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Seaweed

12/18/2012 By 1 Comment
seaweedphoto

My baby loves seaweed. It sounds strange but he just loves to hold those little slices of black/green paper-like substances in his little fingers and chomps away. Maybe it’s the texture, the crunch, maybe it is that sea-like flavor or it could possibly be the nutrient content that he is craving. It’s a good thing too because having a mom as a nutritionist, you’re lucky if you like seaweed as snack since it will be a looong time before you get to have cookies! You know I’ll be one of those moms that offers the kids seaweed and quinoa croquettes after school as a snack rather than … [Read more...]

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Homemade Fruit Leather

03/14/2012 By 1 Comment
fruitleather5

This is by far my new favorite snack. Check out how easy it is to make your own fruit leather. I always assumed this was one of those foods that I was going to have buy forever. Caution: This is highly addictive and you can easily eat the entire tray in one sitting. Try not to! It is too much fruit and sugar for one snack. Eat it as a dessert after a balanced meal or with a protein source. (That's the nutritionist in me speaking) Ingredients Fresh fruit (I used strawberries and kiwis for this one but feel free to use your favorite- mango, berries, apples, apricots, etc) Water I … [Read more...]

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Kale Chips

02/27/2012 By Leave a Comment
kale3

Turn leaves into chips... This seems like an impossible task but actually it's quite simple and so delicious. Finally a snack I can enjoy without watching my serving sizes, what a relief. I learned to love kale when I attended the Institute for Integrative Medicine and haven't stopped loving it since. It was relevant in every topic as its health benefits are immeasurable plus it is so easy to cook.  You can add it to soups, pasta dishes, sautĂ©ed with garlic as a side dish- you get the point.  It also comes in several different varieties so I recommend trying them all to see if you like … [Read more...]

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Kaniwa

02/10/2012 By Leave a Comment
kaniwa

I have fallen in love with Kaniwa lately. It is my latest discovery and now most frequent breakfast. It is not very different from quinoa in its nutritional profile, however, the nutty crunch and texture have me hooked. Like quinoa, it is actually a seed rather than a grain, as we use it, so it is high in protein. It also packs on a hefty amount of fiber and antioxidants. I usually eat it as porridge in the morning. It cooks up in about 10 minutes and will sprout a little white tail, similar to quinoa. Add some almond milk, honey, chia seeds, fruit and cinnamon and you have a perfect and … [Read more...]

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Artichokes

02/01/2012 By 1 Comment
artichoke

Isn't this painting beautiful? See more of this artist's work on her facebook page: Graciela Castro Artichokes may be one of my very favorite foods. I find myself rushing to get to that delicious heart and smother it with my Parmesan, lemon, olive oil dip. Not only is it delicious but it has so many health benefits as well. Vitamins and Minerals: Vitamin C, thiamin, riboflavin, niacin, panthanoic acid, Vitamin B6, magnesium, chromium, folate, biotin, manganese, potassium, iron, calcium, soluble fiber, inulin. Healing properties: Helps to improve liver function and lowers cholesterol. … [Read more...]

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lovely lentils

03/01/2011 By Leave a Comment
lentils

Lentils Lentils are a small but nutritionally mighty member of the legume family. They are PACKED with nutrients, fiber, complex carbohydrates, and folic acid. Lentils are low calorie, low fat, and cholesterol free and are also inexpensive. PREPARATION Lentils are simple to prepare. Simply sort, removing any debris, then rinse and boil for fifteen to twenty minutes. There is no need to soak lentils. If you prefer canned lentils, look for those that do not contain extra salt or additives. There is little nutritional difference between canned lentils and those you cook … [Read more...]

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oatmeal pancakes

01/30/2011 By 2 Comments
ingredients

Oatmeal Pancakes These are amazing and so much easier than you think they will be. Plus, with the cooked oats inside, you get the added value of that wonderful soluble fiber that we are all in such desperate need for. As always, add some fresh fruit for extra vitamins, fiber and deliciousness. I hope you enjoy these as much as we did! Ingredients 3/4 cup oat flour* 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoon baking powder 3/4 teaspoon Kosher or coarse salt 3 tablespoons unsalted butter, save a little extra for the pan 1 1/4 cups whole milk 1 cup cooked … [Read more...]

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dried figs

01/21/2011 By 1 Comment
figs

I just love dried figs, even though, I know what you are all thinking, it’s not fig season and eating dehydrated fruits in the winter is probably not the best as our skin is already dry and cracking from our heaters and freezing-ness of the outside. Fresh fruit is more nourishing, however, as you are probably aware, it is extremely difficult to get fresh and tasty (not mealy) fruit at this time of year. Ok, I have to be honest, the fig recipe was inspired by my very favorite celebrity chef, Jamie Oliver http://www.jamieoliver.com/. And the recipe is Figs in Honey … [Read more...]

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mushroom magic

01/21/2011 By Leave a Comment
mushrooms

Japanese mushrooms Now is a great time of year to be eating those earthy little alien-like Japanese mushroom species that are not quite a vegetable or a fruit but super important in a plant-based diet. They are loaded with phytochemical, antioxidant, immune-modulator, anticancer, antiviral and antibacterial properties. They come in various shapes and sizes, texture and colors and have crazy names like king trumpet, maitake, reishi, shiitake. When you cook them they have a meaty and earthy texture that is just addictive (well-I think so anyway). The nutritional profile of these … [Read more...]

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cauliflower delight

01/20/2011 By Leave a Comment
cauliflower

Have you ever tried orange cauliflower? To be honest, it tastes exactly the same as the white variety but it just looks so pretty. Almost as though someone dipped it into easter egg dye. This intriguing hue of the orange or “cheddar” cauliflower makes me just want to photograph and display it as art rather than eating the beauty. As it turns out, this color appears from the presence of beta-carotene occurring in the florets, providing an extra 25% vitamin A content over its white cousin. They are the results of traditional selective breeding where different strains have been cross breed … [Read more...]

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