With winter rearing its head here in the northern hemisphere, colds and flus are abundant. A meal that’s full of fluid, phytonutrients and protein, that’s also easy to digest, is just what the doctor, or in this case nutritionist, ordered!
Warm, spicy dishes are perfect for chilly, rainy fall New England days. We visited a local farm last week and I couldn’t wait to cook up some of the fresh veggies we got like hot peppers, tomatillos and cherry tomatoes; all rich in vitamin C and other immune supporting phytonutrients. Roasting the veggies first brings out rich flavors and texture. I love making soup because we have plenty of leftovers for a quick lunch the next day.
Genetically modified foods (GM) is one of the most hot button, controversial subjects in the world of food and nutrition today. Like religion or politics, it’s a touchy subject and many people have strong opinions about the detriment or merit of this practice. Let’s take a brief glance at the key points and what you […]
Gluten is a protein composite found in grains such as wheat, barley, rye, kamut and spelt. Oats do not contain gluten, however oats are often harvested and processed alongside wheat and thus can be contaminated. Gluten gives baked goods its elasticity and its ability to rise, giving it a chewy spongy texture. Common foods containing gluten […]