Pasta is an integral part of Italy’s food history. At its most basic, pasta consists of nothing more than flour and water (and eggs, when making fresh pasta). It is a humble food that can stretch seasonal vegetables, olive oil, and small amounts of meat or cheese into a delicious, balanced…
Elsie Kriz is a culinary artist in Nashville, specializing in the unique flavors of Cameroonian cuisine and West African food. In her blog, Afrovitalityeats, she shares eye-catching dishes that entice both the eyes and the mouth without diminishing the health benefits of a balanced plate. She…
There are few better ways to get to know a place and its people than through its food. Skip the fancy restaurants written up in guidebooks, and look for those of-the-beaten-path, word-of-mouth places that only locals know about. And if you really want to immerse yourself in another country’s…
A single generation ago, in a remote village in northern Liberia, there was only one thing that grew between the rainy and dry season: squash. The Lorma people indigenous to the northern region call it pumpkin, but these pumpkins are not the orange, Halloween pumpkins known in the United States.…
I’m not eating any carbs, because they make your blood sugar spike. Nobody should eat grains; they all have a high glycemic index, especially pasta. If youve heard and believed statements like these, the truth may surprise you: many grains have a very low glycemic index including pasta. And…
It’s not surprising that breakfast plays an important role in any heritage diet, and the Mediterranean region is no exception. Throughout history, the entire Mediterranean from Turkey to Morocco, from Portugal to Greece has featured whole grains and proteins in simple and complex breakfast…
Newsflash: People are really into pumpkin these days. It goes into our coffee. It’s infused into our beer. Pumpkin-flavored ice cream makes a seasonal appearance. And there is even seriously, this is a real thingsa pumpkin-flavored protein drink. You know what all these pumpkin-flavored…
You may have heard that September is Whole Grains Month. Did you know it’s also Better Breakfast Month? That makes it the perfect time to experiment with whole grains, which are often associated with breakfast foods like oatmeal, bagels, toast, and cereal. However, there are a lot more…
The best dietary advice on the planet is meaningless if we aren’t able to produce or access the foods recommended for health. Therefore, its no surprise that one of the major points of agreement between the scientists at Oldways Common Ground is the need to include sustainability in dietary…
Combine in a large bowl; cucumber, peppers, sun-dried tomatoes and the oil from the jar, olives, and red onion. Gently fold in feta cheese. Drizzle reserved oil from sun-dried tomato jar & red wine vinegar on top of salad and toss. Finish with cracked pepper and parsley as garnish. Serve…
To prepare couscous, heat oil in a medium saucepan over medium heat. Add couscous and stir to coat with oil. Cook for about 3 minutes or until lightly toasted, stirring frequently. Add broth or water and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Remove from heat and fluff…
Heat a large Dutch oven or stock pot over medium-high heat. Add the rye berries and toast for approximately 5 minutes, stirring continuously with a wooden spoon. When the berries have darkened considerably and a nutty aroma fills the room, pour them into a strainer and rinse well with cold water…
