On the West Coast, where we live, spring has arrived, and that means it’s time for asparagus. Even though asparagus has become a year round vegetable, it is most abundantly and deliciously available in spring (when it is in season). And while it’s tempting to grab a bunch when it’s piled high in the market in mid-winter, this vegetable is really meant for eating in those months when the frost melts, and we begin to see the daffodils. Continue reading “In Praise of the Mighty Asparagus”
Month: March 2011
Adding Sea Vegetables to your Daily Meals
Over the course of this past week as Japan has fought to keep it’s nuclear situation under control, we wondered what this potential catastrophe meant for us. Granted, outside of Japan, no one is facing any sort of life threatening danger. Nevertheless, with everyone’s mind on the impact of the release of radiation into the atmosphere, and much of the West coast contemplating what that could mean on U.S. soil, our thoughts turned to sea vegetables, also called seaweed. Continue reading “Adding Sea Vegetables to your Daily Meals”
Processed Food for Thought
Add eggs, sugar, butter, flour, and mix… this is as processed as your food needs to be because the thing about processed food is this: you never know what’s in it. And, what’s in your food is what feeds your body so it’s worth to learn about processed food to resist the irresistible allure of it. Continue reading “Processed Food for Thought”
To Stay Healthy, Think Five Colors
You read about it in the paper, hear it on the radio, see it on TV and now we are here to remind you of it as well: eat five colors a day. And that’s five colors a day from fresh fruits and vegetables you’ve prepared yourself. While you’re at it fill at least half your plate with those five colors, fruits and vegetables, leaving the remaining half for your protein and starches (including potatoes). Continue reading “To Stay Healthy, Think Five Colors”
Swimming Upstream with the Salmon
This week’s post is delivered to you straight from New Zealand where I am catching up with friends and gathering inspiration for fresh and easy meals. When it comes to food, globalization has not yet taken over NZ; the markets are packed with products from small family-owned businesses that shy away from industrialized food manufacturing. If the fresh, delicious food abundantly available NZ is any proof, smaller is better. Continue reading “Swimming Upstream with the Salmon”
Come and Cook with Us 