I’m sure you’ve all heard of Avocado Toast. Most of you have probably tried it. Here are a few variations to keep you from getting bored with this very healthy take on toast! First, a few ground rules. Start with some really good bread. Think whole grain, seedy, healthy. Words to live by: Good bread makes good toast. Next, pick a ripe avocado. Be sure to follow my avocado tips for cutting and storing your avocado. I generally use up to half an avocado per slice of bread. Avocado is very healthy, but the calories do add up. So, be
The importance of proper hand washing We all know how to wash our hands. The current climate has our leaders reminding us to increase our hand washing frequency. But, are we using good technique? Our hands touch so many surfaces every day. And, we tend to touch our faces. A lot. So we are transferring all those germs to our faces all day long. In order to kill as many germs as possible, we need to wash our hands for a full 20 seconds. How to time ourselves for 20 seconds of hand washing How long is 20 seconds anyway?
Previously, I shared an easy way to make your own vegetable broth, which I use regularly. Today, we’ll tackle bone broth, a surprisingly healthy soup. What is Bone Broth? Bone broth is a highly nutritious stock made by simmering animal bones and connective tissue. What are the benefits of Bone Broth? The amounts of nutrients in broth are dependent upon the ingredients used, but in general: Bone: The bone itself yields minerals like calcium and phosphorus. Sodium, magnesium, potassium, sulfur and silicon are also present. Marrow: Bone marrow provides vitamin A, Vitamin K, Omega-3 and Omega-6 fatty acids and minerals
Like most Americans, I always thought of salad as a bed of greens and a bunch of veggies slathered with salad dressing from a bottle. But when I read that the Italians take an entirely different approach, I needed to give it a try. The basic idea is: stop thinking of dressing as being separate from the salad. Dressing is a verb, not a noun. So the process of “dressing” is the treatment you give to your salad greens before eating. This is how it works: oil, salt and vinegar. Now, each person feels these ingredients should be used in
Today I am thinking spring. Oh, and what a coincidence. Today marks the vernal equinox! This is the day when day and night are equal, when daylight starts to increase and our agrarian roots start to tingle with the advent of “growing season.” And that should be a cause for celebration. Also, this day marks the time when we reckon with our willpower. Do those summer wardrobe shorts still fit? I don’t know about you, but I’ve come up “short,” so to speak, with my New Year’s resolution (to weigh what it says on my driver’s license). So it’s time
Making pies is an art. And learning how to make pies is a trial-and-error process. Take it from someone who’s experienced both the trials and the errors. Crust is a trick in itself. It tends to either burn or undercook. And, it sags, sogs, rips and plain wimps out. Part of the challenge is that there are so many different pies and so many crusts that accompany the pies. For instance, when I posted my pie crust recipe, I was focused on pumpkin pie. Those pies require an unbaked crust which is filled and all baked together. Others require a
How much do you think about the quality of the eggs you are eating? If you’re like me, the ever-increasing choices make it more confusing by the day: free range, cage free, organic, Omega-3, grain fed, . . . pretty soon we’re going to need a manual. And now, there’s another player in the mix: pasture-raised eggs. Because eggs find their way to our table at all times of day, in one form or another, I wanted a closer look at this indispensable ingredient. I should know eggs. I’m a city dweller now but grew up on an old-fashioned farm. First it
July 31 is National Avocado Day so I thought I would share some general avocado tips to help everyone maximize their enjoyment of this wonderful fruit (yes, it is a fruit!). Avocado Tip #1: Ripening avocados For me, finding a perfectly ripe avocado is almost impossible. It happens about one trip in 20 to the grocery store, and then it’s usually when I don’t want an avocado that particular day! Instead, my approach is to buy unripe avocados, preferably not super green but at least starting to ripen. Then, at home, I place these in a brown paper bag, which