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Asians drink soup for breakfast: Japanese miso soup and Thai pho, for example. Americans looking for something quick, hot, nutritious and comforting should consider the option. Both can be packed with vegetables, and carried in a travel mug or thermos. Your soup supply can also be part of a low-calorie, healthful lunch or snack. …
Continue reading “TIP OF THE DAY: Pho & Ramen Breakfast…Or Perhaps Some Miso Soup?”
A sweet and green juice blend from Juicing Connection. January 26th is National Green Juice Day. Not everyone is a fan of blending kale and spinach, so here’s a green juice that takes a different direction: sweet and minty. Ingredients Per 8-Ounce Serving 1 10-ounce cucumber 2 cups chopped mint, loosely packed 1/2 lime,…
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[1] Mushroom and radicchio bread pudding with gruyère cheese (recipe below from Good Eggs/Tartine Bakery). [2] Chestnut and applewood smoked bacon bread pudding (here’s the recipe from La Brea Bakery). [3] Broccoli, goat cheese, and tomato bread pudding (here’s the recipe from the New York Times).
A new book, The Case Against Sugar, is pretty; scary. For a synopsis, read the review in The New York Times. The one-sentence message: Beyond our diabetes and obesity epidemics (had these been infectious diseases, according to the book, sugar is probably related to heart disease, hypertension, many common cancers and Alzheimer’s. But we’re not…
Continue reading “TIP OF THE DAY: Turn Your Favorite Cake Into Mini Cupcakes”
[1] Too pretty to be a side dish? (photo © Between The Bread | Facebook) [2] A tricolor rice dish made from white rice, using vegetables for color (photo © Nephroplus). [2] These are the natural colors of brown rice (photos #2, #3, #4 and #5 © rice specialist In Harvest). [3] Black rice, also…
Continue reading “Tri-Color Rice Recipe, Elegant Rice Stacks”
