The latest from the Radish
With the arrival of spring weather comes the budding of life again at the greenmarkets and the desire to consume bright and vibrant food. A springtime risotto seemed like just the way to transition into the season. The weather is still a little crisp, yet orange and greens are abundant in nature and should be on your plate as well. This is not your typical decadent risotto. The cooking time is sliced in half, nutrient-rich brown rice replaces the typical white, and carrots and peas permeate this creamy, dreamy guilt-free meal.
It finally feels like spring here on the East Coast. Flowers are blooming, the elusive ramp is starting to make its appearance at the greenmarkets, and overzealous sandal wearers have already been spotted. Bathing suit and, beachwear season is a mere few weeks away, but don't you worry. Here are a few simple tips to help you clean up your diet and lifestyle and ensure you stay on track this spring.
I had a few classes in the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts which focused on food and healing. The recipes were simple and straightforward, and the food produced was some of my favorite that we made all term. I thrive on the simplicity of a balanced and nourishing meal and truly get giddy when something so simple using a handful of ingredients can taste so good and be so fortifying.