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I’m not a huge fan of the phrase weight loss, because I bought into the concept, that subconsciously, things that have been lost need to be found. I believe I picked up that idea from the author of Thin Within, Judy Wardell (Judy Halliday now, or before?). I prefer the idea of “releasing energy.” Everything … Read more

I switched from soy sauce to Bragg’s Liquid Amino Acids. While I haven’t performed a side-by-side taste test, neither would I be able to tell the difference if given two equally seasoned foods! My neighbor mentioned she didn’t use soy sauce, because her husband is allergic to MSG (all the names that masquerades under would … Read more

Eat the deepest, darkest, richest colors of fruits and vegetables you can find. White foods – potatoes, pasta, rice, corn – have been reduced in the diets of many health-minded people. Some are motivated to lower the percentage of carbohydrates in their diet. Some want to lose weight. Others are looking for phytonutrients. You’ve probably … Read more

Michael Pollan, author of The Omnivore’s Dilemma, speaking at UC Davis Mondavi Center, on agricultural sustainability. Specifically, he address organic foods versus locally grown foods. If you’ve not yet read The Omnivore’s Dilemma, please do take the time to watch (or listen to) this video. The larger the food distribution system, the more dependent it … Read more

What is the world’s most-nutritious food? I wondered, so I Googled it. The answers convinced me that isn’t the right question. Here are results from just the first page of Google search: wolfberry, milk, spirulina, prunes, prunes (2 listings, different sources) and idly. Noticeably absent from this list are avocados, bananas and chia seeds. (Of … Read more

Safeway Organics says, “Organic Wild Mushroom & Cheese Ravioli – 10 Oz We start with organic pasta, then fill it with organic portobello and porcini mushrooms, whole milk ricotta, parmesan and romano cheeses, and a little balsamic vinegar. USDA organic. Certified organic by Quality Assurance International.” Making a truly indulgent dinner, we sauteed about 4 … Read more

Another new discovery I made recently is precooked organic brown rice, tucked away in the frozen food aisle of Safeway of all places! Part of Safeway’s new “Organics” line, it’s so new it isn’t even on their website yet! Three microwavable pouches come in each box. While the package lists each pouch as 2 servings, … Read more

My new favorite vegetable is Napa cabbage, sometimes called Chinese cabbage. I’ve ventured to try it only recently, and it is a delight both to cook and to eat. Napa cabbage is a cultivar of Brassica rapa, a wild mustard. Compared to common head cabbage (Brassica oleracea), it is milder tasting, greener all the way through … Read more

This is a guest post by gourmet cook Heather Molans. Having heard that mesquite flour is very tasty, I began pricing it. Five dollars would procure only a small baggie full from a local that teaches classes about edible plants in the south west. Thinking that too costly, I decided to make my own mesquite … Read more