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Category Archives: Nutrition News
Spice up your Health
Do you reach for the salt shaker or even ketchup to add flavour? You’re not alone. Most Canadians don’t use herbs and spices on a regular basis. They may have a large spice rack on display, yet the spices don’t make it to the stove top or oven. I’m giving you three great reasons to spice up your recipes with basil, cinnamon and turmeric! Basil Basil is a fragrant herb with round leaves that may or may not be pointed. It is usually green in colour, and looks similar to peppermint. It is often used in pesto, salads, soups, on sandwiches and in tomato-based dishes. Health benefit – Anti-inflammatory A health benefit of basil is its anti-inflammatory effects. In a recent study, it was … Continue reading
Cinco de Mayo
Cinco de Mayo, a celebrated war date in Mexico has turned into a culinary feast in a variety of countries. In this short blog, I’m linking you to three archived posts – one about avocados, another about lentils and finally, one of the first documented functional foods, limes. You can use these three delicious and healthy foods in many recipes for your May 5th celebration! 1. Avocados 2. Lentils 3. Limes Visit CaliforniaAvocado.com for Cinco de Mayo recipes and party tips. Have fun!
Artisan Cheese
When I travelled to Austria a few years ago, I was able to experience a delicious artisan cheese – but only for one night. Let me explain, the first night we enjoyed the cheese, then the next evening at the hotel we asked a gentleman with the service staff if we could have the same cheese again. He said, “No, it was a onetime batch from a farmer ‘down the road’ and we can’t get anymore right now.” Talk about local and special, plus that response made us crave the mild, yet flavourful soft cheese rolled in cracked peppercorns even more! First Food Memory = Cheese Cheese is one of my earliest and fondest food memories. As a child, … Continue reading
Avocados
I just returned from the IACP (International Association of Culinary Professionals) in San Francisco. The conference was good, the weather was perfect (sunny and 21°C) and the food was excellent. California boosts an incredible agriculture landscape. I’m sharing my love for avocados in this blog. I specifically love their smooth, creamy texture and I like using avocados as a spread. What is the alligator pear? Avocados, also known as the “alligator pear,” are grown in tropical climates, with Mexico currently as the largest producer. They have green leathery skin, and fleshy pear-shaped bodies. Botanically, avocados are fruits that grow on trees, and commercially, they ripen after harvesting. Although avocados are not particularly sweet or flavourful, they have a distinct taste. They are … Continue reading
Buckwheat, Amaranth and Black Rice
Often I get questions about gluten-free ingredients and foods. For the first time, I used buckwheat flour in the cocoa lentil bars (my last blog post). Therefore, I researched it, amaranth and black rice. In this post I want to share with you some quick facts about these three nutritious gluten-free ingredients. Buckwheat Contrary to popular belief, buckwheat is not a cereal grain, but is a fruit seed related to rhubarb and sorrel. It is gluten-free. Nutrition and Health Properties Buckwheat is a very good source of manganese, and a good source of magnesium, copper and dietary fibre. Magnesium contributes to the heart healthy benefits of buckwheat, since it is involved in relaxing blood vessels, improving blood flow and nutrient delivery, and lowering blood pressure. Buckwheat … Continue reading