Scroll Back To Top
Throwing it back to the ramp pesto I made last spring. Ramp tops and bottoms and pistachios & some EVOO. Gotta make more!! #FoodRevolution
-
KristenBeddard That sounds delicious!
-
IEatWell It's SO GREEN!
-
munchiemummy I really want to start experimenting with other types of pesto!
Pastaio Via Corta
indiegogo.com
Help support Pastaio Via Corta, a fresh pasta shop located in Gloucester, MA. We use local & sustainably grown wheats for our pastas that are raised through organic practices.
-
DietID_TeamDietitians Backed!!
-
pastaioviacorta @Rachna thank you!
-
annefood Ditto @Rachna ! Supported! This is exactly what Foodstand stands for- someone creating a shop that serves the local community by providing people with a resource to help them get back in the...
Spring is here!
Dag Hammarskjold Greenmarket
Picked up these stalks of fragrant spring garlic at Daag plaza farmers market! #eatingfresh #FoodRevolution
-
DietID_TeamDietitians Love it!!!
-
Travis Did you see @Sugardetoxme's earlier post of how to cook the leek tops?
-
sugardetoxme Oh yes @Travis and @lulu! A technique I learned at @Feedback's #Feeding5000NYC from @evanhanczor. They were DELICIOUS!
#nofoodwaste #FoodRevolution tip - squeeze the juice out of a mango pit + lemon juice to make tangy dressing
This salad had local greens and roasted beets
-
etsummer This is a great idea! I'm always bummed about how much 'stuff' is still left on a mango pit once you do your best to cut the fruit away.
-
PizzaCat Can't wait to try it! Good idea.
-
DietID_TeamDietitians Totally agree @etsummer. But as a kid it was always my job to try to gnaw off every last mango fiber off the pit. I got pretty good at it, though you definitely need a toothpick handy
Basmati rice leftovers turned into oat milk rice topped with blueberries, the dandelion rests found in the sieve and honey #nofoodwaste
-
DietID_TeamDietitians Wow did you make this for brekkie?
-
carpe_deli Yesss @rachna 😉 my aunty gave me the dandelions n leftovers that were in the sieve, since you can also eat those. They still have this fruity taste mixed with apple juice and lemon from the jam...
-
annefood YUM!
Harvesting Swiss Chard today.
We love to sauté the stems and greens and add them to our eggs. They have a nice earthy flavor and the stems add a good crunch. #FoodRevolution
-
PAFarmer They grow up so fast!
-
olivettefarm @PAFarmer yep! So true
-
JamieOliversFoodRevolution Love the tip @olivettefarm & looks delicious!
Local asparagus + poached egg = perfection.
-
DietID_TeamDietitians Welcome! Perfection in that egg =)
Unmanned Grocery Stores Help Improve Access To Healthy Food
foodtechconnect.com
'How unmanned grocery stores can help increase access to healthy food.' What do you guys think of this? I think these would be most effective if they went hand-in-hand with healthy eating education...
-
garv I think it's certainly worth an experiment!
-
munchiemummy I think, based on the verbiage of the article, that this may have been written in/about the UK, in which case, I think a massive problem is the rising rent for high street shops. There should be...
-
garv @munchiemummy though a large part ,it's not just rents that kill. The advantage larger chains have is massive & actually controls the way we buy. Neighbourhood stores need lesser logistic support &...
Time to get into the kitchen!
Joining the Revolution means starting with the simple step of getting into the kitchen and cooking! Here in the U.S we are developing a college level course that does just that --- teaching student...
-
DietID_TeamDietitians Ah totally agree @MaureenS! Hey college friends - do you guys have cooking classes right now? Would you take one if it were available? @darkchocolatepeanutbutter @lauren @RozalieCzesana @carpe_deli
-
NehaNBB Which college?
-
JamieOliversFoodRevolution @NehaNBB the program we're piloting, and hope to replicate throughout the U.S, is at Stanford University