If you’re looking for an easy way to have a delicious, healthy, homemade dessert, I’ve got the scoop for you. And although it’s not exactly ice cream, its flavor lets it stand on its own.
Up until recently, mangosteen was illegal to import into the United States. When I first moved to the U.S. from Canada, no one understood what I was inquiring after when I asked grocery stores if they carried this superfruit. In Vancouver, British Columbia, where I grew up, mangosteen can be bought at Asian grocers or large markets like the popular Granville Island, where I often bought this delicious fruit for special occasions. Where I first found out about them, in Tahiti, mangosteen is sold like green juice is in the U.S.
I thought I was up to date on probiotic-packed fermented products, but it turns out I was missing one very old, and very important tonic: beet kvass. I was first introduced to this powerful beverage sometime last year, when a stall at the local farmer’s market I frequent suggested I try their homemade kvass.
Going gluten free, even if you’re not celiac, is becoming increasingly common. While it might seem like a fad–alongside the sudden popularity of kale and bacon–there is research to back this growing trend.
With the days warming up and summer around the corner, our dreams of dinner fare turn towards salads. Yet, we can only eat so many lettuce-based salads as we yearn for something exotic, tasty and fun.
Green papaya salad makes a wonderful meal for a warm evening meal. When we talk about papayas, we often visualize a gorgeous orange-fleshed fruit that is very sweet, silky and tropical tasting. Green papayas are not a different species of papaya; they are just an immature papaya. And green papayas pack a wallop of nutrients.
Sorghum is native to Sub-Saharan Africa and was first harvested in the Nile River basin approximately 7000 years ago. It became a crop in India around 3000 B.C.E. and found its way east by way of the Silk Road. It was brought to Rome from India in approximately 60 C.E., then to Spain and finally Europe in the 12th Century. Benjamin Franklin introduced the plant to North America and it eventually became a major crop.
It wasn’t until I started running (very) long distances that the need for proper nutrition became clear to me: I needed to reduce inflammation in my body and to do that, I needed to focus on anti-inflammatory foods. The Anti-Inflammation Diet and Recipe Book by Jessica K. Black, N.D., was the perfect guide, or so it seemed.
Archeologists have found that wild barley is native to what is termed the Fertile Crescent, the region that covers modern southern Iraq, Syria, Lebanon, Jordan, Israel, and northern Egypt. It was first gathered in 9000 B.C.E. for a food grain and was reportedly first used by the Egyptians as cereal. For millennia, people depended on barley for food for themselves and for their horses.
Since subscribing to a CSA box, I find myself frantically making room in the fridge for new produce once a week – the day before my box is delivered, naturally. Even if you’re shopping at the local farmer’s market, chances are you find yourself periodically needing to use up a bunch of on-their-last-legs veggies.
Do you love eating toast slathered with jam? What about peanut butter and jelly? Well I have good news for you: Jam is super easy to make at home! All you need is fruit (frozen or fresh – or even a combo of both), some sugar, and a little bit of water. It's super rewarding to make and totally beats store bought jam because there's no possibility of icky ingredients sneaking their way into your jam (like corn syrup – yuck).