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Archive for March, 2012

Organic: been there, eaten that. Now what?

I have no doubt by now that you’ve been bombarded with persuasive arguments as to why you should be eating organic foods.  If you’re not currently living on planet Earth, maybe you’ve missed the reasons – but don’t fret, check out An In Depth Look at Organic. However, the complexities of our food choices and […]

Recipe: Lentil and Spinach Coconut Curry

This light and fresh curry is perfect for a quick meal.  It’s a dish with a lot of flavor but relatively few calories.  You can use any type or color of lentils you want, but larger varieties will need to cook for a longer period of time.  All varieties are chock full o’ protein, fiber, […]

Myth: Iceberg lettuce and celery have negative calories

TRUTH:  Though lettuce and celery are about 95% water and not much else.  They’re great, low calorie options for salads and sandwiches; shredded iceberg lettuce has only 10 calories per cup while a large stalk of celery has about 20 calories.  However, the low calorie count doesn’t mean that your body burns more calories. What […]

Ethically Eating Meat

As many of you probably know by now, the New York Times launched an essay contest this week, asking writers to make a case for why it’s ethical to eat meat.  I think this is a phenomenal idea.  Am I entering the contest? No.  But, I think a lot of people will and will make […]

Recipe: Thyme and Fennel Steamed Salmon

Many people, if not all of us, have experienced bland steamed food.  The perception of steaming, in general is that it doesn’t add flavor or depth to a dish.   In general, the addition of a fat (vegetable oils or butter, for example) gives dimension to a dish, but adding fat is not the only way […]

Recipe: Pea Shoot and Beech Mushroom Pasta

It’s officially the first day of spring!  We made it through a not-so-brutal winter and hopefully you’re sick and tired of winter veggies because we’re moving on! Grated, in the northeast, we’re not exactly reaping the benefits of our spring harvest (or even getting a glimpse of microgreen peaking above soil) but, nonetheless, we should […]

Myth: Coconut oil is as healthy as other plant oils

TRUTH:  When research was released about trans fats, the restaurant industry began to look for other, healthier oils that could withstand the high cooking temperatures of frying.  Coconut oil is one of the oils they turned to as it has a high smoke point.  Coconut oil is somewhat unique though, because it is one of […]

More on the Paleo Diet Paradigm

Check out Myth: Paleo is the Way to Go  for a quick synopsis of the diet. As a general rule, I’m skeptical of any special “diet” because, when push comes to shove, I fully and completely believe that the average healthy person should eat whatever they want – in moderate amounts.  For optimal health, fruits, […]

Recipe Guide: 5 Random (but Essential) Flavorings

My style of cooking is usually the type that leaves the kitchen in shambles, yields way too much food, and always needs more salt.  But, if any of you have tried my recipes, hopefully you agree that they’re well-seasoned.  I have an arsenal of herbs, spices, sauces and condiments at home – most of which […]

Myth: The best way to cut salt is by avoiding the salt shaker

TRUTH: This is simple math. The Dietary Guidelines recommend we get 2300 mg or less per day (or, in some cases, 1500mmg). But most Americans get closer to 3500 mg every day, mostly from processed and prepared foods. We all know that fast food and deli meats have a lot of added salt (for flavor and […]