Tips & Recommendations

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Broccoli Moment

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It’s Friday. A perfect day to have some broccoli with your family dinner tonight. That’s because any day is a good day for broccoli in my book!  

What’s that you say? Kids aren’t particularly fond of broccoli? Try having a Broccoli Moment… At some point during dinner, exclaim “Broccoli Moment!” Everyone grabs a piece of broccoli, holds it up, counts 1, 2, 3 and then everyone munches down together. Not sure why, but for the little ones it works like a charm!  

Why not try to create your own Broccoli Moment memories starting tonight? (And by the way, this “moment” can be dedicated to any vegetable you are serving.)

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Cook’s Tip: Bake Pie in Parchment-Lined Pan

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Bake your pie in a parchment paper lined pie pan, your pie slices will be ready for a problem free liftoff.

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Today is Food Revolution Day

Today May 15th is Food Revolution Day, a global campaign organized by Jamie Oliver to put compulsory practical food education back on the school curriculum.

We’re currently facing a global obesity epidemic, with 42 million children under the age of five either overweight or obese across the world.

Jamie passionately believes that by educating children about food in a fun and engaging way, we can equip them with the basic skills they need to lead healthier, happier lives.

Sign this petition to help fight for food education.

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How to Roast Beets

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Slow roasted beets are so simple to make, are very tasty, and last for a few days in the fridge, so make a few extra.

First get some medium sized beets, cut off the tops. The tops are great to use in any dish you would use greens for. Wash the beets well, rub a little oil on the skin, wrap them in tin foil and roast at 375 degrees until tender and easily pierced (about 40-60 minutes).

Immediately throw the beets into cold water (this creates steam between the beet and its skin) and with your hands slip the skin right off. Use the beets for our beautiful beet humus, or slice and stack with goat cheese, a drizzle of Balsamic, some good olive oil and toasted walnuts, or make an all red salad with diced beets, red oak salad leaves, red endive, pomegranate seeds and grapes. Toss with a Balsamic dressing.

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Are brown eggs healthier than white ones?

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Are brown eggs healthier than white ones? Not one bit! It is the feathers of the chicken that determine the color of the eggs. Brown egg = brown chicken, white egg = white chicken, (tie-dye egg = Easter bunny). Brown eggs cost more because they are more expensive to produce (apparently brown-egg variety chickens eat more), not because they are healthier. So instead of just going by color, look for free range organic eggs from humanely treated chickens. Healthier and happier.

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