- Wednesday, February 11, 2015 at 10:34 am
Valentine’s Day is on the horizon, and whether your heart is pounding with new love, broken to pieces, or keeping a steady beat, you need to take care of it.
Choosing heart healthy foods is one way to do so. It is pretty well agreed upon by nutritionists and doctors that variety is not only the spice of life, but the key to longevity, when it comes to food.
- Saturday, January 24, 2015
Ah. There’s nothing like a steaming cup of hot cocoa and a Pop Tart to start the day. At least, that’s what I thought as a kid, when that was what woke me up and got me out the door to school. I was only half right, though.
Eating something after a night’s rest is important, but choosing the right breakfast foods makes the difference between a whole morning of satisfaction and a brief burst of energy followed by a slump.
- Friday, November 7, 2014
Green lentils, brown lentils, red lentils — I love them all. So how could I resist when I saw a bag of black lentils on the shelf of an Italian specialty store?
Also known as Beluga lentils, a nod to the bean’s caviar-like look, black lentils are as delicious and nutritious as their more commonly found counterparts.
- Saturday, August 9, 2014
I have a great deal of respect for farmers who grow sweet corn. It is not an easy task, particularly if trying to grow it without the excess use of fertilizers and pesticides — not to mention the potential for crop damage by nature and nature’s wildlife.
- Wednesday, July 23, 2014
With summer in full bloom and melons proliferating on the vines and in the supermarkets, maybe now is not the best time to confess that I grew up a melon hater.
- 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.