What better time to expand your whole grain horizons than Whole Grains Month? If you tend to stick to the same offerings, why not plan to try a new whole grain each week – or at least a new whole grain dish? Go Barley, Modern Recipes for an Ancient Grain, is a great resource to […]
Fina Scroppo is one busy lady. Over the years, I worked with her on many an occasion where she edited my nutrition columns or interviewed me for pieces she was writing. What I didn’t know, though, was about her love of cooking, especially the Italian traditions of her family. But it’s very evident in her […]
It’s that time of year when a bounty of local produce at a farmer’s market can be mighty tempting indeed. While upping your fruit and vegetable purchases is certainly a smart nutritional move, how often in your quest for healthy eating have you simply bought too much produce? The result can be an excess of […]
Here’s a very tasty omega-3-packed option for your Canada Day or July 4th barbecue. Fresh Salmon Burgers Makes 4 burgers Burgers: 6 tbsp fresh whole grain bread crumbs (Process approximately one slice of bread in the food processor to make crumbs.) 2 tbsp finely chopped shallots 1 egg 1 tbsp fresh lemon juice 1 tbsp […]
It’s local strawberry season – yum! Is there anything better tasting than local bounty? Here’s a recipe adapted from Foodland Ontario that offers both top notch nutrition and taste. It’s finally the season when I can step into my backyard for many of the ingredients for this fabulous salad – arugula, parsley, basil and mint. […]
How do you define powerhouse fruits and vegetables? Don’t pitch your kale. Here’s why. Unless you’ve been in some remote part of the world over the past week, you’ve likely heard about the recent U.S.-based Centers for Disease Control and Prevention (CDC) study which named watercress the number one choice in their list of Powerhouse […]
There’s an unfamiliar culprit lurking on the disease front these days –advanced glycation end products (AGEs). AGEs have been riding under the radar for most people but not so in scientific circles. Researchers have been investigating these substances and the increased risk for a range of diseases in those with diabetes. But more and […]
In the Mediterranean region, as with other traditional cuisines, meat was used as a garnish, not as the centrepiece of a meal. Often it was done for economic reasons – cucina povera – cuisine of the poor in Italy, for example. But the result was a healthier nutritional profile for the meal with plenty of […]
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