The Recipe Redux: Holidays Memories and Spicy Black Eyed Pea Salad—The Plant-Powered Blog
November 22 2014
I borrowed from my mother’s traditions in my Spicy Black-eyed Pea Salad which features peppers, tomatoes, and a bit of spice.
Plant-Powered Week in Photos: Chile
November 21 2014
I had an amazing week in Chile! I was invited by Verlasso to learn more about sustainably raised salmon, which I am very interested in. Although I’m vegan, I work with lots of people who are on the plant-powered spectrum, including pescatarians and flexitarians (semi-vegetarians).
Molecular Gastronomy: Discovering the “Science of Deliciousness”
November 20 2014
I wrote this article on molecular gastronomy for Today’s Dietitian several years ago. In fact, it’s dropped off of the archives and is no longer available on-line. However, it’s so popular that I get requests for it all of the time, so I’ve added it to my blog. I hope you enjoy it!
In the Studio with Sharon: Julie Mihalisin, founder of The New Health Club
November 19 2014
I am so happy to introduce you to Julie Mihalisin and Philip Walling, the creators of The New Health Club, which is a website concept that helps promote the plant-based movement.
How to Use Finger Limes and a Recipe for Finger Lime Mojito
November 18 2014
I just got a package of organic finger limes from Frieda’s. It’s my first time trying these petite limes, about the size of a large fingernail (hence finger limes!). They’re in season right now, so give these delightful little citrus fruit a try. Finger limes are completely unique; when you slice one open, tiny juice vesicles spill out like caviar! That’s why some culinary experts call finger limes “citrus caviar”. Native to Australia, finger lime is also grown in California. And this lovely citrus fruit is becoming more popular with chefs as an intriguing ingredient.