HealthyFoodJournal.com

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ZING!
launch your lunch
 
 
 
 
 
 
Everyone knows you shouldn’t play with your food. But hey -
sometimes you have to defend your dinner! Now there’s a new
weapon in your homeland security arsenal - load up a particularly
mushy pea or corn niblet, aim, pull back the spring-loaded handle,
and watch your food take flight. ZING! It’s WAY more fun than a […]

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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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Spanish saffron is one of my favorite spices ever. There is nothing that compares to its exotic, pungent aroma. But you must use the real thing - not one of the cheap knock-offs. Saffron is the slender thread at the center of a small purple crocus, where the pollen catches and develops. There are precisely […]

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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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“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.”
– George W. Bush

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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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Do you ever have one of those days where you look in the fridge, and even though you couldn’t possibly stuff another thing in there, you can’t find anything to eat? You stand there with the fridge door open, air conditioning the entire neighborhood, wishing you would suddenly hear angel harps and be inspired.
Well, I’m […]

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