• island hopping in a glass

    July 31, 2013


    Summer in New York presents a complementary phenomenon for me–the craving for copious amounts of mangoes, and the frustration of being surrounded by water yet not being able to jump in it.

    I yearn, more than ever, to escape to a place where I can drink out of a coconut.  And so we have my wanderlust-infused kitchen concoctions. Here’s the latest:

    • one ripe banana
    • 1/4 ripe papaya (check out this quick video for how to know when it’s ready, and how to peel and cut)
    • 1/3 cup coconut milk (from a can–keep the rest in a covered container in the fridge)
    • about a cup of frozen mango chunks (Trader Joe’s, all the way)
    • about 1/3 cup water for consistency

    Speaking of Trader Joe’s (again), check out that orchid.  They bloom for a very long time and seem to like it in my apartment.  That, coupled with this smoothie and my new tower fan, and it almost feels like I’m on an island very far from Manhattan.  Almost.

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  • indoor bbq tacos

    July 23, 2013


    Baby, it has been HOT outside.

    There’s no better time to kick up the raw with smoothies and salads.  But summer spells barbecue.  So here’s one cool move when you want to do a little grilling without a lot of sweating:

    • the simplest tortillas you can get (I buy Trader Joe’s–made with just white corn, water, and lime)
    • zucchini/courgette, scrubbed and sliced on the diagonal
    • fresh, crunchy sprouts
    • pan-toasted sunflower seeds

    The critical ingredient is my favorite kitchen toy: the Lodge Cast-Iron Grill. This thing is fantastic.  I use it for paninis and tofu (with the matching press), and you can flip it to make pancakes on the griddle side.

    In this case, I turn on both burners under the grill, then put the zucchini slices on top–flipping after a few minutes.  When nearly done, throw the tortillas onto the back part of the grill for a few seconds, flipping those once as well.  Load the veg onto the tortillas, sprinkle with the seeds, and plop a big handful of sprouts atop.  Serve with One-Minute Guacamole.  (Oh, and if you don’t have a grill/griddle, you can also use a grill pan.)

    You probably didn’t even need those directions.  Or me to tell you how fast these go.

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  • tomatoes tonight, times two

    July 16, 2013

    I love alliteration to a fault.

    And the red, ravishing fruit that’s best picked at the height of summer.

    No, not that one.



    Which you can very quickly make into a snappy soup like this:


    …by blending whole tomatoes with a few spoonfuls of good pesto and simmering over a flame until broken up.

    Or raw and layered betwixt slices of grilled eggplant and fresh mozzarella like so:tomatotrio

    …with a requisite shower of torn basil, a slick of olive oil, a splash of balsamic, a sprinkle of kosher salt, and a scattering of freshly ground pepper.

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  • robby barbaro on plant-based diets and the protein myth (part 2)

    July 9, 2013

    As promised, here’s the rest of my conversation with Robby Barbaro, Operations Manager for Forks Over Knives–the documentary about how whole foods, plant-based diets can help reverse conditions such as Type 2 diabetes, cancer, and heart disease, not to mention increase our overall vitality and reduce health-care costs.

    He’ll answer these common questions:

    • Do you have to go 100% plant-based to see results?
    • Where do you get your protein?
    • What’s the science behind all this?

    Missed part 1?  Watch it here.

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  • 28 days to happy hormones

    July 7, 2013

    ***UPDATE AND SPECIAL OFFER:  Course launches July 15th.  Green Appetite readers get $20 off–just enter this code at checkout (but make sure you sign up before Monday, July 22nd):


    Are your hormones getting you all hot and bothered–and not in a good way?

    Women’s health coach Nicole Jardim of The Healthy Elements kicks off another round of her signature Fix Your Period home study program THIS WEDNESDAY.

    I really love Nicole’s natural, nutrition-centered approach to PCOS, boosting fertility, and simply making your monthly visitor a saner occasion. Ladies, get this area under control, and it’ll have a positive domino effect on everything else.

    And if you use the links above to join the course, you’ll also be helping this site month after happy month…so thank you!

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  • robby barbaro talks fruit, fitness, and finding compassion (part 1)

    July 2, 2013

    When I first started Green Appetite in 2009, I came across a lot of people in the healthy-eating world.  Nobody stood out to me like Robby Barbaro.  At 21, he was leading a movement to help people with diabetes control their insulin levels with one thing:  food.

    Fast forward until last week when he met me at Riverside Park in New York–me with two green smoothies in hand, him with a special variety of mamey he had shipped from Florida.  Robby now spends his days as the Operations Manager for Forks Over Knives–the highly-popular documentary about the benefits of a plant-based diet.

    In this interview, you’ll hear:

    • all about his 80/10/10 diet and exactly what he eats day to day
    • where he gets his fruit, and whether or not it’s organic
    • what he does when he’s out at restaurants
    • how he deals with peer pressure
    • his fitness routine (or lack of!)
    • the number one tip you need to know about changing your diet

    Make sure you watch until the end, when he talks about another concept he introduced me to:  Nonviolent Communication.  It has nothing to do with food–and everything to do with nurturing your connection with others.

    Stay tuned, because next week we’ll dive even deeper into Forks Over Knives, including tackling the common question:  “Where on Earth do you get your protein?”

    And in case you think real men don’t eat fruit, you should know that Robby is dating a model.

    More from Forks Over Knives:

    Forks Over Knives Presents: The Engine 2 Kitchen Rescue with Rip Esselstyn

    Forks Over Knives: The Extended Interviews

    All links above generate an affiliate commission that helps keep this site running green.  :)

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