Monthly Archives: January 2008
A simple recipe that makes winter squash positively addictive, this is a nice addition to the winter plate for everyday or holiday meals.
There has been a proliferation of squash varieties over the last few years. Before that, butternut, acorn, and the occasional sugar pumpkin were the extent of the choices, but now, you are likely to encounter golden acorn (a sweeter, smoother cousin of the green variety), banana squash, delicata, turban, and hubbard.
Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Adapted from Vegan Express.
When I first blogged about big quesadillas, a number of readers commented about their own fillings. My favorite was this one from Monica Clark-Robinson, an avid and creative cook.
The food you eat plays a crucial role in your health. Certain foods can even help in the prevention and treatment of diabetes. In diabetes, the cells of the body cannot get the sugar they need. Glucose, a simple sugar, is the body’s main fuel.
AMINO ACIDS: An amino acid is a building block of protein. There are some twenty amino acids required to make a complete protein. The body can manufacture all but eight; these are referred to as the essential amino acids.
What is essential in your life? How about the love of your family and friends, or a certain hobby that you just can’t live without? There are many things that people may consider essential. There are also things that are essential to our bodies.
When you go in the grocery store, you can’t escape the low-fat and fat-free messages on food packages. And the messages are right: too much fat is dangerous to your health. A cinnamon bun sporting fifty-seven grams of fat, for instance, is obviously not a wise choice. But not all fats are bad. In fact, […]