by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Tomato-based salsas offer familiar flavors and textures, but bust out of that comfort zone with a sweet, tangy pineapple ginger salsa for a zippy dip and fun side dish or garnish. Flavorful heat from chile peppers, garlic, scallion and ginger are balanced by the...
by Michele Redmond | Health and Food Culture, Home Featured, Le Blog
Dance it or eat it, but either way salsa boosts your mood, makes you hot and burns extra calories. Chile peppers in salsa contain chemicals that trigger heat sensations and cause your body to expend more energy–a metabolic effect called diet-induced...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Olive-oil galette–Is it a tart? A pizza with a folded edge? A pie you eat for dinner? It’s delicious no matter what you call it and, depending on your fillings, this olive-oil galette works for breakfast, lunch or dinner. This quick, easy tart base can be made...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Swapping out a meat-based ingredient for a plant-based one is a balancing act of texture, taste qualities (like umami) and flavors from aromatic compounds. Particularly with liver—can you think of any plant that tastes or smells like it? Please let me know if you do....
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Leeks are versatile, but most often, are cooked until soft or used as an aromatic veggie in stocks. This recipe for pickled leeks lets them maintain a fresh texture and flavor. In less than 10 minutes, hands-on, you have a versatile, delicious garnish and ingredient...
by Michele Redmond | Le Blog, Recipes and Culinary Nutrition
Walnut Mushroom Ragout (Ragoût, for zee French appetite) This walnut mushroom ragout (pronounced like the Italian Ragù) is a veggie and meat-eater favorite that delivers a ground-meat texture and umami-meaty flavor from toasted walnuts. Walnuts are high in umami...
"Let's connecting pleasure to wellbeing by making eating well and cooking easy" Dietitian Chef & Food Enjoyment Activist Michele Redmond