Hip and Trending Holistic Medicine

This post was created in partnership with  Wolf . All opinions are our own. It’s time to reclaim the kitchen, folks. You may have seen my recent trip to Madison, Wisconsin to visit one of our favorite brands to work with, Wolf . Why do we have a soft spot for the brand? Because just like us, Wolf is  passionate about growing a passion for cooking . For the past few years, Wolf has put together quite a few educational and inspirational resources on how to cook more (like this really sweet video , which makes me tear up because I’m so passionate on the subject). This recipe and post are part of the #ReclaimtheKitchen initiative. The goal is to demystify home cooking by sharing actionable tips, tools and techniques to help you reclaim your kitchen. To do this, we’ve created a cozy fall recipe that is adaptable and can work for a dinner with friends or even a vegetarian Thanksgiving main dish: pumpkin sage stuffed shells! The shell filling is gooey and cozy, savory pumpkin mixed with ri

I didn't eat many root vegetables as a child. Sure, there was the occasional dip tray that had carrots but that was about as close to a root as I got. To be honest, I don't really remember the grocery store stocking roots outside of beets and carrots. However, I've come a long way (and so has the grocery store) and now it's my turn to inspire you to eat your roots. Grab those parsnips and don't shy away from celeriac. Each root has a unique flavor and they all work well in cold weather comfort food. Beets Beets are not for everyone (hi mom) but I still share a solid amount of beet recipes. They are beautiful to grow, can be consumed from root through greens, and the different varieties help add a pop of color to recipes. I typically roast beets whole then cut into slices. Also, I rarely peel beets if I'm just cooking for my family. Cracked Spelt Risotto with Roasted Beets Roasted Beet Pasta with Dill and Lemon Roasted Beet Salad with Herbs and Spinach B

This post was created in partnership with ALDI . All opinions are our own. “ Why do we drink wine? ” Wine glass in hand, I was in the middle of Washington wine country with a group of experts. Marveling at the tangled grapevines against the purple-blue sky, we were talking philosophy. “ When someone is born, we toast;   they graduate, we toast; they get married, we toast. Wine is part of human tradition. ” The speaker went on to list a few more reasons, but I was stuck on the first, getting a bit teary thinking of toasts in my own life. When Alex and I brought our son Larson home from the hospital 8 months ago, we popped a bottle of champagne. A few weeks later when we finished our cookbook manuscript, a toast. When my sister tied the knot on a sun-drenched beach last year, a toast. For many, wine is part of what it means to be human. And I’ll admit: that’s why I drink it. I’m not a connoisseur; I just love to celebrate life’s moments with wine. A few weeks ago, ALDI  invited me on

  Introduction One of my few disappointments about the 2017 Martial Arts Studies conference was that a change in travel plans forced me to miss the final afternoon of the event.  As such, I was not able to take part in the closing workshop which addressed a number of topics that are important to the emerging field of Martial Arts Studies.  Of these the most basic would have to be, “How do we talk about our personal experience with these fighting systems in our academic studies of them?”  Luckily this debate was just posted on YouTube, and I plan on watching Parts I and II on my flight to Korea. Click here to go directly to Part I. Here is what the conference program had to say about the workshop: At this year’s  Martial Arts Studies Conference , we will set aside time for workshops and a round table panel discussion that will explore key problematics pertinent to anyone researching, writing about or teaching martial arts. This problem has been well posed by Loïc Wacquant, who

I am a bit surprised that it has taken me this long to share a whole-roasted cauliflower recipe but I was waiting for the perfect version. Turns out, the perfect version existed with a little help from one of my favorite recipes on the site: tikka masala lentils . This paste is a vegan recipe's best friend. It's full of flavor, mixes well as a sauce or marinade, and freezes well (I always make a triple batch!) This tikka masala cauliflower is perfect for dinner, either for a family or as a holiday addition. I would recommend serving this with a chickpea or lentil salad, for a boost of protein. You could also replace the millet with quinoa. Read more and see the recipe. The post Whole Roasted Tikka Masala Cauliflower appeared first on Naturally Ella . from Naturally Ella http://ift.tt/2icIjwn Erin Alderson October 29, 2017 at 12:04PM

This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It's in high-rotation around here and the moment, and I'll mention some variations down below. The jist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins. A couple things worth noting. I've made this with fresh udon noodles (delicious!), you see it pictured here made with whole wheat fettuccini (thumbs up), and I'm also convinced thick, wide rice noodles would be good. Feel free to experiment. I think the key is a substantial noodle - skip the angel hair, and soba for this round. On the vegetable front, literally clean out your crisper, and play around with the different v

I went down the Halloween cocktail rabbit hole the other day, and (wow!) there are some spooky, wild drinks out there. You might encounter Glowing Jell-o Shots , or candy corn cocktails , or even an eyeball punch . There's no shortage of cocktails you'd probably regret the next day - weird mixes of alcohols, over sweet, lots of gummy worms in drinks, etc. So, I thought I'd do a quick round up of Halloween cocktails that were a bit less theme-y, ones that still had some ghoul and ghost, but also seemed delicious. 1. Cardinale - (PUNCH) Blood red, and bone dry. Get the recipe here . 2. Blood Orange Test Tubes - (Martha Stewart) I love the test tube delivery here, with the downloadable labels. Get the recipe here . 3. Jekyll Gin Glowing Cocktails - (Delish) This twist on a Gin Daisy glows in black light! Gin, grenadine, lemon juice, and tonic water. Get the recipe here . 4. Pirate Mary - (Food & Wine) Yes to this cocktail. There's a nested recipe in the

I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends…. The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!) Here’s a little summary of comments I received when I served it to the fam: Eric : *Burns mouth.* “Holy sh*t, that’s hot!!!” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.) Adriana, three years old : “NO THANK YO