Tip, Trick & a Recipe: Natural protein power
with almond flour
Almond flour (or almond meal) is made from ground almonds. It’s a staple in the kitchens of most Paleoistas because it can be used instead of traditional wheat flour as a foundation for gluten-free baking. Denser than traditional flour, almond flour has a heavy texture but it also has a neutral flavor and contains all […]
Understanding autoimmune disease
Rheumatoid arthritis, multiple sclerosis, lupus, thyroid disease, celiac disease, psoriasis, and inflammatory bowel disease are all examples of autoimmune diseases, and millions of North Americans are affected by them. If you don’t have one of these diseases yourself, I’ll bet you know someone who does. Autoimmune disease is one of the top ten leading causes […]
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 […]
Why should we be concerned about our blood sugar?
You hear it all the time-avoid foods that cause a high blood sugar spike. Blood sugar (or blood glucose) is one of the hottest topics in health these days for an important reason. Diabetes is on the rise, and this disease is directly connected to blood sugar levels. But diabetes is only one of the […]
Nutritious, delicious scallops!
There are few types of seafood that get more squeals of delight when presented on the dinner table than scallops. These delicious, two-hinged mollusks come in two types: big, succulent sea scallops and smaller, less expensive bay scallops. I like using sea scallops for pan searing and bay scallops in soups. Because frozen scallops are […]
Get the family to the table with raclette
The Swiss mastered the art of playing with food a long time ago. It’s the Swiss we have to thank for Fondue. And we also have the Swiss to thank for raclette. Raclette has three different meanings. It can refer to a type of creamy cow’s milk cheese, a type of meal, or a cooking […]
Tip, Trick & a Recipe: Sweet on bitter melon
Whether you refer to it as balsam pear, bitter gourd, or by its most common name of bitter melon, today we’re talking about a member of the plant family that includes melons, squashes, and cucumbers. Native to Africa and Asia, bitter melon has been used for medicinal purposes for its ability to cleanse the system […]
The amazing mace
Last week, I posted an article about the most intriguing little spice in the cupboard—nutmeg. The nutmeg tree not only provides us with the lovely warming spice nutmeg, but the nutmeg fruit has a beautiful lacy covering used to make the equally as warm and pungent spice known as mace. Mace has a spicy flavor […]
Pretty up your dinner table with Flower Sprouts®
There’s a new vegetable on the block and if you spot it on your travels, I highly recommend that you try it. Flower Sprouts® are a gorgeous cross between kale and Brussels sprouts. They look like tiny little cabbages with streaks of purple on frilly green leaves. This vegetable was developed with the hopes of […]