You definitely know it’s spring when rhubarb makes its first appearance at the farmers market. Well… last week it happened… the ruby red stalks were bundled with twine, nestled into a basket on a farmers market stand just waiting to be taken home by the armful. Needless to say I was very excited, as rhubarb is not only delicious but is a welcome sign that more spring and summer produce is on its way!
This chocolate banana smoothie is a decadent reminder that warmer weather is on its way! The bitter cacao nibs balance the sweetness of the banana and dates, and make it extra chocolatey!
It was only a few months into our relationship when we figured out that my partner is lactose intolerant. Milk, cheese, butter, ice cream… all things that I would have to stop cooking with. Fortunately I had dabbled in vegan cooking before our relationship began, which made the prospect of cooking without dairy a little less daunting.
With a mouthful of a name this bulgogi recipe is far from the traditional beef based Korean dish. Nevertheless this vegetarian filling leaves vegetarians and carnivores alike satiated and content. Packed with protein, tofu and quinoa are marinated in a korean style bulgogi sauce and then pan-fried until golden brown. It’s easy to feast, guilt free, on delicious lettuce wraps, with crunchy carrots and cabbage topped with quick pickled cucumbers.
After many years of hiking with my trusty field guide on hand I have come to know my surrounding forests rather intimately. I have been known to stop in the middle of a path to (geek out and) identify plants, always remembering the edible ones. There is something comforting in knowing how to identify the bounty that mother nature can provide. When summer comes around I am sure to keep my eyes peeled for any edibles, especially berries, because in all honesty wild berries are always better than cultivated berries.