I’ve been on a turmeric kick lately, which is great because there are 101 health benefits associated with it. It’s a huge antioxidant-powered anti-inflammatory, meaning it can aid in everything from reducing arthritis pain to heart disease prevention.
It’s also frequently used in Chinese Medicine to treat depression, and it’s been shown to delay liver damage. With how brutal this winter’s been, it’s no wonder I’ve been consuming so much of the stuff. How else am I going to counteract all that alcohol I’ve been consuming as a result of my snow-induced depression? Kidding of course.
I will admit, however, a ginger-lemon-honey-turmeric tonic makes a great morning choice after a night out on the town. As does this breakfast.
In drink form or not, my turmeric intake often goes hand in hand with my ginger intake. The two make great partners in the kitchen, both in terms of health and flavor rationale. (Ginger’s another one of those anti-inflammatory, detoxifying godsends.)
Thus, it seemed only natural to take them to my apples for a Saturday morning breakfast. Sweetened with a little raw honey, which gets counter-balanced with a little lime, this brings a wonderful way to wake up. Plus, did I mention there’s peanut butter in this? Is there any better way to wake up than with that? For this PB-junkie, the answer is no.
I never fully committed to the cauliflower rage of 2013, but I’ve somehow unintentionally joined the brussels sprout bandwagon. They’ve graced more than three holiday parties I’ve attended in the past few months, and Christmas hasn’t even hit yet. Good thing this recipe’s perfect for that occasion, decked in all the red and green cheer you could ever want on one spoon.
I like to ensure that there’s at least one healthy item on the holiday table, meaning I usually show up to every party with a vegetable in hand. Don’t get me wrong, I love, love, love to bake, and the occasional holiday decadence as well. But that’s why I have two hands. One for plates of cookies, the other for bowls of veggies.
In the event that everyone else fills their two hands with decadence (no judging, I promise!), I’m coming prepared. This winter, that means brussels sprouts for every occasion.
The dish pictured above is topped with a double crunch, stemming from beautiful red pomegranate seeds and fragrant toasted pecans. A simple citrus vinaigrette with subtle notes of orange furthers its festive energy, and completes its salad-like semblance.
Next up to plate is New Years Eve, a day I have yet to plan out in terms of sprouts. Any ideas? I’d love to hear your favorite ways to enjoy them, and how you’ve been cooking/roasting them up lately. Do tell!
Crispness. That first flash of morning air swept across your face. That second sink into a Honeycrisp, juice dribbling down your chin. That third mahogany maple leaf, whirling to the ground. That fourth week of October, when autumn exclusively sets in.
Crispness is fall.
As much as I hate to part ways with summer, there is so much beauty in the days that lay ahead. Monochromatic forests. Classy sweaters and scarves. Foggy breathes and frosted morning meadows. Sculpted, field-picked pumpkins. Infrangible warmth of interlaced hands. And so much more.
I forget how much I actually enjoy autumn days. And of course, all of the seasonal produce that rushes in with it. In my latest, I combined butternuts and apples, which when roasted and blended, create a divine creaminess. A creaminess that pairs perfectly with all of autumn’s crispness.
Below, you’ll find an easy, two-step soup that just breathes early fall. Perfect to ease you into the first few days of true chilly weather.
I’m always looking for ways to jazz up my oatmeal. I’ve been eating the morning mush at least a couple times a week since the day my little mouth could handle it. Although once in awhile I do enjoy a nice bowl of simply seasoned oatmeal, plain can get old pretty quickly. Luckily, there are plenty of easy ways to spice up those heart-healthy oats. One of my favorites is turn my bowl into what I consider a suitable breakfast apple pie. Okay, so it’s not exactly your classic pie, but the apples in this recipe simmer down into a filling that’s as good as any I’ve ever tasted. And with this much healthier version of dessert for breakfast, you can feel 100% good about what you’re eating too. Enjoy.
-5 medium apples (Whatever variety is in season or looks best), peeled and thinly sliced
-1 Tbs. oil
-1 tsp. cinnamon
-Honey, to taste
-Salt, to taste
-1 cup oats
Heat the oil in a large skillet pan. Add the apples and cinnamon and cook until soft, approx. 15 minutes. Sprinkle with salt and drizzle with honey. The amount of honey will vary depending upon the variety of apples used. Sour, cooking apples such as Granny Smith may require more honey than a sweeter variety such as Jonagold.
As the apples cook, prepare oats according to package. Remove from heat, add a pinch of salt, and serve alongside fried apples.
Arugula salad lightly dressed with extra virgin olive oil, balsamic vinegar, salt and pepper, and just a touch of honey. Topped with thinly sliced honeycrisp apple, pomegranate seeds, and toasted walnuts. The perfect light lunch paired with pita and hummus or a warm cup of soup. Or a great Christmasy side dish to lighten up a hearty holiday meal. Toasting the walnuts is key. Other than that, making this dish is easier (and healthier) than pie.