Blog
- by Jessica Espinoza, CYT
I started going through all of my bookmarks of the recipes I wanted to feature in this week’s Weekly Recipe Wrap Up and I started laughing when I saw just how many recipes I have collected for preserved lemons. So, I figured I would focus this week’s edition on this tasty, fermented food. Preserved (fermented)...
- by Jessica Espinoza, CYT
This recipe developed after I stumbled across a recipe on Elana’s Pantry. I was looking for something different to make as a mid-afternoon pick-me-up and these hit the spot! They are really soft, so make sure you keep them refrigerated or frozen until you want to eat them. They aaresimilar to the LaraBars that you can find at the grocery...
- by Jessica Espinoza, CYT
Potatoes. Stuffed with cheese. And bacon. And onions. And topped with sour cream. Umm, is there anything more delicious? I rarely eat white potatoes, but when I do, these potato skins are my treat of choice. Potato skins are the perfect party finger food or movie night indulgence. This recipe can easily be doubled, tripled...
- by Jessica Espinoza, CYT
I LOVE this flowchart that I stumbled across from Summer Tomato! It’s so fantastic and I think this is a great resource for people who may be new to the real food movement! So awesome! Darya Pino, PhD, did a great job creating it!
- by Jessica Espinoza, CYT
This is Part 2 in my series, Soy – The Unhealthy Health Food. If you haven’t already, please read Part 1 in this series, where I discuss the dangers of consuming unfermented soy products. DISCLAIMER: The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and...