The basic principle of the diet is that the recipes contain no grains or legumes (making them all gluten‑free), no refined sugars and no refined oils or processed ingredients.
You know that beans, lentils and tofu are good for you but you can enjoy tantalizing gourmet food using these very ingredients. These recipes from around the world offer spectacular tastes, textures and a wide variety of cooking styles, and are relatively quick and easy to prepare using ingredients that are readily available.
*CONTEST WINNER: As a child I hated beets. My mom served them pickled at holidays from a jar. They made me sick just to smell them. I refused to eat them and often went without dessert.
A three-and-a-half ounce serving (100 grams) of cooked butternut squash contains about 3,120 mcg of beta cryptoxanthin, whereas a bowl of boiled carrots contains only 199 mcg.
Many traditional Thanksgiving flavors and foods trace back to Native Americans. A new book from the Wisconsin Historical Society Press is Good Seeds, A Menominee Indian Food Memoir. For Menominee Indians, the “Good Seeds” of life are the manoomin or wild rice that also gives the tribe its name.
This new wine is a blend of Midwest apples that varies from batch to batch but generally includes Ida Red, Jonathan, Golden Delicious, Red Delicious, Empire and Gala. Oliver Apple Pie, made from the juice of freshly pressed apples, features tart, crisp fruit flavors with notes of cinnamon, brown sugar and nutmeg.
Often tolerated by many who would otherwise be unable to eat conventional wheat, einkorn is more nutritious than modern wheat, with higher levels of protein, essential fatty acids, potassium, and other nutrients. In addition, it has a sweet, delicate flavor and silky texture.
The ingredients list for his Any-Vegetable Salad recipe calls for "12 ounces each of the 6 best-looking vegetables at the market." Because the most reliable way to ensure flavor, he reminds us is to "listen to your tongue; it's smart."