The Paleo diet emphasizes the basics: meat, seafood, fruit, vegetables and nuts. It's based on the foods our Paleolithic ancestors ate. The diet has also been touted as the solution for food allergy relief and better health. But healthy eating shouldn't mean you have to give up flavor.
We've all heard the advice to eat more whole grains, and cut back on refined starches.
And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to farro — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.
Today's show has aired on twelve previous dates, most recently on February 10 and 15, 2014.
With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them “health foods,” a sad admission that we’ve compromised our health for the sake of convenience.
Today's show has aired on eight previous dates, most recently on February 11, 2014.
When blogger Jennifer Reese lost her job, she began a series of food-related experiments. Economizing by making her own peanut butter, pita bread, and yogurt, she found that “doing it yourself” doesn’t always cost less or taste better. In fact, she found that the joys of making some foods from scratch—marshmallows, hot dog buns, and hummus—can be augmented by buying certain ready-made foods—butter, ketchup, and hamburger buns. Tired? Buy your mayonnaise. Inspired? Make it.
From Faith Middleton: Chomping at the bit, I'm already cruising lobster salad recipes, and I can't wait to share this one with you. It's got a kick from horseradish and a touch of Tabasco, but not too much to cancel out the briny rich lobster flavor.
From Faith Middleton: If it is the Lord who should be praised, then praise the Lord for Lidia Bastianich, one of the great chefs in America. She is always in service to the food, not her own ego, yet there is a self-contained sureness in her as she teaches on television and in her books.
At Green's Sugarhouse in Poultney, Vt., visitors are gathered around four squeeze bottles of maple syrup, sampling the each under brand-new labels.
Vermont recently replaced its syrup grading system and now uses new names that make different syrups sound more like wine or expensive coffee.
Gone is the former system, with names like "Fancy," "Grade A Dark Amber" and "Grade B." The new labels give both the color — "Golden," "Amber" or "Dark" — and a flavor description: "Delicate," "Rich," "Robust" or "Strong."
From Faith: Mostly we think of Cajuns when we talk about hearty, soul-deep Jambalaya, a blend of flavors that go to town on your palette...smoky sausage, diced tomatoes, shrimp, smoked paprika, green onions and rice. Oh yes, and in this recipe you begin it all with one teaspoon of bacon fat, unless you prefer vegetable oil.
Originally published on Fri March 21, 2014 2:57 pm
Many animal lovers have made peace with their decision to eat meat.
But the Center for Biological Diversity has a new campaign that hopes to convince them that a hamburger habit does wildlife a disservice.
"We need to see a drastic reduction in meat consumption to protect land, water and wildlife," Stephanie Feldstein, population and sustainability director for the Center for Biological Diversity, tells The Salt.
From Faith Middleton: If you want a "jump in the mouth," you've just discovered the right easy, quick and delicious recipe, combining flavors I love -- chicken, fresh lemon juice, sage and crispy prosciutto.
U.S. Senator Chris Murphy participated in the Connecticut Cheese Challenge on Tuesday. The purpose of the taste test was to prove to the European Union that American- made cheeses are just as good as their European counterparts.
Originally published on Tue March 18, 2014 7:58 pm
The first family must be crust fallen.
Bill Yosses, the White House pastry chef, is moving to New York in June.
"Though I am incredibly sad to see Bill Yosses go, I am also so grateful to him for his outstanding work," first lady Michelle Obama said in a statement. She credited Yosses as "a key partner helping us get the White House Kitchen garden off the ground and building a healthier future for our next generation."
A cheese-maker in Lyme is organizing the Connecticut Cheese Challenge, hoping to draw attention to efforts by the European Union to limit the use of names like Parmesan, feta and Gorgonzola on cheese made in the U.S.
Originally published on Tue March 18, 2014 5:47 pm
JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to accept public assistance to feed her son, either. Harris always wanted to work with nature.
"My dream job was, I was going to grow up and be a national park ranger," she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.
From Faith Middleton: You know the usual American-style St. Patrick's Day drill… corned beef and cabbage, or beef and beer stew. They're great, but for something different this year we recommend a 15-minute Irish Brown Soda bread, made especially tasty from buttermilk and brown sugar.
From Faith Middleton: The twice-baked potato is one of the ultimate comfort foods, and as easy to do as it is delicious. Because of its umami charm, I just threw a twice-baked potato party that was a big hit. All you do is prepare a big salad, and put out bowls of add-ins so your guests can make their own stuffing mixtures for the final 30-minute baking session.
Originally published on Wed February 26, 2014 5:28 pm
One day last year, an engineer and I went to a pizza place for lunch. The engineer told me he wasn't very hungry, but he said he was going to get the 12-inch medium instead of the 8-inch small — because the medium was more than twice as big as the small, and it cost only a little bit more. This sort of blew my mind.
Somehow, kale has become trendy in the last few years, although its moment in the sun seems to be almost over. How did a thing like that happen? Would it be possible to infuse an old standby like broccoli with a similar hip panache? Broccoli is the warmest vegetable, and the coolest.
Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, "You haven't lived until you've tried the two together."
But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.
From Faith Middleton: If you've eaten a velvety salmon and wondered how it's done, wonder no more. Now you can easily do it at home by steaming your salmon in an aluminum foil pouch in the oven. And what's more, we're providing you with what I call Lucinda's Razzle Dazzle Green Sauce to drizzle on.