Summer is all about spotting wildflowers in the woods, jumping in the lake, singing around a campfire, watching hummingbirds at the feeder, and of course, having picnics. Whether you are in a park or in your own backyard, there is nothing quite like finding a picnic table or spreading out a blanket, laying out an […]
Food Fundamentals
Every shade of green you can imagine can be found in whole plant foods. The green color in plants is because of a pigment called chlorophyll. Chlorophyll makes foods appear green because it reflects green-colored light and absorbs other colors. Darker green vegetables tend to have more chlorophyll. Plants use chlorophyll to make food during
Have you ever heard the expression, “we eat with our eyes”? While everyone knows that we really eat with our mouths, the expression captures the essence of why food presentation matters. Somehow when food looks good, it tastes even better. I remember when my son was just 2 years old, he carefully arranged his peas
Do you bring lunch to work most weekdays? While it can be a bit of extra work, packing along your own lunch has its rewards. First, bringing your own lunch can save you money. Purchasing lunch out can set you back $75 a week or more. Bringing your own lunch also gives you more flexibility
Potatoes are the most popular vegetable on the planet. On average, Americans eat 126 pounds of potatoes a year. Yet, despite our love for potatoes, they are one controversial vegetable! Some people say that they are fattening and cause spikes in blood sugar. Others say we can eat potatoes to our heart’s content because they
To snack or not to snack, that is the question. Snacking is a surprisingly divisive nutrition topic. Some believe that snacks are a necessary part of a healthy diet. Others think that they are unnecessary and even harmful. The truth is that snacks can be either helpful or harmful, depending on the snacks you choose.
Sometimes memories are etched into our hearts because of an experience that was just too good to forget. One such experience for me was a garden party at a friend’s farm. We walked along a stream, toured vegetable and flower gardens, and enjoyed a delicious plant-based BBQ. But the highlight was the appetizer – a
Tofu, also commonly called bean curd, is made by coagulating soymilk using calcium sulfate or nigari salts to form a solid block. Tofu comes in a variety of textures, from silky or soft to medium, firm, or extra-firm. An extraordinarily versatile product, tofu has unique nutritional features and health benefits that have been established over
LEGUMES Highest fiber foods High in phytochemicals High in antioxidants Low in fat, saturated fat Cholesterol-free Non-heme iron No hormones, antibiotics No Neu5Gc No TMAO produced Low chemical contaminants MEAT NO fiber NO phytochemicals Minimal antioxidants High in fat, saturated fat High in cholesterol Heme iron (oxidant) Hormones and antibiotics Contains Neu5Gc TMAO production
Many people who are on a budget believe that eating healthy is next to impossible. With the escalating cost of fruits and vegetables, they opt for processed foods such as boxed macaroni and cheese, ramen noodles or white rice and canned meat. Eating out usually means fast food such as burgers, fries, tacos, or