Eggplant + Olive

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pancakes are a fairly routine mid-week dinner around here and these buckwheat sourdough 🥞 are a new favorite! the extra lift from my starter Esmerelda made them especially fluffy. 👌 topped them with honey-roasted rhubarb, the first of the season from our plant that doesn’t rest, and a heap of berries. it’s looking / tasting more like spring every day!

fairly enamored by this pink radicchio from @groundworkorganics 💚💚 I’ve been doing a quick sauté with it amongst lentils and turmeric-honey walnuts the last couple weeks 👌 . . . #knowyourfarmer #integrativehealth #integrativenutritionist #foodasmedicine #slowfood #f52farmstand #functionalmedicine #foodcommunity #plantbased #athletefuel #eatwhatyourbodyneeds #localfood #inseason #eatplants

talking about fiber and how it impacts your health (and high-training level hunger) over on the blog. also this winter tabbouleh, an antidote to the late winter ☔️ 🌧 ☁️.

following my own advice lately and adding more greens. 🌱 same plate, just added sprouting kale and sprouting broccoli from our garden. for the last couple years we’ve officially been harvesting all four seasons, but this year we’ve finally got more than just a couple small harvests available anytime we’d like - even in January and February. 🙌🏻 which makes the case for adding more greens. original recipe from @donalskehan’s cookbook, Fresh.

love thinking about the history behind old jars. this one came from one of my grandmas - not sure which or how far back. I love the jar but even more the lid, labeled long ago with the word butter. filling it today with astragalus root, an immune-modulating root used for generations in Traditional Chinese Medicine. also adding a big pinch of astragalus to a big pot of deep mineral broth. not my grandmas’ wisdom but a grandma’s wisdom. 🌾

the best thing I made / ate in January. all the green things in this everything in a blender soup. 😍 I call it my all-healing anti inflammatory green soup and the recipe is on the blog, and linked in bio!

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