Earth Eats: Real Food, Green Living
The toasted pecans pair well with the nuttiness of the rice, and the d’anjou pear adds sweetness and color. And the lettuce serves as the bowl!
Two recipes for a healthy breakfast using grapefruit and oats, Mimi Ito documents what her kids eat for lunch, and cultivating truffles like any other crop.
Cook this hot cereal the night before and simply reheat them in the morning. Couldn't be easier!
This definitely beats the highly-processed cheese ball you get at the grocery store. Once you go goat cheese, you'll never go back.
Two cheesy appetizers are on the menu: baked brie and a goat cheese cheese ball. Blogger Mimi Ito talks about documenting her kids' lunches on her bento blog.
It's good for breakfast. It's good as a snack. It's good for dessert. You can find any number of uses for this homemade granola.
Quinoa is an easy to cook grain that - when combined with syrup - can be a rich, savory dish that is healthy too.
A breakfast episode today! We taste some citrus fruits, pour a cup of coffee, and then belly up to a warm bowl of oats.
These two recipes are especially green: you don't even need place settings! Endive barquettes and Napa cabbage leaves serve as edible bowls.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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