All posts filed under: Make Food & Eat

Lentils & Rice: The Ultimate Vegan Cookbook For Your Instant Pot

My friend Kathy Hester has a thing for pressure cookers and instant pots. If you ask her how many she has, she’ll pause, and say, “let me see…” while considering. I can’t say I loved my pressure cooker until I was introduced to Kathy. Kathy loves and understands the pressure cooker the way my grandmother loves hers so I figured it was worth trying out. I don’t usually take shortcuts in the kitchen. Since I could use more hours with my family, I decided to test out Kathy’s book as if I didn’t know how to cook. I followed several of her recipes without making any changes. My daughter loves lentils, so I decided to share this one with you all today thinking your kids might like it too! Give it a shot and let us know what you think or how you personalized it. Lentils & Rice From The Ultimate Vegan Cookbook For Your Instant Pot Ingredients Sauté 1 tsp oil (can dry sauté) 1/2 cup chopped onion 2 cloves garlic, minced (I added …

I Just Can’t… Be Vegan Anymore for Poppy & Seed

When I had just begun my journey in the natural health world I had my first “I just can’t” moment when urine therapy hit the scene. Yes, that’s right folks, drinking one’s own pee for health! When I used to think about veganism I’d think of the movie My Big Fat Greek Wedding where the main actress’ fiancé is asked if he eats meat. Aunt Voula hears him say he’s vegetarian so she offers to make him lamb instead. If you asked me ten years ago if I’d ever become a vegan, I’d have laughed and said, “I’m Italian, I just can’t be vegan.” But then, during an ethical, spiritual exploration, I did. Well, temporarily at least. I was asked to review activist and author, Sonia Faruqi’s, Project Animal Farm. Her provocative story working undercover on factory farms throughout the world literally made my heart hurt. The atrocious treatment to animals reported in her book was beyond inhumane. I considered the ethical meats I consumed humane, but her first-person account was raw and eye-opening. For about six months after my …

Make Pumpkin Seed Milk For Thanksgiving, But First, Here’s How To Soak Your Seeds

… Let’s talk about soaking nuts and seeds so you get the most from them nutritionally. Nuts and seeds store phosphorus as phytic acid. When it binds to a mineral it becomes phytate. This makes it difficult for us to “unlock” the vital nutrients they contain. Another bonus- they taste like roasted seeds and nuts without the use of oils that shouldn’t be subjected to high heat that potentially reduce nut and seed nutrition. While it adds an additional step to milk-making, soaking is worth the time to gain maximum nutritive value. I’ve included the easy soaking steps below. Soaking benefits at a glance: Improves nutrient absorption by enhancing bioavailability Aids in overall digestion Increases enzymatic activity Seed Soaking 1. Measure raw, unsalted, organic nuts/seeds into a medium sized bowl 2. Cover with purified water so that nuts are submerged 3. Add 1-2 tablespoons sea salt 4. Allow to stand covered on counter for at least 7 hours or overnight 5. Rinse nuts to remove salt residue and spread out in a single layer on …

Take Three Lily Farm’s Online Fermentation Class

“While the act of fermentation is microbial and understandable with the use of science, the art of fermentation is a cosmic one. The art dances and teaches the fermenting artist. Through technique we have gained the ability to utilize and co–create, while the ferment acts on its own. It is for this reason, the most experienced fermenter still expects the occasional surprises. You see, this “controlled” process is still quite wild and independent and we can gain a sense of confidence and surrender from this knowledge. By understanding our reliance on our gut flora, we discover a course of action that promotes a positive future. Our genetic inheritance is the only property we truly own and have the potential to pass to our children. This is the only possession we can expand and nourish as our own.” Chef Frank Giglio on fermentation And, that last part is a statement my epigenetic-loving self endorses- I about cried a tear of joy when I read that- it’s the very reason I work in epigenetics. Our ancestral data, …

BasilHealth’s Take On Our Basil Julep + A Mocktail

I love when someone puts their spin on one of my drinks- this time my girl Juli Novotny, creator of Pure Mamas and BasilHealth‘s health and lifestyle journalist whipped up the Basil Julep from my collection, The Best Craft Cocktails. Juli decided to add mint and blackberries to her drink. Considering how hot it still is here in SoCal, we say break out the julep cups and stir up their version this weekend! If you’re opting out on whiskey, sub in Pau D’Arco, Lapsang Souchang, or Yerba Mate tea! Photo by Juli Novotny

Private Class at The Rochester Brainery With Anima Mundi + Boocha Babe Kombucha

A few weeks ago I taught a super fun private tonics + mocktails class at The Rochester Brainery with help from friends at herbal apothecary, Anima Mundi and Rochester’s very own kombucha fermenter, Boocha Babe. Knowing this delay of fall Rochester is experiencing won’t last forever, I decided to help the class create simple, yet effective drinks to keep immunity in check and, just have fun playing around with plant-based flavors. By the end of class we dialed in a few of our favorites and took notes so everyone could whip em up at home as needed all season long! I explained how mocktails were a great way to stay healthy and social at the same time. You know the drill- you show up to a party not knowing anyone and reach for that ice breaking, socially lubricating cocktail. Some occasions you’re not really in the mood for a cocktail, or, you don’t drink, or, you simply want to sip on something that will help, not possibly hinder your health! And, we know immunity can …