If you’re short on time but still want to prepare a fresh, healthy meal, the zucchini that are overflowing in markets and gardens across the northern hemisphere during this time of year are calling your name. During the summer, this supermarket staple is at the height of flavor.
Summer is in full swing and so are the squash plants in the garden. By now, most of us have an abundance of summer squash and all of our neighbors and friends have loads of squash as well.
What to do with all of the lovely summer squash fruit?
One way to utilize squash is to harvest and eat the flowers! Squash blossoms, generally used from the zucchini plant, are a delicacy that has been cooked for centuries by many different cultures.
Have you ever thought about hosting a No Waste Dinner Party? Summertime is all about community…and a no-waste menu dinner party is a great way to celebrate Earth Day, or simply introduce your friends to the concept of sustainability! You can make it a fun, informative event without getting too lecture-y: plus, everyone is more receptive when they’re being fed! Use everyone’s happy mood to open up conversations about
Ahhh...strawberry rhubarb pie season. Or, have you ever tried a rhubarb apple pie? Perhaps you’ve seen delightfully dainty rhubarb tarts and pastries in the local café? Some towns around the U.S. love rhubarb so much that they host a rhubarb festival celebrating the unique late spring-early summer crop.
Eating fresh, organic, local produce is a great way to make sure you’re eating food that is at its nutritional peak. It’s also an excellent way to reduce your food’s carbon footprint. You can make your diet even more sustainable by doing things like choosing sustainable seafood options and
Milk. It was the beverage of choice growing up as a child in our house. Never skim, sometimes raw, and with any meal of the day. In fact, cow milk is the beverage of choice in most American households.
Nightshades contain some of the world's most poisonous and beloved plants all at once. Potatoes, tomatoes, and peppers are all related to belladonna (deadly nightshade), jimsonweed (Datura stramonium), and mandrake, yet we love eating them!
Anyone who has ever embarked on a journey to lose a few pounds has heard it before; “dieting is 80% food, and 20% exercise.” In other words, go ahead, and exercise ‘til your little heart is content (being physically fit is always in!). However, if you tend to go home and eat a bag of chips fit for an entire family, weight loss won’t be the end result.
Whether you’re sipping your coffee on the couch or spilling it as you rush out the door, some sort of morning fuel is a non-negotiable. For those of us on a plant-based diet, however, many breakfast foods are sadly off the table. Scrambled eggs, French toast, yogurt, sausage, bacon… classic staples, but not vegan-friendly.
Is it possible to look and feel your best while eating the most delicious food? Canadian nutritionist and founder of the Academy of Culinary Nutrition, Meghan Telpner, asks and answers that very question in her latest book, The Undiet Cookbook: the answer is a resounding yes!