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Top: Bean purée topped with grilled vegetables and aged balsamic, as a starter or vegetarian main (photo courtesy Chef Eric LeVine). Center: Try poached or fried eggs on a bed of beans or lentils; here, kidney beans and diced sweet potato (photo courtesy U.S. Dry Bean Council). Bottom: Ham with black-eyed peas and collards (photo…
Continue reading “TIP OF THE DAY: Delicious Ways To Eat More Grains & Legumes”
[1] There’s no rice involved here: This mushroom “risotto” was made by HealthyFellow.com from riced cauliflower. Here’s the recipe. [2] The JoyLoop brand is sold at Good Eggs in San Francisco—perhaps the most wonderful food purveyor in the U.S.—and other brands are sold nationwide. [3] In the U.K., CauliRice.com sells plain cauliflower rice, plus Indian,…
Continue reading “TIP OF THE DAY: Riced Cauliflower, Cauliflower Rice & Recipe”
March 26th is National Spinach Day, honoring the most iron-rich vegetable, the reason Popeye was strong to the finish. Many people name Creamed Spinach as their favorite way to enjoy the vegetable—along with a juicy steak. It’s a steakhouse staple. To help tone down the richness a bit, some steakhouses are making their Creamed Spinach…
Continue reading “RECIPE: Creamed Spinach Without The Cream”
March 14th was National Potato Chip Day, a good time to focus on what’s new in chips. We spent the day tasting Boulder Canyon chips fried in 100% better-for-you oils: avocado oil, coconut oil and olive oil: Avocado Oil Chips: Canyon Cut, Jalapeno, Malt Vinegar & Sea Salt, Sea Salt & Cracked Pepper Coconut Oil…
Continue reading “PRODUCT: Boulder Canyon Potato Chips With Healthier Oils”
Putting our money where our mouth is, our follow-up to Make Cabbage The New Kale is this recipe for an alterntive to cole slaw. Instead of mayonnaise, it uses a vinaigrette flavored with lime juice and cumin. RECIPE: CABBAGE SLAW WITH CUMIN-LIME VINAIGRETTE Who needs mayonnaise? This cabbage slaw recipe, from Quinciple.com, is a fresh…
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