Just look at those fabulous colors! And when you think about it, they really are available in almost every season. This week I am attempting another cleanse, but I’ve changed my approach on how to view it. Instead of looking at it as deprivation, I decided to embrace it as consuming the bounty of spring flavors. And sometimes my juicer runneth over with a rainbow of goodness…
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You can find bananas year round, but since they aren’t grown – ever – within 100 miles of my house, I’m not sure it really counts as a seasonal food (for all intents and purposes of this site.) That said, bananas are about as much of a staple as coffee in most homes, and you know that ain’t no local food, either. Click to continue reading »
I originally called this post “Siete de Mayo,” but the search engines would undoubtedly take it to a place in history which would get lost in translation. So for those of you who still have some Mexican fixins’ on hand and are looking for a fast weeknight option with flair…this recipe is for you. Click to continue reading »
There, I said it. And I feel so much better. Not just because I said it, but because I eat it…and often. I haven’t gained a pound or lost an ounce of energy in the process. I eat it in all forms – raw, oil, milk, shredded. In case you hadn’t already figured it out, just ask my classmates how loco I am about coco.
How did this luscious fruit get such a bad (and dare I say, undeserved) rap? For years we have heard the ‘experts’ make claims that fat makes you fat, canola is the healthiest cooking oil, and coconut is a bad fat which promotes heart disease. Actually, none of these widely accepted ‘truths’ are in fact true. But don’t just take my word for it…here are more experts as to the reasons why: Click to continue reading »
Sometimes I take a theme and run it to the ground. But this green thing is so vibrant and energizing and seasonal…you get the point.
I know everyone has their own recipe for the perfect smoothie…me, too! OK, ‘perfect’ in the sense that it uses whatever suits my mood that morning and just so happens to be healthy, too. I love the versatility of the ingredients, and for that I also love my freezer. It allows me to use whatever ‘was’ in season from the farmer’s market and bring it out for my morning blend. Some people do coffee – I do smoothies.
What makes the smoothie green is the addition of ‘green leafies,’ as I call them. You can use kale, chard, beet greens, spinach, radish greens or whatever greens you have on hand. The idea is to give your morning beverage an extra dose of nutrients (especially fiber and Omega 3s) which in turn provides more energy and kick starts our metabolism into high gear. Click to continue reading »
And now for my favorite subject: food! Last week we reviewed various ways to save money in the kitchen (and the New York Times concurred); today we will get down to specifics from farm (or store) to table.
It is truly possible to enjoy nutritious and chemical-free foods on the cheap. Cutting costs on what you buy doesn’t have to mean cutting out flavor or health. Sure, mac-n-cheese is a deal, but there’s a whole bundle of fresh foods that are so much tastier and better for you ‘outside the box.’
Before farmers’ markets gear up again (May in our neighborhood,) we are dependent on the local grocery store to provide our weekly rations of produce (along with CSA’s.) As noted before, buying what’s in season is most economical and at its peak for freshness. Click to continue reading »
Happy spring! In our continuing ‘celebration’ of all things green, today’s feature is the avocado. This is the beginning of the season in California for the Hass variety, whereas in Florida, the green skinned variety is best in the fall. Hass avocados are a tad richer and creamier than the other varieties.
Besides being delicious, avocados are a super food for the heart. They are high in ‘healthy fats,’ containing oleic acid – a monounsaturated fat said to help lower cholesterol. They are also high in potassium which regulates blood pressure, and high in folate which contributes to reducing women’s chance of heart failure. (Heart attacks are the number one cause of death for women over age 65.) Click to continue reading »
It’s nice to hear positive news every now and then, especially when it comes to money and our health. Yesterday the NY Times published an article about our first lady, Michelle Obama, committing to eating healthy and spreading the good word. How encouraging that someone with such visibility and influence is taking a leading role by influencing everyone from our children to those who need it most.
The day before, our friend in real food, Michael Pollan, solicited readers to share thoughts on ‘smart eating’ and has received over 1,900 responses to date! Comments range from “Cook every meal at home using real ingredients and you will be eating healthy,” (which I will expand upon in ‘how to save food $ at home’); “Food rule : enough is too much,” to “Don’t eat anything you can buy at a gas station.” Click to continue reading »
It’s not just for breakfast anymore…this ‘special K’ is the chemical symbol for potassium.
One out of every four Americans has high blood pressure. While high sodium levels play a role in this statistic, so does your intake of potassium.
Potassium is a mineral that keeps the heart pumping smoothly and blood pressure at an even keel. It is best when consumed with the right balance of sodium (read high K, low Na,) but currently most trends reflect the opposite. Ideally, the ratio is 5:1 (K:Na) which is ten times higher than the average intake! Click to continue reading »
Buckwheat is one of my favorite fruits. That’s right – buckwheat is actually not a grain, but a fruit seed related to rhubarb. This also means there’s no ‘wheat,’ so it’s a wonderful option for those looking for gluten-free grain alternatives. Click to continue reading »