This colorful summery Middle Eastern bread salad is infinitely adaptable to incorporate whatever ingredients you happen to have on hand, and makes a welcome addition to picnics and potlucks. The red cabbage, while not traditional, boosts nutritional values that are already near the top of the chart. Continue reading
The healthiest foods are usually the least processed versions, which retain more of their nutrients. They often taste better, to boot. In the case of oats, while there’s little nutritional difference between instant, rolled, and steel-cut oats, the latter (least processed) have a lower glycemic index, and therefore take the laurels for both healthiest and tastiest. Continue reading
When you buy or pick fresh herbs (parsley, cilantro, mint, scallions, etc.), put them in a jar of water on the kitchen windowsill. This way, they’ll stay fresh longer (and keep producing chlorophyll in the sunlight) than if tucked away in the crisper drawer, where you’re likely to forget about them until you pull out a sodden bag of decomposing stems a few weeks hence. You’ll also be more likely to pluck a few stems to chop up and add to salads or soups or smoothies, or just pop in your mouth as a mini-snack as you’re cooking or washing the dishes.
You’ve decided to eat healthier food, shed unwanted pounds, maybe try to lower your blood pressure, stave off diabetes or heart attacks, or possibly resolve some digestive issues. Congratulations!
Question is–which diet to choose? The permutations can be mind-boggling: High-carb or low-carb? High-fat or low-fat? Vegan, vegetarian, flexitarian, omnivore, or carnivore? Mediterranean, Paleo, DASH, gluten-free, alkaline, or macrobiotic? Cooked, raw, juiced, or smoothied? Continue reading
I love potato salad, but many versions are loaded with sugar or salt–and regular potatoes themselves lack phytonutrients. Adding sweet potatoes and beets to the mix provides big boosts in flavor, color, and nutrition. You won’t even notice the missing sugar, salt, and mayonnaise. Continue reading
Green, black, and white teas have slightly different nutritional profiles—and hibiscus and rooibos add still other beneficial nutrients to the mix. So why not enjoy all of them together? It’s healthiest to enjoy this tea unsweetened, but if that absolutely doesn’t work for you, add a tablespoon or two of honey to the tea after it has started to cool. As you retrain your sweet tooth over time, you’ll be able to reduce that amount eventually to zero. Continue reading
Lots of people have food blogs. Famous chefs. Obscure chefs. Gourmet cooks. Wannabe cooks. People with chef’s knives to grind. People with digital cameras. Maybe even people you know. And now, me.
You’re probably thinking, “What’s the value added here, fella?”
Simply this: While some sites focus on health and nutrition and many other sites focus on flavor, few sites aspire to do what this site does: offer recipes, tips, and guidelines for cooking food that combines optimal nutrition with maximum taste. My take on that translates to minimizing the use of refined carbohydrates, added sugar, and salt; substituting healthy fats for unhealthy ones; maximizing the use of a wide variety of nutrient-dense vegetables, grains, legumes, nuts, seeds, spices, and fruits; and discovering, improving, and creating recipes representing many of the world’s cuisines.
Poke around a bit, try out a recipe or two, and let me know what you think.
And thanks for stopping by.