Açai is a family favorite throughout the year, but is especially welcome during the scorchingly hot summer days. It has become quite popular over the last couple of years and has been credited with many health and anti-aging benefits. We value it as a high anti-oxidant fruit that is adding nutritional value to our diet and also tastes delicious. One of the main plant chemicals in açai getting all the attention is a compound called anthocyanin, which is a flavonoid lending a red to purple color to fruits like grapes, blackberries, raspberries, blueberries and, of cource, açai berries. Continue reading
Chia seeds have been a welcome addition to some of our morning breakfasts for a long time now. One of our favorite ways to prepare them is using coconut milk, or fresh almond milk. We were first introduced to the almond milk version in a raw food, gluten free and vegetarian restaurant in Seattle called Thrive. Check out their website here.
Chia seeds, botanically known as “salvia hispanica,” are a member of the mint family. Continue reading
When I first learned to cook, one of the first things I learned to make was scrambled eggs, mainly because I liked the idea of being able to help make breakfast. It’s a dish, that for many people is something of a weekend tradition. Most everyone has the extra time in the morning without rushing off to school or work, so thoughts turn to making eggs, or sometimes pancakes, omelettes, or waffles. I don’t know why, but I never really cared for the flavor of old fashioned fried eggs. I know what your thinking, unless they are hard or soft boiled, or poached, most ways of cooking eggs are prepared with oil and fried to some degree. But I am talking about eggs over medium, or sunny side up. Maybe it’s the fact that they always form a sort of crunchy crust, or the taste of the oil that was never really appealing. However, scrambled eggs I liked, and thought would be easy to make; deceptively easy. It took me a while to figure out that every time my mom would make them, they came out perfect, light and fluffy, while every time I made them, fairly large amounts stuck to the pan. Too impatient to eat, I never let the pan get hot enough, resulting in a sort of underdone, or half burned mess. Ooops! Continue reading