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what you eat becomes you literally

25 Jun

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Check out these healing little plants

10 Dec

Not all foods sold in health food stores are healthy

25 Sep

The article below is a good example when healthy foods are taken out of their context to satisfy our taste that is causing us the problem. Take for example nori, which is a healthy sea vegetable used in the production of sushi. Someone got the bright idea to make it more tasty so they go ahead to fry the noodles in salt and seasoning making a perfectly tasty and naturally salty vegetable into an unhealthy choice. Why do producers want to keep us in this unhealthy mode only heaven knows. Do not be fooled, do not be tricked into any of their ploys to keep us addicted to salt and foods that are not in our best interest. This is so frustrating.
Please read the article below and share it as much as you can

http://online.wsj.com/article/SB10001424052702304713704579093522665924440.html?mod=e2fb

Organic Foods and the Future

15 Sep

I watched an interesting, informative and well researched documentary on CBC on Friday evening.  It was a window into the world of the organic industry from North America to China. It exposed some of the fakes and some who are really committed to providing us with the best foods they can. It is also become clear that going organic is not only good for people it is good for the soil. Conventional farmers would be wise to moe into the organic industry and rely less on dangerous, deadly chemicals with which they lace our food. I know which brands I would be looking for now – Edens and Nature’s Path to be sure. Please check this out, the more you know,the more we know and use our dollars wisely, the more we will force entrepreneurs to change. Collectively, we can win the battle of cutting out chemicals from our foods.

http://www.cbc.ca/doczone/episode/the-new-green-giants.html

Find out how garbage makes good food

12 Jan

This is an interesting article and a commentary of our affluence.  If we were living in a hostile environment, we might look at food very differently than how we look at it today. We throw away anything that does not appeal to our eyes as perfect, fresh and appealing.  This story shows us how what we throw away can be used in very healthy and appetizing ways. It’s an eye-opener and I enjoyed it very much. Please read and feel free to share your understanding and stories as well. Thank you

http://www.alternet.org/story/153742/compost_cuisine%3A_amazing_ways_to_make_delicious_food_out_of_garbage?akid=8115.35630.v5yUli&rd=1&t=3

Super Cupcake

13 Jan

 Every now and then a great recipe comes along.  Here’s a little indulgence with a healthy punch.  Try it and let me know. I’ll let you know how mine turns out as well.

Velvety beet cupcakes made with nutritious superfoods Chatelaine.com

Try something a little different today – Quinoa Salad

20 Sep

Some describes Quinoa as an ancient grain that is packed with everything that’s good for us.  This product is found mostly in health-food stores. I am sure it will not be long before it will appear in your local supermarket.  More and more supermarkets are developing a range of foods for the health conscious vegans, vegetarians and us ordinary carnivores. 

Quinoa is a high-fiber grain that’s loaded with protein. It taakes 6 minutes to prepare! It can be substituted for rice, bulgur or other grains. In this recipe quinoa is substituted for bulgur in a version of the  Middle Eastern salad, tabbouleh.

Ingredients
3/4 cup water
1/2 cup quinoa
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper
3 scallions (white and light green parts), thinly sliced
1 small cucumber, peeled and diced
3 tablespoons lightly packed fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
3 large beefsteak tomatoes, preferably a mixture of red and yellow
2 oz low-fat feta cheese

Instructions
1. In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer about 6 minutes, until nearly all the water is absorbed and quinoa is tender and chewy but not soft.
2. Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.
3. Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.

 

Bon appetit!(I’ve got the spelling right this time – sorry for my poor French in my previous articles and thanks to the person who brought it to my attention.

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