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GAME CHANGERS FOR THE NEW SEASON

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"New beginnings, seeds planted and sprouting, self-awareness, warmer weather, phyto-nutrients; these are some of the things to look forward to in the spring season," so says Chef Allen Campbell, our Find Bliss Boston food guru.  He also suggests that planning a 2-3 day raw fruit and vegetable fast to eliminate toxins and rejuvenate our organs can be for many of us a game changer after a long winter of rich, hearty foods.  "For best results, I would suggest weaning into and weaning out of a fast … [Read more...]

VEGAN PASTA PRIMAVERA

Today's recipe comes from Dan LiBoissonnault.  Dan is the owner and creative force behind Dan's Power Plant purveyors of fine, vegan nut cheeses and raw crackers.  Dan is a lover of wine and an expert sommelier with many years experience as a wine buyer, seller, and consultant.  When Dan switched to a vegan diet, he started working on nut cheese recipes he could enjoy with his favorite wines.  You can find the scrumptious results of his toils at Coolidge Corner Yoga in Brookline, 141 Bradford … [Read more...]

Black Bean Soup

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I got some beautiful black beans from my CSA this week.  Here is a light and clean vegetarian soup, perfect for the start of winter.  Serve it with some warm crusty bread. For our pescatarian friends, try adding 1 1/2 pounds of fresh peeled tiger shrimp with the cilantro and lime juice and poach until just cooked through. Makes 10 cups. Ingredients: 1 cup dried black beans 1 large bay leaf 5 cups water 1 t. kosher salt 1 large carrot cut into 1/4" dice 1 onion cut into … [Read more...]

POACHED RED AND WHITE PEARS with Saint Agur Blue Cheese and Candied Pecans

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  I love poached pears this time of year!  They lend themselves nicely to any holiday menu.  I am using St. Agur blue cheese, maybe one of the most perfect foods on the planet! I always save my poaching liquid.  It is great to add to a vinaigrette, or you can use it to make a smart holiday cocktail! Ingredients: 3 Red Bartlett pears, peeled, cut in half lengthwise, seeds taken out with a melon baller.  Take out a little extra flesh so you have a hole about the size of a … [Read more...]

Warm Shaved Brussels Sprout Salad with Shallots and Bacon

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This is a wonderful warm salad on it's own combined with Butternut Squash, Bosc Pear, and Star Anise Soup as a complete meal. Ingredients for the salad: 4 slices bacon cut into 1/4 inch dice 1 pound Brussels Sprouts, any brown or damaged outer leaves discarded 1 large shallot, finely diced Kosher salt and freshly ground white and black peppers Method for the salad: Brown diced bacon in large sauté pan, careful not to burn. Spoon browned bacon onto paper towel to drain using … [Read more...]

Butternut Squash, Bosc Pear, and Star Anise Soup

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This weeks inspiration comes from the pear tree in my back yard and my weekly CSA at Green Meadow Farms.  Squash soup is a classic and star anise really brightens it up.  I think a warm salad lends a certain elegance. Check out this excellent pairing Warm Shaved Brussels Sprout Salad with Shallots and Bacon. I love using different types of fun, small plates and bowls for serving.  This time of year you don’t have to go any further than your back yard to find some fun plate garnish as … [Read more...]

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...]

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