"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 BOSTON YOGA 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
27 Years In, Boston Wine Festival Ever Faithful to its Mission Almost immediately upon taking the reins as Executive Chef at the Boston Harbor Hotel, Chef Daniel Bruce’s passion for pairing the flavors in food and wine launched the Boston Wine Festival. And like the Sox return to Fenway, the Spring Flower Show and all those runners
MEET CHEF ALLEN CAMPBELL... We are delighted to welcome to our growing Find Bliss Boston editorial team, pioneering Chef and Boston native, Allen Campbell. Chef Allen will from time to time be sharing both his signature dishes and vision through our website and newsletter and also with our sister publication LA YOGA magazine. Taking care of his mind
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
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
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
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
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.
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
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