Growing Microgreens as Medicine

Task: Grow your own microgreens, no boogie restaurant reservation required:

  1. Use a seed tray and spread a layer of potting soil 1 cm thick flat on its bottom
  2. Spread several handfuls of microgreen seeds over the soil
  3. Water evenly so that the soil is just moist and cover with another tray
  4. Remove top tray after 24 hours (until seeds have sprouted) Continue reading “Growing Microgreens as Medicine”

5 Dishes, 5 Ecosystems

Chef Louis Robinson, owner of the pop-up restaurant “Spice” of Sarasota Florida recently came to Miami to host a vegan 5-course nature-themed experimental dinner.  This is my first exposure to artistic cooking, besides visually consuming the baby-plated flurries of creativity on “Chef’s Table”.  Just to explain, a pop-up restaurant is one that has no shop or set location but is rather the manifestation of the chef’s creativity wherever he is invited.  And I’d say that artistic cooking is the creation of dishes that are meant to express more than just flavor but an idea or sentiment that invites the mind and heart into the experience of the meal. Continue reading “5 Dishes, 5 Ecosystems”

Farmer’s Market No. 1: Pinecrest

It was my first day back in Miami from the frost-ridden realm of New Jersey, and you know where this big boy was heading: straight for the local veggies at the farmer’s market.  Sundays are a time for eggplants, Jesus, and empanadas.  Therefore, I gathered my Apple (of Eden) bag and set forth to the Pinecrest Farmer’s Market to taste the fruits forbidden by the centralized, nationally-dispersed food system.   Continue reading “Farmer’s Market No. 1: Pinecrest”

3 Shades of Ripe Papaya Salad

If you’re feeling the whoosh of Santa’s sleigh, the neigh of reindeers howling in the still night, and polar bears giddily rolling about while drinking Coca-Cola, then papaya can’t be too far off your mind…right?  That’s why I’m here, to bring you the tropical experience even if you are facing a sheer wall of snow and unduly short days.  Mucking about in my neighbor’s backyard recently, I rankled several papayas from their relatively tall tree.  They were all green on the outside, but when I opened them up I realized they were varying degrees of pink. Continue reading “3 Shades of Ripe Papaya Salad”

Two Unprecedented Recipes

With the arrival of a pound of cricket powder and pristine Floridian summer weather, I’ve whipped together some strange masterpieces in the kitchen.  The days stream by as the warm, delicate sunlight dapples the planet with a persistent reminder of hope.  Even amongst all the chaos, both internal and external, a warm patch of grass and stray meandering cloud are never absent from your potential experience.  And if you have a tropical climate, buzzing garden, and free time then I invite you into the kitchen to get it popping.

Continue reading “Two Unprecedented Recipes”