Honey Coconut Quinoa with Pomegranate

Wow!

Amazing recipe from edenkitchen.com

http://edenkitchen.com/honey-coconut-quinoa-with-pomegranate/

Article About CSA's (Community-Supported Agriculture) in Cache Valley

Grow — and get to know — the food you eat By Lael Gilbert

"I always get a little nervous attending meetings like the open house I went to on Monday. I know those food purists mean well, but I really don't need another food philosophy designed to make me feel guilty. Yes, that cantaloupe I had for dinner probably came from a chemical-laden clear-cut field in Brazil..."

READ THE FULL ARTICLE

10 Questions for Michael Pollan

FRESH: A Perishable History

Raw Food-ism

I'm doing a raw food diet right now. Pretty fun. Since starting just a few days ago, I've already been connected with a few different raw food people. Here are a few links to some awesome recipes.

http://www.rawmelissa.blogspot.com/

http://nicolasandcoraeat.com/

Spaghettini with Checca Sauce

This is one of the few Italian dishes I didn't learn in Italy, but from the good old Food Network. But man is this one amazing and tasty dish. And the sauce is all raw foods tossed on a blender for a few seconds!

Ingredients

•                8 ounces spaghettini or angel hair pasta

•               4 scallions (white and pale green parts only), coarsely chopped

•                3 garlic cloves, crushed

•                1 (12-ounce container) cherry tomatoes, halved

•                1 (1-ounce) piece Parmesan, coarsely chopped

•                8 to 10 fresh basil leaves

•                Salt and freshly ground black pepper

•                3 tablespoons olive oil

•                4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

•                Salt and freshly ground black pepper

Directions

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.