A major study published in Environmental Health Perspectives this month found that children who eat organic food at least once a week have lower levels of organophosphate pesticide (OP) metabolites in their blood. Pregnant women and children who eat more conventionally grown fruit have higher OP levels. High OP levels in pregnant women can lead to less growth […]
Archives for October 2019
Kabocha Spice Cake
Do you love pumpkin pie but don’t want to make a crust? Try my new Kabocha Spice Cake. It’s rich, moist, and full of pumpkin-spice flavor, without the calories or fuss of pumpkin pie. This cake comes together in just 20 minutes active time, starting a roasted squash, or 30 minutes starting with a whole […]
Whipped Coconut Cream
I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add […]
Food Helps Reverse Global Warming
An international coalition of more than 200 researchers and other experts identified and modeled the 100 most substantive, already existing solutions for addressing global warming. This tremendous work, known as Project Drawdown, became a best-selling book in 2017 and continues today. My friend Camille and I gave our first workshop on Reversing Global Warming: Introduction […]
Better than a Butternut Squash
Is there a winter squash that tastes better than my usual favorite, the butternut? Today, I roasted three to find out: a butternut, a kobocha, and a tetsukabuto, aka a green pumpkin. Farmer Beth Haarer of Wild Onion Farms inspired me with her note to her CSA subscribers: Kabocha squashes are hands down your favorites, […]
