Enlightened Eater

Everywhere you turn nowadays, you hear about cleansing diets and the best way to detox.  At the same time, we’re constantly bombarded about just how fat we’re becoming and the toll on health this excess weight can take. Heart disease, stroke, diabetes, high blood pressure and certain cancers are among the well known maladies linked […]

It’s a new dawn in the link between your genes and what you put on your plate. Do you get frustrated reading about nutrition research? Have you noticed that when a new study touting the benefit of a certain food is published, soon after another one, which has the opposite conclusion, makes the headlines? For […]

Soup is not just a super appetite tamer. At this time of year, with the frigid temperatures outdoors, it feels like a necessity. A bowl of  butternut squash can certainly hit the spot. Save on your sodium counts and food dollars by making your own  at home. Butternut squash is packed with carotenoids – the […]

Have you heard about The Kale Project? It began as an initiative to reintroduce this nutrition-packed leafy green vegetable to Paris. Reintroduce? It seems that the French had too much of these vegetables during the time of food shortages during World War II. The French might want to take a lesson from the Mediterranean Diet. It, […]

Here’s a wonderful nibble for your New Year’s celebration. Or whip up a batch to treat yourself to a tasty snack.  The recipe is from my book ,  The Enlightened Eater’s Whole Foods Guide (Viking Canada). Glazed Spicy Almonds Makes 12 servings 2 cups (500 mL) raw almonds (about 8 oz/ 250 g) 1 large […]

Earlier this week, I pointed to the research showing a bevy of health perks provided by soup but in case, you aren’t convinced, here’s yet another study on the advantages offered by eating soup. In an investigation of Japanese men, published in the Journal of the American Dietetic Association,  researchers assessed the impact of  regular […]

While making soup from scratch used to be nothing out of the ordinary for most cooks, nowadays the thought of it can be very intimidating to many. In reality, though, cooking up a pot of soup doesn’t require much in the way of culinary skills.  But the real deal does require some good ingredients and […]

In Sunday’s New York Times Magazine, esteemed food writer Mark Bittman talks about how to make an Indian dal that tastes as authentic as if you were eating it in India.  He writes, “although you can cook any beans using these techniques and spices, you’re not likely to get the ideal consistency unless you shop […]