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Save many calories and fat grams: Substitute yogurt for fats in baked goods, and make a sweetened yogurt topping. Photo courtesy Nordicware. We used to top our foods with sour cream, mascarpone and crème fraîche. One day, looking at ways to cut fat and calories from our diet (or at least, to counter our…
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[1] Store-bought or homemade, aïoli, garlic mayonnaise, is a treat (photo © Viktor | Fotolia). [2] Pink garlic, originally from France and now grown elsewhere, is sweeter and milder than white garlic, and also keeps much longer (photo © South African Garlic Growers Association). Last week we published easy asparagus recipes, suggesting an aïoli…
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Fresh fruit is even better for you when you’re not consuming pesticides (photo © The Fruit Company). “Organic” doesn’t simply mean that the food is chemical-free; it’s also produced in ways that are good for the planet. The USDA’s National Organic Program certifies products as organic based on farming, handling, manufacturing, distribution and labeling…
Continue reading “EARTH DAY: 10 Reasons To Eat More Organic Food”
We made one box too many of pasta last night, thinking our guests would eat as much as we did. Now, what to do with all that leftover pasta? If it hasn’t been sauced, there’s got lots of flexibility. Whether you have long form pasta (fettuccini, spaghetti, etc.) or short forms (elbows, penne, rigatoni, etc.),…
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Recently at the breakfast bar at our Whole Foods Market, we had a delicious tofu scramble that was just as satisfying as scrambled eggs—but so much more healthful. So in the name of reduced cholesterol and sustainability of the planet,* we’ve switched. Try it, you’ll like it! Tofu is made in different firmnesses that suit…
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