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E. Coli is a bacterium which may cause food poisoning, loose stools, abdominal cramping, and nausea. Contamination often occurs because of unsafe food handling, consuming undercooked meat or eggs, or eating unwashed fruits or vegetables. Most infections can be avoided by:

• Washing your hands frequently while preparing food.
• Cooking meats thoroughly using a meat thermometer.
• Cleaning all kitchen utensils, especially those that come in contact with raw foods.
• Rinsing fruits and vegetables well, especially those that will be served raw.

Eataly is an Italian supermarket in New York City that was opened by chef Mario Batali in 2010. The 50,000 square foot space houses shops and restaurants. For more information about Eataly, click here.

Translating to “water of life,” eau de vie (or eaux de vie, plural) is a French fruit brandy. This clear liqueur is made from fermented ripe fruits such as orchard-grown peaches, pears or raspberries then distilled and quickly bottled; it can be made from any fruit other than a grape. Eau de vie is typically not aged in wooden vats and is therefore clear in color. Eau de Vie has a light fruity taste.

These recipes do not contain any form of egg yolk or egg white. We only include packaged products in our recipes if we have found an egg-free version made in a plant that follows preventative cross contamination processes or does not produce the allergen, and states that on the package or website.

Do not cook or serve any dishes that contains eggs in a highly allergic home or when a highly allergic person is present, no matter how well labeled or out of reach. Discuss how to handle food preparation in advance with any guest who has a serious allergy.

For more information on avoiding eggs, click here.

To emulsify is to combine two liquids which wouldn’t normally mix. This is done by mixing the liquids very slowly, while beating vigorously. Often an acidic liquid is used to aid the process. Common emulsions are hollandaise, mayonnaise, and vinaigrettes.

Epazote is an herb that is native to Mexico and Central America. Similar in taste to anise, fennel, or tarragon, it is used as a vegetable and a seasoning in cuisines of those regions. North of Mexico, it is more commonly available in dried form.

The human body cannot produce essential fatty acids (EFAs), and therefore we must get the nurients from our food. EFAs are shown to lower the risk of many diseases by reducing inflammation and improving cognitive function.  EFAs can be found in foods such as salmon, tuna, and other oily fishes, some plants, and certain nut oils. Alternatively, fish oil supplements can be taken. For more information on EFAs, click here.

Extra virgin olive oil is the highest quality olive oil. It is free of impurities and has a pronounced olive flavor. To make this oil, the olives have not been synthetically treated. Extra virgin olive oil is used often in cooking and can be bought from almost all major supermarkets or online. For more information on extra virgin olive oil, click here.

Ezekiel bread, so named because the recipe is described in Ezekiel 4:9 in the Old Testament, is made from sprouted wheat, barley, millet, spelt, beans, and lentils—not flour. The result is a dense whole-grain bread that is high in nutrition. Contrary to popular misconception, though, It’s not gluten free and it does contain carbs.