- Cauliflower & tahini: Great looking recipe from Martha Rose Shulman, for roasted cauliflower with tahini-parsley sauce. It would be lovely with some falafels and pita bread.
- About meat: I loved Jonathon Safron Foer’s novel Extremely Loud and Incredibly Close and he brings the same quality of writing to this essay on the New York Times website: Against Meat. Thanks to Lisa Dempster for pointing it out.
- Chocolate & chickpeas? Instead of nutella, Bittersweet makes a chocolate and chickpea spread. Some might think it strange, but this really appeals to me.
- Ethical fish: Choosing fish is tricky. There are multiple considerations which complicate the decision, if you want to eat ethical and healthy fish. True/Slant has news of Monterey Bay aquarium’s new super-green category. As well as being sustainably managed, the super-greens are also lower in contaminants like mercury and high in Omega 3 essential fatty acids.
- Roasted Brussels: Brussels sprouts are such an under-rated vegetable. Suffering from years of being boiled-to-death, most people turn their noses up. I love ‘em though and think this idea from Nourishing Days of roasted Brussels sprouts with pear and thyme is a really interesting little recipe. I’m bookmarking it to try next winter.
- Too much salt? Some wise and realistic words from Marion Nestle on salt and why it’s so hard to tell if too much is too much.