Kimchi, the Korean dish featuring fermented cabbage, is a nutritious powerhouse. For starters, it’s a heck of a source of probiotics, which help keep your gut health in tip-top shape. When you consume probiotics regularly, it keeps your digestive system moving, it keeps
I like salsa. I like salsa a lot. In fact, sometimes I roam around the house, looking for innocent vessels to be unwitting accomplices in my salsa-scooping mania.
See, the thing about salsa is that it is so versatile. It’s like saying you like pizza or sandwiches—there are so many different variations that of course you do, because there’s a pizza (or salsa) out there for everyone! And even if you had it yesterday, you can still have it today—just try a different spin on it.
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.
I used to get really bad headaches all the time (I’m talkin’ tons of tears). Thankfully, I only suffer from headaches occasionally now, and I’m convinced the improvement has to do with diet.
Condiments are as much a part of our fare as the food itself. Condiments include relishes, sauces like ketchup, mustard and mayonnaise or spicy salsas from Mexico, curries from India and Sriracha, the newest of the condiments created in the United States. They accompany served dishes, are usually found on the table with salt and pepper and can be added ingredients in recipes. They are easily made in the kitchen, adding to the variety.