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Ah, summertime. The sun is shining, and the barbeque is ablaze with meals to be shared with friends and loved ones. It just doesn’t get better than a rainbow of veggies, meats, and sweet tangy sauce, kabobbed and grilled to perfection. The perfect BBQ companion filled with vitamins A, C, potassium, and fiber? Summer squash!
It was August 2015; the leafy red romaine glistened under magenta light.
Chinese gooseberry, hairy berry, monkey peach, kiwifruit. These fuzzy brown and green fruits have been called by many-a-name, but by any name they are just as tangy-sweet. Kiwifruit grows on vines that hang along trellises which form a canopy blanketing the sky with shoots of bright green leaves and clusters of fruit.
Oats have a reputation for being, well… a little boring. Humble as they may be though, humans have a love for oats. From oatmeal to oat milk, cookies, oat baths, and cereals, savory or sweet, oats will be there. Perhaps one of our most diverse and ubiquitous foods, this whole grain brings a nutritious and satiating goodness to our diets.
The unmistakable smell of ginger, cinnamon, and cloves, mingled together in just the right combination. The sound of grandmother’s humming as a spoon gently clanks against the bowl. The feeling of warmth that wafts over my face as I open the oven to check on a batch of gingerbread. Little fingers covered with batter, tested while no one is looking.
In the back-to-school hustle and bustle it is all too easy to forget the most important tool your child has for learning: the brain. While it might seem like enough to just get that brain into the classroom, without the proper nutrition, a growing child will have trouble focusing, concentrating, comprehending, and retaining information.
Where would we be without the honeybee?
February is American Heart Month, and while you’ll no doubt see and hear a lot about the heart this month, it is but one piece of the whole picture of cardiovascular health. Of equal importance is the intricate system of arteries, veins, and capillaries—collectively called the blood vessels—that put the vascular in cardiovascular.
Remember when you were young and everything seemed so simple, and was accepted without question? Storks delivered babies, Santa brought the toys, and we all lived happily ever after.
Flour. Where would we be without it? We use it to bread our meats, thicken our sauces, bake our cookies, and otherwise fill our bellies, but most of us have a love-hate relationship with flour.
| Grain | Cooking Time/Water (per cup dry grain) & Yield | Uses |
| Long Grain Brown Rice | 45 minutes/2.5 cups Yields: 3.5 cups | Firm, fluffy side dishes, salad, pilafs. |
| Medium Grain Brown Rice | 50 minutes/2.5 cups Yields: 3.5 cups | Softer. |
Have you had your 17 heaping teaspoons of added sugar today? The average American consumes around 60 pounds of refined sugar per year!1 In excess, refined sugar can be toxic, plain and simple. Artificial sweeteners are even more so. Our bodies were not designed to cope with the enormous quantities of sugar we routinely ingest.
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