Sweet potatoes have gained a reputation of being healthier for you than white potatoes, and this is 100% true. Although both kinds of potatoes have similar profiles when it comes to carbohydrates and protein, their nutrient profile is very different.
Kale has been a buzz-word superfood for several years now, but I won’t blame you if you still haven’t taken the plunge to eat the leafy green in a raw salad. In a previous life, I worked for many years at a natural foods co-op. Their attention to organics, quality, and local foods informed much of my nutrition knowledge today, and thanks to my foodie-job, I learned a lot about scary vegetables. Kale, naturally, was a terrifying green upon first glance. Its leaves so hardy, its stems so woody, and its color so….green. How in the world can kale be delicious?
Even though summer has come to an end, farmer’s markets across the country are still stocked with this season’s bounty of tomatoes, cucumbers and fresh herbs like parsley. This cucumber and garbanzo bean salad is the perfect end-of-summer dish, as it combines all of these farm-fresh ingredients into a healthy, tasty treat.
The season is changing, and so are the recipes. Fall brings a bounty of pumpkins, cranberries, apples, and a whole variety of new flavors. Soon the days of ripe red tomatoes, corn roasting on the grill, and juicy watermelon will turn to comforting, hearty meals. Before you embrace the new bounty of nature, give summer a bon voyage with this panzanella salad.
Mashed Sweet Potatoes with Cauliflower
*Serves about 4
Stuffed Acorn Squash
*Serves 2
While perusing the fruit and vegetable department of my local grocery store several years ago, I came upon an interesting looking fruit. I had never had it in my life at that point and was looking for something new to add to my diet that was healthy.
I had read about the kiwifruit and knew that it “packed a punch” of vitamin C. There was one sliced open, and I was intrigued by its beauty as well. What an interesting looking fruit it truly is. Of course, it went into my grocery cart along with the rest of my items. I had to try it.
Feeling a bit festive? Try these gram flour fritters with Indian chutney for a spicy evening indeed…
We all like to eat healthy for sure, but that doesn’t mean you can’t spice up your menu once in a while! This “cheat” meal is still balanced out by enough veggies to keep you on track! Sure, the oil will add in calories but count the benefits of vegetables, the raw chutney and the gram flour as well as the sheer comfort of biting into something hot, crispy and juicy – and the fritters win hands down.
The first day of autumn is quickly approaching and the smell of pumpkin spice will soon be lingering in the air before you know it.
With this in mind it is a great time to tell you about my Pumpkin Pie Puree. I love pumpkin pie, cake, bread, cookies, pancakes, and many other pumpkin based treats of autumn. After harvesting what our garden’s pumpkin patch has to offer, I like to make bulk batches of this Pumpkin Pie Puree. When I am ready for baking, the puree is ready to go no matter what the treat I’m baking.
Plain Puree
As the days get cooler and the mornings get darker, I start to crave more warming and hearty breakfast foods. As a runner, fall is typically a time of peak preparation; many large races occur in the fall months, and my training season is no different. About 4 weeks ago I started training for my second big race of the year: the California International Marathon, affectionately called CIM. While the race is known for its world-class organization and net downhill course, it is anything but easy.