via Well&Good NYC
via Well&Good NYC
Go grab a coffee and read this article about New York chef Dan Barber, “third plates”, and how his search for better wheat flour led to a culinary epiphany: How John Muir Is Revolutionizing the Farm-to-Table Food Movement
I love every recipe I have ever made by Angela of Oh She Glows and these Moroccan Yam Burgers with Cilantro Lime Tahini sauce are no exception. After one bite I was ready to change my last name to Yam Burger.
Pictured with a side of red cabbage, dressed in ACV + hemp hearts.
Who knew? Tupac REALLY loved his veggies.
This is: Glass Gem Corn
Is it real? Yes.
Is this Photoshopped? Please see above.
How is it made? Different strands of heirloom seeds were cross-bred, until – ta da! Glass Gem was born. Read the full story here, it’s really cool.
GGC is so pops it even has its own Facebook page: https://www.facebook.com/glassgemcorn
BRB, Googling to find out if I can grow corn on a city balcony.
As spotted in Brooklyn, via the South Slope News photo of the day.
Made by and spotted on the instagram of Khai Khai Jewelry.
If you’re interested in going green but can’t handle full-on green juice just yet, this could be your gentle gateway drink: meet green milk.
[image c/o Greenhouse Juice Co in Toronto]
Green milk is a blend of nut milk & greens/green juice.
[image c/o Glory Juice Co in Vancouver]
Overall your green milk should have a balanced, palatable flavour — not too sweet, not too bitter. It will vary depending on your ingredients, just like green juices & smoothies.
[photo via Healthy Blender Recipes]
Here is a recipe for Green Milk if you’d like to take the steps to make your own nut milk and GJ from scratch.
Otherwise, I encourage you to freestyle. Grab a handful of something green, combine with nut milk, and blend that shit up!
Apparently around 70% of all photos tagged #foodporn are junk food. The Food Porn Index was created to make vegetables a little sexier.
As a plant enthusiast, I love initiatives that support more #plantlove.
As a digital marketer, I think this is a great campaign by Bolthouse Farms that uses data in a smart, playful and fun way to engage with hashtaggers, e.g. their target market.
It was just a matter of time before the the two hottest veggies hooked up and made THIS:
Please come to Canada, BrusselKale!
Photo and article here.
Is it still considered hummus if there are no chickpeas?
Other than the lack of garbanzos, the foundation of this recipe is just like a regular hummus recipe but 100 times more awesome and beautiful to look at because of the beet factor.
Looking at the ingredients, I thought this would taste “beety” — you know, sort of like dirt — but it really doesn’t. The lemon gives it a nice light flavour, and the walnuts add texture & depth. I’m getting hungry just describing it.
3-4 medium sized beets
olive oil (for roasting)
2 tbsp tahini
2 cloves of garlic
juice of 1 lemon
zest of 1/2 a lemon
2.5 tbsp walnuts
1 tsp cumin or more to taste
salt & pepper to taste
1. Scrub & peels beets. Cut into small pieces, lay on a baking sheet and drizzle with 1-2 tbsp olive oil.
2. Cook at 375 for about 40 minutes or until easily pierced.
3. Set aside beets to cool for an hour.
4. Combine all ingredients in food processor / blender, adjusting seasonings to taste. If the hummus is too thick, try adding a little more lemon juice or olive oil.
5. Serve with your favourite veggies or hummus vehicle!
Adapted from this recipe.
Enjoy and remember not to be alarmed the next day:
When future cabbage rolls whisper “make me” in your ear, you listen.
When this happens the day before you plan to make them, even better, as there is some preparation that will help save you time on CRCD (cabbage roll creation day).
for the cabbage part
– A head of green cabbage
– 3 cups of cooked lentils*
– 1 cup of cooked buckwheat* (or feel free to use 4 cups of the legume/grain blend of your choice!)
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tbsp parsley
– juice from 1 lemon
– 1 tsp paprika
– 1/4 tsp allspice
– salt & pepper
*If you can cook these the day before, this is where you will save lots of time! #protip
I didn’t take any pictures of the inside of my cabbage rolls, so here’s someone else‘s photo of cooked buckwheat to sort of give you an idea of what it looked like, pre-rolling.
– You can use your favourite tomato-based pasta sauce here to speed things up, or
– Saute an onion with minced garlic
– Add a large can of diced tomatoes or use 6-7 freshies, diced
– Cook over medium heat for 10 minutes, stirring often
– salt & pepper to taste
1. Put the head of cabbage in boiling water for about 8-10 minutes, until the leaves soften and easily separate. Drain & set aside to cool.
2. Add all the filling ingredients together.
3. Make the sauce and put half of it in a glass pan.
4. Take a cooled cabbage leaf, add about 2 big spoonfuls of filling and roll!
6. Cover with remaining sauce
7. Bake for about 35-40 minutes at 350 Celcius.
Go here if you need a little Sumo refresher.