- Friday, April 11, 2014
There are a lot of good things to say about eggs. An affordable source of high quality protein, even when paying for the priciest organic eggs, they contain numerous vitamins and minerals, unsaturated fat, and antioxidants. Two of those antioxidants, lutein and zeaxantin, are vital for eye health. Choline is crucial for healthy brain function.
- Tuesday, February 18, 2014
Recently, a friend offered me some tortilla chips from a local restaurant. I declined, explaining that lately corn chips were making me congested. (What the heck?!) That got me lamenting to him about how much I missed snacking on corn chips, and how Fritos had figured predominantly in my childhood.
- Sunday, January 26, 2014
Look out oat bran, acai berries, and coconut water. It’s little, knobby, and gnarly, but fresh turmeric is the food world’s new darling.
Once difficult to obtain, turmeric, widely used in Indian cooking, is being touted in magazines, blogs, and alternative medicine sites as the be-all and end-all to so many ailments, that it is hard to keep track. Natural foods supermarkets are now stocking the ginger-lookalike root, along with the more familiar powdered turmeric root.
- Tuesday, December 17, 2013
One of the many interesting things about my Aunt Helen is that while she was a diabetic on a strict sugar-free diet, she was a fabulous baker. Her cookies, cakes, and quick breads were a staple in her kitchen, there for the pleasure of the many townspeople who paused in their day to sit at the table and chew the fat (and some goodies) with her. My Uncle Ferd did not fare so badly, either, with a plate of raisin cookies or cream puffs close at hand, always.
- Monday, November 18, 2013
It’s hard to believe that quinoa, the “super food,” has only now been recognized as the powerhouse nutritional food that it is. The United Nations General Assembly selected 2013 as the “International Year of Quinoa.” But this quasi-grain (more closely related to spinach and beets than it is to any of the grassy grains) has been feeding people in Peru, Ecuador and Bolivia for thousands of years and has been making its way into the international marketplace for decades.
- Monday, July 29, 2013
My vegetable garden is struggling this year. Peas and lettuce were late and now are bolting in the heat. The beans leapt out of the soil and have continued to stretch for the sun, battling the peas (which were supposed to be finished by the time the beans sprouted) and wrapping tendrils around the nearby tomatoes, instead of the poles provided.
- Wednesday, April 3, 2013
I cannot drink ginger ale without having a flashback to my childhood. Every stomach virus that came along found me and/or my sisters swaddled in blankets on the couch, in front of the television, a glass of ginger ale close by. I don’t think my mother was aware of the medicinal properties attributed to the gnarly rhizome, and I’m not sure how much ginger is actually in a glass of ginger ale, but it seemed to do the trick. It kept us hydrated and was one of the few things that our tender tummies were able to tolerate in times of illness.