Frozen food loses fewer vitamins and minerals in processing than any other of the preserved foods. The faster it is frozen, the more nutrients it retains. Freezing food is also the quickest, easiest, and safest procedure of all the techniques for preserving. more→
One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware.
I admit that I didn’t give my Crock-Pot® much thought until a few years ago when I noticed a resurgent interest in the new and improved slow cookers. I had come to associate slow cookers with tough cuts of meat and, as a vegan, had dismissed the appliance as something I could live without. more→