There are so many flours on store shelves today: rye, wheat, almond, quinoa, bread, pastry, cake…it’s hard to know which one to use for what. The first quality of flour is what substance it’s made from. There are lots of non-wheat flours these days, due to the gluten free craze. However, many flours you’ll find… [read more]
Want Prehistoric Cabbage? KALE YES You Do
I wrote a little about the nutritional value of kale before, but I neglected to mention what it even is. Kale is actually a subspecies of Brassica oleracea, the same species that contains broccoli, cauliflower, brussels sprouts and other super healthy foods. Foodies commonly refer them as “Brassica.” Kale is genetically closer to wild, primitive,… [read more]
Build Me Up Buttercup, Squash Broke My Heart
To try to be a little bit healthy, I’ve decided to sample all the winter squash I can find this year. Someone told me they all taste the same. Doubtful. The local grocery is full of them this time of the year, and they come in all shapes and sizes. They had one that weighed… [read more]
Eat Like the Animals: Pachyderm Potatoes
Before I start the recipe for this post, I am going to put my two cents in about the influx of sweet potato fries to every fast food restaurant and burger joint in town. Personally, I think sweet potato fries are more tasty than regular potato fries. Regular fries don’t have a lot of flavor… [read more]
Transformers, Pasta in Disguise: Spaghetti Squash
I don’t like most fake pastas. I’ve tried those shirataki noodles that Hungry Girl raves about and they made me sick. I just can’t take the weird mouth feel of them. I’m not even a big fan of wheat pasta. I like Dreamfields, but my blood sugar reacts to that almost like it does normal… [read more]
Kohlrabi : Bake me to Your Leader
I think most grocery store produce departments have what I call the “wtf section.” I just imagine that the poor produce manager hits a key and accidentally orders something like lycee fruit or nopales. When then these things show up to the store, they exclaim, “WTF is this stuff?” The people at the cash registers… [read more]
If You Can’t Beet Them, Enjoy Them
Beets are another one of those foods that I think people only hate because they haven’t really had them prepared properly. I remember those pickled, salad bar type beets of my youth. They tasted like dirt to me and made a big mess. We ate them a lot in my house, and I’m not sure… [read more]
Parsnips Attacked: The Scared Carrot
With the low carb fad in full swing, it seems like everything in the grocery store wants to masquerade as a potato for a day. There’s celery root, cauliflower and jicama to name a few. Low carb dieters must crave french fries and bacon more than anything. Today’s masquerader is parsnip. Someone told me that… [read more]
The Muscles from Brussels: Getting to know the Belgium Sprout
I was reading over my first few blog posts and I noticed it’s full of pasta, fried okra and pizza. I’m trying to live healthy and whole here. It’s easy to slip into old habits, I guess. Today, this entry is 100% healthy. I have a bad history with Brussels sprouts. My mom says I… [read more]
Artichokes: Defeat by Edible Hedgehog
You normally wouldn’t consider a hedgehog looking vegetable edible. That’s why vegetables (and hedgehogs) grew those spikes in the first place. We’re not supposed to want to eat them. Artichokes are supposed to be worth the hassle of getting to them, but are they? I was watching an episode of “Chopped” last week and one… [read more]