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Monthly Archives: April 2014
Since fully committing to an anti-inflammatory way of eating two years ago, I pack my lunch to take to work almost every day. As part of my goal of inflammation-free living, I like to pack my food in glass mason … Continue reading
Visit the Sjögren’s Syndrome Foundation website to learn more and get involved. Sjögren’s Syndrome is one of over 100 recognized autoimmune diseases which affect over 20 million Americans, and are a leading cause of disability. Medical researchers are starting to recognize … Continue reading
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
After reading ultramarathoner Scott Jurek’s memoir Eat and Run, the Gent suggested we experiment with mesquite flour. Mesquite flour is made from the dried, ground pods of the mesquite tree. Its fragrant, slightly nutty flavor has a sweetness reminiscent of molasses. One … Continue reading
Hot and sour soup is one of those dishes that makes me feel, keenly, that food truly is medicine. The first time I tasted this soup as a kid, I was put off by its viscosity and potent tang. By … Continue reading