Aronais (aka aroniaberries, chokecherries), elderberries, and red and black currants are superstars in the world of berries, and are even better nutritionally than blueberries. Their ORAC scores are some of the highest known. We grow these three berries because of their ease of cultivation but especially for their health benefits….
We made dandelion greens tonight for an early spring dinner, and I thought I would share directions with you. You may have never thought of eating (or drinking as a tea) the leaves of dandelion plants but they are incredibly nutritious. If prepared properly, the leaves also makes a fine tasting dish.
When the old timers made their spring tonics the main ingredient was dandelion. Dandelion is a diuretic and liver stimulant, restoring the system after months of a more sedentary lifestyle during winter weather. Our very spry and alert 94 year-old neighbor Mary told us that eating spring dandelion greens had kept her healthy and strong all these years….
We Americans like our mayonnaise.
The U.S. consumes some $2 billion worth of mayonnaise each year, and the average person uses a lot – not a little, says registered dietitian Keri Gans, author of “The Small Change Diet” and blogger. Health-wise, that can be problematic for a number of reasons. Now research firm Euromonitor says it’s surpassed ketchup as the No. 1 most-used condiment.
Do you ever crave some good ‘ol French fries, hot and comforting, but don’t want to eat the hydrogenated fats or flavor additives you get at the fast food drive-thru?…
I love to ladle my famous chicken broth into bowls from my stock pot. My broth simmers with bits of carrot, parsley, celery, and tiny, shimmering fat globules. This nutrient-dense, life-promoting broth is anti-aging, has numerous benefits for health and for culinary use, as well.
This broth makes into the simplest of healing soups. When you are knocked out by a cold or coming back from flu, sipping several bowls can help open up your respiratory pathways, build your immune system, and simply make you feel so much better. A true comfort food, it even seems to brighten the dreariest of days.
I will show you how to make it in a minute!
There’s a reason so many recipes start with chopping onions. Onions are a great way to build flavor in a dish.
However, there’s a downside to all of that delicious, flavor-generating sulfur. It seems virtually impossible to chop an onion without crying, and any cook knows that chopping onions releases chemicals that sting.
What is this? Tear gas?