Easy 10-Ingredient Homemade Ramen Soup Recipe

There is nothing better then having a fresh broth to use as a flavour canvas for making  a delicious soup during a winter evening.  The recipe below can be modified to what you have in the fridge, so please use this as a guide to create some divine umami alchemy! We live close to clean…

How to make South African beer – uMqombhothi from Maize Meal

uMqombhoti is a beer recipe to inspire you to learn various food traditions from all over the world while bringing your own kitchen alchemy and culinary linguistics to the table.

How to Harvest Seaweed: Superfood Nutrition from our Ocean

   Edible Sea Vegetable: SeaWeed I confess, my kitchen turns into edible science experiments almost every day. Seaweed is my new ingredient in the kitchen lab. Once you get to know the nutritional facts and the familiar taste of popcorn it has when nori (a type of seaweed) is roasted on the fire, then you’ll definitely give…

Recipe: How to Make Spring Roll-Nori Wraps

This Nori (seaweed) wrap recipe is an alternative to spring rolls.  It’s perfect for getting a balance of essential vitamins into your diet.  It’s also delicious and beautiful to share at picnics and parties.  It pleases: vegetarian, vegan, gluten-free, and my dad who likes to live on garlic and lamb chops will even chow these…

How to Cure your Own Olives in Brine: Greek Yiayia Style

Follow my blog with Bloglovin How to make your own olives edible. Mom would say, “Only eat 8 olives a day, honey.”  But it was too easy to devour the salty Grecian delights by the dozen. With crusty brown sourdough bread and green virgin olive oil on a flat side plate, nothing satisfied me more…

Eating Kale:Yuppie-Guilt or Social Tool for change?

I recently came across a blog post that said “20-things-everyone-thinks-about-the-food-world-but-nobody-will-say.” If you’re a kale-loving, politically correct “foodie” interested in CSAs, molecular gastronomy, and not getting your bubble burst, run away now—shit’s about to get real. It went on to say some pretty funny, real and ridiculous shit and brought up statements like: Locavorism has become the…

Urban foraging and making Mulberry Tart

Growing up, we used to pick wild mulberries. The dark mulberries ripened to their juicy capacity and fell on the pavement, painting the sidewalks purple.  This was nature’s graffiti and we were young urban foragers. Just below Chicago’s purple EL line, we thought the forest preserve was our Jungle Book fantasy and we ate from…