Beyond the Juice Cleanse: Best Ways to DIY Detox
I went through a bizarre health kick my senior year of high school. I became vegan, binged on yoga, and cut back on coffee. And to round out my salad stint, I decided to try a cleanse. I spent an absurd amount of money on fresh produce to make juice and spent five days of my life blending, straining, and drinking ground-up fruits and vegetables. I was promised nirvana - isn’t that what all those “enlightened” yoga-toned, manicured mommies at my studio claimed?
The only sort of liberation I felt was a sort of hunger-induced delirium. But my …
5 Ways to Get Your Roommate to Stop Eating Your Food
I must confess that I have never had a problem with my roommates eating my food. Ever. (I’m knocking on wood as I write this) So, needless to say, I had little idea what to suggest. The only thing that comes to mind is to label everything and have each person have their own shelf. If that fails, give them food poisoning. The latter option seemed a little extreme, so I turned to my friends and asked them for some tried and true advice.
1. Psychoanalyze. Liz, the psychologist of the group and budding nurse, had to contend with this …
One-Pot Stop: Cauliflower-Parsnip Soup
Once the mercury dips even the tiniest bit and a cool breeze flutters across my face, I want absolutely nothing to do with the crisp, refreshing salads and tart, juicy berries of summer. All I want is something warm and cozy to snuggle up with against the chilly winds of fall. While the change in diet may be delicious, it isn’t exactly waistline-friendly.
I tend to gravitate toward greasy sandwiches, cheesy pastas, and hearty meat dishes. Anything that can be whipped up easily and can be stretched across a few meals is ok in my book. I …
Preserving the Harvest: Spicy (Plum) Chutney
I recently moved back to New York City to finish my last semester of college (insert anxiety attack here). In order to maintain my farm-to-table eating habits as much as possible, I joined a fall CSA. At the first pickup, I was lucky enough to grab a big bag of plums. The farm was practically giving them away!
For a week I couldn’t decide how to use them. A plum crumble or cake? Perhaps a tart? Do I simply roast them in the oven and eat with some (dairy-free) yogurt? Or sit down and gorge myself on fresh …
Five Ingredient Feast: Grilled Watermelon Salad
A scorching late-August or early September day slowly fades into a balmy summer night, and the smell of grill residue lingers in the air. Your bathing suit is infinitely damp from spontaneous cannonballs in the pool and your stomach begins to growl after a full day of sun-soaked bliss. Grass clippings from the latest mow stick to your bare feet as you wander toward the picnic table in search of a snack. Dad just threw the burgers and hotdogs on the barbeque, you can hear them hissing against the hot metal grates. Your eyes dart past the cooler of ice …
Struggles & Lessons from a College Foodie
Dear Freshman Self,
Congrats. You’re about to enter fall term of what will be an exhilarating, fast-paced, but ultimately awesome first year of college. And guess what? Following that, you can look forward to a pretty cool three years. You’ll have your ups and downs, like anyone will. Dealing with that incredibly long distance relationship will be tough. You’ll have a close-knit, funny freshman floor (note: four years later, most of you will still spend a significant amount of time together) and the choice of classes you are now able to take will blow your mind.
Just wanted to let …
Dorm Room Bar: Blueberry Ginger Smash
Though Labor Day has passed, I’m not ready to say goodbye to summer quite yet. The weather might be getting cooler, but I’m in denial. I’m still enjoying the corn, peaches, tomatoes, and warm summer evenings. As long as summer produce is still here, I see no need to start cooking with squash and apples. Instead, I’m taking advantage of late summer’s bounty by slow roasting tomatoes, devouring slices of watermelon, and snacking on raspberries. But my current favorite summer recipe is not a dish, but a cocktail.
A Blueberry Ginger Smash Cocktail contains freshly muddled …
Money Mindful Meals: Eggplant Rollatini with Fresh Mozzarella and Goat Cheese
Money saving tip of the week: Indoor herb pots.
Last week I was wandering around the produce section of Wholefoods in search of rosemary and stumbled upon a stand of bright green rosemary and basil plants. I was faced with the decision of buying a few rosemary springs in a plastic container for $1.99 or a bountiful rosemary plant for $3.99. Needless to say, I chose the rosemary plant. And I decided if I was going to be watering one plant, I might as well be watering two plants, so I decided to buy a basil plant too.
I didn’t …
Preserving the Harvest: 48-Hour Pickled Cucumbers
Late August is the time every locavore dreams of. A visit to the farmers’ market is practically like a visit to the grocery store – almost everything you want is available. Fruits like peaches, plums, melons, summer apples and berries; veggies a plenty like carrots, corn, beets, onions, potatoes, leafy greens, tomatoes, squash and, of course, the cucumber. In the middle of summer, eating a strictly farm-to-table diet is not so challenging.
But let’s remember two things:
Number 1: While everything is available at the farmers market, on a farm it’s a bit of a different …
The After Life: Swan Song of a CSA
The back-to-school commercials are running. Mercilessly. Chances are, you’re reading this from a dorm room (or off-campus apartment, aren’t you fancy?) on a break between classes or reading assignments. Summer’s reign is truly coming to an end, and along with that comes the death knell of a new-to-me summer staple: the CSA.
My office building decided to take part in a summer CSA (or Community Supported Agriculture, for those of you who hail from areas less populated by hipsters and/or farmers) this year, and a coworker and I pooled our resources to take half a vegetable share. So, …
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