Bacon-Wilted Greens with Warm Goat Cheese

Virginia Willis is a French-trained chef and well-loved authority on Southern cooking. Her new book Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome arrived in my mailbox a few weeks back. I’ve enjoyed cooking from it very much.

Bacon-Wilted Greens from @winnieab//www.healthygreenkitchen.com

In this beautifully photographed book, Virginia shares “lighter” versions of her favorite Southern recipes. Whole foods ingredients-and vegetables in particular-are featured prominently, and balance and moderation (yay!) are discussed throughout. Nutritional information is provided for all of the recipes.

I chose to make Virginia’s Bacon-Wilted Greens because 1. I am always looking for new ways to serve greens 2. I was intrigued by the baked apple with goat cheese garnish. I really loved this dish and will definitely be making it again! I used local Savoy spinach instead of the kale Virginia calls for: next time I’ll give the kale a try because the spinach cooked down quite a bit and made fewer servings than the recipe in the book states.

Bacon-Wilted Greens from @winnieab//www.healthygreenkitchen.com

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Fresh Vegetable Juice #SAVEITSUNDAY

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

I am a really big fan of fresh juice. I don’t drink it every day or anything (nor do I engage in juice fasting), but I’m always happy when I do get the juicer out to make a nourishing drink. I enjoy all sorts of fruit and vegetable combinations (depending on what I happen to have in the refrigerator): I even included a chapter on fresh juice in my book.

Carrots and beets are both root vegetables and they are both quite sturdy (meaning: they keep extremely well). It is because of this sturdiness that I wanted to highlight them this month, since my #SAVEITSUNDAY posts are all about being mindful of “loving food more to waste it less”.

Carrots and beets can last for up to a month if you store them correctly: it’s best to keep them unpeeled (remove the tops if they are part of a bunch) in the refrigerator. The folks at Glad recommend placing the unpeeled carrots and/or beets in a large plastic bag (such as a zipper quart or gallon-size bag) and squeezing as much air as possible out of the bag when sealing. They’ll then do best in the crisper drawer. (To learn more about the best ways to prepare and store your produce, please visit Glad’s Food Storage Protection Pointers.)

carrot, beet, apple juice | www.healthygreenkitchen.com

It’s Valentine’s Day…why not make fresh vegetable juice for yourself or someone you love? Not just today, but any day? It’s an excellent way to bump up the amount of raw foods in your diet and each glass is extremely nutrient dense. Plus, this juice has such a lovely hue thanks to the inclusion of beet.

What about all the pulp, though…the fibrous by-product of juicing? We don’t want to waste that, right? Well, The Kitchn’s got you covered with 7 ideas for its use, Vegetarian Times has 20 suggestions for using pulp, and here’s a whole Pinterest board dedicated to not wasting the pulp when you juice.

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The Benefits of Juicing (Plus a Green Juice Recipe)

juiced greens

Welcome to Week 12 of One Simple Change: my year-long series of holistic lifestyle tips! Today I want to follow up on my discussion of Healthy Drinks and talk about the benefits of juicing. I also want to share a favorite green juice recipe with you. I have been drinking fresh juice on and off … Read more

Homemade Duck Prosciutto for Charcutepalooza

homemade duck prosciutto

When I first heard about Charcutepalooza, a year-long foray into the “craft of salting, smoking and curing”, I did not hesitate to sign on. Cathy Barrow and Kim Foster, the brains behind Charcutepalooza, are buddies of mine not just on the internet (to the point that I “dm” them both all the time on twitter), … Read more