Okra has made its way to the farmers markets!
Let's see why okra is part of the Functional Foods at Farmers Markets series.
Yahoo! We're seeing them now at the Farmers Markets. A hearty welcome comes to the beautiful little tender green summer squash known as Zucchini. It also comes along with those delicious yellow blossoms!
The Northern Illinois Farmers Market guide tells us it’s time for us to grab some of the splendid green prickly globes known as artichokes. Many of us have never eaten or prepared one, so let’s take a look to find out what a wonderful functional food they are.
Beets are a perfect functional food now arriving at your local farmers markets.
If you're willing to give them a try, they're ready to deliver many wonderful health benefits.
Green Pea - Pisum Sativum
Right now, Green Peas are ready and waiting for you to grab at any of your local farmers markets.
They are also known as Spring Pea, Garden Pea, Common Pea, Field Pea, and English Pea.
We’re starting to see apples at the farmers markets and will continue to see them throughout the next few months.
As you enjoy that first crispy bite into one, with the sweet juice gently trickling down your hand, you can imagine using this year’s apple crop for baking a sweet treat or a savory dinner, as a base for a delicious salsa, a rosy colored batch of beautiful applesauce, or to make a tasty and calorie friendly smooth apple butter.
Last Saturday, while scouting around at a local farmers market, I found an abundance of basil plants that looked and smelled absolutely magnificent!
Fresh basil can be used in a variety of ways in our daily lives, whether we are plucking it straight off of the plant to add to our pizza or salad, drying it for later use, freezing it to quickly add to any sauce, or cooking and baking with it today.
Wow! I had no idea that strawberries are part of the rose family!
Mmmmmm, the thought of biting into a beautiful red ripe strawberry that I just brought home from the farmers market makes my mouth start to water. When eaten at the perfect time, I think they taste better than candy and completely forget about all of the great nutritional benefits that are packed into them.
Spinach, its proper name is spinacia oleracea and there are many varieties. No matter which variety you choose, it comes with a plethora of amazing functional food nutritional benefits.
This week at the farmers markets you can find an abundance of this chlorophyll filled vegetable, that’s how it gets its beautiful green color, and make it part of any meal or snack.
This week in northern Illinois we should be able to find some good looking rhubarb. In the U.S., rhubarb is traditionally featured in pies, jams, crumbles, breads, and other sweet foods.
THERE ARE MANY SWEET AND SAVORY WAYS TO PREPARE RHUBARB AND, NUMEROUS REASONS TO FIT RHUBARB INTO YOUR DAILY EATING PATTERN AS A “FUNCTIONAL FOOD.”
YAHOO! IT’S THAT TIME OF YEAR WHEN THE FARMERS MARKETS ARE BACK IN FULL SWING!!
Numerous studies show that a lifetime of following a healthy eating pattern, along with healthy lifestyle behaviors, can provide the brain and the body with a proverbial “fountain of youth” that allows the brain to develop, grow, optimally function, and age gracefully.
Tips for avoiding major nutrition damage when ordering your next meal out
Unfortunately, dried fruit often gets a bad, and incorrect, rap as not being good for you because it contains too much sugar, food additives/preservatives, and can make you gain weight.
In reality, properly dried and prepared fruit can be an excellent part of any eating pattern.
The trick is to know how to choose the healthiest dried fruit products, or how to make your own dried fruit, and how much a serving size really is.
FODMAP is the acronym for:
Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols
Recently, a loyal blog follower submitted an inquiry about olive oil and her questions led to this week’s blog. She was interested in knowing how to choose the best olive oil product in relation to what kind of food she is making and putting it in, what method of cooking she is using it for, and which type of olive oil provides the most health benefits.
This week I'm reaching out to all of you, our fabulous readers.
As a member of the Academy of Nutrition and Dietetics, I’m excited to announce that March is National Nutrition Month!
In 2013, the USDA Nutrient Data Laboratory completed a study that included analyzing U.S. tap water in order to find what percentages of the DRI (dietary reference intakes) the minerals in the drinking water meets. This was studied because water does not just hydrate the body but it also provides important nutrients, via minerals, ions, and more, that the body absolutely needs to efficiently function.