How will you give this season? How you give is as important as what you give. If you make wise choices from your heart, I can think of no better gift to yourself and to those in need at this time of year and throughout the next year. Give anonymously, with joy, and reap the benefits all year long!
When people who do not know I am Jewish say, “Happy Holidays,” I usually say the same back to them. To me, the most important aspect of this season is to focus on peace, hope, harmony, and joy, whether you celebrate Hanukkah, Christmas, Kwanzaa, or the Winter Solstice.
I owe a great debt of thanks to the staff of St. John’s and to Judi and Ed for allowing me to be part of their team for a day (and inviting me back!), opening my eyes ever wider to the gravity of homelessness and the importance of volunteerism, particularly for those who are the most needy among us.
This recipe is inspired by the Simon and Garfunkel song ‘Scarborough Fair.‘ I use parsley, sage, rosemary and thyme, which grow in my patio garden (and are featured lyrics in the song!).
An easy-to-make fall salad using walnuts, cranberries and apples.
For our Summer Recipes series, we are finding more ways to cool down. This week, we take you through the sweet, sweet goodness of an apple and pomegranate salad.
In this week's edition of Summer Recipes, we are cool as cucumbers with, well. . . cucumber salads of course!
This week in our Summer Recipes series, we are heating things up with curried veggie kebobs.
Fleshy, summer tropical and semi-tropical fruits are perfect for smoothies, whether for breakfast, as a snack, or as a light meal. As with fruit salads, you can pick from a large variety of fruits, liquids, and veggies.
The bevvy of berries, fleshy fruits like mangoes and plums, as well as grapes and avocados (actually a fruit) provide a perfect summer buffet of mix-and-match selections for fruit salads and smoothies.
In our Summer Recipe series this week, we show you how to put the sunshine in a hearty summer salad—another no-cooking recipe.
Tabouli is traditionally made with bulghur, which is a form of wheat that has been toasted. However, almost any grain can be made tabouli-like. Quinoa lends itself nicely to the task because it is actually a seed that roasts well.