Food as Energy, Part III (Ghee-Roasted Carrots & Lentils with Smoky Green Sauce)

Humor me for a minute and think back to your high school science class. You'll remember learning about chlorophyll being the pigment that gives plants their green color and allows them to derive energy directly from the sun. And that eating these chlorophyll-rich plants increases production of hemoglobin, the molecule responsible for carrying oxygen in our blood. You probably were also told that oxygen-rich blood is the most essential element for cell energy because unlike plants, we humans cannot derive energy directly from the sun. Or can we?!

Food as Energy, Part II (Black Bean Breakfast Bowl)

Would you believe me if I told you this bowl comes together in 6 minutes? Assuming the hummus is already waiting for you in the fridge, you can soft-boil the egg in five minutes, drop asparagus in to blanch the last two, and warm the beans while the egg is cooking. And after all that, there's still a whole minute left to peel the egg and assemble the bowl. Okay, maybe I'm exaggerating a little.

Ricotta Asparagus Baked Omelet + Practical Tips for Slowing

In several past posts I've alluded to the virtues of slowing down. But the problem with making a general statement like this is that it doesn't get to the how. We already know we should slow down. We know we risk burnout or illness if we don't take time to rest and recharge. We also know the good we do for our body, mind, and soul when we do slow down. Yet we don't always prioritize it because knowing and doing are two completely different things.

The Ultimate Guacamole

Avocados are a staple in our house, and they often find their way into guacamole. I've been making guacamole this way for a long time, so while it is my basic go-to guacamole recipe, we also regard it as the ultimate guacamole recipe because it's just so darn good and we wouldn't dream of having it any other way.

Anytime, Sauce, Small BitesKatie SchmidtApril 12, 2015Avocado, Mexican Comments

Reflections & Recipes