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Vegetable Curry with Mike’s Organic Curry Love®
This is the good stuff.
My husband loves curry especially if a selection of toppings (peanuts, diced bananas, mango chutney, toasted coconut, seasoned slivered almonds, cashews, raisins, dried apricots, and green scallions) are placed in small bowls in the center of the table so he can choose what to put on top. Sometimes it’s a few items and other times, he piles on a little bit of everything to ensure every bite is a mix of sweet and salty flavors along with chewy and crunchy textures. The real beauty of serving curry with toppings is that everyone can customize their own dish to suit their tastes. But, in order to have a really good curry dish, the sauce has to be the star of the show. Read more 
10 Healthier Halloween Treats
My home was not the most popular house in the neighborhood last year on Halloween, for a variety of reasons. My next door neighbor went all out and gave full-sized name brand candy bars (i.e. Snickers, Hershey Bars, Milky Ways, etc) which gave them “most favored nation” status among trick-or-treaters in the neighborhood.
We gave out a variety of healthier treats several of which were sought after (i.e. Little Secrets, Nature’s Addict Fruit Sticks, Matt’s Munchies) and several which were not (anything that wasn’t sweet). One 4-year old summed it all up by saying “I want nothing” after surveying our Halloween treat basket full of packets of trail mix, pistachios, and crunchy dried fruit snacks. Read more
Purely Elizabeth® Grain-Free Superfood Granola
The granola market appears to be saturated with dozens of types of granola and, yet there’s always room for one or two more by Purely Elizabeth – a Boulder-based food company that makes the most popular granolas in the natural food market.
A label consumers can always trust, Purely Elizabeth recently introduced two Grain Free Superfood Granolas that are available only through Whole Foods Markets. Read more
Seeded-Grain Bread by Eat More Bakery
Finding a delicious loaf of gluten-free plant-based bread can be challenging because replicating the texture of wheat bread is difficult. Most gluten-free breads fall apart and lack the depth of flavor and texture inherent in breads made with wheat. But, not Seeded-Grain Bread by Eat More Bakery, a gluten-free bakery in Asheville, North Carolina that makes and sells this incredible loaf of bread for $7 a loaf. Read more
Manhattan Beach
Seven years ago in 2011, Jennifer Egan was awarded the Pulitzer Prize in Fiction for A Visit From The Goon Squad (Goon Squad) – a novel that wasn’t typical in its structure or story which left readers perplexed because aren’t novels supposed be about momentum and anticipation? Read more
Sexual Assault Victims: What I Remember
In the summer of 1972 or 1973 when I was 11 or 12 years old, I was sexually assaulted by a gang of boys, which included my five brothers, cousins, and a boy unrelated to me. I was with my family (my parents, five brothers, aunt, uncle, and cousins) in Maine, staying at a rustic vacation retreat owned by friends of my parents. Actually, the owners weren’t exactly friends of my parents. My father worked with a man named Kearney at Paine Webber whose wife’s family owned the vacation property in Maine. The Kearney’s had several children including a son named Dave who were roughly the same age as us so vacationing together seemed like a good idea. Read more
Kale Pesto Citrus Salad
Kale Pesto Citrus Salad made with kale, pesto, and a navel orange is not your typical kale salad, but the combination of these three alpha ingredients makes for a truly delicious salad that is also nutritious and colorful. The other ingredients – beets and sliced almonds – are not as bold but add significant flavor and texture to a perfect Autumn salad.
The key to this salad is a light pesto dressing. I use Seggiano Kale Pesto* which captures the dark leafy green flavors of black kale (or “cavolo nero”), a hearty winter vegetable but a traditional pesto sauce is also delicious. My recipe calls for 2-3 tablespoons diluted with a 1/4 cup of water to make the dressing light. Don’t underestimate the importance of the navel orange pieces. The flavors of kale and orange work really well together. Read more
The Elephant in the Room with Kavanaugh, Ford, and the Senators
Over the past week, the people of our nation have been mesmerized by the allegations against Brett Kavanaugh, particularly those by Dr. Christine Blasey-Ford who claims Kavanaugh assaulted her in the summer of 1982 when she was 15 years old and Kavanaugh was 17.
The Republicans claim the Democrats are using Ford as a political tool to prevent a conservative federal judge from being appointed to the nation’s highest court while the Democrats claim the Republicans – primarily white, middle-aged or old men – are not giving enough consideration to a woman’s allegations of sexual assault, which brings us not to a discussion of who – Ford or Kavanaugh – is more believable (by most accounts both individuals were believable) but to a perverse idea that many people – and particularly Republicans supporting Kavanaugh’s nomination – don’t verbalize: Ford’s allegations – although believable – should not prevent a white, middle-aged man who represents their ideals from being appointed to a prominent lifelong post on the nation’s Supreme Court. So the question becomes why? The reason appears to be related to the extent of the assault. Read more
Fruit Compote
Whenever I find myself with a lot of extra ripe fruit, I do one of three things: I try to eat more (but this strategy doesn’t always work because after the fifth plum, I’m plummed out); I make a fruit pie (my husband’s favorite option); or I make a fruit compote (my favorite option).
Compote is one of those words that congers up distant memories or questions (did I see that word on a menu in Paris? Is compote related to Peach Melba?) Compote is just a fancy word for a thick, chunky fruit sauce made with fruit cooked in water and spices (similar to homemade cranberry sauce). Naturally sweet, fruit compote is only as good as the fruit you use so the quality of the fruit really matters. Read more
Bean Salad
Beans are one of the foods I try to eat every single day and to ensure I do, I often make a bean salad. Although the recipe below is my go-to favorite, I often change the types of beans or seasoning depending on what I have on hand. The one ingredient always included is a crisp apple because the sweetness and crunchy texture go so well with beans that have a soft texture and mild flavor. But, it’s the avocado and walnuts that really make this salad special. Try the recipe and then be creative and mix it up based on what you have in the refrigerator and pantry. Read more
