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Bratwurst with Sauerkraut, Apples, Leeks, and Pancetta

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Sausage....  in a healthy lifestyle website?  Seriously?  Yes, seriously!  One of my fundamental culinary beliefs is that all food, in moderation, prepared with love, care, and with quality ingredients is good for you. I have all this great homemade sauerkraut from a recent recipe I was writing, so I couldn’t help but think of serving it with some great German sausage, and lucky for me I have Karl’s Sausage Kitchen in Peabody just 10 minutes away.  I spoke with one of the owners, Robert … [Read more...]

Delicious Corn Chowder – Vegan & Gluten-Free

From Susan O’Brien’s “The Gluten-Free Vegan” Cookbook (Amazing as a stand alone meal on a chilly night or the perfect starter for a holiday gathering) Serves 4-6 1 tablespoon olive oil 1 leek, chopped (white part only) 1 small onion 2 cups peeled, seeded, and diced butternut squash 2 red potatoes, scrubbed, peeled, and cubed 2 cloves garlic 1 can of light coconut milk 2 cups (frozen or fresh) white or yellow corn (organic if possible) 2 small bay leaves ¼ cup chopped fresh … [Read more...]

First Course Antipasto with Mint Pickled Blueberries

“Pickled blueberries?” That piqued my interest. It was on the menu at Brine (www.brineoyster.com), one of my favorite restaurants on the North Shore. The minute I saw it I knew I wanted to try to make it on my own. And, I had just discovered an acre of wild blueberries at the Breakheart Reservation in Saugus – the tiny little blueberries that actually taste like, well, blueberries. I don’t have any rigid rules when it comes to a beautiful antipasto plate, as long as it has some of the … [Read more...]

Ratatouille with Oven Dried Tomatoes, Roasted Red and Yellow Peppers

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I love this time of year!  The fall bounty of eggplant, tomatoes, peppers, squash, onions, and garlic is irresistible.  I looked in my refrigerator and everything I needed to make ratatouille was staring right up at me. When I was working at La Cuisine Catering in Los Angeles, a lifetime ago, my boss and mentor, Tom Byrne, used to brunoise all of the vegetables and serve them in cucumber cups, or Belgian endive spears for beautiful vegetarian appetizers. I love to serve this version with … [Read more...]

Roasted Red and Yellow Beet Salad with Valley View Chevre, Shiso, and Pistachios

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  Goat cheese and beets go together like Roy Rogers and Trigger.  Add in a flavorful crunch from some salted pistachios and a big flavor pop with some shies leaves, and you have a wow of a first course. It also all works nicely as an appetizer on a crostini. Make sure the ingredients are made with love!  I live about two miles from a goat farm called Valley View Farmstead in Topsfield, MA. They make a delicious chevre. The beets are from my CSA share from Green Meadow Farms in Hamilton, … [Read more...]

Everyday Aphrodisiacs

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Ingredients close at hand can create foods fit for seduction.  by Amy Reiley  You don’t need to set aside a day and an arsenal of expensive ingredients  to cook an aphrodisiac meal. Many of the foods that have been regarded as aphrodisiacs throughout history are probably already in your pantry. Ingredients like garlic, walnuts, carrots, cinnamon, and vanilla offer a fascinating folkloric history that includes strengthening our desire and staying power. Fortunately, modern nutritional research … [Read more...]

Superfoods and Two Delectable Recipes by chef Julie Morris

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Superfood - Micronutritional Powerhouses  On the quest for a balanced life, chef and author Julie Morris’ mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and follow.  Superfood. Admittedly, this term has been tossed around in the marketplace a lot, to be fair, it’s a rather broad term with no official parameters. But in the Oxford Dictionary, superfood is defined as, “A nutrient-rich food considered to be especially beneficial … [Read more...]

Beet-Farro Salad by LYFE Kitchen

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By Chef Tal Ronnen and Chef Jeremy Bringardner 397 calories 425 mg sodium Ingredients: 2 cups mixed greens 1/2 cup farro, cooked and cooled 1/2 cup apples, sliced 1/8" 1/2 cup fennel, shaved as thin as possible on a mandolin 1 tbsp red onion, thinly sliced 1 tbsp walnuts, coarsely chopped 1/2 cup roasted beets 2 tbsp dried cranberries 1 tbsp basil, torn 1 1/2 oz maple-sherry vinegar   1) Toss all ingredients together in a mixing bowl to  evenly distribute ingredients. 2) Pile … [Read more...]

ELIXIRS and ART: Silverlake Welcomes Moon Juice

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Expanding its digs to the other side of town means Moon Juice’s cold-pressed, 100% organic CCOF certified juices and nut milks are now available on the east side of LA. Owner Amanda Chantal Bacon – a former Los Angeles Times Magazine food writer and Lucques line cook – has opened a 1,200-square-foot shop on West Sunset Boulevard. Three times larger than its sibling on Rose Avenue in Venice Beach, the space offers an expanded menu, including a new assortment of live cultured and sprouted raw nut … [Read more...]

Moonlight By The Fire ~ Mulled Spiced Wine

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Created by Anna Wasserman-Hartman Ingredients: 16 (1 box) Numi Orange Spice tea bags 1 bottle (750ml) Malibu Family Wine’s 2010 Saddlerock Merlot (we recommend it!) 1 bottle (750ml) port 1 bottle (750ml) vodka 2 oranges, quartered 8.75 oz. natural sugar cubes 4 quart pot with lid 1 metal sieve Matches **Make sure to set aside another pot to use when straining in step #5. 1. Squeeze orange quarters and drop them into a large pot along with all tea bags. (Remember to remove paper … [Read more...]

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