Vegetables

Avoiding Simple Carbs Over the Holidays

By Linda Hoffman | November 27, 2017

Carbohydrates: Simple vs Complex   The main difference between simple and complex carbs is the fiber content.  Simple carbs have none and complex carbs are loaded with them.   Simple carbs are all the sugars and refined flours found in baked goods, soft drinks, processed foods, and alcoholic beverages.  If we want to have a…

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Gluten-free Thanksgiving

By Linda Hoffman | November 15, 2017

Thanksgiving is here!   Time to plan a menu for the feast to share with family and friends.  Our typical menu inludes a LOT of bread and simple carbohydrates in dips and spreads served on baguette toasts, in the stuffing and rolls, and the pie with crust served for dessert.   For years the lethargy…

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Zucchini Roll-Ups with Homemade Ricotta

By Linda Hoffman | August 6, 2015

Zucchini Roll-Ups are easy to make and a delicious way to use a bumper crop of the vegetable. Zucchini Roll-Ups 2-3 zucchini Salt and pepper to taste Olive oil 2 garlic cloves, minced Pinch red pepper flakes Homemade ricotta cheese, or store bought 1 cup grated Parmesan cheese 1 bunch of basil optional: sliced mushrooms–a…

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The Spiral Slicer

By Linda Hoffman | August 18, 2013

A new “toy” in the kitchen.  For those of us who avoid wheat for a variety of reasons, the Paderno Spiral Slicer makes pasta shapes out of vegetables, nothing added.  I use beets, zucchini, yellow summer squash, onions, carrots, any solid vegetable.  The toothed rotating piece holds the vegetable, and pushes it through whichever blade…

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Bechamel Sauce with Spinach Au Gratin

By Linda Hoffman | April 7, 2013

Sauces can be formal and historical, such as the French “mother” sauces: velouté (white stock-based sauce thickened with flour), béchamel (milk-based white sauce), Espagnole (brown stock-based sauce), allemande (velouté augmented with egg yolk and cream), and emulsion sauces like Hollandaise, mayonnaise, and vinaigrette.   Sauces should enhance the flavor of the dish, not overwhelm it.  Often,…

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Arugula with Potatoes and Green Beans

By Linda Hoffman | April 7, 2013

Arugula is a deservedly popular leafy green native to the Mediterranean.  Sometimes called rocket or roquette, it is a nutrient-dense Brassica, along with family members cabbage, broccoli, and cauliflower.  It has an unmistakable flavor and aroma, earthy and peppery, and is used both raw and cooked.  Easy to grow, it does best in cool weather,…

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B Vitamins, Sources, and How They Support Our Health

By Linda Hoffman | April 7, 2013

B vitamins support healthy heart, liver, muscle tone, nerves, skin, hair and eyes.  In fact, a shortage of B complex can lead to the malfunction of almost every organ and gland in our bodies!  Whole grains and legumes (peas and beans) are the best source of water soluble B vitamins, but they are also found…

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Black Bean Soup

By Linda Hoffman | January 24, 2013

The robust, spicy aroma reaches my nose from more than a block away, making my mouth water while I think of all the recipes that rely on roasted chiles.  As deep and penetrating as their unmistakable scent, the flavor of roasted chiles is both irresistible and addictive to many of us.  I buy a variety…

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Belgian Endive Salad with Red Pears

By Linda Hoffman | January 24, 2013

Belgian endive is a member of the chicory family, with a distinctive white to pale green color and tight torpedo shape.  Growing it is a complicated process of planting seeds to grow the root, harvesting the top leaves to use as an addition to or substitution for coffee, then harvesting the root.  The root is…

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Beet, Apple and Carrot Juice

By Linda Hoffman | January 24, 2013

Beets are an easy winter vegetable to love, but most people either love them or hate them.  A nutritional  powerhouse, beetroot is high in B vitamins, which control homocysteine levels in the blood.  High levels of homocysteine contribute to the formation of blood clots and atherosclerotic plaque formation in blood vessels in the development of…

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Summer Beets

By Linda Hoffman | January 24, 2013

Beets are everywhere in the farmers’ markets, deep purple varieties, sunny golden beets, and the candy striped Italian Chioggia red beets.  I usually choose the deep purple, as there aren’t many vegetables that are deep purple all the way through, and I remember a Naturopath’s advice to “eat the rainbow every day.”  There is no…

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Bechamel Sauce and Spinach Au Gratin

By Linda Hoffman | January 24, 2013

Sauces can be formal and historical, such as the French “mother” sauces: velouté (white stock-based sauce thickened with flour), béchamel (milk-based white sauce), Espagnole (brown stock-based sauce), allemande (velouté augmented with egg yolk and cream), and emulsion sauces like Hollandaise, mayonnaise, and vinaigrette.   Sauces should enhance the flavor of the dish, not overwhelm it.  Often,…

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