When I put this salad together I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice. Adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.

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I have fond memories of an underground dinner in Buenos Aires where the first course was an African Peanut Soup. It was creamy with a defiant touch of peanut butter. This recipe is my improvisation of what I remember that soup to be, subbing in almond butter for a healthier boost of good fat and protein and adding in sweet potatoes and kale to really add to the veggie count.

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