Couscous is a staple in my house. The food so nice they named it twice is extremely versatile and amazingly delicious. As the weather is changing from winter to spring, there is no better way to celebrate than with a veggie-filled couscous salad.
Food, Genes, and Culture, by enthnobiologist and agrarian activist Gary Paul Nabhan, is everything you wouldn’t expect in a so-called “diet” book.
Walking around the grocery store, you may have noticed a few labels popping up on your favorite products. Non-GMO, natural, and all those tricky use by dates are being stamped all over products. With consumers becoming more health conscious, companies are using labels to distinguish the ingredients of the products. While that is all good and dandy, deciphering our foods labels can be like trying to crack the code on a lock.
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.
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!
I first came across turmeric in our family kitchen as a child. My mother had printed out a recipe for curry cauliflower, and while the curry powder gave the roasted cauliflower its delicious taste, turmeric was responsible for the subtler taste and stronger hue. Since then, I’ve seen turmeric in everything from egg and tofu scrambles to salad dressings to cookies–I kid you not. Most recently, I stumbled upon a recipe in Meghan Telpner’s The UnDiet CookBook for Jamu Juice.
Before I went vegan and gluten-free, I was vegetarian for practically my entire life. So, naturally, I began cooking at a very young age. Honestly, I’ve been cooking for as long as I can remember. It’s gratifying to watch how various flavorful combinations turn into delicious plates of food right before your eyes.
Omega-3 fatty acids are vital to our health. Keeping the heart healthy, the nervous system in check, and our cholesterol levels down, Omega-3s are a friend to the body. One of the best sources known for Omega-3 is fish. If you are vegetarian and vegan, however, this presents a problem. As someone who has primarily a vegetarian diet, I myself have had to be conscious of knowing where my Omegas are coming from.
While I was living in San Diego, I fell in love with delicious, savory Thai curry. A vegetarian/vegan Thai restaurant there, Plumeria, had me sold (literally) on its red curry. Now, this is a big deal coming from someone who was certain that she despised any and all things coconut.
Black beans are a species of the common bean and are native to areas in Central and South America. They were brought to Europe in the 15th century and became a major crop in India and China. Today, they are a staple in many international cuisines. Black beans are rich in nutrients and are used to prevent many diseases. Ayurveda uses black beans to regulate Pitta and Kapha doshas and recommends they be avoided by those with Vata dosha.