Cinco de Mayo means it’s time to bust out some of your favorite Mexican recipes and start pouring the margaritas. I like my margaritas on the rocks, with salt, please. And I prefer to make them with fresh lime juice—forget the premade mix. You probably have your own favorite take on the margarita…and I’m not going to say it’s wrong, but I would like to suggest a few other delicious drinks that are equally wonderful for a Cinco de Mayo celebration.
The photo above is the Salty Chihuahua. It’s sort of a cross between the salty dog (vodka, grapefruit juice and a salt rim) and a margarita. It has tequila, Cointreau and grapefruit juice. Go for a good-quality juice like Odwalla or squeeze your own....read full post »
Eating a diet that supports a healthy planet is important to me, but sticking to my food budget is too. Eating green has a reputation of being expensive, thanks to the exorbitant prices we typically see at the local health food store, but it doesn’t have to be that way. Budget-friendly meals can also be sustainable and I like to buy produce that supports local farmers. Here is my favorite salad using locally produced greens and tomatoes (and it’s under $2.50 per serving):
Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette: This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing...read full post »
You all might stone me when I say this, but I make my husband’s lunch. I know, I know, it’s so very June Cleaver, but hear me out. Dan’s finishing up his last year of law school, so his nose is in a very thick, very boring book when he’s not sleeping. If I didn’t make him lunch he would most definitely resort to a slice of greasy pizza or a fast-food value meal. Instead, I make him Pizza Roll-Up Bento Lunch. It’s healthier than grabbing a couple slices of pizza (at age 31, Dan already has borderline high blood pressure), costs far less than take-out and I like to make it in reusable containers, following these 5 principles of Japanese-style bento boxes. The containers cut down on waste,...read full post »
There’s only one thing I love more than eating salad and that’s growing salad greens. Even though the property where I live is too polluted to grow food on (a buried heating-oil tank leaked more than 50 years ago), we have several containers that we grow salad greens in. I recently went through my seed packets and noticed we’ve accumulated over 20 varieties of lettuce seeds. It’s pretty cool that we’ve begun to grow things that we definitely can’t get at the grocery store or have a slim chance of even finding at the farmers’ market. Then there’s the satisfaction of growing our own food. Nothing is more awesome than going out to snip some fresh salad greens when I’m...read full post »
What would you do if you were to find out that the single most important creature in our food system was in trouble? Our honeybees are disappearing at an alarming rate and, according to Rowan Jacobsen, award-winning author of the fascinating article on the importance of bees to our food supply in the April issue of EatingWell, that could spell disaster for our food system.
No one quite knows why or what is happening to bees but in the last two winters, America has lost more than a third of its honeybees—and around the world, beekeepers are experiencing what has come to be known as Colony Collapse Disorder.
And if bees go, it is not just the...read full post »