TAG: Cooking

Potato Powerhouse

Potato Powerhouse

Carbohydrates are the body’s preferred fuel source, but potatoes are much more than just an energy booster. Potassium supports optimal muscle performance and potatoes are actually higher in potassium than bananas, the fruit often lauded as a top potassium source. Potatoes also contain iron and B and C vitamins, and their skins are a great source of fiber (you can increase your fiber intake by eating a larger number of smaller potatoes rather than one or two big ones because you’ll consume more fiber-rich skin this way). Potatoes have gotten a bad rap as a fattening food, but the reason… read more

Gluten-Free Baking


Gluten is a protein found in wheat, spelt, rye, triticale, and barley. Those with celiac disease (which causes a severe autoimmune reaction to gluten) must avoid gluten completely. Some people also avoid gluten due to allergies or sensitivities. Many people believe that avoiding gluten means avoiding all grains, but there are gluten-free whole grains. These include amaranth, buckwheat, millet, quinoa, rice, sorghum, and teff. Flours made from nuts, beans, peas, and arrowroot are also gluten free. Oats are technically gluten free, but they are often contaminated with wheat at some point while growing or during processing. However, there are companies… read more

Dinnerware Cautions

Dinnerware Cautions

Toxins like cadmium and lead can be found on the surfaces of certain dishes, from the paints or glazes used to decorate them. Lead builds up in the body over time and if contaminated dishes are repeatedly used for food use they can pose a health hazard. Acidic foods and heat sources like microwaving can cause toxins to leach out of dinnerware and into food and drinks. Risks like lead poisoning can occur when foods are contaminated by dishes and poisons are absorbed into the bloodstream. When shopping for dishes pay special attention to the way they are made and… read more

Cottage Food Industry

Home Baked Is Best

On January 1st, 2013, California enacted its Homemade Food Act which was signed into law by Governor Jerry Brown in September 2012. The act makes California the largest state with a cottage food law covering anything produced by the state’s more than 11.5 million home kitchens and marks a high point for a movement that got seriously underway with the recession four years ago. We’re talking homemade cookies and brownies, jams, jellies, fruit pies, mixed nuts, flavored vinegars, dried teas, roasted coffee, and other yummy stuff that’s already legal in more than 30 other states including Oregon, Washington, Texas, and… read more

Waterless Cooking

Waterless cooking

Cooking without water could be the next household tradition. Waterless cookware is more than a concoction of efficient materials; it’s a method that allows food to baste in its own moisture, making additional water unnecessary. This method has actually been around for over a hundred years, but the introduction of stainless steel and other materials has enabled for its continued innovation. Like most innovations, there is an investment to be made in waterless cookware. But just as cast iron skillets and Kitchen Aid mixers can remain in families for decades, being past down as culinary heirlooms, waterless cookware may be used for generations as well. Only the energy saved using them will keep them relevant. How it’s made To… read more

Baking Whole Wheat Bread

Whole wheat bread

Whole wheat flour is far healthier than white flour, which loses most of its nutrients to processing. As a whole food, whole wheat flour retains its fiber and high antioxidant content, which means that it’s not only more nutritious, but also helps to prevent disease. Research has also shown that those who eat whole grains regularly tend to weigh less (Slavin, 2004). Unfortunately, many people don’t like making bread with whole wheat flour because they find that the bread has a heavier texture or they just don’t like the taste. If texture is the issue (loaves of bread turning out… read more

The Recommended Intake

Fruit and vegetables

Nutritionists recommend eating at least five servings of fruits and vegetables per day, but most people fall far short of this goal. A serving is: One medium-sized whole fruit One cup of raw leafy vegetables Three-quarters of a cup of vegetable or fruit juice (100% juice) Half a cup of cooked, canned, or frozen produce One-quarter of a cup of dried fruit Eating five fruits or vegetables per day significantly reduces your risk of heart disease, cancer, stroke, diabetes, cataracts, osteoporosis, chronic obstructive pulmonary disease, and obesity, so it’s worth getting into this habit. Here are some easy ways to… read more

Cast Iron Pans

Cast iron pans

What’s not to love? Cast iron is simple – sort of like unbleached flours and whole grains in our food and all natural fibers in what we wear.  We have to advertise, now, that these items are less processed because we’ve gotten so used to deeply processed things that simplicity is rare. Cast iron pans are the lowest denominator in a world full of cooking complexity.  They transfer heat really well while you’re cooking, especially on a gas stove or over a campfire.  They have no disgusting highly-chemically based surface treatments that wear out, flake off over time, or emit… read more

Versatility of Lemons

Uses for lemons

Lemons grow on trees and we use lemons mainly on or in food as an ingredient.  But, what you may not know is that lemons have numerous other uses, I have compiled a list of various uses for lemons and lemon juice.  Hopefully you can find one not-so-common use that works for you. Uses For Lemons (other than cooking): 1.  Relieve a sore throat.  Cut a lemon in half.  Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until golden brown.  Let it cool, and then mix the juice… read more

Baking with Whole Foods

Healthier Baking with Whole Foods

1. Replace fats with fruits and vegetables: You can replace some or all of the butter or oil in many recipes with apple sauce, mashed banana, pumpkin puree, or other healthy substitutes. 2. Use whole wheat flour: Brown flour is loaded with vitamins, minerals, antioxidants, and fiber, making it a far healthier choice (white flour loses most of its nutrients during processing). 3. Replace up to half the sugar with molasses: Molasses is a great source of iron, calcium, potassium, and magnesium. Use 1+1/3 cups of molasses for each cup of sugar, add 1/2 teaspoon of baking soda, and reduce… read more