The Paleo Diet Is More Than A Fad: “The lifestyle captures a certain discontent with modernity”

www.salon.com - Friday, April 29th 2016

Today, Paleo is one of the most influential dietary trends in the country, with as many as three million followers and a disproportionate cultural influence. And while it’s easy to mock Paleo as the retrograde fantasy of Patagonia-jacketed professionals who buy fifty-dollar grass-fed steaks and imagine themselves loping across a Paleolithic savannah as they strain through a CrossFit workout, the lifestyle does capture a certain discontent with modernity.

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Gluten Free Avocado Pesto Pasta Salad

1 packet rice penne pasta 

1 cup cherry tomatoes, cut in half 

1 large ripe avocado, peel and dice 

1/2 small red onion, chopped 

1 large lemon, juiced 

1/4 cup sliced almonds 

4 tablespoons fresh pesto 

Sea salt and black pepper

Cook pasta according to the instructions on the packet.

Drain the pasta and add to the rest of the ingredients. Season with sea salt and black pepper. Mix well to combine and serve at room temperature.

What is Miso Paste Anyway, and How Do I Use It? Help!

www.huffingtonpost.com - Wednesday April 27th, 2016

If you haven’t been cooking with miso, then you’ve been seriously missing out. The salty paste can amp up just about any boring dish, and it’s also quite good for you. Here’s what you need to know:

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Roasted Sweet Pepper Cheddar Cheese Salad

2 pounds mini sweet peppers

3 cups mixed salad greens

10 garlic cloves, peeled

1/2 cup sharp cheddar cheese, shavings

Salt and black pepper

Preheat oven to 500 F.

Arrange peppers and garlic cloves on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper.  Bake for 20 minutes, turning vegetables over halfway during cooking.

Remove from oven and set aside to reach room temperature( about 2 hours). Cover the bottom of a large serving platter with the mixed salad greens. Season with salt and black pepper. Arrange sweet peppers and garlic on top (refer to picture) and drizzle generously with any fruit flavoured balsamic vinaigrette of your choice. 

I used raspberry balsamic vinaigrette.