Photo Credit: Joseph A. Garcia
Myanmar, formerly known as Burma is an exotic land of temples, pagodas and colorful festivals bordered on all sides by Thailand, Laos, China, India and Bangladesh. The countries of Southeast Asia maintain distinct identities, however the cuisines share many staple ingredients and cooking methods.
What makes the cuisine of Burma so interesting is how it has taken the influence of its neighbors – Thailand, India, and China – and created a distinct character. Chinese and Indian eateries predominate and the cuisine tends to fall somewhere between Chinese and Thai and is often described as a bit richer than Chinese and somewhat less spicy than Thai food. Continue reading “Fragrant Burmese Curry”
Image Credit: Juan Carlo
Artichoke Stuffed Portobellos are scrumptious and make a handy appetizer or side dish that can be served with ease and elegance.
In this stylish treatment, baby Portobello mushroom caps are topped with a heavenly velvet-textured filling and baked in a hot oven.
Portobello mushrooms are actually mature Cremini, or Italian brown mushrooms, that have been allowed to ripen up to seven days longer.As a result of their longer growing period, Portabello mushrooms develop much larger caps that average up to six inches in diameter. Continue reading “Artichoke Stuffed Portobellos”
Eating Green is at the heart of the green revolution and can be the most important contribution you can make toward preserving the planet.
Research published in the Journal of Clinical Nutrition shows that vegetarian diets protect the environment, reduce pollution and minimize global warming.¹ Eating a plant-based diet is a healthful triple play with numerous benefits for the planet and its people, our waterways and wildlife.
What could be greener than plants? The average American diet requires the production of an extra ton and a half of greenhouse gases when compared to a vegan diet.² Both the burning of fossil fuels during food production and the non-carbon dioxide emissions associated with livestock and animal waste, contribute to the problem. Continue reading “Three Easy Steps to Eating Green”
Grilling fruit imparts a smoky intensity to the sweet juiciness of ripe summer fruit. Grilled Fruit Sundaes feature ripe chunks of pineapple, strawberries, bananas and apples over dairy-free strawberry ice cream and topped with Tosteds soynuts.
The fruit kebabs are rolled in Wholesome Sweeteners Fair Trade raw cane sugar from Malawi, a Demerara type sugar prized for its large sparkling crystals and rich aroma. You can grill fruit kebabs on a barbeque or pop them under the broiler.
Fruit makes a great dessert and contains lots of fiber and disease fighting antioxidants however; traditional dessert making can add unhealthy cholesterol, excessive fat and calories that overshadow the healthful benefits. Continue reading “Grilled Fruit Sundaes”
Elegant, delicious, and easy to digest, quinoa (keen-wa) is a small disk shaped seed that looks a lot like a sesame seed. Classified as a grain, quinoa is actually the seed of a leafy plant related to spinach.
Quinoa is simple to prepare and cooks in just 15 minutes to a light, fluffy consistency with a delicate, nut-like flavor. The germ is external and pulls away slightly when cooked, forming an attractive, delicate ring around the perimeter. Quinoa makes a lovely presentation and can be used in place of most other grains in any recipe.
Revered as sacred by the ancient Incas, quinoa has been recognized as a “superfood” because of its remarkable nutritional value. Like soybeans, quinoa is exceptionally high in lysine, an amino acid that is rare among vegetables. This versatile grain is high in protein, calcium and iron, a good source of phosphorous, vitamin E and several of the B vitamins. In addition to all this, quinoa tastes terrific! Continue reading “Quinoa: Super Grain with Environmental Benefits”