Food Sense

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Displaying all entries labeled "Know".

To Eating Better in 2012

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On New Year’s Day, as I had breakfast with my family, we went around the table and talked about what we want to accomplish in 2012, what we want to do better. Knock on wood, we are all in good health, but still, almost everyone had a goal related to their health - cook at home more frequently, train for a half-marathon, eat smaller portions, brush every night before bed, lose 10 pounds.

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The Right Way to Make a Flax “Egg” (for Vegan Baking)

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I usually just do without eggs when it comes to vegan baking. But, for the most part, this limits me to recipes that don’t call for eggs. I’d love to be able to throw open my baking possibilities and just substitute (like I do with recipes that call for cheese). Thanks to Sayward over at Bonzai Aphrodite, now I think I can!

I had heard that some flax seed-water mixture can serve as a fine substitute for eggs. But, much like all things related to baking - there’s a precise method to getting it - and, therefore, your desired baked treats - right.

In this post, Sayward...

How to Cook Healthy During Finals

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As I’m gearing up for my first set of grad school finals, I have one major goal. And, it’s not to get all As. This week, my goal is to avoid frozen foods and take-out - to keep cooking fresh, even though it’s an intense time. This is a much easier proposition now, than it was when I was an undergraduate living in a dorm room. I’ve got my stocked, full-size fridge, and a real kitchen, all to myself in my apartment. Prepared with a plan for the week, I should be able to stay on track. Rachel, however, is still living in a dorm room, and continues to impress with her ideas...

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A Vegan in Paris

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The author of this piece makes it clear that she’s not going to give up meat anytime soon. But, she also says,

I find myself eating more and more vegetarian.

I love people like this. They’re open-minded, they appreciate what a vegetarian or vegan diet does for the body, they’re honest, and they know good food when they taste it - which is why they have no problem saying things like:

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How to Hull a Strawberry (and a Tomato!)

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This video is a guaranteed way to avoid doing something my mom would always scold me for - wasting fruit when cutting off the tops or cutting around the core.

After last week’s incredibly popular video on peeling garlic, I was doubly excited to find another near-magic trick in Saveur’s video collection. This one is a great way to hull strawberries, tomatoes, or any other similar fruit, quickly, effectively, and without waste.

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