Why you should try to use organic food in your recipes
Around here you see a lot of articles and recipes calling for organic ingredients, you probably wonder why. Sometimes it is difficult to get organic ingredients so my feeling is that you should do your best to use the most naturally grown and prepared organic ingredients in all your dishes that you can reasonably accomplish […]
Tip, Trick & a Recipe: Spice up your squash life
Calabaza is a popular variety of squash, similar to pumpkin. Grown in South and Central America and the Caribbean, calabaza squash is available year-round. If you’re lucky enough to find calabaza locally, you’ll find it in the produce section of the market. This squash variety is usually round in shape but can range in size […]
What’s your beef?
When you source your meat locally, which I always recommend you do, you’re going to be paying a bit more for cuts than you’d be used to at a grocery chain. And when you spend a little more on your beef, you want to be good and sure that you enjoy it. That means getting […]
Hooray for Bay Leaves
Once upon a time in Rome, bay leaves—which grow on the sweet bay or laurel tree—were used to make laurel wreaths (like the one you see Apollo wearing when depicted in illustrations). Besides headwear, bay leaves have been used throughout history as a medicinal herb. At one time, bay leaves were used as a diuretic […]
One of nature’s perfect snacks: Macadamia nuts
Just like eggs, coconuts, and avocados, macadamia nuts have gotten a bit of a bad rep over the years due to their high-fat content. As we now know, however, all of these foods (eggs, coconuts, avocados, and nuts) are very nutritious, and the fat they contain is monounsaturated fat, the kind that’s actually beneficial to […]
Tip, Trick & a Recipe: A pearl in the ocean of onions
When it comes to onions, there are two kinds of people—those who incorporate pearl onions in their regular menu rotation and folks who walk by them in the grocery store or farmers’ market without giving them a second thought. Pearl onions are basically just a bite-sized version of your standard onion. The main difference between […]
Butter lettuce for strong bones and teeth
Butter lettuce is a frequently used leafy green in my home and in the home of Paleoistas everywhere. You often find butter lettuce in a plastic container (there are known as clamshells) in the produce aisle of your grocery store and most of the time it’s alive, still attached to its root. The reason for […]
Make the decision: eat to live.
I often hear people talk about what they’re going to miss if they have to give up the grains in their diet. “I’ll miss my toast!” or “I’m going to miss my sandwiches for lunch.” Instead of focusing on what you can’t have, I encourage you to focus on what you CAN have! Like bacon […]
Open a can of artichoke hearts
While fresh, buttery artichokes would always be my top pick, when they’re not in season, canned artichokes make a fine substitution. Canned artichokes are a more affordable option than fresh, and they can also taste better (there’s nothing more frustrating than getting down to the heart of a fresh artichoke and finding that it is […]