One of my favorite fall projects is making homemade applesauce after going apple picking. Trust me when I tell you: Once you've had homemade applesauce, you'll never buy another jar of that yellow stuff in the supermarket again.
If there is one trendy food that you have to take seriously, it is quinoa. You may already know about this crop and its outstanding nutritional properties—it is considered a "super grain" not only because all of its nutritional benefits, but also because it's easy to cultivate (it grows almost everywhere!). What's more, the Food and Agriculture Organization (FAO) of the United Nations has declared 2013 the "International Year of the Quinoa."
Planning a meal for guests with food allergies, sensitivities and intolerances or dietary preferences unlike your own can be a challenge when you are not used to it. Here are five tips to help you host a holiday dinner that everyone can enjoy.
Nutrition is a critical component in maintaining skin health. In fact, nutritional deficiencies are often observed first as skin problems. Explore how certain nutrients can improve or harm your skin's appearance and health.
This one-size-fits-all party food will enthrall the foodies, delight the gluten-free, indulge the waistline watchers and make the vegans swoon. It's made with togarashi, a seven-spice blend that is common in Japanese kitchens.
One of the benefits of eating vegetarian or vegan on Thanksgiving is that you can be as creative as you want with your main dish. This hearty casserole dish is filled with flavorful root vegetables and protein-packed lentils.
Replacing the noodles with zucchini makes this meal a great match for those with gluten restrictions or who want to watch their carb intake. Besides being mouthwatering, this lasagna makes for the perfect packed lunch, and can be made with just five ingredients!
If you've spent any time perusing the bulk bins at your local grocery store lately, you may have noticed a product called nutritional yeast. Although the name sounds somewhat unappealing — and the appearance is hardly any better — this product is a nutritional powerhouse. And it is something you definitely should know about.
It’s commonly known that around 1 percent of the population has celiac disease — a severe autoimmune reaction to gluten — and we often think of it as a gastrointestinal disorder. But celiac is four to eight times more common in women who are experiencing infertility without any other known cause.
All of these whole grains have three components: the bran, which contains most of the fiber; the germ, which contains most of the vitamins, minerals and fat; and the starchy endosperm. They are high in phytochemicals, several B vitamins, vitamin E, magnesium, iron, copper and fiber.
This morning, I made crepes. Yum. I am calling these "Buckwheat Crepes" because they have buckwheat flour in them…but really they are made with a mixture of gluten-free flours. For the wheat tolerant: Simply use whole wheat pastry flour or your favorite flour in the recipe.
I remember my first taste of almond milk. Clutching an enormous glass between unsteady fingers, I took a tentative sip of the pale liquid ... and loved it. Did I mention this event took place six months ago?
I knew that, living in Southern California, one could easily be spoiled by the year-round abundance of fresh, in-season fruits and vegetables, but clearly I didn't understand just how lucky we Californians are with our bountiful local harvest. So, this fall, I am happy to spread a little local harvest love with you, by sharing one of my favorite fruits of the season: persimmons.
Nutritional yeast is one of those things I used to steer clear of for a while because I was scared of it. Those orange-yellow flakes really freaked me out. Well, you shouldn't let it scare you. Nutritional yeast is one of my favorite additions to all food.