by Serena Ball in Healthy Recipes, June 6, 2016
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, February 23, 2016
The green onion is often sprinkled on dishes as a garnish — as an afterthought. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to hearty whole-wheat flour.
The terms “scallion,” “spring onion” and “green onion” are basically interchangeable for recipe use. However, if you find what are labeled “spring onions” at a farmers market, grab them. When locally grown and freshly harvested, spring onions have a flavor that is fresher and slightly sharper than that of those pencil-thin green onions available in produce sections year-round. Use only the fresh green leaves in these scones — and save the white parts of the spring onion for adding snappy crunch to sandwiches.
In terms of nutrition, all onions contain quercetin, a powerful antioxidant. And phytochemicals in onions known as allyl sulfides may reduce the risk of some cancers and have been found to increase heart health. Read more
by Amy Chaplin in Healthy Holidays, April 4, 2015
I grew up on pancake mix. And I must tell you my grandmother made some pretty darn delicious pancakes out of that mix. They were always fluffy but brown and crispy on the edges. I never felt slighted in any way that we didn’t make homemade pancakes growing up, because … well, that was all I knew.
by Toby Amidor in Uncategorized, September 20, 2012
In Australia (where I grew up) hot cross buns are traditionally eaten on Good Friday. Although they sneak their way into bakeries and supermarkets well before, Good Friday is the day to indulge in their delights. The irresistible smell of yeasted dough spiked with orange, currants and sweet spices takes me back to my childhood, the weeks that surround Easter and the change of seasons. I think perhaps the best thing about these buns is that you can’t get them year-round; so the ritual of eating them warm from the oven with a cup of tea is much anticipated. Here I’ve swapped out refined white flour and sugar for whole-grain flour and coconut sugar. Although this recipe turns out buns that are heartier than the fluffy white ones you’ll usually see this time of year, it delivers satisfying fruited and spiced buns with a rich, nutty background of whole-wheat flavor. Once the buns are baking, boil the kettle and get the butter ready, as nothing beats eating them as soon as they emerge from the oven. Read more
by Toby Amidor in Healthy Tips, October 6, 2009
Terms like “whole wheat” and “multi-grain” are often used interchangeably, but they aren’t actually the same thing. Here’s a closer look into each, plus the winner of this food fight.
Understanding Whole Grains
Before delving into this battle, we need to settle on the term whole grain. All grains are made of 3 parts: the large endosperm (with protein and carbs), the germ (with fat and B-vitamins) and the outer bran (with fiber and vitamins). When a food is labeled as 100% whole grain, this means that the entire grain (all 3 parts) is left intact. When the food is refined or milled (like in white bread), this means the bran and most of the germ has been removed during processing.
The Dietary Guidelines for Americans recommends that at least half the grain you consume daily should come from whole grains. To do so, choose 100% whole grain over refined bread varieties.
by Toby Amidor in Grocery Shopping, Healthy Tips, June 15, 2009
For me, snacking is a must! It helps me get from one meal to the next — no headaches, drops in energy or stomach rumbling. My secret: choosing snacks that contain hunger-fighting ingredients. Here are five favorites.
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Take a walk down the bread aisle at your market and see how long it takes to find a loaf without high-fructose corn syrup. It took me 30 minutes the first time I tried! Many packaged bread loaves have added ingredients that aren’t so healthy, even though their labels sport fancy words like “multigrain” and “unbleached flour.” Follow these tips to make sure you get the healthiest.
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