Add
Private Notes
Pappa al pomodoro; pasta with pesto, potatoes and greens baci di dama.
Simmered tofu and vegetables; sweet corn fritters; apple cranberry crisp; how to use sea vegetables and their impact on wellness; convenience foods; organic vs. non-organic; frozen vegetables.
Tempura vegetables over soba noodles in broth; chickpeas with sage and olive oil; spicy sauteed collard greens; soaking chickpeas with baking soda; olive oil; other added oils and fats, nuts and seeds.
Tempeh with lotus root and sauerkraut; watercress, pear and pecan salad; cocoa madeleines; various nuts and their benefits; cleanses and intermittent fasting.
Creamy millet chowder; tofu vegetable rolls; apple streusel tart; rinsing and soaking grains; the impact of grains on wellness; drinking wine for stress; how to sleep better while dealing with stress.
Creamy white bean soup with escarole; tomato tarte tatin; sweet fruit pizza; seasoning a cast iron skillet; taking care of skin naturally; sunscreen and body scrub.
Breakfast scramble; English muffins; stew; a breakfast of whole-grain porridge, miso soup, greens and veggies; skipping breakfast; sweets for breakfast; juice in the morning.
Carrot parsnip tatin; burdock kinpira; winter vegetable salad; miso varieties, how to use them and their impact on digestion; pre and probiotics; fermented foods.
Split pea cauliflower bisque; carrots osso buco; spicy Asian cole slaw; brine pickles of carrots, cabbage and cauliflower; nightshade vegetables and health.
Sweet onion galette; sesame noodle salad; mocha cake with chocolate ganache; cookware and utensils; menu planning; a balanced diet for a whole day.
Wise guy chili; brown rice and millet croquettes; cannoli napoleon; whole-grains; ways that sugar is hidden in products; snack ideas.
Soba noodles with crispy seitan; fried tofu with black bean sauce on scallion pancakes; orange-balsamic tempeh over greens; salts, miso and soy sauce; beans as a protein source; how to cook to digest easily.
Squash gnocchi with basil oil; tofu and root vegetable stew; hamantaschen; organic vs. non-organic; the difference between celiac and gluten sensitivity.
Wild mushroom and black olive pizza; candied sweet potatoes and parsnips with bitter greens; chocolate brownie cupcakes; shiitake, maitake and reishi mushrooms and their impact on wellness; what to eat daily to promote wellness.
Crostini with black kale and agrodolce shallots; orecchiette with cauliflower, pine nuts and raisins; fregola salad with courgette.
Kale and white bean soup; cauliflower pizza; lemon pound cake with blueberry compote.
Penne arrabiata; lemon pepper quinoa salad; prosecco pound cake.
Corn and tomato soup; pasta alla Norma; tomatoes stuffed with couscous.
Tomato, fennel and chickpea soup with garlic toast; farro con verdure; whole-wheat lasagna with vegetables.
Israeli hummus with fried chickpeas; artichoke risotto; cuccidati.
Chickpea and chestnut soup; peach, hazelnut, tomato and arugula salad; pain d'epices.
Lentil fritters; avocado hummus; farinata.
Niko's vegan bouillabaisse; mini spiced chocolate cakes.
Fusilli with spring pea pesto; cacio e pepe; maccheroni with Sicilian pesto.
Skillet pasta e fagioli; speedy lentil Bolognese; gnocchetti with chickpeas and breadcrumbs in a garlic tomato sauce.
Orange fennel salad; spiced apple and quinoa porridge; penne with arugula pesto and grilled leeks; Sicilian fruit cookies.
Black rice salad with roasted cherry tomatoes, mint and pistachios; whipped aubergine with butter beans and herby roasted maitake.
Is it easy to be vegan? And Italian? Uh, yeah, man. Not only is it easy and delicious, but there?s so much history around healthy eating dating back to ancient Rome. Yup, you heard me, ancient Rome, where they feasted on lentils, millet, barley, seasonal vegetables and whole grain bread, along with wine. Mind-blown, right? We?ll talk about the Italian history of food.
Pasta is pasta, right? You couldn?t be more wrong. There?s the cheap supermarket stuff that costs 60 cents a pound or you can buy?pasta. Real, authentic pasta makes you swoon with pleasure when you eat it. We?ll talk all things pasta and visit an amazing family pasta company in Gragnano Italy.
I love Rome. I love the chaos, the traffic, the culture, the people, the history and the food. Ah, the food. But the lifestyle is what really grabs me and won?t let go. A powerhouse of a city that manages wealth, history, banking, commerce, tourism and all the trapping of a major cultural hub, life in Rome has a rhythm that sings to me.
Do you ever wonder how styles of eating became what they are? What?s the history of food? I thought it might be fun to explore some of the history that makes the Mediterranean Diet, the Mediterranean Diet. We?ll head to the ancient ruins of Pompeii for some answers.
Everyone seems to be in pursuit of their ancestral roots. We find out that we are a percentage of this and a percentage of something else. But what do we do with that? Nothing? Looking back on our roots can give us all kinds of answers to who we are and why we are as we are.
I have talked about diabetes incessantly over the years and it?s been like beating my little head against a wall. How has this almost completely preventable disease become an industry in our modern culture and how can we take back control of our wellness?and our blood sugar levels? It?s easy and delicious. Let?s talk about creating a truly sweet life.
If I could have only one meal before I died, it would be pizza. I love the yeasty perfume of pizza baking, the spicy gravy smothered on top; the veggies, the crunch of the outer crust, the breadiness; the flavors. Nature?s perfect food, in my view, began in Naples, so it?s off we go to see how pizza became the food we love so much.
There?s the family you?re born into and the family you choose. It?s a small group of people upon whom you depend and love you without condition. They created you and make you who you are in the world today. They?re your home. For me, it?s family over everything, so let?s gather around the table and celebrate those we love.
Some of the longest lived people attribute their longevity to their healthy diet, a purpose in their lives, family and?friends. I don?t know about you, but life without my friends, would be a grim affair indeed. Friends love us, keep us honest, call us out when we need it and are always in our corners, giving unconditional love and support.
I know what you?re thinking. Here?s where she lectures us about eating for heart health yet again. Hang on. Don?t touch that remote. What if I told you that there?s more to heart health than kale? Our emotional connections to what and how we eat help determine how our hearts feel day to day. Life is short so let?s live well and thrive.
It?s no secret that I love coffee?but not just any coffee; the rich, bitter coffee we know as espresso. That little shot of heaven makes my day like just about no other thing I can think of. And the best coffee in the world, in my humble opinion? In Naples, baby. Let?s explore the world of caffe.
There are women in my life that shape the woman I am. They?re forces of nature; strong, loving, driven by their life's work and their families. Like most women, we band together and get...stuff...done. And we do it with style. Let's travel to Pompeii to cook with one of the coolest, strongest and finest cooks I know.
Lentil soup with sauteed greens; whole roasted cauliflower.
Whipped chickpeas with sauteed broccoli rabe & toasted bread; kale salad; orecchiette with potatoes & arugula.
A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro.
FarmerJawn founder Christa Barfield's Elkins Park Farm in Philadelphia helps to improve accessibility to fresh local produce; fregola with vegetables & beans; beans & greens.
Sandro, a retired investment banker, makes special plant-based delicacies, including winter squash risotto, pappa al pomodoro, and zucchini focaccia.
Millet cauliflower soup with sauteed broccoli; rigatoni with caramelized fennel & garlic; lemon spaghetti.
