Have you ever wondered how and why pressure cookers actually work? Here’s what’s going on when you cook with one (and a recipe for Indian Moong Dal Khichdi that cooks in fives minutes!).
Over the seven years I’ve been writing about thriving gluten-free, I’ve found some pieces of celiac lore that just won’t die, even once completely disproven. For October Unprocessed, it’s time to put them out to pasture, permanently.
Gluten-free flours are becoming more popular as people are becoming aware of how gluten can play a role in bettering their health. Here’s how you can use them to make Pumpkin Whoopie Pies!
For the sake of this particular discussion, let’s assume you’re not asking whether or not you should drink milk at all, just that you are a generally healthy adult who likes to drink milk, and you’re wondering about which particular type of cow’s milk is the best way to go.
Erin Coates, RD, LD, writes about the importance of staying healthy through the foods we eat at The Healthy Apron, sharing delicious recipes along with diet and fitness information. I’ve asked her to write about Natural and Artificial Flavors, those ubiquitous and vaguely-defined ingredients that seem to be in almost every processed food.
Amy Holan is the author of Seasonally Seattle, a blog about eating within a 250 mile radius of the Seattle area for an entire year — on a budget. As part of her project, she’s been researching Heirloom varieties of fruits and vegetables, and today she shares some of what she’s learned.
The Environmental Working Group ranks 49 fruits and vegetables according to pesticide content (retained in the food itself, not necessarily how much is actually used in production).
The kiwi fruit skin is much softer than you’d think, and contains lots of fiber and nutrients.