Also known as a wild leek, this member of the onion family imparts a rather pungent flavour to any dish; substitute in any recipe calling for leeks or scallions. They're easier to clean than leeks, as they are not cultivated in the same manner. Roast them, dice and add to a saute or mince and […]
Read More ›One of the most common questions I get from blog readers and clients alike is: "What can I use as a sweetener/thickener now that I'm Paleo and not using real or fake sugar nor flours of any kind?" My rebuttal is, "WHY do you need a sweetener or thickener?" I'm often asked how to sweeten […]
Read More ›Ever noticed the resemblance between a walnut half and the human brain? Hmmm.. can we take that for a sign that raw walnuts are brain food? Just sayin'….
Read More ›Using a vertical roaster in a hot oven is an alternative to the traditional V-wire rack that we're all used to. The advantage? Even, crisp skin the whole way around and incredibly moist meat. I marinated a bird for 24 hours in a large zippy bag in a combination of tomatoes, garlic, olive oil, mint, […]
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