by Amy Chaplin in Amy's Whole Food Cooking, October 21, 2014
by Dana Angelo White in Healthy Tips, December 28, 2010
Although it’s extremely difficult to pick a favorite recipe from my cookbook “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” these brownies do stand out as one of the true winners. The idea of combining almond butter, dark chocolate and sea salt came to me on a car trip out of the city one weekend when I was craving something sweet and satisfying. The thought of those flavors combined in a vegan brownie was something I simply had to try. I wanted the brownies to be rich and nutty without being cloying; the flaky sea salt adds a lovely texture and helps balance out the sweetness. Dates blended with almond butter are the secret here for creating the fudgy texture. These brownies taste best when cold and also keep well in the fridge for a few days. I hope you get a chance to make them soon! Read more
by Katie Cavuto-Boyle in Healthy Tips, October 18, 2009
Most folks know that Americans are eating too much salt. But did you know that food companies around the globe are launching initiatives to reduce the amount of salt put in their products? The good news: our food can use a salt reduction. The bad news: It’s not just as simple as using less salt. Get the facts and weigh in.
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The average person should only eat 1,500 to 2,300 milligrams of sodium a day – that’s about one teaspoon max. Instead, most folks are overdoing it – no thanks to packaged foods that include loads of sodium for enhancing flavor and preserving.
But salt doesn’t need to be an enemy. When you cook at home, a dash from your own shaker can really boost a dish, and if you’re mindful, you don’t have to go entirely without. That plain table salt isn’t your only option either – all the varieties come with different flavors, textures and unique nutritional values.
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