Cutting back on or giving up wheat doesn’t mean you need to give up noodles in your soup. This Shiitake Mushroom and Spinach Soup recipe uses rice noodles to make this soup a filling and satisfying meal.
I always love using spinach in my soup recipes. Not only does it taste great but spinach has been called one of the world’s healthiest foods and is rich in vitamin K, vitamin A, folate, niacin, zinc and calcium to name just a few.
I don’t use peanut oil very often but it gives a rich and lightly nutty flavor to the recipe.
Although I used vegetable broth, you can also use miso.
Make sure your noodles are al dente and rinsed with cold water before you set them aside. Once you bring them back to the pot, only let cook for an additional minute or two just so they are warmed through.
Although many of my soup recipes taste just as good the next day—some even taste better—this recipe is best served immediately as the rice noodle can become too soft if left overnight.
These 4 foods are not only delicious, but they may help you look younger!
Dark Chocolate: Rich in antioxidants, chocolate may reduce moisture loss in skin, improving skin hydration, leading to smoother skin and improved skin texture. Select chocolate that is at least 70% cacao and remember to keep your intake to just a small amount. Just one ounce a day is enough to reap the benefits without sabotaging your weight. Looking for a healthy dark chocolate recipe? Try my wheat-, gluten- and dairy-free Triple Chocolate Brownies.
Walnuts: High in Omega-3 essential fatty acids, walnuts may stimulate collagen improving skin elasticity. Enjoy a small handful every day for healthy cells. Get your dose of walnuts by adding to healthy cookie, muffin or bread recipes or sprinkle over your afternoon salad.
Cherries: With 17 different antioxidant compounds, cherries have been found to help slow down the skin’s aging process. Try adding a small amount of dried cherries to your salads or keep frozen cherries for a quick and healthy smoothie. Check out my Poached Pear recipe—the cherries make the recipe.
Pumpkin Seeds: These little seeds pack a healthy punch and can help maintain collagen levels, increase elasticity and stimulate new skin cell growth. Sprinkle over salad, cereal or yogurt for a healthy and satisfying crunch. My Kale and Maple Roasted Sweet Potato Salad with Pumpkin Seeds is one of my favorite recipes.
Eating farm-to-table is all the rage these days and new farm-to-table restaurants are popping up all over the country.
Having lived in large cities like New York City and Los Angeles I know that smaller cities like St. Petersburg, Fla., the one I now live in, are often months or years behind the trends. My city has however finally started to embrace the farm-to-table concept and I’m thrilled.
So although I’ve dined in several farm-to-table restaurants in my state and others, last night I experienced what it means to truly eat farm-to-table by attending an Outstanding-in-the-Field dinner!
Our table literally sat on the fields of the farm where the food had been picked and prepared especially for our group of about 150 diners.
The night started with a cocktail reception and hors d’oeuvres while the main table was being prepared. And although I wasn’t brave enough to try the frog legs the rest of the offerings were amazing.
After the cocktail reception, we received a tour of the farm and then with our plates in hand (you bring your own) joined the other guests at one long white table in the field.
As the sun began to set behind the trees, the Outstanding in the Field staff brought small candles to the table and we finished dessert by candlelight.
My husband and I are already committed to attending one event a year. Who knows, we may even travel to an event in another state. Both the Maine and Sonoma, CA events pique my interest.
If you’re looking for a truly unique experience that will also make you more intimate with your food, I would suggest signing up for a true farm-to-table experience. I have to say that the Outstanding in the Field event that I attended with my husband was one of the most unique experiences we’ve ever had. It will definitely be a date-night to remember.
What I learned from eating on the farm:
Actually eating “on” the farm is spectacular. Just being out with nature—tractors in the field, chickens in the coop, cows in the pasture—makes the experience like no other.
The number of incredible recipes you can make with only ingredients coming from the farm is more robust than even I anticipated.
Dining with 150+ people you’ve never met before provides a welcome opportunity to make new friends.
I should thank our farmers—especially our organic ones—for all their hard work. Farming isn’t an easy job and being on the farm and meeting those that do it was a nice reality check. I felt lucky to have farmers that care about our food and our environment.
If you’re interested in attending a true farm to table event, check out Outstanding in the Field—you won’t be sorry! And maybe we’ll see you there!
Some people crave crunchy/salty foods while others crave sweets. I definitely crave the latter more often. Give me dark chocolate, cookies, cake or ice cream and I have a hard time stopping myself from eating the entire box, bag or container.
But that doesn’t mean that I don’t crave savory snacks on occasion and when I do, these kale chips are the perfect healthy alternative to curb my craving for something crunchy and salty.
I like using curly leaf kale as I think it makes for a crunchier chip—not to mention it’s visually pleasing.
Remember to dry the kale thoroughly before tossing in the olive oil. A salad spinner is great for this but paper towels can also do the job.
This 3-step kale chip recipe is quick and easy and makes the perfect mid-day snack.