There is something intriguing about black-colored foods, perhaps, it’s because they are not something we get our mouth’s around everyday. Most commonly, there is chocolate, espresso, black beans and Beluga lentils, but even less common is squid ink pasta, charcoal bread, black garlic and black quinoa. Rarer yet are black chickpeas or ceci neri. Keep Reading!
Classified as offal oxtail is exactly just that– a tail from an ox. Nowadays oxtail comes from regular beef cattle and has a resplendent culinary history. Not an uber-popular piece of meat but it can be found at specialty butchers, ethnic meat counters and gourmet restaurants particularly in European nature. I was fortunate to have gotten mine from my family’s locally raised grass-fed highland cattle.
It was Monday night and I was beginning to awaken my limbs out of Savasana. I rolled over to my chosen side and blossomed up into Anjali mudra; opening my heart while offering my thanks and gratitude in the form of Namaste. On this particular night my yoga instructor parted ways by offering up a recipe.
Continue reading “A Rejuvenating Tonic”