Let’s be honest here. Chocolate is awesome. I could sit and eat chocolates until every last one is gone and everyone is wondering who ate all the chocolates. I never realized how easy it could be to make my own chocolates until I found a simple recipe in one of my mom’s chocolate cookbooks. I … Continue reading Homemade Chocolate Recipes for Decadent Herbal Chocolates
8 - 10 Servings 2 15-oz. containers whole milk ricotta 1 Tbsp. unsalted butter, room temperature 1 Tbsp. plus 1 cup sugar 3 Tbsp. unseasoned dry breadcrumbs 2 8-oz. packages cream cheese, room temperature, cut into cubes 2 large eggs 2 Tbsp. salt-free matzo meal 1 Tbsp. fresh lemon juice 2 1/2 tsp. lemon zest … Continue reading Ricotta Cheesecake
Sorrel leaves give this salad a lemony bite, which is augmented by a lemony dressing. Use any lettuce, but the red-leaf types contrast well with sorrel’s green. Homemade parsnip croutons are semi-crisp, butter-poached nuggets that take the place of croutons made of bread. You’ll find the parsnip version absorbs much less butter than bread croutons … Continue reading Lettuce and Sorrel Salad Recipe with Parsnip
Lime-green succulent spears of winter’s released slumber, daylily greens are a relished early spring wild green. Daylily’s pleasant mild flavor is excellent paired with the more pungent creasy greens or wild turnip. To prolong the season, cut the greens right at the ground, and daylily will send up tender new growth. You can cut your … Continue reading DAYLILY GREENS GARLIC BUTTER SAUTE
When we think of herbs in the kitchen, we usually think of the spices that impart the wonderful variety of flavors to our foods that let our taste buds – and brains – know when we’re eating Italian, Mexican, Indian, or Ethiopian fare, for example, each so unique in taste. Spices have played such an … Continue reading Sautéed Dandelion Greens with Cherry Tomatoes & Garlic
Fermented food is good for the gut. And in my opinion, the soul, particularly when you make it at home. Why? Because in our ancestry, most of us have some tradition of eating fermented foods. My tradition includes sauerkraut and pickles – everything from cucumbers to beets and onions to herring (though I must admit, … Continue reading Vegan Kimchi – Plain and Simple
I’ve been a healthy natural eater for 35 years, and while eating health truly does prevent having a sweet tooth and food cravings, my sweet-sensing taste buds do like some stimulation now and then. In fact, the desire for a sweet tasting food is an ancient one that led even our paleo ancestors to seek out the … Continue reading Paleo Energy Balls – A Yummy Treat for Any Age
"Mmmm", the warm, cozy smell of peanut butter cookies baking in the oven. What other scent is more beloved? Don’t let these healthy, almost raw cookies fool you – they spent not a nanosecond in the oven. They are also gluten and wheat free, without flour, refined sugars, eggs, or butter. What?? Not exactly like … Continue reading Cacao Dusted Peanut Butter Cookies
It seems that the 2,000-Year-Old Antikythera Shipwreck yield fascinating new discoveries every time a diving expedition takes place. Researchers are referring to the Antikythera Shipwreck as a cargo ship that sank full of the best stuff available in the first century B.C.
July 8, 2016
Divers exploring the 2,000-Year-Old Antikythera Shipwreck have discovered a strange torpedo-like object among the shipwreck off the Greek Islands.
It is believed that the massive ship carrying countless ancient artifacts sank in the Aegean Sea in approximately 65 BC.
To date over 50 fascinating artifacts have been recovered by divers from the ancient shipwreck that rests on the ocean floor. Among the artifacts discovered to date, the most notary is the Antikythera Mechanism, which has been found to be an observer’s guide to the galaxy.
“Every new dive on the Antikythera shipwreck delivers gifts from the ancient past. The wreck offers touchstones to the…
View original post 305 more words