingredients, especially carrageenan. This troubling additive made me consider if I could make my own; and if we did, would it taste as good as our favorite brand? Well, I am here to say, our homemade almond milk tastes divine and the health benefits are worth the effort:
“Almond milk is one of the most nutritionally valuable milk substitutes available today. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. Almond milk is low in calories, at only 40 calories per eight ounce serving, and low in fat. It contains only three grams of fat per eight ounce serving. Almond milk is lactose, gluten, casein and cholesterol free; it’s also free of saturated fats” (The Healthier Choice).
Follow this simple recipe and you will love getting all the benefits with none of the additive concerns.