February I will be featuring recipes using different types of grains. I find that many people don’t know how to cook grains or what to do with them. So I hope you try something different and add some grain into your diet. NOTE: none of my recipes have wheat in them […]

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We eat beans a lot at our house because they are packed full of nutrients, high in fiber, and are very low in fat and calories. Basically they fill you up so you don’t want to eat a lot of other stuff that might not be as good for you. This Red Bean […]

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This is a multi-purpose, great tasting and easy to make sauce. You can put it on lentil loaf, bean cakes, quinoa cakes, sweet potato pancakes or anything else that needs a sauce or gravy.
This creamy almond sauce recipe is simple, with shallots or onions, almond milk and raw almonds. That’s it. […]

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We use lentils in a number of recipes throughout the week. Red Lentil Dahl is a regular at our table, and we use lentils in one of our favorite soups, barley lentil soup. This Lentil Loaf recipe is very filling as it’s high in fiber and makes a nice meatless meal, even surprising […]

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Red Lentils are a staple in our household as they’re nutritionally dense foods, a good source of iron and contain both soluble and insoluble fiber. We eat this Red Lentil Dahl a few times a day because it’s easily digestible and a great source of protein and other nutrients. We have a special note […]

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Hummus is a staple food in our house-hold. It has amazing taste and nutritional value thanks to the chick peas in it. Is great when you’re in a hurry and need something filling, that’s also good for you. Use it as a dip for rye crackers, carrots, celery, cherry tomatoes or zucchini […]

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Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal […]

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December was soup month here on the blog, but I wanted to show everyone how we created a healthy Christmas dinner. We wanted to put a healthy spin on the traditional version. We started by buying a free-range organic turkey from a local farmer (100 miles rule), adding a festive salad with […]

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Mulligatawny is a classic Anglo-Indian dish. Mulligatawny is a spicy soup based on chicken or mutton/lamb stock. According to Madhur Jaffrey, the original mulligatawny soup can be traced back to the early days of the East India Company in Madras, and was more like a curry. The word is based on the Tamil name for […]

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The original base for this bright red Polish and Russian soup was the cow parsnip. The Russian word ‘borshch’ means cow parsnip. Today, borscht is a beetroot soup, made with meat stock, cabbage, and frequently potatoes and other root vegetables. Source: Food Facts and Trivia
This recipe is taken from The Looney Spoons […]

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When it comes to three basic categories of nourishment - protein, fiber and anti-oxidant related substances - few foods have as solid a nutritional profile as black beans. Containing 15 grams of both protein and fiber per cup, omega 3 fatty acids and antioxidants, this black bean soup recipe should become a staple in […]

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In this 4 part series on blood sugar, I first talked about diabetes and then Syndrome X. Now let’s look at hypoglycemia. Having it for a long time could cause diabetes.
What Is Hypoglycemia
Hypoglycemia is a pancreatic stress pattern associated with having high amounts of sugar in the diet. It can be a […]

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A prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes such as minestrones, hummus, and falafel, whole Chickpeas have a mild yet hearty flavor and keep their unique round shape when cooked. In addition to being a good source of protein and calcium, Chickpeas are especially high in iron. They serve as a good […]

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There is a revolution happening in the farm fields and on the dinner tables of America — a revolution that is transforming the very nature of the food we eat.
THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery store […]

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This is part 2 of an in depth look at Diabetes, Hyperglycemia and Syndrome X, explaining them in detail and concluding with showing how to rebuild pancreatic function – removing diabetes and the different supplements that can benefit these different types of blood sugar problems.
This article explains Syndrome X, while part 1 was about the […]

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