Please let me introduce my new favorite summer dressing: mint lime vinaigrette. It’s a simple and easy, unique and flavorful dressing, that goes well with many different kinds of salad. If you have mint overtaking your yard (as I do) it’s a great way to use some of that fragrant but otherwise pesky plant. My favorite salad to make with this dressing is massaged kale, sliced figs, cashews, and goat cheese, but it was also fantastic on spinach, blueberries, and almonds, or baby greens, strawberries, and pistachios. I suspect it would be equally good with melon and feta, but I haven’t tried that combination yet.
A few weeks ago a reader asked me if I would consider writing about minimalist beauty routines because there are so many confusing products on the market. The request was humorous as I’m one of the least qualified people to talk about the best or most “minimal” beauty products. However, the request intrigued me and as I pondered my response, a few things became clear.
Recently on a trip to California, my partner Joshua and I had a grape gazpacho at the de Young museum restaurant. It was so incredible, I decided to take a stab at my own version. This soup is my new hot summer night go-to. It works well because the grape isn’t overpowering and is balanced by the nuts and cucumber. But the preserved lemon is my favorite ingredient — it’s unusual and bright.
Snacks that are fun to eat, yummy, portable, and healthy are somewhat hard to find. If you want the snack to appeal to both kids and adults, the list grows even shorter. Roasted chickpeas however, fit those requirements perfectly. Chickpeas are a nutritious whole food with good amounts of protein, fiber, complex carbohydrates, and when tossed with avocado oil as you do in this recipe, monounsaturated fat.
One of the most enduring aspects of my personal wellness journey is a continual effort to find balance and avoid extremism. The health and fitness industry is permeated by black and white, good or bad thinking, but I believe it’s in The Gray that most people find true wellness. The ability to not obsess over diet, exercise, weight, or appearance — but to still have those things matter and have importance — is essential to optimal health.
We are built to move. The human form is beautifully and perfectly suited for endurance, power, and flexibility. For optimal health we must respect, celebrate, and nurture our physical abilities with purposeful and enjoyable activity.
We don’t own a grill and until I figured out this broiling technique, I was at a loss for how to cook fish. Baking always produced dry fish and I always destroyed the fillet when I tried pan-frying. It was frustrating. Enter the easiest way to cook fish — under the broiler!
I’ve been making this delicious pesto for over a decade. Usually, I make it in bulk and store it in meal-sized portions in the freezer for an easy way to add some amazing flavor to a meal. When you prepare and consume fairly simple foods, sometimes a sauce, or pesto, or special spice combination is a really lovely change-up. This pesto is fantastic because it’s crazy versatile. I’ve used it on rice, quinoa, sautéed greens, roasted veggies, and on top of fish. It really can go with just about anything. My partner eats it by the spoonful.
The modern food system, and therefore modern eaters, have a dysfunctional and unhealthy relationship with sugar. It’s one of the most addictive substances (up to 8 times more addicting than cocaine) that humans regularly consume and added sugar is in nearly every processed food product made.
Overnight oats have had their moment in the spotlight, but it’s for very good reason. They’re cheap, easy, nutritious, portable, and adjustable to accommodate just about any dietary need (except those who need to omit oats). Unfortunately, many of the overnight oats recipes I’ve seen are overly sweetened and unnecessarily complicated. The recipe below is a simplified version that removes the extra sugar and lets the flavors from the pure ingredients stand on their own.