HealthyFoodJournal.com

I use agave syrup in place of sugar or honey most of the time. It looks like honey with a bit more viscosity. It is a product of the agave plant from the southwestern regions. Being sweeter than honey or sugar, a recipe requires less, thus cutting back on the carbs. Diabetics and athletes love it because it […]

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“Sticky cinnamon buns belong to Philadelphia as do Independence Hall and the Twelfth Street Market. This is a bun of true cinnamon flavor, of a stickiness incarnate.” — Best Recipes of 1949 (This Week Magazine)

Cinnamon is a relatively common spice that adds a delicious aroma to just about anything, sweet or savory.  Did you know […]

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This recipe is from Spanish Fiestas. It was collected by the author from “Emilio at Bar Victoria in Miraflores de la Sierra, a village in the Sierra de Guadarrama just outside Madrid.” This recipe does not actually mention using saffron, however, where it says to use food color is where I would add a pich […]

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Sauerkraut is of German origins and is made by fermenting thinly sliced cabbage in salt. In my family, we always made our own — I did not discover the packaged or canned varieties until I moved to the city. We typically had a large ceramic crock pot sitting on steps to the cooler regions of […]

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There is an article on the Manitoba Harvest website by Darrell L. Tanelian, M.D., Ph.D. that gives a pretty good rundown on the value of hemp nut seed.  Following are some excerpts from Dr. Tanelian’s work:
“In terms of its nutrient content, shelled hemp seed is 34.6% protein, 46.5% fat, and 11.6% carbohydrate. The most important […]

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Right after the New Year, my niece was at university rugby camp for a few days. I went with her grandmother to see her at practice and at the break discovered that she was feeling totally drained and low on energy. She gave us a rundown on the food the team was getting and it […]

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