Articles & Recipes

Ratatouille (Vegetable Stew/Condiment)

Ashley Sperber - Friday, May 26, 2017
Ratatouille (Vegetable Stew/Condiment)

Ratatouille is an old French classic developed by farmers in Provencal France.  It was considered to be "peasant food" because it's mostly comprised of a mish mosh of leftover summer vegetables.  Although I generally reinvent most classics, I have left this one completely untouched, because I think it's simply divine as is. I love this recipe because it's abundantly flavorful and can basically be applied to almost anything.  It's absurdly easy to make because it requires few ingredients, little precision and less than 30 minutes to cook.   ..

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Fiber Jam

Ashley Sperber - Friday, May 19, 2017
Fiber Jam

This recipe was inspired by all the unhealthy jams that are out there in the world of fruit spreading.  Chia jams are a recent new development that provide a healthy, homemade alternative to jellies and jams.  Generally, they are prepared with fresh fruit that is cooked down with chia seeds.  To finish, a touch of lemon juice and honey are added to preserve the mixture.  It's important to note that the chia jam does not resemble a similar gelatinous consistency of jelly.  I find that my fiber jam is more spreadable because dried fruit seems to break down differently from fresh fruit.   ..

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Brown Rice Cakes, 2 Ways

Ashley Sperber - Friday, May 12, 2017
Brown Rice Cakes, 2 Ways

This recipe was a complete experimentation for one reason alone, and that was because I had left over sushi brown rice that I didn't want to waste.  As you know, sushi rice can be sticky, so I added a little ground flax seed to bind it (and boost nutrition), and voila!  The rice cake was born.  Unless the rice is not already cooked, this whole composition should take you a matter of minutes, and they should be able to store in the freezer for weeks to come. ..

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Purple Sweet Potato and Buckwheat Pierogi

Ashley Sperber - Friday, May 05, 2017
Purple Sweet Potato and Buckwheat Pierogi

Ok, let's be honest.  Who doesn't love potato filled pan-fried dumplings? I would suspect close to no one.  I personally fell in love with pierogi at the dawn of time, but have neglected to treat myself to them for relatively obvious reasons.  Because pierogi requires high gluten flour to bind the dough, the traditional recipe can cause bloating to those that are grain sensitive.  In addition, pierogi is commonly served with sour cream, which can also heavily contribute to stomach upset.   ..

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