Recipes
Performance meals for builders. Filter by goal or meal type.
Lentil and Roasted Veg Grain Bowl
Black lentils, roasted carrots and beets, farro, tahini lemon dressing. Holds 4 days; tastes better on day 2.
Buckwheat Pancakes for Slow-Release Mornings
Buckwheat is gluten-free, magnesium-rich, and has a lower glycaemic index than wheat. Saturday-morning founder fuel.
Steel-Cut Oats With Almond Butter And Wild Blueberries
A no-spike breakfast that holds you through the morning. Soluble fiber from steel-cut oats slows glucose release, almond butter adds protein and monounsaturated fat, and wild blueberries deliver the highest anthocyanin density of any common fruit.
Cornbread, Skillet-Style — No Sugar, Cast Iron, Buttermilk
Edna Lewis's cornbread, more or less. No sugar. Buttermilk. A hot cast iron skillet. Twelve minutes. The thing you dip in pot liquor.
Why Supermarket Bread Tastes Wrong — The Chorleywood Process
Most industrial bread is made in under three hours using a process invented in 1961. Real bread takes 12-72. The difference is structural, not aesthetic.
Madhur Jaffrey and the Long Road of Indian Cooking in English
Before Madhur Jaffrey, Indian cooking in English was misrepresented or absent. After her, it became a serious genre. Her books still teach better than most newer ones.
Edward Behr and the Quarterly That Changed Food Writing
Edward Behr published The Art of Eating, a small Vermont-based quarterly, from 1986 to 2020. It quietly shaped two generations of serious American food writing.
What "Local" and "Organic" Actually Mean — Reading the Labels
"Local," "organic," "natural," "grass-fed," "pasture-raised" — most of these terms are not what supermarket marketing implies. Here's the actual definition of each.