Coconut has long been a staple food in tropical regions around the world and has grown in popularity in America. This is thanks in part to Americans’ growing interest in the exotic flavors from countries like Thailand, India and Brazil. But it is also thanks to the growing body of research on coconuts’ nutritional benefits (a good resource is the Coconut Research Center). Luckily it’s pretty easy these days to find good quality whole coconuts, shredded dried coconut meat and coconut oil. Unfortunately coconut milk is another story.
Do you buy canned or boxed coconut milk or eat at restaurants that cook with these products? Ever wonder what all those extra ingredients in the can are? Do you want to know where to find pure, fresh-tasting and additive-free coconut milk without having to make it yourself? Continue reading →
I’ve been wondering why wheat is getting such a bad rap lately. We’ve known for some time that refined flour contributes to metabolic problems, like cavities, obesity, heart disease, diabetes and cancer. What’s new is the growing number of people having severe and immediate reactions to wheat or the gluten in the wheat. Celiac disease is on the rise, but many other people have digestive, autoimmune or neurological issues, such as IBS, Hashimotos, depression, autism and ADHD, the symptoms of which appear to be vastly diminished when wheat/gluten is eliminated from the diet. But how could wheat really be the culprit, since it is a traditional food that’s been consumed by humans for thousands of years? Continue reading →
I learned this recipe from my mother, who grew up in Turkey. The biggest challenge with Zucchini pancakes is getting them to be more dry or crispy than soggy. This recipe produces a a very nice texture, although you can always bake them afterward to dry them out even more. Zucchini pancakes are typically served at room temperature, which makes this a good dish to bring to a party. Try to select tender, young zucchini, but if that’s not possible (especially this late in the season), then cut the zucchini lengthwise down the middle and remove the seedy core with a spoon before grating. Although I’m normally a stickler for recipe quantities, this is one recipe where you really are better off going by “feel.” Especially since the moisture level of zucchini varies, as does the size of eggs. Continue reading →
I’m embarrassed to admit it, but I have an underarm sweat and odor problem. I can’t tell you how many nice tops I’ve had to throw out because of sweat stains that I could never wash out. Finally I went to an endocrinologist and he diagnosed me with Hyperhidrosis. That’s medical lingo for sweating a lot. He went over various options, like prescription-strength antiperspirants and even surgery! But one of his recommendations combined with something else I discovered has been quite effective, so I thought I’d share the solution that has worked well for me. Continue reading →
Churning your own butter is easier than you think. Normally I make both regular and clarified butter in the spring and freeze it, but it’s winter now and I just ran out of clarified butter, so I’m going to show you how to quickly whip up a batch. Continue reading →
In Greece, Turkey, Lebanon and other parts of the Middle East and Mediterranean, yogurt commonly comes in two forms – regular and strained. What stores in the US sell, labeled as “Greek Style” yogurt, despite saying “authentic” and “natural” on the packaging, are very poor imitations of real strained yogurt. I’m going to show you how to make real yogurt, which is not only a lot cheaper, but tastier and healthier than anything you can buy in the store. Plus, it’s really easy to make! Continue reading →