by By Emily Ellis | Photo by Rory Doyle
Salads have been around for many decades, but without much fanfare. They all had the same characteristics; they were not exactly on the hit parade. There were a lot of carrot sticks, clusters of broccoli and cauliflower, pre-packaged croutons, and typical fat-free...
by Germaine Benoit | photo by Melanie Thortis
1 cup unsweetened coconut cream (harvest cream from top of can, not milk) 1 cup unsweetened plain yogurt ½ cup coconut palm sugar or sugar of choice 15 medium-size strawberries, chopped ¼ teaspoon vanilla extract popsicle mold With a scoop, remove coconut cream...
by Germaine Benoit | photo by Melanie Thortis
Acai is a Brazilian berry that is high in antioxidants. It is relatively low in sugar and high in fiber, minerals, and vitamin C. However, if we don’t watch how we build the bowls or when we get them from a restaurant, they can be high in sugar and calories....
by Germaine Benoit | photo by Melanie Thortis
1 large spaghetti squash 1 bag fresh spinach 1 pound ground lamb meat or any preferred ground meat 2 tablespoons za’atar seasoning 1 cucumber, chopped 2 large tomatoes, chopped ½ cup olives 1 bunch parsley, chopped ½ cup toasted pine nuts Crumbled feta for...
by Emily Black | photos by Rory Doyle
1 tablespoon chili crisp plus more for serving 1 tablespoon ponzu or soy sauce 1 teaspoon honey 2 pounds skinless, center-cut salmon cut into cubes 1 bunch scallions, thinly sliced 1 bunch fresh asparagus, trimmed and chopped Kosher salt 2 tablespoons olive oil Cooked...
by Emily Black | Photo by Rory Doyle
2 cans chickpeas, rinsed and drained 1 jar roasted red peppers, drained and chopped 1 cucumber, peeled, seeded, and chopped ½ cup fresh mint leaves, plus extra for garnish 4 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced...
