Written by Max Goldberg on February 8, 2013. Follow Max on Twitter: @livingmaxwell.
Written by Max Goldberg on November 20, 2012. Follow Max on Twitter: @livingmaxwell.
When I go to the supermarket, my absolute favorite place to shop, look, and browse is the vegetable section.
I am captivated by the bright colors, fascinating shapes, and wide variety of flavors from the vast array of these plant-based foods.
Even though I could take many of the beautiful vegetables that catch my eye and throw them into the juicer, I know that they could be put to use in many other ways.
And that is precisely why Veggies for Carnivores is so compelling.
Written by Max Goldberg on December 30, 2011. Follow Max on Twitter: @livingmaxwell.
When I was in my local organic market the other day browsing in the produce section, I came across a green that I had never seen before – tatsoi.
It had the most beautiful green color, rich and deep, and its leaves were full-bodied and spoon-shaped. Trying to get a good picture of tatsoi was not that easy because the vegetable was a little unruly.
While it is in the mustard family, this Chinese green was not bitter or sharp at all. In fact, it was very, very different than I thought it would taste. Read More »
Written by Max Goldberg on June 27, 2011. Follow Max on Twitter: @livingmaxwell.
This past weekend, I attended the fantastic Wanderlust Yoga Festival in Stratton, Vermont. If you are a yoga person, definitely try to go to one of these events. It is pretty spectacular. There was plenty of organic food available (a must, for me), and here is a sampling of some of the organic meals that I had.
ORGANIC PASTA WITH VEGETABLES AND SALAD