The Sage Foodie

This recipe suits me: a Korean culture lover, vegetarian, and healthy eater! Bibimbbap , meaning "mixed rice" in the Korean language, is a popular Korean dish comprised of rice, vegetables, meat, and fried egg. It's served with an attractive presentation, but before you eat it, you're meant to mix all of the ingredients together. As a fan of Hallyu, I often see the dish make an appearance in K-dramas or variety shows. I've enjoyed my fair share of it at Korean restaurants, but readily created my own version.  My bibimbap recipe is completely vegetarian—I swap the standard beef bulgogi for marinated mushrooms. For extra fiber, I opt for short-grain brown rice instead of the white variety. Top it with a fried egg and gochujang for a savory, spicy, and sweet flavor. My version may not be entirely authentic, but I hope you enjoy it.   Ingredients: 10 ounces of crimini (baby bella) mushrooms 1 bunch of fresh spinach or 3 cups of bagged spinach 2 carrots, peeled and sl...

For me, baking is a family tradition. In trying to be healthier, I wondered if there was a way to leave the sugar behind. Conventional baking typically relies on white sugar. While the sweetener is ubiquitous and familiar, it undergoes various processing methods, leaving the final refined product devoid of nutritional value. Fortunately, there are alternative options that have health benefits. Deviating from the default can be quite fun and even adds to the flavor profile of your baked goods. Here are some of my favorite natural sweeteners to use.  Date Syrup Made completely from fruit, date syrup is a thick, sweetener processed from medjool or deglet dates. It has a robust flavor that tastes strongly of dates and caramel. Most date syrups are dark, but there are some "golden" varieties. Despite the fructose, date syrup is high in fiber and minerals. This gives it a lower glycemic index score than that of cane sugar. Its magnesium and phosphorus content also make it favorabl...

Pie is one of my favorite desserts. I heard that there was a pie bakery in my area, and decided to give it a try without hesitation. The Pie Lady is a quaint, small-town bakeshop and restaurant on Main Street in Moorestown, New Jersey. Daily, they offer a selection of flavors of the titular pastry, which you can purchase by the slice. Blueberry, cherry, coconut cream, and apple crumble are some. They also take orders for whole pies, in case you crave more than one piece or want to bring a dessert to a gathering. Other treat offerings include scones and muffins. They are complemented by a beverage menu featuring coffee and tea items to pair with the desserts.  On a cool November afternoon, I was delighted to try a slice of the pumpkin pie. I ordered it dressed with whipped cream and a dusting of cinnamon, perfect for the fall season. The custard was exceptionally creamy and free of the aluminum can taste that I've come to expect with pumpkin pie. The crust was formidable. Based on t...

Smoothies are a convenient, portable breakfast option and a great way to incorporate fruit into your diet. This chocolate and cherry-flavored beverage is reminiscent of chocolate milk or black forest cake. Unlike a typical dessert, though, this morning smoothie is rich in plant flavonoids, healthy carbohydrates, and fiber. Nut milk makes this recipe dairy-free and perfectly suitable for a plant-based diet. I opt for hazelnut milk for a rich flavor undertone. Date syrup complements the chocolate flavor of cacao, while ripe banana adds a creamy sweetness. I prefer using frozen wild blueberries, which are smaller and earthier than the regular variety.  If you can't find them in the store, regular blueberries will work just fine, but note, they are a bit sweeter. Overall, this recipe, when using organic ingredients, is low-acid. The frozen organic fruit, date syrup, cacao, and the nut milk are all considered alkaline-forming ingredients.  Serves: 1 Ingredients: 1 cup of nut or see...

These delicious double chocolate brownies are made with ancient grain flour, unrefined sweetener, and antioxidant-rich chocolate. This healthy brownie recipe calls for whole-grain spelt flour, an heirloom grain that serves as a lower-gluten and less-acidic alternative to wheat flour.  The spelt has a full-bodied and nutty flavor, which is complemented by the rich notes of dark chocolate. I use coconut sugar, which is an unrefined sweetener made from coconut sap. It offers a taste similar to brown sugar. For an extra-chocolate-y flavor, I opted to use both dark chocolate and cacao powder.  To keep this recipe free of refined sugar, be sure to use a dark chocolate that is made with a natural sweetener. Look for chocolate that replaces white sugar with coconut sugar, date sugar, or stevia. Some great brands to choose from are HU Chocolate, Wild West, Blue Stripes, Lily's, and Spring & Mulberry. Because of the varying ingredients, your choice of chocolate, the final texture of...

Two months ago, I was delighted to discover a meal delivery service that aligned with my dietary goals. I was browsing for ideas on what to make with some produce I purchased from Sprouts and stumbled upon the blog of a company called Thistle .   Thistle is a plant-forward meal delivery company that offers nutrient-dense meals and snacks curated by nutritionists and chefs. It checks all the boxes: whole foods, high protein, less-refined sugars, and organic ingredients. The best part is that their fully prepared meals are packed with plant-based protein (though there is an option to add meat, if you prefer). Their meals are all gluten-free and dairy-free, and are packed with superfoods. Though I'm neither gluten-free nor vegan, I welcome this.  Advertised "As low as $42 a week," I signed up for a customized plan and have been a subscriber since. So, here's my review.  The Experience After being invited by the vibrant food pictures on the landing page, one of the first...

Hello and welcome to my blog.  My name is Taylor. I am an avid home cook and baker. I've been a vegetarian since 2012 and love to cook delicious meat-free recipes. I am also an avid baker and come from a line of home-trained "pastry chefs." I love to bake sweet treats and have a penchant for healthier offerings made with ancient grains and less-refined sweeteners. I come from a mixed background that includes African-American and Native American. My Pohwatan and Nanticoke heritage has led me on a journey of rediscovering indigenous flavors, which I like to incorporate in my kitchen. In addition to my own background, I thoroughly enjoy trying other cultural dishes and will try my hand at them from time to time.