One day I was staring at a package of chia seeds trying to think of something to do with them beyond the ubiquitous chia pudding. I wondered what would happen if I added them to my mother’s cucumber salad recipe. I also traded out her garden cucumbers for Read more
This recipe was inspired by Ina Garten’s incredible recipe for Parmesan-Roasted Broccoli. But this version takes a bit of a turn from Mediterranean flavors to the Far East with the flavoring of black garlic. Black garlic is simply garlic that has been fermented to produce a complex yet mellow, sweet and savory flavor. It’s black as coal coloring is simply a byproduct of the fermentation process. Black garlic, incidentally, offers nearly twice as many antioxidants as does fresh garlic. Read more
This recipe comes to us from one of our favorite aphrodisiac foods experts, Chef Diane Brown. Comments Diane, “I love getting creative with the bounty of gorgeous cauliflower from the farm, but most of all, I savor getting a good, dark roast on it and tossing it up with some Indian spices. The goal of curry dishes is not to punch with heat, but create a warm glow. The key to that is balance. Read more
This recipe comes to us from The Oaks at Ojai, an oasis of health and wellness in Southern California. The Oaks prides itself on creating calorie-conscious but full-flavored cuisine. This Dark Chocolate Bark recipe, a perfect example of that philosophy, is also one of the sexiest homemade chocolates we’ve tried. Made from a base of premium, dark chocolate, it combines decadent richness with a medley of raw nuts and dried fruits. Read more
If you love salad, winter can be a hard time of year. No plump, juicy tomatoes to decorate your plate. (Pity, since some say tomato is the original fruit of temptation.) The lack of peaches, basil, fresh little gem lettuces and summer squashes could get any salad lover down. Read more