It's easy to forget that we are all perfect in our own design. Sometimes we muck it up with habits and choices that do not serve us. 

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Can Pizza Be Healthy — and Delicious? 6 Must-Try Plant Based Pizzas

pizza Can Pizza Be Healthy — and Delicious? 6 Must-Try Plant Based Pizzas
People have been baking flatbreads and adding toppings to them for millennia. And pizza precursors span the globe. We know that Persian soldiers actually baked flatbreads topped with cheese and dates on their shields. Hopefully, they had time to clean them off before the next battle! And the Aeneas tells the story of a cryptic prophecy of Trojan soldiers eating their tables that turns out to be round breads topped with vegetables. Sorry about that spoiler, but the book was written like 27 centuries ago.

The pizza as we know it and love it today seems to have originated in Naples, Italy. They had to wait for European exploration of the New World for the key ingredient, tomatoes, which are native to the Americas and weren’t grown in Europe until one of the first explorers brought back some seeds or cuttings. These strange-colored eggplants, as they were first described, were found to be delicious when seasoned with salt, pepper, and oil. Soon they were dubbed “golden apples,” or pomi d’oro.

And one day, perhaps, two distracted Neapolitans were walking on the piazza, one holding a flatbread and the other a stewed tomato, when — bang! — they bumped into each other. And thus was born the classic Italian pizza. (Okay, that might or might not be literally accurate, but it makes for a fun story!)

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Fresh eating in the summertime: very superior salads!

salad summer Fresh eating in the summertime: very superior salads!

Don't you get to the point on hot summer evenings when all you want to eat are fresh, crispy salads? Here's a deliciously special post from the archives with the salads of your dreams—and a fun video showing you chef's secrets for how to properly dress a salad. I'm telling you, this is a game changer!

Let’s talk salads.


I started making salads for my father when I was 7 years old. He was in the salad dressing business, and he liked his salads a particular way -- big, crunchy, crispy salads, full of vegetables, draped in dressing. Chopping up salad for him was a HUGE deal. I, Rebecca, was making salad for the Salad King!

Fast forward. When I studied cooking in Italy, I had to revamp my knowledge of salads and learn the refined art of dressing an elegantly simple salad -- lightly dressed and full of tender greens such as arugula, radicchio, and mache, varieties I wasn’t exposed to in the states. By European standards, my father’s salads were uber chunky, and way overdressed!

How do you go about dressing the perfect salad?

It’s really very, very simple.

First of all, your greens have to be dry and crisp. I like to spin them in a salad spinner then put them in a flour sack towel to pick up any moisture clinging to them. So you’re starting with the right texture, with the leaves ready to absorb the dressing and receive just a gentle coating. In contrast, if the greens are soggy the salad dressing will roll right off, down to the bottom of the bowl. This step is numero uno! Very important.

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819 Hits