Elle Republic

It may seem new to some of us, but actually romanesco has actually been around forever! Forever as in ages, ages as in 16th century Italy. Like I said, forever. A cross between broccoli and cauliflower, it’s unapologetically captivating. I mean, really, it’s structure is quite a marvel. Such a marvel that I could even get my favorite Schwabe’s boys to eat it. Okay, not in this variation, but...

Here's another perfect on-the-go any time of day snack. This batch of beautiful, healthy banana and raspberry muffins are made with yogurt, homemade apple sauce (easy as pie, by the way) and sweetened with a little bit of natural cane sugar and a smidgen of honey. I used half all-purpose flour and half whole grain spelt flour. Be sure to use a proper tablespoon measure for the yogurt, otherwise you'll...

Roasting beets can take up to an hour, sometimes even longer so if you are squeezed for time, then just cut them up and steam them --you’ll shorten their cooking time by half! Simply trim and half the beets and steam them using a collapsible stainless steel steamer basket – remember these? They’re been around forever! Be sure to leave the skin on, it’s keeps them looking vibrant and it’s...

Not only is ginger a versatile spice in the culinary world, it’s also one of the oldest and oh so popular natural remedies around. One I always kept on hand. Ginger has been used in Chinese Medicine for thousands of years and is said to help a number of common ailments, whether it be upset stomachs, respiratory issues or even skin problems. Along with garlic, it’s one of the primary...

Chocolate and vanilla - what could be better? Classic "marble cake" is a mix of light and dark cake batter, mixed together after pouring in layers to creating the effect of a marble pattern. This is a classic German recipe made by and passed on to me from my one and only -- my favorite Schwabe. Moist, tender and irresistible, it's often offered in cafes and bakeries across Germany....

Here's a super salad dressing that makes even the simplest plate of greens memorable. Walnut oil lends the salad a light nutty flavor and blends well with watercress, Belgian endive and postelein. Postelein is the Dutch name for winter purslane or miner's lettuce; a delicious but often overlooked wild green, resembling tiny lily pads and having a similarity to young baby spinach in taste. The leaves are tender, juicy, and...