You have to go get a can of coconut cream. Like, right now. Seriously. Go buy it, put it in the refrigerator, and then you can sit and finish reading this post, because there will already be a can of
Whether it’s wafting over from your garden (oh I wish I had a garden!), or from your CSA box (in my case…), or even from your grocery store (when all else fails!) – I’m sure we can all agree that
This is Barry. He makes tasty, organic tempeh together with his business partner, Gordon. Although the website for Barry’s Tempeh is “growninbrooklyn.com”, the tempeh is actually made in Queens at The E-Space, a communal industrial kitchen in Long Island City. (You can read more
In yesterday’s post about whole grains and kichari, I mentioned toasting spices in ghee. Gee, you might have exclaimed, what’s ghee?! Ghee is a type of clarified butter commonly used as a cooking fat in traditional Indian and Ayurvedic cooking.
Passover has ended and now I’m liberated from eating matzoh! Welcome back whole grains, breads, legumes and flour, where have you been all my life?! It just so happens that today’s back-to-regular-diet-after-passover-day coincides with an exciting initiative launched by the