Why Eat What's in Season?
Thursday, September 7, 2017
Thursday, August 3, 2017
Ripe for the summer. Raspberries, blueberries, blackberries and strawberries are ready to harvest and eat! Not only are berries refreshing during these hot summer months, but they also come with many health benefits.
Berries have the greatest antioxidant content per serving compared to any other food except spices. Consuming foods rich in antioxidants may be good for your nervous system, blood vessels, heart health and may also help to lower your risk of infections and some forms of cancer.
Women who eat about two servings of strawberries or one serving of blueberries a week over time than peers who went without eating berries. Berries help support cognitive thinking, and development
Executive Chef Andrew Benson recommends making a fruit compote. Fruit Compote is dessert made of whole or pieces of fruit in sugar syrup. You can make fruit compote from any choice of berries and use as a healthy alternative to syrup. It's quick, easy and delicious!
3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries
Wednesday, August 2, 2017
Tuesday, July 18, 2017
Tempeh originated in Indonesia, and it is made with whole soybeans that are cooked, slightly fermented, and then shaped into a compact cake.
Vegetarians and vegans love its nutrition and versatility, and now tempeh is attracting meat-eaters who want a healthy source of protein. Tempeh’s fermentation process and its use of the whole soybean gives it a vitamins and minerals. It has a firm texture and an earthy flavor, which becomes more noticeable as it ages.
Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine. Its ability to take on many flavors and textures makes it a great substitute for meat products. tempeh is known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote . In addition to these amazing benefits, tempeh has the same protein quality as meat and contains high levels of , B6, B3 and B2.
Tempeh is extremely versatile
|Cube and toss into a stir-fry|
|Marinate and grill|
|Substitute for ground beef|
|Slice and layer in sandwiches|
Have fun experimenting with tempeh!
Monday, July 10, 2017
Tuesday, June 20, 2017
Bulgogi is a grilled dish made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or briskets are the frequently used cuts of beef for the dish.
We recreated this dish with beef, turkey, and tofu for healthier alternatives. Although you can change the protein, it wouldn't be Bulgogi without the marinade.
2 tablespoons sesame oil
8 cloves garlic, minced
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons mirin
2 tablespoons toasted sesame seeds
1/2 teaspoon black pepper
4 scallions (green onions), minced
Heat sesame oil in a small saucepan. Add garlic and cook for 1 minutes. Add remaining ingredients, except green onions, and let the sauce cook over medium heat for 3-4 minutes, or until sugar has dissolved completely. Add green onions, promptly remove from heat and let the mix cool completely before using
as a marinade.