Latest Posts

  • Mexican Rice with Corn and Black Beans

    Mexican Rice with Corn and Black Beans If you’re in love with Mexican cuisine, Mexican Rice is definitely a one you need to try. With the beans, the corn, the tortillas, and the guacamole! This Mexican Rice is a favorite standby, with easy Ingredients, quick and simple in the Instant Pot—and hands down, one of […]

  • Wheat Berries

    Instant Pot Wheat Berries— tender, chewy berries cooked in minutes in a Pressure Cooker. I like to use it in sandwiches, curry, chilies, or spaghetti sauce. From Ayurvedic Point of View: Wheat is still an essential food component commonly used in Ayurveda. This is especially recommended for airy Vata and fiery Pitta types because of […]

  • Whole charcoal-roasted kohlrabi

    A lot of people have never heard of kohlrabi, and those who have are often reluctant to try it since it looks a little like an alien when the bulb is held upright and the stems and leaves are hanging below it. I’ve experimented with many ways of preparing this cruciferous vegetable, but roasting it […]

  • Cornbread muffins

    My paternal grandfather lived through the Jim Crow South, so when he retired, all he wanted to do was praise the Lord, serve his community, spend time with his family, and tend his garden. He loved hanging out with his grandchildren, and I have fond memories of sitting with my Paw Paw at his kitchen […]

  • Making soups and stews

    One of the food hacks my family uses to help our weeks go smoothly is making a big batch of veggie stock and a double or triple batch of vegetable soup on Sundays so we have go-to meals on hand throughout the week. We often make enough stock to freeze so we can skip a […]

  • Corn, red pepper, and blackened tempeh chowder

    his is a simple corn chowder that really highlights fresh, seasonal corn and bell peppers. The tempeh makes it a hearty dish that can be enjoyed with crusty bread. Ingredients ¼ cup Blackened Seasoning Safflower oil, for frying 1 (8-ounce) package tempeh, cut into ½-inch cubes Fine sea salt 2 tablespoons extra-virgin olive oil ½ […]

  • Grilled corn on the cob

    rilled corn appears at roughly 100% of our summer cookouts. Most often, a simple mixture of olive oil, salt, and pepper is the perfect coating, as it allows the delicious, sweet kernels to shine. If I want the corn to be the star of the meal, however, this is my new go-to recipe. The key […]

  • Sweet corn relish

    I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis. In fact, corn relish was a traditional dish eaten throughout the South and stored in the larder for leaner months. I created it to top […]

  • Chilled green soup

    I try to clean up my diet during the spring. After months of eating warming soups, hearty stews, and lots of comfort foods, I reset by eating ample seasonal green vegetables, including raw salads, every day. I hydrate by drinking lots of water, green juices, and vegetable smoothies. I also try to eat smaller meals […]

  • Smashed peas and creamy cauliflower

    The idea for this recipe came from mushy peas, the classic British dish that traditionally accompanies fish and chips. The simplest way to prepare fresh-from-the-shell peas is to blanch them in generously salted boiling water for about 2 minutes. If you are going to take advantage of fresh peas during their relatively short season, let […]

  • Pea shoot and peanut salad

    If you can’t find pea shoots at your local market or store, don’t fret. They are easy to grow at home, and take about two weeks to mature once you plant them. A quick search on Al Gore’s internet will tell you everything you need to know about growing pea shoots. A popular way to […]