REAL American Barbecue

In the spirit of the cooking shows Hartglass & De Mattei grew up watching on public television— with a little bit of ‘Lucy & Ricky’, and the silent movies added…

Tarte aux fruits frais — Crue

Cette tarte aux fruits crus est une variante de notreRecette de tarte aux fruits frais avec une pâte à tarte à la farine. C’est un dessert estival spectaculaire, idéal pour…

Aguas Frescas

Here’s a great recipe for colorful drinks made from whole fruits. The meaning of the Spanish words – Aguas Frescas is “fresh waters’ and Aguas frescas traditionally are a combination…

Rani Banik, MD Eating for Eyesight: Nutrition, Macular Degeneration & More

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Rani Banik, MD Eating for Eyesight: Nutrition, Macular Degeneration & More Dr. Rudrani (Rani) Banik is a board-certified neuro-ophthalmologist. Dr. Banik runs a private practice based and is an Associate Professor of Ophthalmology at Mount Sinai. Dr. Banik is also certified in Integrative Medicine. She focuses on the root cause of eye diseases and uses strategies based on nutrition, botanicals, lifestyle modification,…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Chef Palak Patel, Food is Love Born in India, trained at the Institute of Culinary Education, Palak built her name winning Chopped and Beat Bobby Flay on Food Network. Her debut cookbook Food Is Love weaves plant-based, Indian-inspired recipes with the emotional language of food. Now, integrating principles informed by the Institute for Integrative Nutrition (IIN) and clinical collaboration with healthcare professionals,…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Dr. Urvi A. Shah, Empathy Meets Evidence Assistant Attending, Department of Medicine, Memorial Sloan Kettering Cancer Center X/Instagram/LinkedIn/Facebook/BlueSky/YouTube – @UrviShahMD Urvi A. Shah, MD, MS, DipABLM, is a lifestyle medicine certified hematologist, oncologist and physician scientist at Memorial Sloan Kettering Cancer Center. Her research interests in studying the role of modifiable risk factors (diet, metabolism, and microbiome) in cancer prevention, treatment, and…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Randy Mosher, Your Tasting Brain Randy Mosher is a food writer and creative consultant who teaches at the Siebel Institute of Technology brewing school. He is the author of five books, including Tasting Beer: An Insider’s Guide to the World’s Greatest Drink. He is currently a minority partner in two Chicago-area breweries. From the publisher: Our foodscape has never been more adventurous,…

Sweet Potato Bean Salad

We put this salad together in minutes when invited to a potluck event while traveling. These were the ingredients we had with us and they came together beautifully. 1/4 red onion, diced 4 small cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 – 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4…

This Raw Fruit Tart is a variation of our Fresh Fruit Tart recipe with a flour crust. It is a spectacular summer dessert for a picnic, barbecue or 4th of July celebration. Cacao Nibs give the crust a chocolate flavor. Ingredients: Crust 1/2 cup cacao nibs 1 cup raisins 1/2 cup pecans 1/2 cup almonds Filling 1 cup pitted dates, (soaked in 1 cup water for at least 4 hours) 1 cup raw cashews (soaked for at least 2 hours…

This Fresh Fruit Tart is a spectacular summer dessert for a picnic or barbecue. Dark chocolate lines the crust which is filled with a sweet vanilla custard and then topped with fresh fruit. Ingredients: 1 9-inch Pie Crust (make your own or get one ready made) 1/2 cup dairy-free dark chocolate chips 1 cup raw cashews (soaked for at least 2 hours in water) 1 cup water 1/3 cup sugar (evaporated cane juice or other dry sugar) 1 teaspoon vanilla…

Here’s a great recipe for colorful drinks made from whole fruits. The meaning of the Spanish words – Aguas Frescas is “fresh waters’ and Aguas frescas traditionally are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. There is no added sugar in this recipe. The fruit is so sweet and delicious, naturally. I used cantaloupe, honeydew and watermelon and you can use any soft fruit that’s blendable like mangoes and…

Urban garden-grown veggies come together with a tropical fruit salsa to create this beautiful dish. Ingredients 1 head of kale, stems removed. 1 ½ cups corn kernels, fresh or frozen 2 yellow, orange or red bell peppers, seeded and finely chopped ¼ cup sunflower seeds Papaya Avocado Salsa Directions Place small handfuls of the kale in a food processor and pulse several times to shred leaves. Put shredded kale in a bowl with corn, peppers and sunflower seeds. Toss the…

Everyone loves a good burger. These are the best veggie burgers we have ever had! You can make it mild or with a little spicy kick using chipotle and chili powders. Ingredients 1 cup millet ½ cup black rice ½ cup red rice 1 cup turanicum (also known as kamut), soaked overnight and rinsed (Other grains like brown rice or sorghum may be substituted for gluten-free) Water to cook grains: 8 cups for stovetop, 5 cups for Instantpot ½ cup…

What Vegans Eat – Travel Edition: LONDON/NEW YORK, Day 25

October 11, 2022 London and New York This is it. The last day of our 25-Day Magical European Tour. We packed in a lot of adventures with good food. There was an electric tea pot in our hotel room however the cord did not reach the outlet. It also didn’t have a plug…

October 10, 2022 London Our adventure is almost over. We leave tomorrow. I am amazed at everything we have packed in so far. Still we have a full day left. I wanted to try to visit the Royal Botanical Gardens. We left the hotel a little after 10am. We stood at a bus…

October 9, 2022 Aix-en-Provence, France and London, England All good things must come to an end. It is time to say Au Revoir to Aix-en-Provence. We are sad, but we will return. Josée had recommended a restaurant on the Cours Mirabeau, Le Singe Vert, or the green monkey. With a few hours left, we…

REAL American Barbecue

Tarte aux fruits frais — Crue

Aguas Frescas

IT'S ALL ABOUT FOOD Podcast

Rani Banik, MD Eating for Eyesight: Nutrition, Macular Degeneration & More

Chef Palak Patel, Food is Love

Dr. Urvi Shah, Empathy Meets Evidence

Randy Mosher, Your Tasting Brain

Summertime

Sweet Potato Bean Salad

Fresh Fruit Tart – Raw

Fresh Fruit Tart

Aguas Frescas

Global Community Kale Salad

Healthy World Burger

What Vegans Eat

What Vegans Eat – Travel Edition: LONDON/NEW YORK, Day 25

What Vegans Eat – Travel Edition: LONDON, Day 24

What Vegans Eat – Travel Edition: AIX-EN-PROVENCE/LONDON, Day 23