A poussin is a young chicken, sometimes referred to as a “spring chicken”. At slaughter, poussins are less than a month old and weigh between 1 and 1-1/2 pounds. Whether roasted, poached or grilled, they are delectable because the meat is so tender. A word about cinnamon: Cinnamon is an anti-inflammatory spice loaded with antioxidants; […]
Braised Rabbit in Almond Sauce
In my past life as a food and lifestyles writer, I remember a trip to Catalonia, Spain (which hugs the Mediterranean coast in northeast Spain) with great fondness. I spent time at an olive oil estate, learning their production methods, and also took a side trip to Barcelona. Catalan home cooking demonstrates a real affinity […]
Roasted Parsnip Puree
Roasted parsnip puree is a delicious alternative to mashed potatoes—all the pleasure…without any blood sugar spike-and-crash downside. Parsnip is a root vegetable in the carrot family; in fact, a parsnip looks like a cream-colored carrot. Parsnips are best eaten cooked (NOT raw!) and have a very sweet, slightly nutty flavor. Nutrient-dense parsnips are a slow-digested, […]
Bison Rib-Eye Steak with Coffee-Chipotle Cowboy Rub
Bison are natural herbivores; they graze on grasses and sedges, as well as leaves and twigs, and they are constantly on the move. As a result, these free-roaming creatures are a super lean source of clean, pasture-raised protein. Bison is also a rich in B vitamins (needed by the body to produce energy) as well […]
Braised Lamb Shanks in Red Wine Sauce with Mushrooms and Rosemary
Braised Lamb Shanks in Red Wine Sauce with Mushrooms and Rosemary Serves 2 to 4 2 large or (4 small) lamb shanks 1 cup dry red wine, like a Rhone, Bordeaux, Burgundy 2 tablespoons of Dijon mustard 1 tablespoon of raw apple cider vinegar 2 teaspoons of Celtic sea salt 1 teaspoon of freshly ground […]
Pear Clafoutis
There are many variations of clafoutis (sounds like: kla-foo-tee), a classic French country custard-and-fruit type of dessert. Essentially, it consists of an eggy batter poured over fresh fruit. Fresh cherries are a traditional fruit used in clafoutis, but you can use any fruit, from berries and peaches, to plums and pears. My version is both […]
The Benefits of Bone Broth
When it came to food, our ancestors never wasted as much as we do. When an animal was available to eat, EVERY part of animal was viewed as edible—not just “lean protein (muscle meats). This included organ meats, like liver; animal fat and bones. Speaking of bones…bone broth is an original Old World “superfood”. Many […]
Welcome Spring with Bitter and Pungent Greens
Bitter and pungent-tasting foods are largely absent from the Standard American Diet (SAD diet)—a way of eating characterized by high intake of factory farm red meats, processed meats (think bacon, sausage, hot dogs, deli meats), refined grains and sugar. The predominant flavors of a SAD diet typically ping pong between overly salty and hyper sweet. […]
Makeshift “Ratatouille”
How often have you bought produce from the farmers’ market only to get busy at work, and later discover that once beautiful produce has “died”, untouched, in your crisper?! Same with leftovers…how often have you stored leftovers in the fridge, with the intention of eating them, then promptly forgotten about them—until their pungent stink smacks […]
Tomato Scrambled Egg
High quality healthy fats, like pasture-raised eggs and grass-fed butter (or grass-fed ghee, coconut oil, olive oil), are the star of this simple dish. If you can tolerate healthy fats, like pasture-raised eggs and grass-fed butter, these budget-friendly foods can help stabilize your blood sugar by keep you feeling full and satisfied for several hours. […]