spring has sprung + what i'm working on
Spring has officially sprung, and I couldn’t be happier. I’m longing to get my hands on some rhubarb to make this rhubarb frangipane tart and then I’m keeping my eyes out for asparagus to make a chilled asparagus soup. Last year, I was fortunate enough to get the most delicious asparagus from my friends at The Hickories and, not to be dramatic, but it was life-changing. If you see asparagus at your local farmer’s market, grab it. Yes, it’s pricier than at a super market, but they’re hardly the same vegetable. When grown with TLC, spring asparagus is so sweet and delicate, it hardly needs any preparation.
But, onto the main reason most of you are here. I’m looking for Nutritionist* / RDs to provide commentary on:
sugar / added sugar (highest priority)
seed oils
beef jerky
grass-fed meat
*Nutritionists must have NDTR, CN, CNS, CCN, PNS, or CNC certification
And, a shameless plug for a few articles recently published:
This Trendy Vegan Bacon May Be Our Favorite One Yet (Clean Plates)
What Exactly Are Food Stabilizers And Are They Bad For Us? (Clean Plates)
The Buzz About Bees Knees Bistro in Wallingford (CTbites)
Bye Bye Cellulite, Hello Avéli® (The AEDITION)
Rachael Ray’s Most Beloved Italian Pasta Is Irresistibly Creamy (the kitchn)