As it grows colder in our new home state of Virginia, the craving for warm, stewy, savory dishes grows, too. As the days become shorter and colder, we find ourselves staying inside a little more, and maybe subsequently, finding ourselves a little gloomy. A practice I’ve been trying to implement more regularly is sitting in …
Author Archives: A Light
A Plant-based Thanksgiving Feast
For some of my readers, a Thanksgiving feast that doesn’t feature a turkey or ham may be blasphemous 😜 to the tradition. I know for me and what I grew up with, there are memories of always having a beautifully carved spiral, honey-baked ham and a baked or Cajun-fried turkey. But honestly, the foods that …
Being Thankful
I’ve been away for a while! And being that it’s the day after a U.S. holiday, Thanksgiving, I’ve spent the previous day and today reflecting on those things that are meant to go in accordance with the tradition. I’m not going to go into the history of the holiday, because with history, there are always …
Choline Controversy
In the world of nutrition, a little known nutrient made major headlines and caused ripples among the diet trends and social belief systems that are growing more popular in the wake of knowledge of food production/handling and health. What little tidbit could cause that much of a shake-up, you might wonder. Well, that little nutrient …
A Post about Toast
As promised in a previous post, I’ve got a couple quick, simple recipes for your chompers. 🙂 Most days for most of us, we need something quick, convenient, and something to keep us full and satisfied until the next break. “What’s so great about toast?” you may ask. With these ingredients, I assure you, you’ll …
Black Bean and Mushroom Burger
It’s burger night! Does it get any more “American” than that? Well, I guess that depends on… Wait, this sounds strangely familiar. If you read my previous post, then you’ll know why. This house must be craving some standard American fare. And in this Land of the Free and home to millions of acres of …
Mushroom Sauce Pizza with Arugula and Onion Jam Drizzle
It’s pizza night! Does it get any more “American” than that? Well, I guess that depends on whether you’re craving pizza, hotdogs, or hamburgers. But tonight, we’re craving pizza. And rather than ordering delivery, we’re gonna get artsy with this Italian-American fare. This recipe takes inspiration from a friend who had given me some tips …
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Onion-Peach-Jalepeno Jam
Ingredients:1/4 cup extra virgin olive oil3 large sweet onions, chopped2 ripe peaches, peeled and diced1 jalepeno, seeds left in or out up to you*, chopped3 parsley sprigs, chopped or 1 Tsp dried parsley3 bay leaves2 rosemary sprigs, chopped or 1/2 Tsp dried rosemary3/4 cup coconut or brown sugar3/4 cup balsamic vinegarsalt Recipe:In a large pot …
Sweet and Sour Tofu with Fried Rice
The classic sauce known as “Sweet and Sour” is not a tradition of Chinese cuisine. What became known as Chinese-American food started in the late 1800s, when Chinese laborers formed communities to support each other, bringing flavors from home to offer comfort to the longing of familiarity left behind. Other laborers began experiencing the Chinese …
The Ritual
Every morning, I do the same thing that works for me. I’ve created a daily habit to practice during the weekdays that fuel and energize me to where I can tackle the week. I believe if you find what works for you, you’re more likely to stay on track to a healthy state of being. …
Eat Art. Live Well. 