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Put on those reading glasses. There are some great articles in this list! – Fighting the vanilla thieves of Madagascar   (BBC) – A COLD EMAIL FROM A FOOD-OBSESSED TEEN: WHY I OWE EVERYTHING TO JONATHAN GOLD   (L.A. Taco) – Eve Babitz L.A. map (Curbed) – To Visit: Nahm – The Freshest Ideas Are in Small Grocery Stores (NY Times) – This house</a – The Decline of Hong Kong’s Iconic Neon Glow (Vox video) – Bribes, Backdoor Deals, and Pay to Play: How Bad Rosé Took Over  (Bon Appetit) – Agnes Varda is Still Going Places (New Yorker) – If Everyone Ate Beans Instead of Beef (The Atlantic) – 10th anniversary of Put an Egg on It – The Problem with ‘Hey Guys’ (The Atlantic) – Paola Santoscoy’s Sesame Kale Salad (Salad for President) – New cookbook releases: Genius Desserts / Run Fast: Cook Fast: Eat Slow / Kricket: An Indian-Inspired Cookbook / Ottolenghi Simple – Fiction: Reading this . – Watching this . – If you love Indian food, follow these cooks on...

You ready for a challenge? This is going to be the summer you’re going to diversify your collection of vegetarian grilling recipes. You up for it? If you haven’t already, it’s time to push past basic veggie burgers. And my hope is the ideas here will help you up your game. It was fun pulling this collection together, in part because there are so many creative ways to elevate vegetarian grilling. They are the kind of recipes that even non-veg eaters want seconds of. There are a lot of ideas below, if you have any more, please leave a comment! First, some tips Bring foil, a pastry brush and some olive oil. This combination can instantly turn any just about any available veggie  into a side with a few minutes on the grill. If you want to be sure that the vegetarian section of the grill is actually vegetarian, bring your own scraper brush so you don’t have to ask the host for one. You might also consider bringing your own tongs or spatula. If you are doing skewers, bring your ...

Linda Dyer-Macdonald is a teacher at Acupuncture Canada, as well as a registered physiotherapist.  She owns and operates her own clinic, Sport-Medic Physiotherapy, in Orangeville, Ontario.  She graduated from Western University with a Bachelor of Science. Acupuncture became central to her practice years ago, after her introduction to it as a patient.  In 1997 she joined the faculty of Acupuncture Canada.  A few years ago she led development of our Acupuncture Refresher Course.  Linda’s journey shows the difference acupuncture can make in a career. Patient She describes her introduction to acupuncture: I got interested in acupuncture many years ago when I had a cervical nerve root irritation, which was severely restricting my life.  I had constant pain and numbness in my left arm and I had the symptoms for nine months.  I was swimming a lot at the time, working full-time, and had 3-year-old twins.  After seeking multiple treatment techniques, I...

This is a monumental moment for this little site: I'm posting a tofu recipe. Tofu, along with mushrooms, just haven't been my thing. It's completely a texture issue. I need crunch in my life and the slight spongy texture of mushrooms and tofu just didn't work with my food views. However, over the years, my staunchness against these items has started to give way (I credit this to my friend Emma , who has shown me many ways tofu is delicious). These avocado spring rolls are one of the ways I've really been enjoying tofu. I love packing these for car trips or lunches; just wrap in a slightly damp towel and place in an airtight container. Read more and see the recipe. The post Cucumber Avocado Spring Rolls with Herbs appeared first on Naturally Ella . from Naturally Ella https://ift.tt/2wv72DW Erin Alderson August 30, 2018 at 04:00PM

Jason Capital is a best selling author, ranked top 100 entrepreneur by the White House and has achieved the status of millionaire before the age of 24. I’m very excited to sit down and talk to Jason Capital about money, freedom and being your true self. Connect with Jason Capital on Instagram to stay in touch with his latest events, webinars, books and courses ( https://www.instagram.com/jasoncapital/ )! Listen to the Episode here: Hey! Are you a business owner making 5k/month and you feel stuck? Do you want to level up your business to 10K without having to work extra hours? Send me a Direct Message on Instagram or Facebook! I’m giving away 10 FREE Business Breakthrough sessions to the first entrepreneurs who get in touch with me. And I will help you level up your Business to 10K/month without having to work more hours. Connect with me on social media and send me a message with the text ‘Business Breakthrough’: https://www.instagram.com/wingchun.bogdan/ https://www.facebook.co...

We are entering what I consider peak bloody mary season. I love making them just as summer winds down, using heirloom tomatoes (after the initial thrill of tomato season wears off). Here you have a vibrant, bold, bloody mary made with fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It’s the bloody mary I want to drink, and I suspect you’ll love it too! Continue reading Yellow Tomato Bloody Mary on 101 Cookbooks from 101 Cookbooks https://ift.tt/2wnIOeY Heidi Swanson August 29, 2018 at 10:35AM

Post sponsored by California Pear. See below for more details. One of my favorite things is to make a breakfast that feels like it could easily double as dessert without being heavy on the sweetness. For example, I could eat these pan-fried pears everyday. They provide the perfect example when I want something sweet for breakfast but don't want to reach for a doughnut or chocolate croissant. It's also my way of eating a yogurt bowl where the ratio is 75% topping and 25% yogurt. The einkorn and the pears really form the core of this recipe. I love using pears because their sweetness allows for minimally added sweetener (which is a big deal when using plain yogurt!) Also, by using a pear that holds up well to heat, like the Bosc variety, it's a beautiful and easy presentation. Best of all, the pears are high in fiber and carbohydrates which pairs perfect with the protein count of the yogurt and fiber/protein in the einkorn. It's such a great way to start the day! I...

Before you roll your eyes at one more blogger/influencer person selling you something. Hear me out. Most of you don't know me personally enough to hold your trust, but I can say with utmost confidence, that I believe this product can help people. Some time last year, I started working on a third cookbook. When I got about 40% of the way through, I tried to sell the idea to my publisher. I was working on this project diligently, madly in love with many of the recipes, having them tested, we'd shot about half, and then I got turned down. The cookbook world continues to be a super over saturated market, and with all the different diets these days, it is only becoming more so. They didn't think my book would sell without a strong hook, and I couldn't come up with one that felt true to the way that I cook and eat. We eat a moderate, healthy-ish diet. Sometimes I feed tables full of friends and other nights I attend to picky toddlers. I'm all in with the coconut yogurt ...

Oh boy, allergy elimination diets are a breeze! Said no one ever. It’s been a challenge to think of recipes when many of the foods and ingredients I love are also ones I should avoid for a bit before gradually reintroducing. So when I came up with these flatbreads, I was seriously overjoyed! There’s always a silver lining. It’s hard finding bread-like foods with short ingredient lists at the grocery store, so I took matters into my own hands in the kitchen. It’s been a while since I made a flatbread (way back to my first cookbook). Six trials later, I finally nailed the recipe! (Of course, wouldn’t you know it, I went back to my second trial and only tweaked it slightly.) I tested soaked/sprouted raw quinoa, I tested cooked quinoa, I tested with a blender (and then a food processor), I tested with and without oil. I tested with varying amounts of chia seeds and water. And I ate every batch! Hah. Really these are hard to mess up, but some were definitely better than others. The so...

I never like to make cucumber salads the same way twice. I feel like cucumbers make for such a solid starting point. They aren't overly powerful in the flavor department but they do come with a nice, refreshing crunch. Plus, I almost always have a couple of hand because my son loves them as a snack. Because of their non-invasive flavor, grains, beans, herbs, and other vegetables can be mixed and matched as you might see fit. This simple sorghum salad is all about the herbs and garlicky peppers. My obsession with Jimmy Nardellos comes full force because it's one of the rare produce items I wish I could hang onto throughout the year. Read more and see the recipe. The post Cucumber Sorghum Salad appeared first on Naturally Ella . from Naturally Ella https://ift.tt/2Nlwm5E Erin Alderson August 26, 2018 at 11:09PM

Post sponsored by Dr. Praegers. See below for more details. One of the things I've become really good at since having kid: lowering expectations. This hasn't been easy because I'm always wanting to try new things, explore new places, and hand-make everything I can. Add a toddler to this mix and while I can still do all of those things, I might not be able to do them as fast or as frequently. Dinner has been hit the hardest. I pick my son up from school at 3:30 and we're off on an adventure. Sometimes that's the park while other times it's just being at home, playing together. Most nights I look up only to realize I really should have started dinner 20 minutes ago. It's in these moments I'm glad for products, like Dr. Praeger’s All-American Veggie Burgers , that I can cook and have a solid meal. This particular version is my favorite way to gussy-up a burger. The curried ketchup adds a bit of spice while the avocado provides the fresh flavor. Plus, wi...

In my kitchen, this recipe wins the prize for most-cooked summer pasta, 2018 . It’s a beautiful spaghetti-based tangle built around skillet-blistered cherry tomatoes, accented with lemon zest, mint, broccolini, and toasted cashews. If you have shichimi togarashi in your spice drawer, great! If not, no big deal, some crushed chile flakes work fine. All in all, this is an incredibly simple recipe, while still having all sorts of interesting flavors going on! Spaghetti Inspiration The inspiration for this recipe come from one of my favorite places – Toiro Kitchen . Naoko posted this recipe . And it found itself on high-rotation repeat in the weeks that followed. I took some liberty with it, and landed on the version below, adding broccolini (or broccoli), little dusting and dashes here and there. Naoko makes it in a beautiful donabe, but I’ve been making it in my widest pan. Dried spaghetti versus fresh You can use either! I’ve done both, and they’re great. My main advice? Use whate...