I’ve spent the last few weeks meandering though Mimi Kirk’s 200-plus page book, Live Raw. Raw Food Recipes for Good Health and Timeless Beauty. As you might recall, about this time last year, I had the pleasure of speaking with Mimi, who had recently been voted the “Sexiest vegetarian over the age of 50″ by Peta. My conversation with her is posted here. Since then, I’ve been anticipating her first book and I’m pleased to say that it delivers great recipes, and captured Mimi’s take-on-the-world personality at the same time. This weighty paperback— which has traveled with me from nightstand to kitchen to couch and back to nightstand nearly every day— can be opened to any random page and reveal something inspiring.  While the book offers hundreds of delicious recipes and raw food techniques, I found it to be a delightful smorgasbord of really good advice about health, beauty, and nutrition, and of course, food. More »

Beets and goat cheese are a classic pairing so it’s no wonder this sandwich is nothing short of outrageous. This simplified gourmet feast is a beautiful homage to the early spring garden. More »

I know that probably sounds odd— beets in chili. I hadn’t planned on putting beets in my chili, it just happened. And am I glad it did.

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The tomatillo is an odd little fruit. When I tell people that I planted a tomatillo plant in a pot in my front yard, they usually say, “Toma-what-what?”. I actually never knew what a tomatillo was either, until last summer. I like to try new foods… sometimes I’ll just buy something I see in the store or at the farmers market because it looks different. Often times I have absolutely no idea what I’m getting into. More »

I met Peter and Kelli Bronski during last year’s Gluten-Free Summit in Denver and knew instantly that I liked them. When I saw their cookbook, I really liked them. The book, Artisanal Gluten-Free Cooking is wonderful. Featuring their own gluten-free flour blend and over two-hundred and fifty eclectic recipes, this is a book that will not gather dust on your shelf. The pages will be dog-eared and splattered with Belgian waffle batter and homemade cocktail sauce before you ever put it down for the first time. More »

Late summer is my favorite season for two reasons— fresh tomatoes and fresh corn on the cob. Personally, I like to eat corn on the cob raw and I’m surprised how many people look at me like I’m from another planet when I tell them this. If you haven’t already, I encourage you to give it a try— just husk and munch. I’m also surprised how many people think that boiling corn is the only way to cook it. If you ask me, boiled corn on the cob is dreadful. It’s usually over-cooked, chewy, and just plain tasteless. I can’t think of a better way to ruin a beautiful vegetable.

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Have you ever experienced a summer that seemed to disappear before your eyes? Earlier this summer, I distinctly remember thinking about how great it was going to be spend my weekends trying new veggie burger recipes, in search for the perfect home-made patty. And this weekend, I realized that Labor day is just around the corner and I am no closer to creating that one, spectacular veggie burger recipe that will become a part of my summertime repertoire for years to come.

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Have you ever fallen in love with a bunch of beautifully fresh, vibrant parsley only to discover, two days later, a sad handful of wilted herbs gone bad too soon? There’s nothing more disappointing than a pile of pathetic greens in the veggie drawer.

Here’s the best tip ever for storing fresh herbs for a very long time:

1. As soon as you get the herbs home, remove the rubber band around the stalks and pull off all the loose, wilted bottom leaves from the stalks. (See below.)

2. Place the herbs, like a bouquet of flowers, into a drinking glass or other upright storage container.

3. Fill container with water so the stems are in the water, but the leaves are not.

4. Place glass and herbs in a plastic bag and tie loosely the top, or use a rubber band to close the top of the bag.

5. Store upright, in the refrigerator.

6. Change the water every couple of days. Be sure to remove any wilted, slimy stems when you replace the water.

I’m not kidding—I’ve had herbs stay fresh and delicious in my fridge for 7 weeks. It’s unbelievable. This method works well with all fresh leafy green herbs.

Sometimes the most simple things bring the most pleasure. I love summer for many reasons, and near the top of that list is blueberries. And strawberries, and blackberries…

Fresh, ripe berries by themselves are delightful, but when paired with a simple “cream” made of blended bananas and ground cinnamon, they are devine.

Here’s how you make can make it for breakfast at your home:

1. Buy the most beautiful, fresh berries you can find (preferably organic). Wash them, gently pat them dry (or let them air dry while you are making the cinnamon banana cream), slice the strawberries, and put them all in a bowl.

2. To make a delicious, non-dairy cream, blend a banana with a pinch (or more) of cinnamon, and a tablespoon or two of nut or seed milk. I used fresh hemp seed milk, because that’s what I had in the fridge. Use more or less milk to achieve your desired consistency.

3. Pour your cream over the top and enjoy!

I remember feeling this way last summer— overwhelmed. But in a good way. As the growing season progresses, it’s always thrilling to see what new vegetables arrive in my weekly CSA delivery. This year, we had an abundance of food from our local Grant Family Farms in the first week. In one of our early deliveries, I was so excited to see fresh dill arrive along with huge bunches of parsley and cilantro. Woohoo. There are few things more exciting to a cook than fresh herbs.

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