Cooking and Eating with the Seasons There’s not much to a basic marinara sauce: Tomatoes cooked down with onion and garlic, then seasoned with salt, pepper and herbs. In summer, a fresh tomato sauce doesn’t go much beyond that. Moreover, it’s kept light by cooking only briefly and using sweet onions, fresh garlic and fresh … Read more
Picture Recipe: Pumpkin Red Bean Tostadas About now, there are likely a lot of pumpkins sitting around having the post-Halloween blues. While most are the big Jack-O-Lantern variety with little flavor (and many of those are coated in candle wax), you may have a couple of the small, round sugar pumpkins left over from … Read more
We want to eat more vegetables, but what if they are pretty awful tasting? Four easy tricks take the nasty taste from the harsher tasting vegetables.
New gluten-free products are making it easy to live without gluten, but are we missing the bigger, teachable moment–and rewards–of a gluten-intolerance diagnosis?
You want the great taste of beans fresh-cooked in a slow cooker, but you forgot to soak them the night before. What do you do? Use the accelerated method.
We know vegetables provide mega doses of antioxidants, but research now shows that those antioxidants don’t stick around very long at all. So if we want to benefit continuously from the disease-fighting benefits of antioxidants then our vegetable-eating needs to be steady and continuous, kind of like an IV drip! Join me on Twitter for fast vegetable ideas to eat all day long.
Feel yourself getting sucked into a 4:00 p.m. “White Snack” attack? The best defense is a good offense. In this case, that means having a ready, handy, really tasty substitute for pretzels, crackers, cookies and Goldfish. Try Jicima Sticks with Black Bean Hummus instead.
Why do we give whole grains such a half-hearted embrace? Eating quality grains is no less than one of the four main pillars of healthy eating, yet it is routinely ignored. Maybe a comfort connection explains why it’s so hard saying good-bye to white.
Another topping combination for the versatile Brown Rice Pizza Crust shared in the last post.
If you love pizza but want something healthier than what your local pizza joint delivers, here’s a perfect option that doesn’t take long to make: Rice Crust Pizza with Roasted Red Pepper Pesto, Chard and Caramelized Onions