Want to up the nutrients in your diet this summer? Make sure you store your watermelons on your kitchen counter instead of in the refrigerator. Melons stored at room temperature retain as much as 40% more lycopene than those stored in the fridge, according to the editors at Cooking Light.
The term heirloom is used to describe any tomato plant that is naturally pollinated by wind and bees and has been cultivated for more than 50 years. Growers save the seeds from these tomatoes at the end of each growing season for use the next year.
Health Benefits. Like regular tomatoes, heirlooms are high in lycopene, an antioxidant that may protect against cancers of the prostate, pancreas, breast and intestines. Tomatoes are also high in vitamins C, A and K.
Have you seen this ad on TV? Two moms are standing in a kitchen, where Mom Number 1 is pouring juice for a gaggle of kids in the background. Mom Number 2 looks shocked and warns her that the juice in question contains high-fructose corn syrup (HFCS). Mom 1 looks up and says, “So?” Cut to Mom 2, who suddenly realizes that she can’t defend her objection to HFCS. Mom 1 then goes on to assure everyone that HFCS is “natural and safe” for the children, who all presumably go on to live happily and healthily ever after.
No wonder kids hate cauliflower: most cooks boil the vegetable within a mushy inch of its life. (This is not pork, people!)
Try roasting cauliflower instead of steaming or boiling it. Simply separate the florets, and mix them in a bowl with 2
tablespoons of extra-virgin olive oil and an 1/8 teaspoon salt. Roast in the oven
at 450°F on a large baking sheet, turning over once or twice during cooking, until the florets are tender and golden (approximately 30 minutes).
Readers who have traveled to the Grecian islands may recall seeing villagers selling yogurt out of clay pots or
in goatskin bags. While we may all pine to see the ancient landmarks of Greece, we no longer have to journey there to enjoy the country’s famous yogurt, which is now available in most American supermarkets.
Greek yogurt is gaining popularity among foodies because it has a stronger flavor and thicker texture than
The culinary world would be lackluster without spices. Imagine tomato sauce without basil, hummus without garlic or sushi minus pickled ginger. Spices, like their botanical leafy counterparts, herbs, not only impart diverse flavors, colors and tastes to foods, but science is showing ...
No, that’s not a typo. By merely clicking onto a website called www.freerice.com, you can make a difference in the world
and help feed the hungry across the globe. Oh, and you
just may improve your own vocabulary in the process!
The website features a vocabulary test in which
users match words to their synonyms. For every
correctly chosen synonym, the sponsors
of the site donate 10 grains of rice to
the United Nations World Food Program.
Since launching the site in late
2007, the sponsors have donated
Pity the poor, misunderstood rhubarb. For years, people have argued over whether this hearty stalk is a fruit or a vegetable. Technically speaking, rhubarb is a vegetable, but after the United States Customs Court ruled that it should be considered a fruit, most people followed suit. Because it is used so often in baked goods, it’s been dubbed “the pie plant.”
Health Benefits. Rhubarb is a good source of vitamin C, fiber and calcium.
Most people need to increase their daily intake of fiber and whole grains. One way to do that is to try cooking with bulgur, a stellar whole grain that is just gaining in popularity among health-conscious consumers. Tabbouleh is a quick and tasty way to introduce bulgur to your family and friends. Note: Because the whole grain is crushed into particles, bulgur is sold in several versions: fine, medium and coarse (use coarse in this recipe).
11/2 cups water
1 cup coarsely ground bulgur
It’s no wonder fashion designers use fabrics with apricot hues to sell their summer clothing lines:
that blush of color conjures up visions of sweet, sun-drenched days on an exotic deserted beach. A relative of the peach, the apricot was first grown in China more than 4,000 years ago.