Posts in the ‘Foods’ Category


Olives – While a lot more attention is given to the delicious oils they produce, olives are one     of the world’s most widely enjoyed foods. Harvested in September, these fruits are available all year to help us bump up the flavor of salads, meat and chicken dishes, and pizza! Spanish-style, Greek-style, Kalamata-style; all


POLENTA Polenta; it sounds like an Italian delicacy, but it is just a mush made from cornmeal. You may be familiar with it’s American Cousin; Grits. They are both basic ally ground cornmeal. So, don’t be intimidated to make it or eat it. You can simply prepare and serve it with a little butter, salt

Beans…So Many Choices…So Good for you

Beans – Among the most popular: Black Beans (adzuki and Turtle) – Adzuki beans are sweet and relatively easy to digest.  Turtle are a staple of Latin American and Caribbean cuisines; sides, soups, dips and salads.  They have a strong earthy flavor that is often combined with a more assertive flavor. Why Black Beans? Digestive


Pineapple – The United States ranks as one of the world’s leading suppliers of pineapples even though Hawaii is the only state that produces them. Pineapples are an excellent source of vitamin C and maganese.  In addition, it is a good source of vitamins B1 and B6, copper, magnesium, and dietary fiber. Fresh pineapple is


AVOCADO – They’ve been around for over eight thousand years! They are a fruit, not a vegetable, but eaten with more savory than sweet foods. A good source of Vitamin C, folate, and potassium (60% more than bananas!). A diet rich in avocados is known to reduce LDL cholesterol and increase HDL cholesterol levels. Yes,


Asparagus comes in green and white. White has either been covered while growing to keep the sun out, or (if canned) bleached to remove the color. Our vote: GO GREEN. Green asparagus has some protein, a trace of fat, but no starch. It is a good source of vitamin A, C and the B vitamins


Papayas – The ones found in American markets are usually about 7 inches long with flesh that is a rich orange color with either yellow or pink hues. The fruit contains papain, an enzyme that helps digest proteins. Papain is more concentrated in the fruit when it is unripe. How to buy/store: Papayas that have


Mangoes – A tropical fruit with a smooth skin, most types have green skin that develop patches of red, yellow, and/or gold as it ripens,and have orange-yellow flesh. But color is not an indication of ripeness. The seed is larger than any other in the fruit kingdom. The mango is cousin to pistachios and cashew


Lemons – Part of the Rutaceae family.  This fruit contains mainly sugars and fruit acids (mainly citric acids).  Lemon peel consists of two layers: the outermost layer – “Zest”, which contains essentials oils.  The inner layer instead contains a variety of bitter flavone glycosides and coumarin derivatives.  Lemons are an excellent source of vitamin C


Leeks – Related to onions and garlic.  Unlike onions and garlic, the edible portion is the leaves and stems rather than the long, narrow bulb.   Leeks have a long white cylindrical stalk of superimposed layers that flow into green, tightly wrapped, flat leaves.  Leeks are a good source of vitamins B6 and C and folic

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