Sulforaphane, the prominent phytochemical in broccoli, combats cancer on several fronts − including removal of carcinogens, prevention of cancer cell production, destruction of breast cancer cells, and tumor reduction. These small plants are in the cancer research limelight for their unique ability to exert 50 times the amount of cancer fighting power of broccoli. Sprouts are easily absorbed into the system because they also contain potent digestive enzymes. Their flavor allows for easily adding them to all your favorite meals. Broccoli sprouts are also easy to grow and will keep for up to two weeks in the refrigerator. 7 Easy Steps for Growing Broccoli Sprouts Step #1: Start with three tablespoons organic, high germination broccoli seeds for sprouting. (Click on the Sources &...
Food impersonating other food is a dime a dozen these days: cauliflower rice, vegan burgers, nut cheese. I don’t have a problem with any of that. Live and let eat, I say. But once in a while, it’s nice to come across a dish that merely reminds you of something else — a whisper of a memory rather than a straight-on simulation. So, do you like pancakes with maple syrup? Good, because then you’re going to love this Sour Cream Maple Cake With Maple Buttercream Frosting. The cake comes together in minutes in a single bowl, which you can clean out and use to make an equally speedy frosting. The cake is lofty, tender and golden. Despite the inclusion of...
Every fall, the sight of winter squashes in all their glory — stacked in bins at the supermarket, arranged in piles at the farmers market — brings me a shiver of joy almost as invigorating as the realization that I can finally turn on the oven at any time of day without worrying it’ll overheat the house. Roasting is my preferred way to cook so many vegetables, and these babies are no exception. My favorite varieties are the drier, firmer ones such as kabocha, acorn and red kuri, partly because they turn so nutty and caramelized in the oven, but also because they soak up sauces so nicely. A bonus: You don’t have to bother peeling them, because roasting turns...
Fall is officially here, and that means pumpkin-flavored everything is everywhere. From lattes to cough drops, it seems like nearly every food has pumpkin-spice flavoring at this time of the year. But there’s one pumpkin food that never gets old, and that’s a classic pumpkin pie. Whether you’re treating yourself on a random day or making one for Thanksgiving or the holidays, you pretty much can’t go wrong when you make an old-fashioned pumpkin pie in your own kitchen. Classic is classic, and that’s why Libby’s has kept the pumpkin pie recipe on the back of their canned pumpkin the same for 75 years. Well, until now! While you’ll still be able to find their classic pumpkin pie recipe on...
We love food. Sometimes I think we love it a little too much. And as we were planning our second trip to Japan, one of the things I was most excited about doing was eating as much Japanese food as I could! But let’s back up… Before our first trip to Japan, our experience with Japanese cuisine was limited, to say the least. We’d had lots of sushi and miso soup over the years, but that was pretty much the extent of it. When we arrived, we were overwhelmed by all of the options. Pair that with menus that had no English translation, and we were feeling a little lost. Okay, a lot lost. So before our second trip to...
