Most days of my short break from school have gone the same way: my mom and I rise at around the same time (early), and she goes off to work (my mom is an artist and an art teacher), while I stay at h...
I woke up this morning with a big smile on my face. Why? Because I got to share a meal last night with two of the most inspiring, uplifting, intelligent, and ambitious vegan bloggers, culinary master...
Happy Friday! Here from the perch of my final days off, it’s hard to tell holidays and Fridays from other days, but we do have a long weekend coming up, and I wish you all good weather, some rest, an...
On the list of childhood recipes I’ve always intended to veganize are festive Greek cookies called, koulourakia. These are made simply with flour, honey or sugar, and butter or olive oil (depe...
Yesterday, in my post on natural allergy remedies (great comments and tips—thank you all!) a reader inquired about why vegans don’t consume honey. I’ve never addressed this before, so I thought now w...
When I moved to D.C., my seasonal allergies, which had always been occasional and mild, suddenly became frequent and aggressive. As terrible as sneezing and watery eyes can be, I have to admit that I...
As usual, thanks for the feedback on Friday. I mentioned that I’d be spending the next two weeks resting and spending a little time in the kitchen (OK, a lot of time), and these scrumptious raw dark ...
When I wrote the title of this post, I thought “it’s taken me over three years to post my recipe for curried chickpea salad?!” In spite of the fact that I’ve never shared it, this was one of the firs...
You may recall my recent post singing the praises of SweetGreen, which is one of my favorite vegan-friendly eateries in DC. Though SweetGreen is associated with salad, the restaurant chain offers far...
I know what you’re all thinking, so I’ll just say it for you: there is no flattering way to photograph two brown colored bean dips. Fact. Hopefully, the title of this post is enticing you even as you...
I like to think of myself as living proof that eating healthy, plant-based food is possible even within a hectic schedule. I’m a full time post-bacc, premed student, which means I’m doing intensive p...
It’s unusual for me to focus much on side dishes, but lately, I’ve created quite a few of them! The one that comes to mind most recently is my raw brussels sprouts salad with tangy dijon cider dressi...
Happy Mother’s Day!! I should preface this post by saying that my own mother would likely not eat green pancakes. She’s open, alright, but these would be exactly one step above her comfor...
Needless to say, I am abundantly grateful for your comments on my superhero smoothie post. Thank you, CR readers, for inspiring me every day. I’m here today with a new Green Recovery post. This ...
That’s a wrap, guys! As of this evening, the great battle that was my Spring 2012 semester drew to a close. I am so tired, and so relieved. On Monday, after my Orgo final, I came home at 4 pm only to...
I wish I could begin this post by telling you all how well my biochem exam went, but I’m afraid it was no better than Orgo. That said, the end is near, and rather than dwelling on the negative ...
Almost there! Biochem in the morning, and Orgo lab exam on Thursday eve, and then this semester is finally done; good riddance to it. As I study glycolysis and fatty acid oxidation and all of that, I...
I’m alive! Over three hours, a two small pots of coffee, and a mechanical pencil later, I’m back from my test. How can I begin to thank you all for the responses to yesterday’s post? Many of you said...
At the end of this month, it will officially be a year since I moved from NYC to Washington, DC. In the year I’ve been here, one of my favorite activities has been to explore the city’s wonderful and...
Months ago, my friend Doug McNish, a talented raw foods chef who resides in Toronto, sent me a copy of his new book to review. I’m pitifully behind on book reviews, so I hope you don’t mind that it’s...
In photographs, this smoothie appears to be the pleasant color of a soy latte. In reality, it was a much more offputting shade of swampy brown/green, which I tweeted about yesterday morning: “t...
Did you know that Swiss physician Maximilian Oskar Bircher-Benner is thought by some to be the father of the raw foods movement? At his sanitarium in Zurich, Bircher-Benner encouraged his patien...
Caprese salad is a mainstay in Italian restaurants everywhere, and it’s even common on continental or American restaurant menus. Typically, caprese salad means fat slices of beefsteak tomato and mozz...
Readers often ask me whether there are vegetables that one should not eat raw. Though I’ve heard some rumors that green beans may be toxic, my usual response is to say that, while you probably can ea...
I recently decided that, for the most part, baked goods I share on this blog will be gluten free. I say “for the most part” because I do genuinely love whole wheat and spelt flour, and find that some...
Happy Friday, all! After a long week of outstanding remarks on body image, fitness, and recovery, I’m here with some food, at last. The beautiful bowl you see above was today’s lunch, and it was surp...
See that photo? That was taken three days ago, from inside a cubicle at the Georgetown library, where I had been parked for days, studying Orgo. Needless to say, a week bivouacked at the library with...
Hi folks! Given the really fantastic conversation going on from yesterday’s post on breaking through body molds (keep those comments coming), I thought today was a great day for a Green Recovery stor...
(Image source) Thanks for the exam well wishes. It was pretty awful, but I’m honestly too tired and demoralized at this point to talk about any of it, so let’s move on and talk about some...
Before we get to protein pancakes: great comments yesterday! I’m too stressed with tonight’s exam to respond, but I intend to do so tomorrow or on Wednesday. I look forward to it. Sometim...
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