As best as I can tell, the last recipe I wrote that had mushrooms in it was in 2012. Unbelievable. I love mushrooms. Without even realizing it, I had virtually banished the ingredient from the house because of the kids and their preferences. I headed into the store the next day with purpose, making a beeline for the mushrooms. I was determined to make a mushroom dish, something very grown up and sophisticated and not give a rip if any of the kids in the house would like it.
I’d like to hope that we enter into each new year with a sense of optimism and possibility. We get a clean slate, a fresh start, a blank page on which to leave our mark. Now that it’s 2017, I am excited to share with you a bit of important news.
Because of turmeric’s benefits, people have taken to drinking it on the daily, in the form of a drink called a turmeric latte, otherwise known as golden milk. Apparently the drink is wildly gaining in popularity and has somewhat of a cult following.
As we wrap up 2016 and ring in the New Year, a great many of us will be looking for ways to cleanse, detox, and bring a little more freshness into our lives. This kale salad fits the bill beautifully with its vibrant colors and bright seasonal citrus notes fit for any New Years celebration. Meanwhile this salad boasts loads of health benefits, appropriate for starting 2017 on a nutritious and wholesome note.
This is my go-to, fail-proof recipe. The thing that sets it apart is the powdered sugar in the dough in lieu of granulated sugar. Powdered sugar helps the dough become beautifully pliable and the cookies, when baked, to be perfectly tender.