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refrigerator

January 29, 2015

How to best use your refrigerator

By: Leanne Ely   Chances are, you have a refrigerator in your home. But, if you’re like many people, you don’t put a lot of thought into the what-goes-where process when you get your groceries home from the market. There is a reason why your fridge has all of those drawers and shelves. Certain areas… Read more

Healthly food on the table

January 26, 2015

Making resolutions you can live with. Really!

By: Leanne Ely   It’s that time of year again. The New Year. A time to reflect on the year we’re leaving behind and make promises to ourselves about how we may live better for the next twelve months. If, when the clock struck twelve at the beginning of 2015, you made some resolutions that… Read more

Preparing food: cutting a red onion

January 9, 2015

Fight cancer and fungi with this versatile veggie

By: Leanne Ely   I always have at least one red onion on the counter at all times. I adore these purple orbs with their richly colored skins. They look so fabulous sliced on to a green salad, and the great thing about red onions is that you can just slice ‘em and eat ‘em… Read more

Kale Chips

December 16, 2014

Top tips for kale chips

By: Leanne Ely   There is a topic that keeps coming across my radar, both on Facebook, my email inbox, and even at the market when my fellow shoppers wonder what I’m doing with all of that kale (when my own crop has been harvested for the season, of course!): kale chips. And, today, we’re… Read more

Arrowroot-fresh-sm

December 12, 2014

Which tropical root is full of B-complex vitamins?

By: Leanne Ely   If you’ve been searching the Internet for recipes free of gluten, you have no doubt come upon the mention of arrowroot. Arrowroot is an easily digestible starch used in gluten-free cooking as a stabilizing and thickening ingredient. Arrowroot is grown primarily in the Caribbean Islands, the Philippines, and South America. As… Read more

veggies

December 11, 2014

Tips for optimizing veggie intake on a budget

By: Leanne Ely   Very few of us manage to get in all of the vegetables we need everyday for optimal health—at least 5-13 servings (about 6 cups) each day, a variety from each color group: dark greens (lettuce, kale, spinach), red and orange (sweet potatoes, pumpkins, tomatoes), and “other” vegetables (cabbage, brussels sprouts, onions).… Read more

Cabbage-sm

December 9, 2014

Which cruciferous vegetable is a head above the class?

By: Leanne Ely   It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh? Today’s focus is on: CABBAGE Hands up if you have a head of cabbage in your refrigerator! Not only is this… Read more

Nightshades

November 10, 2014

Could your salad be making you sick?

By: Leanne Ely   The nightshade family of plants (scientific name: Solanaceae family) consists of a number of common agricultural crops including tomatoes and potatoes. Nightshade plants are high enough in toxins to cause inflammation in the body, especially in anyone suffering from an autoimmune disease. You might be surprised at how many foods belong… Read more

squash for dinner

October 30, 2014

5 ways to enjoy squash for dinner

By: Leanne Ely   You can tell by the bright yellow or orange flesh of winter squash (well, depending on the variety), that this fall harvest fruit is good for you. (Yes, squash is a fruit!) Winter squash, like acorn and butternut, are the more substantial varieties. And I’m sure you already knew it, but… Read more

Pumpkin

October 24, 2014

What symbol of fall may help you beat the blues?

By: Leanne Ely   Pumpkins are all over the place right now. Readily available across most of North America, pumpkins have become a symbol of autumn and have a starring role in desserts, soups and loaves this time of year. But these gorgeous orange orbs are much more than just a pretty face. Pumpkins, like… Read more