recipes worth sharing
Do you believe in magic? There’s something magical about spaghetti squash. It appears to be solid, but cook it and coax it out of its shell with a fork — and voilà, you’ve got spaghetti strands. Take that, pasta!
Orangetti squash is even more magical. Developed in Israel in 1986, it’s smaller and thus more convenient, and sweeter and has an attractive, intense colour. Take that, spaghetti squash!
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Even before the ball dropped on 2020, I’d been hankering to try a plant-based diet — a combo of wanting to contribute to climate action and to eat simple, healthy foods. So far, so good — a frenzy of vegetables, legumes, grains, nuts, seeds and fruits, all enjoyable and satisfying. Ginger Lime Squash Soup with…
Admit it: You crave cookies. But imagine if the cookies were a healthy snack. My talented foodie friend Marcy Seidman (no pun intended) inspired this Seed Power Cookie — so good tasting, and good for you, that there’s no guilt, just pure pleasure.
