It’s so tempting to say, “Freekeh Friday,” but freekeh is actually good for you any day of the week. An ancient grain (mentioned as early as the 13th century), freekeh is made from green wheat that’s sun-dried, roasted, thrashed and then further sun-dried.
First noted by Alexander the Great on his conquest of India in 327 BC, the banana is America’s top-selling fruit.
Contrary to common perception, the banana actually comes from the world’s largest herbaceous flowering plant—not from a tree. Bananas grow in bunches called “hands”; a group of hands make up a “stem,” which can weigh over 100 pounds.
You may not know what turmeric is at first mention, but if you’ve ever slathered plain old ballpark mustard on a hot dog, you’ve eaten turmeric. However, sampling it as a simple condiment hardly honors the properties of this powerful plant derivative.
In Hinduism, it is one of the five elixirs of mortality. You can find it mentioned in the Bible and the Koran, and the Jewish people use it to symbolize the New Year. But to most consumers, honey is simply a common household ingredient.
Kale may be the dark leafy green on the red carpet right now, but cabbage is a close
relative that is stepping into a starring role on smart plates and in great recipes.
Part of the Brassicaceae family of
vegetables which, in addition to kale, includes broccoli, Brussels sprouts, cauliflower and collards, cabbage is one of the oldest known cultivated vegetables; more than 100 types are grown throughout the world, with the majority cultivated in China, India and Russia.
Gone are the days when your only option was spinach, the
so-called miracle leaf that many were consuming raw and
by the bucket load. Today it’s a whole new, leafy-green world, and a brisk walk through any supermarket produce aisle proves it. Leafy greens are everywhere, and they come in
a variety of textures and flavors that provide opportunity
for everyone to find a favorite.
The secret to happiness may be in your next meal. According to findings from studies that have examined the connection between food and mood, what you eat plays a role in how content you feel. As fitness professionals, you can pass along some of the research results on mood and emotional state and give your clients one more reason to eat correctly, feel great and live well.