“This Middle-Eastern style snack is both tasty and filled with microbiota accessible carbohydrates,” write Justin and Erica Sonnenburg in their book The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long Term Health. They named the snack “Cashews for Your Commensals” but for the sake of simplicity I call it “Turmeric Cashews” after Heidi Swanson, who published a recipe by this name last May on her blog 101 Cookbooks.
“Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world.” — Albert Einstein
“Cauliflower is nothing but cabbage with a college education”, said Mark Twain. “In the sixteenth century, this vegetable was known as Cyprus cabbage”, writes Nigel Slater in Tender. According to some historians, this member of the cabbage family indeed originates from Cyprus.
Are you interested in a better understanding of health and fitness? Do you know what microbiota is? Do you care about your gut microbes? You might consider reading the book The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long Term Health, by Justin and Erica Sonnenburg.
“Mathematics is not everything, but everything is nothing without mathematics.” — Hans-Olaf Henkel
Served with yogurt and fresh seasonal fruit, this is one of the easiest and most gratifying breakfasts. Making granola at home isn’t complicated at all. You actually don’t even need a recipe, just keep in mind the ratio of 6:1 of the dry and the wet ingredients, and don’t forget that you must have rolled oats in granola. If you have a recipe available, view it as a template and customize it – endlessly – to your liking.
This is not a super-sweet cake but it’s very flavorful and satisfying. It’s made with buttermilk and whole wheat pastry flour, giving it a bread-like consistency. When I found this recipe in Heidi Swanson’s book Super Natural Every Day, I liked it so much, I wanted to try it right away.
Both Steve and I love to eat fish, and despite this, I still don’t cook it often enough. The reason might be that I didn’t grow up close to a big river or sea – we have only a little creek in my village – and cooks at the time of my upbringing prepared maybe frozen fish fillet a few times a year by deep frying it, so there wasn’t a great history of cooking and eating fish. However, now I live close to an ocean in a city with a great fish tradition, but dealing with fish in my […]
The blanket of snow has been missing from Seattle gardens this January. The weather is quite mild and of course there is rain. In the gardens, there are trees with bare branches and occasional seed pods or dry leaves on them, providing food for visiting birds.
“Contrariwise, if it was so, it might be; and if it were so, it would be; but as it isn’t, it ain’t. That’s logic.” — Lewis Carroll
During my winter break in California, we were fortunate enough to visit Squaw Valley in the Sierra Nevada mountain range. The Squaw Valley Ski Resort is one of the largest in the U.S. and is famous for hosting the 1960 Winter Olympics.
Easy, delicious sponge, not very sweet; fantastic with tea or coffee. One of my favorites. The recipe comes from the Hungarian cookbook Sütemény és torta (Cookies and cakes) by Mari Lajos and Károly Hemző. The sponge could be cut into any shape but I like these little moons.