Every summer this time of year the basil plants in my garden are lush and beautiful, full of fragrant leaves I love to pick and add to whatever I’m cooking – a simple garden sauce, an heirloom tomato salad, grilled chicken bruschetta, a lovely summer fish dish, just to name a few dishes.
Pesto is one of the things I whip up all summer long, but pesto can have a lot of oil and fat when made traditionally which can make a dish heavier than I would want, so to make it skinny I use a bit less oil and leave the pine nuts out and no one ever complains.
With such an increased emphasis on health and nutrition, which comes on the heels of the rising obesity epidemic, many people are researching ways to significantly improve their diet. There are countless diets currently on the market that don’t work, or give you results that in turn diminish your health. Superfoods are just that, super. While a number of foods provide the body with a healthy amount of vitamins and minerals, each of these foods step up their game to offer something usually reserv
Janice Forsyth is joined this week by chef George Quar of Cafe Blankitt. Today George prepares whitebait soup with peas and vermacelli noodles. He also makes Pease Pudding – a classic Lancashire dish – and hock and kidney stew. Meanwhile guest chef Jeff Bland makes an exotic fruit salad with pupils from Holyrood Secondary School. Square Meals is a healthy eating cookery show presented by Janice Forsyth, with a different resident chef each week.
Andrew Scrivani for The New York Times
Many of us love the idea of a diverse, colorful salad because it is visually appealing. But beyond creating a vibrant plate, did you know varying your colors is good for your health?
Identifying the multitude of health benefits for each individual food can be a challenge, even for a savvy Health Coach. There’s just so many of them! But while whole foods like vegetables and fruit contain enough complex sources of nourishment to make your head spin if you tried to learn them all, they are generally categorized into a limited number of colors.
Originating in Mexico, water kefir grains allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage. Incredibly easy to brew, water kefir grains allow you to create a new batch of water kefir every 24-48 hours. Water kefir can be flavored after brewing to make a variety of delicious sodas. If you are looking to replace soda pop, your family will love water kefir! Water kefir consists of lactic acid bacteria and yeast existing in a symbiotic relationship. Read more…