3 Easy Steps to Make a Fruit Berry Coulis
Coulis is just a fancy word for “sauce” made primarily from fruit (or vegetables). In the summertime when farmer’s markets and grocery shelves are overflowing with fresh produce, consider making a fruit berry coulis to use as a side sauce for desserts, to top your favorite ice cream, or as part of a parfait. Read more 
In Defense of Food
Michael Pollan’s New York Times bestseller In Defense of Food belongs on the modern-day shortlist of most eye-opening nutrition books, along with Forks Over Knives, The Third Plate, and The Omnivore’s Dilemma (also by Michael Pollan). All four books contribute a vast amount of information to the conversation on health and diet, with three out of the four written by unapologetic carnivores. Read more
8 to the bar
8 to the bar is a gluten-free and dairy-free snack made of 8 (mostly organic) ingredients: nuts (almonds and walnuts), seeds (pepitas, sunflower, and sesame), dried fruits (figs, cherries), and oats blended with local, raw, unfiltered honey, organic coconut oil, organic evaporated coconut palm sugar, and organic coconut manna. A chewy, crunchy, and slightly sweet blend of wholesome ingredients, 8 to the bar is a delicious snack food to be enjoyed any time of the day. Read more
CB’s Organic Naked Pumpkin Seeds
Not all pumpkin seeds are created equal. With 95% of the pumpkin seeds on grocery store shelves imported from China (labeling laws allow food manufacturers to do this by importing the raw seeds and processing them in the US), CB’s Nuts Organic Naked Pumpkin Seeds stand out in the crowd because they taste better, are organic, and grown sustainably in the US. Read more
Anson Mills Sweet Flint Popping Corn
When was the last time you experienced perfect light crackle and trace tenderness in a tiny white explosion?
Anson Mills of Columbia, South Carolina grows Appalachian Sweet Flint Popping Corn in the southern United States where an extended growing season allows the corn plants to grow and slowly develop cobs that hold tear-shaped kernels with a deep golden color at harvest. Read more
Never Let Me Go
I keep thinking about this river somewhere, with the water moving really fast. And these two people in the water, trying to hold onto each other, holding on as hard as they can, but in the end it’s just too much. The current’s too strong. They’ve got to let go, drift apart.
Never Let Me Go was written by Kazuo Ishiguro, the prize-winning author of The Remains of the Day. Nominated for several awards (Booker Prize, Arthur C. Clarke Award, and National Book Critics Circle Award), Never Let Me Go is the story of three children – Kathy, Ruth, and Tommy – who were students at a prestigious and very exclusive boarding school in the English countryside called Hailsham. Read more
Hu Chocolate
We are going to give you something awesome to eat, and then we’re going to blow your mind when you look at the ingredients.  And that’s where we stand. No compromise. No sacrifice.
Hu Kitchen has never been accused of being a shrinking violet in the food world. In fact, they are on a mission to change the way modern human beings eat: Â away from highly processed products often described as “healthy” and “natural” and towards food with recognizable ingredients that taste awesome. One of the ways this food industry rebel does this is by making eight dark chocolate (72%) specialty bars: Read more
Erick’s Rolled Oats
Oats may seem like a simple food and they are but there are a few things the consumer should know about organic and conventional oats. Grown primarily on large farms in the midwest and midwestern Canada, oats are either steel-cut (where the groats have been cut into 2-3 pieces), rolled, or instant with the difference being how much the groat is processed. Read more
Brain on Fire
She’s still in there. I can see her. She’s still there. I know it.
Brain On Fire – My Month of Madness – by Susannah Cahalan is an award-winning memoir (2012) about the author’s struggle with illness and her journey back to health. In February of 2009, 24-year old Susannah Cahalan is living in a studio apartment in Hell’s Kitchen in New York City, working as a reporter for The New York Post newspaper and in love with her boyfriend, a man named Stephen. Read more
Miso-Glazed Veggies with Rice Noodles
Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad. Read more
Paddock Post 