A scorching late-August or early September day slowly fades into a balmy summer night, and the smell of grill residue lingers in the air. Your bathing suit is infinitely damp from spontaneous cannonballs in the pool and your stomach begins to growl after a full day of sun-soaked bliss. Grass clippings from the latest mow stick to your bare feet as you wander toward the picnic table in search of a snack. Dad just threw the burgers and hotdogs on the barbeque, you can hear them hissing against the hot metal grates. Your eyes dart past the cooler of ice …

Money saving tip of the week: Indoor herb pots.

Last week I was wandering around the produce section of Wholefoods in search of rosemary and stumbled upon a stand of bright green rosemary and basil plants. I was faced with the decision of buying a few rosemary springs in a plastic container for $1.99 or a bountiful rosemary plant for $3.99. Needless to say, I chose the rosemary plant. And I decided if I was going to be watering one plant, I might as well be watering two plants, so I decided to buy a basil plant too.

I didn’t …

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s Food Matters recipe was selected by Alyssa of Everyday Maven. With the exception of the peanut sauce, I decided to stick very close to Bittman’s original recipe. I used a recipe for peanut sauce which I served with these chicken skewers a few months ago. Even though I decided to stick with an old …

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s Food Matters recipe was selected by Mireya of My Healthy Eating Habits. The original recipe was for Roasted Potatoes with Chicken and Romesco Sauce-which I altered to make into a spicy orange chicken.

I don’t generally like roasted chicken. Maybe it’s because I grew up eating dry, overdone roasted chicken. Or maybe because I …

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s Food Matters recipe was selected by Jenn of Vanilla Lemon. The original recipe was for Corn-Avocado Salad (with a Little Something Seared on Top) and called for several ingredients that I ate during my trip to Peru this Spring. Creamy avocado, massive corn kernels, lime and fresh seafood are staples in many Peruvian dishes…

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s Food Matters recipe was selected by Meg of My Wholefood Romance. This was the first recipe I’ve made from The Food Matters Cookbook, and I can’t wait to try more.

Before you plan to make these delightful Beet “Sandwiches” for lunch, I will warn you that these aren’t your typical sandwich. …

Chia seeds, like the Chia Pet? If that’s your first reaction to chia seeds, you’re not alone. Most people, myself included, are unfamiliar with the culinary uses of chia seeds. Most of us associate them with that kitschy toy that sprouts green grass. Yet using chia seeds in the kitchen is a whole lot more useful that your little green “pet.” They are packed with omega-3 fatty acids, antioxidants, fiber, calcium, magnesium, and iron, among other nutrients. So yes, they’re pretty great for you.

Chia seeds also form a unique consistency when mixed with liquid, creating a gel that resembles …

When looking for a healthy way to use the one giant sweet potato I bought at the grocery store the other day (why? your guess is as good as mine), I discovered a ton of recipes updating culinary classics to include the deliciously orange vegetable, upping the nutritional content of the dish. High in fiber, beta-carotene, vitamins C and B6, sweet potatoes can be easily whipped up into an awesome alternative to French fries, a creamy base for a healthier potato salad, a component in a filling stuffing, or even as thickener in custard. This recipe is neither of …

There seems to be a void of edible options to quench 4pm hunger besides for junk food: cookies, chips or candy. I find myself constantly on the lookout for healthy and tasty snack options, since vacuum-sealed apple slices and hemp bars just don’t cut it. Fortunately, I was recently introduced to kale chips. While originally a popular snack amongst vegans, kale chips really ought to go mainstream. Kale is very healthy: it is said to have anti-inflammatory, antioxidant and anti-cancer properties, and in chip form, kale is crispy, salty and satisfying. The best part? These chips are easily made in 20 minutes.

Ever had that wonderful face bloat after a night of drinking and/or consuming an entire tray of cookies. No? Just me? Well in my defense, a girl only turns 21 once.

Anyways, sometimes after any of those things or just a night of not much sleep, your face is looking a little less than prime and possibly a bit puffy. Especially during the winter, when the dry air leaves your skin a little lackluster. But thankfully for you, with each year that I live in Santa Cruz, I become a bit more hippier and a lot more crunchy …