Here is an absolutely fantastic recipe for tabouli from my lucky friend Judith, who got it from her mom, who got it from her mom, who got it from her mom, and so on, which is why my friend Judith is so lucky. Pick up what you need next time you go shopping, so you can make it in time for next weekend’s celebrations! Continue reading
The Glycemic Index
Many people have heard of the glycemic index (GI), but they are not exactly sure what it means, or how it works. A low glycemic index diet is thought to significantly lower your risk of type 2 diabetes, obesity, coronary heart disease and even certain cancers. This is probably true, but not for the reasons people think. Continue reading
YOUR HEALTHY PLATE: Red Pepper Bisque
If you’ve been looking for a way to branch out and eat more different vegetables, this is it. Every color in your diet represents a different phytonutrient, and every phytonutrient is like a building block for your good health. That’s why it’s important to eat the rainbow, to maximize the number of different colors on your plate, to spread your bets. If you have been feeling like you could use a little more on the red side of the spectrum, make this.
It takes just a few minutes to whip up this Red Pepper Bisque and IT IS GOOD. The original version comes from Food Babe, who has been generating terrific buzz on the subject of cleaning up our food supply and putting pressure on BIG COMMODITY FOOD to do the same. She has got it all figured out, and she’s on your side.
Eat the Orange, Skip the Juice
Juice is not a great choice unless you need to raise your sugars rapidly. Do you want to spike your blood sugars? Probably not. Not if you want to conserve your insulin and reduce your risk of developing diabetes. When I was a kid, my doctor used to keep orange juice in the office to treat patients with low blood sugar. Continue reading
YOUR HEALTHY PLATE: Rice Pudding
On the day we were married, almost 36 short years ago, my Aunt Gerda showed up with a bucket of the creamiest, most extraordinary rice pudding I have ever eaten, before or since. We even packed up a small container to take on our honeymoon. You might say that rice pudding holds a special place in my heart and soul. Especially Aunt Gerda’s rice pudding. Continue reading
YOUR HEALTHY PLATE: Chocolate Avocado Pudding — Shhhh!
Just don’t tell anyone how you made this. Continue reading
Reduce Your Risk of Cancer — and Don’t Wait
A newly released study of 40,000 women from Johns Hopkins and National Cancer Institute (NCI) estimates that 30% of breast cancer cases in women in the US could be prevented by maintaining a healthy weight, avoiding hormone therapy, limiting alcohol and avoiding tobacco. Continue reading
2016 Memorial Day Menu
Company’s coming! and I thought it might be nice to share the menu. 🙂
My friends and family inspire me so much every day, and I am grateful beyond words. Chief-cook-and-bottle-washer is making a trip to the grocery store today to gather the necessary provisions. Judith, a fine cook if ever there was one, is bringing her extremely fine baked beans. Lori has a tomato-watermelon salad (feta optional). And there is more, much more. We will raise a toast to the magnificent new garden envisioned and then built by the team of T&J. The new bride and groom will be here. And my parents will celebrate their 60th, yes, sixtieth(!), wedding anniversary. They were actually married (in the middle of the week) on May 30th, 1956, in the years before Memorial Day was moved to Mondays! Continue reading
YOUR HEALTHY PLATE: Three Delicious Salad Dressings
Have you ever noticed how so many different cuisines include a dish that pairs some type of greens with some type of fat? Whether it’s lettuce and olive oil, cabbage and mayonnaise (cole slaw), sauteed greens + pignola nuts, spinach with bacon dressing, or deep-sea fatty fish and seaweed (sushi), parsley salad with tahini dressing, you are apt to find green leaves combined with fats over and over again. Continue reading
The Salad Dressing Situation
The last time I stopped at the local supermarket to investigate salad dressings, I learned some very interesting things. Here’s a warning: After you read today’s post, if you haven’t already done so, you’re going to start making your own salad dressing, even if it’s simply olive oil and salt (my fav), or a squeeze of lemon. Continue reading