Archive for February, 2013
This appetizing salad of multicolored bell peppers is perfect to make when colorful bell peppers are plentiful. It goes well with pastas and grain dishes. Read More→Print This Post
This fruit-filled red cabbage salad adds great color to any plate. It benefits from having time to stand and let the flavors blend and for the cabbage to soften, so prepare it before making your main dish. Read More→Print This Post
Olives belong to the group of fruit called drupes that also includes mangos, plums and almonds, among others. They have been used for over 2,000 years by various cultures all over the world for food as well as medicine. One serving of olives has only 25 calories and 2.5 grams of fat and count as a serving of fruit. Olives have no trans fats, no cholesterol, are low in carbohydrates and free of allergens. They are packed with monounsaturated fatty acids (the good fats!), vitamin A, C and E, iron, calcium and natural antioxidants. Read More→Print This Post
Real, dark chocolate and cacao contain numerous natural compounds offering a myriad of health benefits. No wonder that chocolate has long been known as “Food of the Gods” due to its many health-enhancing qualities. Read More→Print This Post
When you switch to a vegetarian or vegan diet, you are making a significant lifestyle change. You will need to learn about vegetarian protein options and develop meal plans to receive the most balanced diet. You will also need to adjust your finances to account for the slight increase of your grocery bill. Fresh produce and some of the premium ingredients for the vegetarian or vegan diet can cost more than processed foods. Read More→Print This Post
Excerpted from Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner.* Copyright © 2013 by Ellen Kanner. Reprinted with permission from New World Library.
You could call the way the riot of fresh greens coincides with Lent divine intervention, a great cosmic meant-to-be. Or you could call it seasonality. This term has gotten a lot of buzz in the past few years, which goes to show you how out of whack we are. Until the last century, seasonal eating was all we did. We would harvest the fruits and vegetables available to us when they were ready, then we’d eat them. This makes sense. Read More→Print This Post