The flavor of much-loved carrot cake is ideal for adapting into something different. Why not a heartier and interesting way to make oatmeal? You don’t even have to eat it only in the morning for breakfast. This is an easy and versatile recipe. You can make it as overnight oats* or you can cook the… Read More
Lately, I’ve been tinkering in the kitchen, trying to come up with ideas on nutritious snacks for my husband and toddler. My latest concoction were these very tasty hazelnut buckwheat granola bars. They’re not only great as a snack, but also great bars for breakfast, if you prefer. These granola bars are a little on the soft… Read More
When peaches are in season, this really simple and tasty dish is served in my home again and again—for breakfast or dinner. Sweet and juicy, summer peaches are one of my favorite seasonal fruits. From cobblers and pies to smoothies and ice cream, fresh peaches are a delicious addition to almost any recipe. Buckwheat, slowly… Read More
Because of their sweet flavor, many children’s first foray into green vegetables is green peas. I started my son with the less sweet of the greens—spinach, broccoli, asparagus, etc.… By the time we got to peas, he may have thought he was having dessert. I didn’t like green peas as a child. I recall discretely… Read More
If we have never been amazed by the very fact that we exist, we are squandering the greatest fact of all. —Will Durant The song It’s Not Easy Bein’ Green is one of Kermit the Frog’s best-known songs. The lyrics to the song capture a universal message that resonates with many people all around the… Read More
A supremely comforting breakfast perfect for a chilly morning in the fall. Lately, I’ve been experimenting with ancient grains—farro, kamut, quinoa, barley, and more. I love the idea of bringing Old World staples to modern day cuisine. Whole grains are so versatile, flavorful, satisfying, and with a little creativity and attention they can also be… Read More
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