Seasonal Eating = Good Eating, Automatically I’ve been transitioning to place-based eating for close to a decade (see the previous post). With each passing year, I discover more and more amazing benefits–a whole dozen now: Nutritional Depth Nutrition experts continually exhort us to eat a wide variety of vegetables, in other words, a lot … Read more
Ready to make the joyful discovery that less is more: less in the way of selections actually brings more interesting variety and nutritional depth to mealtimes. Find out how to start.
It’s curious how marketers can claim the mantel of scientific sanctity for products that often list “corn syrup” as the first ingredient. What’s more, if we’re talking real “scientific research,” there are at least a few studies confirming the powerful benefits of food–numbering maybe in the thousands! Why don’t these studies carry much weight in fitness circles and gyms?
More tips on money-saving, cooking dried beans in a super accelerated fashion, classes and using bean juice.
Nutrition, Inspiration and Avoiding Troublesome Gaseous Issues Nutrition While beans are packed with nutrients and protein, I try not to focus unduly on nutrition facts, like how Food G has XYZ nutrients while Food S has ABC nutrients. This approach turns healthy eating into an arithmetic problem, and most of us never liked arithmetic to … Read more
Granted, many view beans as “desert island” food, as in, something reserved for when they are stranded on a desert island. But those in the know see gold in a batch of colorful beans. In case you’ve yet to discover this treasure, here are two key tips for getting started.
This salad features canned and frozen mix-ins. While these convenient foods are a good way to quickly perk up a salad, they’re also great for adding color, texture and heartiness to salads in the winter months, when tomatoes, cucumbers and other common salad standbys are out of season (and are therefore quite expensive and not very tasty.)
Two helpful tips for cooking dried beans.
Crying a lot over onions? Maybe onion goggles are for you.
Miso is a thick seasoning paste made from soybeans. It hails from Japan, where it has been eaten for centuries. To the modern kitchen it brings flavor that’s super fast but nutritious . Really, you don’t have to fool with any other seasonings. Just add a dollop of no-to-low calorie miso and you get amazing … Read more