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Top: A chopped salad with spring peas. You can substitute sugar snap peas, or any other legume. Photo courtesy The Foster’s Market Cookbook. Bottom: This creative salad wraps leafy greens in prosciutto, with a side of cannellini beans in vinaigrette. Nutritionist advise that we eat more legumes. But most people don’t know what a…
Continue reading “TIP OF THE DAY: Eat More Legumes”
[1] Grain bowl with delicata squash (all photos © Good Eggs). [2] Wild rice bowl with kabocha squash. Did grain bowls originate in healthy “salad” food chains? All we know is that in the last few years, grain bowls have become a go-to light and nutritious meal, whether you buy yours from a food…
Continue reading “TIP OF THE DAY: Grain Bowls With Roasted Vegetables”
It’s a Southern tradition to eat black-eyed peas on New Year’s Day for prosperity in the new year, especially in a recipe called Hoppin’ John. The tradition may actually stem from an ancient Sephardic Jewish custom of eating them on Rosh Hashanah, the Jewish new year. This “good luck” tradition is recorded in the Babylonian…
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TOP PHOTO: Almonds with a sriracha kick. Photo courtesy Blue Diamond. BOTTOM PHOTO: Bean & Tortilla Chips from Food Should Taste Good. Brands we enjoy and have previously reviewed are busy launching new lines. Here’s what we tasted lately. BLUE DIAMOND BOLD SRIRACHA ALMONDS Companies that have jumped on the “hot” bandwagon have figured…
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October 1st is World Vegetarian Day, the annual kickoff to Vegetarian Awareness Month. Vegetarian diets have proven health benefits, are kind to animals and help to preserve the Earth (meat production is a major source of greenhouse gas and deforestation). According to ProCon.org, some prominent vegetarians include/have included: Lord Byron, Bill Clinton, Leonardo da Vinci,…
Continue reading “RECIPE: Moroccan Quinoa & Roasted Carrots”
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