Rice is one of the most consumed foods in the world. Since brown rice has been unaltered the possibility for it causing any digestive reactions is low. It has less processing making it nutritionally superior for nutritional value. It is high in manganese and contains large amounts of selenium and magnesium. It is a good source of B vitamins as well. Nonetheless, let’s cook some brown rice. (more…)
This month offers opportunities for being active in the outdoors without it being too hot or too cold. It is a fantastic time of year for enjoying the scenery while walking, hiking or biking along the trails at the parks or conservation areas or just through your neighborhood. Purposeful exercise can be incorporated into some of the seasonal activities this time of year, either for cardiovascular , strength or both. You can get your heart rate up with yard work, lawn care, raking, gardening or cleaning house in preparation for holiday guests!
Locally there are still ample opportunities for healthy, fresh produce. Apples, pumpkins and various types of squash for example can be incorporated into meal planning. During the next few months the diet typically tends to shift toward richer, denser foods, and less of the lighter, cooler water dense foods, as the availability changes. The typical “Holiday Indulger” will gain weight during this time. If you are trying to lose or maintain weight then – beware! Perhaps after the traditional Thanksgiving Dinner, you can start a family Turkey Trot, Holiday Hike or whatever you come up with. the anticipation of moving after your meal may help from having the extras!
Millets are interesting. It’s kind of hard to describe the way it tastes as well. Depending on what you serve it with, it takes a lot of its flavor on that. I would say that the texture is a cross between couscous and the flavour of quinoa, with a tad bit more nuttiness to it. In this post, we’ll be talking about millet and having it as a hot breakfast cereal!
Traditionally, Tabbouleh is made with couscous (a cracked wheat). It is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur, and seasoned with olive oil and lemon juice. In this variation, we’ll be substituting couscous with quinoa which is a great alternative.
Cravings are a real thing. You wake up in the morning and you wonder how could one simply enjoy a classic breakfast favourite without feeling the guilt? The answers you are looking for are in this recipe, and discover the wonders of buckwheat and flax!