by Toby Amidor in Healthy Tips, March 7, 2012
by Dana Angelo White in Healthy Recipes, February 7, 2012
- Boost your metabolism the healthy way.
Looking to rev up your metabolism? Say no to dangerous weight loss pills and wacky crash diets. Instead try any of these 7 safe ways instead.
Between genetics, gender, and age we have limited control over how much we can boost our metabolism. Men in general have a higher metabolism than women due to their higher muscle mass. As we age (especially after the big 4-0), our metabolism slows down. There’s not much you can do about the hand you’re dealt, but a few healthy habits can help boost it up.
#1: Resistance Training
A regular weight training regimen can help increases your muscle mass, thereby boosting your metabolism. The key word is “regular”—meaning, hitting the weights once in a while won’t do the trick. Aim for three times per week.
by Toby Amidor in Healthy Tips, February 10, 2011
- Our February spice of the month: Peppercorns.
This under-appreciated spice is anything but ordinary. Grab your pepper mills – we’re serving up fresh facts and 10 recipes that make pepper the star.
A prized commodity dating back to ancient Egypt, pepper is more than just a black powder to mindlessly sprinkle. Grown from the Piper nigrum (a.k.a. pepper plant), peppercorns are available in a rainbow of colors.
The most common variety, black peppercorns, are slightly immature berries that have been dried. Malabar and Indian Tellicherry are two popular varieties, bursting with aromatic warmth.
White peppercorns are fully mature berries whose skins have been removed. They have less heat than the black variety and are ground into a white powder typically used to avoid black specks in food.
Green peppercorns are unripened berries, most commonly found preserved in brine and used to liven up sauces with a punch of salty vinegar and spice.
Some peppercorn blends will also feature pink peppercorns. While these pricey berries look and taste similar, they aren’t true peppercorns. Grown from a special variety of rose plant native to Madagascar and imported from France, pink peppercorns are spicy with a hint of extra sweetness.
by Toby Amidor in Healthy Recipes, In Season, August 26, 2010
- Red peppers are one of 9 red fruits and veggies to eat now -- find out the other 8.
Each color contains different nutrients, so a rainbow-colored plate of fruits and veggies is likely a well-rounded, healthy one! In this occasional series, we explain what each color has to offer. We told you all about orange foods, and this month, in honor of Valentine’s Day and Heart Health month, we’ve got the scoop on red-hued eats.
Learn why you should eat more red foods »
by Dana Angelo White in Farmers' Market Finds, July 28, 2010
Roasted Peppers – Photo by Antonis Achilleos/Food Network Magazine
My kids love chomping on crunchy slices of these sweet, mild peppers. Who am I to complain, when one cup has more vitamin C than an orange? Here are some more reasons to grab these babies while they’re at their peak.
More pepper facts, plus pepper-filled recipes »
by Toby Amidor in 5-Ingredient Recipes, No-Cook Choices, July 2, 2009
- Homemade Red Pepper Relish
My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jam with a personal fave – tangy pepper relish.
Sweet and spicy relish is made from cooking down fresh and dried sweet peppers and chilies, onions, vinegar, sugar, and spices. Spread it on sandwiches or add a tablespoon to homemade vinaigrette or hummus. For a simple and delicious appetizer, pour relish over low fat cream cheese or goat cheese and serve with whole grain crackers or thin slices of crusty baguette.
Recipe to try:
Green Salad with Red Pepper Relish Dressing
Red Pepper Relish
After I made this dish last week, my 4-year old daughter requested “crunchy cucumbers” at every meal. Serve this light salad at this weekend’s July 4th cookout or bring it along on a summer picnic.
Get the recipe »