Walk down any grocery aisle and it can feel like a gauntlet of misunderstood food labels – natural, organic, hormone free, and the list goes on. It’s difficult enough to get out of the store within a reasonable time, much less take the time to read every side panel and retain all the fine print.
They say it takes 10,000 hours to master a subject. If true, as a food journalist and author of the book, Eating Between the Lines, the shopper’s guide to the truth behind food labels (St. Martin’s Pr...
Food Safety Storage Tips
Should you pitch that carton of milk with the passed-by expiration date? Or what about slightly wilted produce in the refrigerator? They might be OK.
Here are some rules to remember when storing food:
Milk: Once opened, milk will last for four to seven days after the sell by date. If it smells off, toss it.
Butter: Because it’s mostly fat, butter will keep for one-to-two months in the refrigerator (6 months in the freezer).
Eggs: You can hang on to eggs for about a mo...
When we grocery shop, it’s important to try to make the best choices for our health and our family’s health. It is why reading food labels is important. In this second article on food labels (the first was on the three most important labels), I reveal three labels that are downright false – so false they put fake news to shame.
There is a book that is celebrating its 25th anniversary during these unprecedented times, All I Really Need to Know I Learned in Kindergarten. It’s a lovely little reminder to be kind, polite and conscientious of others. It reminds us to “share everything, hold hands, wash your hands, flush, eat warm cookies and milk, live a balanced life, play, work, nap and wonder.”
Woah! How times have changed.
Holding hands with anyone outside your family unit and sharing everything means breaking all th...
Integrative Healthcare Goes to Washington with the Congressional Integrative Health and Wellness Caucus
Legislators and Staffers Get a Hands-On Introduction to Integrative Medicine
WASHINGTON DC – On March 6, 2019, the second annual Congressional Integrative Health and Wellness Caucus, co-led by Rep. Judy Chu (D-CA), and Rep. Jackie Walorski (R-IN), was held for an audience of 50 Democratic and Republican House offices, representing 24 states, and eight Senate offices, including the Democratic Leader, Democratic Whip, Assistant Democratic Leader, Senate HELP Committee, and Senate Committee on H...
An easy-to-make take on an Indian favorite.
Author: Kimberly Lord Stewart
1-inch knob fresh ginger, peeled and minced
½ small cauliflower, stems removed, cut into small florets
½ roasted chicken, meat pulled off the bone
Turn up heat to medium, add garam masala, and sauté for 2 minutes. Add garlic and ginger. Stir, and sauté for 1 minute. Add sweet potatoes, tomatoes and half of the chicken stock. Fill tomato can halfway with water, swish to remove tomato clinging to the can, and...
This soup will remind you of a Greek avgolemono soup, but without the fuss of eggs that curdle all too easily. Serve with pita bread and a Greek salad.
Author: Kimberly Lord Stewart
1½ cups green onion tops, thinly sliced
Place chicken, green onions, water and broth in a soup pot. Bring to a boil, and reduce to a simmer. Cook 20 minutes, until chicken is tender. Drain and reserve broth and chicken. Shred chicken when cool enough to handle.
Not Your Mama’s Eggplant Parm
Eggplant parmesan is one of those dishes that eats up time and leaves a mess in the kitchen because of pan frying the eggplant. We’ve come up with a sheet-pan recipe that speeds up the time, reduces all that grease spatter and tastes just as good.
Get the recipe here.
Sriracha Brussel Sprouts with Eggs & Bacon
Spice up your weekend with this impressive veg and egg brunch dish. The wintery roasted Brussel’s sprouts and toasted parsnip curls are a great...
1. Grease a 9X13 quarter sheet pan with sides. Preheat oven to 450 F degrees.
2. Thinly slice eggplant (about 1/3 to ½ inch), place on paper towel. Salt both sides and let sit for 10 minutes. Shake off the salt and blot dry.
3. Place flour, breadcrumbs and eggs in 3 shallow dishes. Beat the eggs well. Stir in Italian seasoning, salt and pepper to breadcrumbs.
4. Dredge eggplant in flour (shake off the excess), then the egg and finally the breadcrumbs. Press the crumbs into the eggplant.
These popsicles are fudgy and rich, but they’re also packed with the goodness of chia seeds for added protein, fiber, and omega-3s. You will need a 6-pack silicon popsicle mold (3.1 fluid ounces each).
More Frozen Desserts:
2 Tbs. honey, or more, to taste
20 pitted dates
2 cups coconut milk
8 Tbs. baking cocoa powder (Dutch process)
1 Tbs. vanilla
6 Tbs. chia seed
3 Tbs. melted coconut cream or heavy cream
Place all ingredients in high-speed blender. Process until smooth (about 4 m...
These bite-sized sweet and savory morsels of goodness were made for potlucks. They will disappear fast. If you want a hefty portion of these just for yourself, better make extra! If you are in a hurry, use store-bought meatballs.
1 slice whole-grain bread
¼ cup milk of your choice
1 Tbs. butter or cooking oil
¼ cup finely diced onions
1 lb. ground lean turkey
1 egg, beaten
2 Tbs. chopped fresh parsley
3 Tbs. fresh cranberries very finely diced (or 2 teaspoon zested lemon rind)
¼ tsp. ground g...