Chia seeds have been the superfood du jour for a while now, following the persistent quinoa and kale stints. And as with quinoa and kale before them, I waited longer than I should have to jump on the bandwagon.Chia seeds are native to Mexico and South America and have been around for centuries. The little guys may be tiny but boy are they powerful: just one tablespoon contains 6g of fiber, 3g of protein and 2.9g of Omega-3 fatty acids. I bought my first bag of chia seeds at Trader Joe's ($7 for 5.3 oz) a few weeks ago and have since enjoyed their addition to my . . .
Kale. I despise kale. I find kale absolutely vile. Its texture is rough and its taste, too earthy for its own good. I'm sure that city park grass tastes better than kale. The other day I made a green smoothie with kale instead of my usual spinach and had to pinch my nose while gulping it down. Kale is just not good and I know I can't be the only one who thinks so.So why did I buy it if I hate it so much? Well, because its nutritional content is almost unparalleled. Just one cup of the stuff provides 100% of the daily recommended value of Vitamin A, which supports . . .
Bread is my favorite food. In a hypothetical line-up of all indulgent foods, I would undoubtedly go for the breads first. I don't even know what about it I find so irresistible, but yet again, I will pin it on my Soviet upbringing.Like the French, and this is likely our only similarity, we used to buy fresh bread daily. The bread contained no preservatives so it went bad pretty quickly, and we never stored it in the fridge since we owned neither toaster nor microwave to revive it with later. The bread was often still warm when we brought it home from the bakery and . . .
Traditional Russian holiday tables always feature the same cast of characters. Without fail, these include Salat Olivier (a mayo-dressed potato salad), red caviar (salmon roe), and this roasted eggplant spread - known in Russian as eggplant ikra (pronounced eek-rah). Ikra is the Russian word for caviar and according to the interwebs, this spread used to be known as "poor man's caviar". I don't really buy this story since caviar was pretty affordable in the Soviet Union - if you could find it, that is - and all men were poor. But hey, who am I to rewrite . . .
This mushroom and pesto pasta is an easy weeknight-friendly recipe to satisfy your pasta cravings. It starts with a delicious homemade basil pesto, made with budget-friendly walnuts instead of the more traditional pricey pine nuts. Feel free to double this batch of pesto and keep it on hand for spreading on sandwiches or tossing with roasted vegetables like potatoes or carrots throughout the week. Pesto also freezes nicely, which is useful if you don't plan on using it up within a week.Next up are the mushrooms, which get nicely browned in both butter and olive . . .