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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


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


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...]

Moonlight By The Fire ~ Mulled Spiced Wine


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...]

Turmeric-Spiced Root Vegetables ~ by Suzanne Goin


From the  article, Seasoned to Perfection by Bekah Wright, as featured in the Fall issue of Find Bliss 2013. Turmeric is a rhizome or rootstock of a South Asian member of the ginger family. As the major ingredient in curry and a cheaper alternative to saffron, it is commonly used in Indian, South Asian, and Middle Eastern cooking as much it seems, for its color as for its flavor. In fact, in the past turmeric was used for dyeing textiles and fabrics, for making cosmetics, and even for religious … [Read more...]

Granola Recipe


Based on the “Housemade Granola” served at Huckleberry Café & Bakery. By Zoe Nathan Serves 4 There are a thousand variations of granola, so mix in anything you like when preparing it. Every house should have its own recipe -- I like mine not to be too sweet, but if you like yours sweeter, add more honey to this recipe. If your family likes coconut, throw in sweetened toasted coconut. For a chocolate granola, omit the cinnamon, add an additional 1/2 tsp salt, use only toasted … [Read more...]

Sorrel Drink


Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings’ Red Zinger. DIRECTIONS: To make Sorrel Drink: Bring all ingredients and 4 cups water to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes. Cool, strain, and chill. To make Simple Syrup: Bring sugar and water to a boil in small saucepan. Stir to dissolve sugar, and simmer 1 minute. Cool. Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guests to … [Read more...]

Pecan Squares


This delicious recipe is just the thing to get you in the mood to celebrate autumn. It was given to us by Anna Smith, founder of the New School for Cooking. Enjoy! Makes 36 squares Crust: 2/3 cup confectioner’s sugar 2 cups all purpose flour ¼ teaspoon kosher salt 1/2 pound (2 sticks) butter, softened Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Sift sugar and flour together and stir in salt. Cut in butter, using two knives or your fingers, until fine crumbs form. Pat … [Read more...]

Cinnamon Sautéed Bananas

cinnamon bananas with coconut

Ingredients 3 tbsp ghee 1 tsp cinnamon powder 5-6 strands of saffron 5 large bananas but firm but ripe 3 tsp turbinado sugar 1 tbsp shredded unsweetened coconut Preparation: Peel the bananas, cut into crosswise slices 1/4 inch thick, and keep aside. Heat the ghee in a skillet and add the cinnamon and saffron. Cook for about 30 seconds. Now add the bananas and sugar. Cook on medium heat for about three minutes or till the bananas are tender. Sprinkle the  coconut and serve warm. Before … [Read more...]

Dill Rice with Carrots

Aparna Khanolkar

Ingredients: 2 tbsp olive oil or ghee 1 cup white basmati rice 1 tsp salt ½ tsp pepper 2 cups water ½ tsp turmeric 1 tsp cumin powder 1 large bunch dill 1 medium carrot thinly sliced Preparation: Heat one tbsp of oil or ghee and sauté  the brown rice for about 3-4 mins. Then add the water and bring to a boil. Place a tight-fitting lid and cook on low for 15 minutes. Remove the stems from the dill and chop finely. In the skillet, sauté the turmeric and cumin and then add the carrot and … [Read more...]

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