TAG: Cooking

Whole Bean Flour Highs

Whole bean flour

While most of us know how nutrient dense beans are, you wouldn’t often think of beans as being the main ingredient in classic baked goods. However, bean flours work surprisingly well when used to make traditional fare like cookies, lemon squares, and pancakes in place of wheat flour. Only bean flours can do (and offer) a little bit more than wheat flours. Most bean flours are made by pulverizing dried or over-ripe beans until very fine and, as is the goal, of a flour-like consistency. Unlike wheat flours, beans do not oxidize, nor are they bleached as is often the… read more

Grow Winter Greens

Grow Winter Greens

The cold winter months can actually lend to a versatile growing season for many hearty plants. A winter garden does not require too much space and many herbs and vegetables can also be grown in containers. However, many cold weather plants need to be rooted in the ground in order to flourish. Plants will need to be well covered under a protective barrier, such as cold frames or row covers, in the winter months. An encasing helps to shield delicate leaves from frosting and traps in heat. A good multipurpose herb to have around is wintergreen. Its oil, which also… read more

What Really Happens To Food In The Microwave?

What Really Happens To Food In The Microwave?

Some experts say that microwave cooking is not a healthful way to heat foods. Some studies have even shown that using microwaves may decrease the nutritional value of foods. However, many households have one. So, what does microwave cooking really do to your food? First off, how do microwaves work? Microwaves are a form of electromagnetic radiation. Magnetrons, found inside microwave ovens, produce microwave radiation by discharging pulses of microwaves which bounce off of things they come into contact with, yielding an amount of energy. The process affects the water molecules that are found inside of food and increases the temperature…. read more

Invite Rosemary to Dinner


Rosemary is a wonderfully pungent herb that offers a broad array of health benefits. It stimulates the immune system, improves digestion and circulation, and has anti-inflammatory properties (inflammation is implicated in many health problems ranging from asthma to arthritis). Evidence suggests that the scent of rosemary even boosts brain performance. Rosemary can be purchased fresh and stored in the fridge (you can extend its life by wrapping it in a slightly damp paper towel). You can also freeze rosemary by chopping the leaves into ice cube trays, covering them with water, and keeping them in the freezer. These rosemary cubes… read more

Before You Toss It – Ways to Reuse Food

Google Images via Creative-Commons

Global food waste exceeds the absurd, with 50% of foods produced lost annually due to excessive transport distances, poor storage, and a lack of initiative among consumers to adapt to more resourceful eating habits. Still, it is easy to become careless with food towards the end of its shelf life, at which point many items are tossed regardless of whether they are salvageable. But simply doing away with old or leftover items thieves you, not only of a chance to curb waste, but of the opportunity to get creative with your domestic cuisine. Perhaps inspiring you to try a dish… read more

Fennel Facts and Flavor


Fennel is an attractive plant with a pale bulb and light feathery leaves. It is a member of the Umbellifereae family, which includes carrots, coriander, parsley, and dill. All three parts of the fennel plant – bulbs, leaves, and seeds – are edible. It provides fresh produce from fall through spring, a time when many other food plants have stopped producing. Fennel’s flavor contains hints of anise or licorice, and the texture of its bulb is similar to that of celery, though fennel is slightly sweet. Fennel is low in calories and high in vitamin C, fiber, potassium, and manganese,… read more

The Appeal of Solar Ovens

Cooking With a Solar Oven

Utilizing the sun’s power for cooking has long been employed for basic survival needs. Solar cooked foods retain their nutrients without overcooking, and ovens can be portable and used all year long to make a variety of foods. Solar cookers can be small-scale or commercial sized to meet cooking needs. They can be purchased ready to go or kits are available. You can also build your own solar cooker with a few materials. Though numerous variations of solar cookers exist, there are three main types which allow the capture of heat energy that can be used for cooking. 1. Heat-trap boxes/box cookers… read more

Marvellous Maple Syrup

Marvellous Maple Syrup

Obtained from the sap of red, black, silver, and sugar maple trees in certain regions of North America, maple syrup is less calorific and richer in minerals than honey and healthier than white sugar. Maple syrup provides important minerals such as manganese, which boosts antioxidant activity, and zinc, which promotes heart health and reproductive health (especially for men). Both minerals also aid immune function. There are several types of maple syrup. In the United States, they are categorized using U.S. Department of Agriculture (USDA) grades. Grade A maple syrups include Light, Medium, and Dark Amber types. Lighter maple syrup has… read more

Rich in Rhubarb

Rich Rhubarb

Rhubarb is a versatile vegetable that comes in red, pink, and green. Its stalks are edible and highly nutritious, but its leaves are poisonous. Rhubarb’s flavor is quite tart, so it’s typically paired with sugar and berries. It’s often added to treats such as pies, muffins, fruit crisps and crumbles, smoothies, and punches, though there are savory recipes available online as well (you can find a selection at La Cucina Italiana). Rhubarb is a source of vitamin K, calcium, magnesium, potassium, and dietary fiber, as well as being rich in health-promoting antioxidants including anthocyanins (the compounds that give red, blue,… read more

Kale: A Certain Superfood

Kale: A Superfood

Kale is a dark leafy green vegetable that belongs to the brassica family, a group that includes Brussels sprouts, collards, and cabbage. Kale is a nutritional powerhouse, and its rich antioxidant content and anti-inflammatory compounds make it a potent health-promoter. Research indicates that eating kale regularly may help to protect against certain cancers and to lower cholesterol (a risk factor for heart disease), as well as supporting the body’s natural detoxification system. According to the George Mateljan Foundation (2012), Kale is an excellent source of vitamins K, A, and C; a very good source of fiber, calcium*, and potassium; and… read more