You know that cauliflower is a hot vegetable when you see it offered as an option on the menu at a local steak house. Instead of prime rib, you could order cauliflower steak! It’s no wonder – cauliflower is a versatile superfood. From steaks to cauliflower wings(!), cauliflower’s unique texture lets it stand in for plenty of other higher calorie and less healthy food options. It also stands up to a variety of cooking methods.
As a member of the Brassica family, along with broccoli and kale, cauliflower also delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. Continue reading “Dinner Tonight: Cauliflower Crust Pizza”
This blog was written by Dr. Mark Hyman about his new book, Food. What the Heck Should I Eat? (Article reposted with permission from Dr. Mark Hyman.)
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Eating healthy is more confusing than ever. I’ve been studying nutrition for 35 years and found that even experts are confused by the science. If the people we look to for nutritional guidance keep changing their views, no wonder the rest of us are so overwhelmed!
You know what I’m talking about. One day eggs are unhealthy, then the next day they are a miracle food. One year the government tells us to eat bread, pasta, and other carbohydrates as the foundation of our diet, and the next it tells us to cut carbs. The US Dietary Guidelines told us 35 years ago that all our health problems were derived from eating fat and recommended we eat fat “only sparingly.” Over three decades later, they suddenly learned fat wasn’t so bad for us.
Then you’ve got the dogmatists who believe you must adhere 100% to a particular plan to be lean and healthy, whether that plan be vegan, Paleo, vegetarian, Mediterranean, raw food, ketogenic, high-fat, low-fat or omnivore. Continue reading “Dr. Mark Hyman’s New Book: “Food. What the Heck Should I Eat?””
I stumbled over this grain in my local grocery store while I was checking quinoa off my list. To be honest, the name caught my eye first and then I read the side label. High fiber, great source of protein and easy to prepare. I was sold!
Freekeh, also known as farik, is a whole grain harvested while young and green. It’s roasted over an open fire, then the straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so what you’re left with is a firm, slightly chewy grain with a distinct flavor that’s earthy and nutty. Continue reading “Move Over Quinoa, There’s a New Grain in Town: Freekeh”
By the time you read this, many Americans will have already defaulted on their New Year’s resolutions and we are only into day 2! In our household, we don’t typically make resolutions (well, not on New Year’s anyway). We try not to wait until New Year’s Eve to try something new. Each day that we wake up is a new day, a day to start over, make changes, and to be happy. You don’t need to wait for tomorrow, a new year, Monday or Friday.
However, this year I am making one. It is a simple idea but I know it will be challenging. Continue reading “Welcome 2018! My New Year’s Resolution”