Let’s start with a few harsh facts. According to the Food and Agriculture Organization of the United Nations, if just one-fourth of the food currently wasted or lost globally could be saved, it would be enough to feed 870 million people in the world. Frankly, when so much of the world is hungry, undernourished, underfed and starving – food wastage is a crime in itself.
Love them or hate them, beets are an incredibly healthy root. Starchy, sweet, and bursting with nature's nutrients, beetroots are an ancient food with many purposes. Belonging to the same family as chard and spinach, they contain as many phytonutrients as well as the addition of long sought after plant pigments. If you find yourself beet curious, read on to satisfy your fascination.
Considering its proximity to Mexico, it makes sense for California to have some of the best, most authentic Mexican food around. I can say that with confidence because I’ve actually eaten Mexican food in Mexico on numerous occasions, since I have family members from there. I’m a Northern California girl, but I must admit that some of the Mexican food in Southern California is better than what I’ve come across up north.
Green smoothies might remind you of swamp water, algae, or other green, soupy liquid, but in actuality, they’re delicious, nutritious, and a great way to start your day. Green smoothies aren’t a new concept–simply search #greensmoothie on Instagram and you’ll easily pull up more than 1.2 million posts. That said, green smoothies can turn out terrific, reminiscent of a virgin piña colada, or they can taste like the aforementioned swampy green soup. Here’s how to do it right:
Ingredients
The production of molasses was developed in India in approximately 500 B.C.E. Arab invaders brought the product to Spain, and a century later it came to the West Indies with Christopher Columbus. The British began cultivating sugar cane in Barbados in 1646, and by the end of the century molasses was a commodity. It is not clear when blackstrap molasses was first used for human consumption.
It's the dead of winter, and we're in prime citrus season. The bounty of juice-filled vitamin C fruits couldn't come at a better time. When most of us are warding off colds and searching for an immunity boost, citrus is ripe for the picking.
Not long ago, I was digging through my cupboards looking for some protein to add to a meal. I came across a can of black-eyed peas and thought I was in luck—that is, until I saw the expiration date. Two years ago! Instinctively, I reached to put the can in the trash.
But wait. Isn’t canned food supposed to last forever?
The first time I got my own place, I imagined a kitchen stocked full of all the dried herbs and spices I could possibly desire. I wanted to have everything on hand so no dish would go without. Hitting the spice aisle, I quickly realized I had no idea where to begin. Stocking up on spices for a new kitchen can be mind-boggling when you don't know where to begin -- not to mention expensive. Other than salt – which you’re using in nearly every dish – which herbs and spices are the most convenient to have on hand
When I lived in Germany, we subscribed to a biweekly delivery of produce from a local farm. It encouraged us to try new produce that we honestly never would have tried otherwise – especially in a foreign country! From the rare (and new to me): Jerusalem artichokes (sunchokes), black salsify, and kohlrabi; to lots and lots and lots of cabbage, carrots, and dill, it’s one of my favorite memories of my time in that country.
Every vegetarian and vegan has heard it before, and will undoubtedly hear it time and time again—“But where do you get your protein?” Just to set things straight, a lot of Americans are overweight because we actually eat too much protein than we need to due to many of us rarely exercising. For everyone who thinks people on plant-based diets are lacking protein, you’re sadly mistaken; most of us are definitely getting adequate amounts.