Don’t toss those celery leaves or carrot or fennel fronds away! Use them like you would parsley in salads, soup, risotto and different recipes. Carrot tops and parsley leaves are great for adding zing to pesto, whereas this fennel infusion adds the herbaceous anise taste of the vegetable to vodka, using the entire plant. I love gluten, sugar, and dairy , and Amy Chaplin’s newest e-book, Whole Food Cooking Every Day, is a collection of 250 vegetarian recipes with none of that. But then my colleague Christina Chaey started regaling me with tales of her apple-citrus chia bircher bowls, rosemary butternut squash soup with toasted hazelnut milk, and walnut miso sauce with lemon.
Fruits Splash is a 30-stage juice making recreation where you should seize and throw fruit right into a knife to slice it open and fill a cup under with juice. Filled Glass 3 Portals is a physics …