Thankfully (and finally!) coconut is getting the recognition and appreciation it deserves. I've been a huge fan ever since I attended the Natural Gourmet Institute. Not only do I use its oil to cook and bake with, but it serves as my face/body/hair moisturizer. I recently posted this pic on instagram and have had a few people ask me what coconut cream is. There are many variations of coconut so I thought it was time to clear things up and crack this little nut (Pun intended. I like puns.)
The more you know! Get crackin'.
I recently read an article questioning if grass-fed steak is the new kale. I don't argue that grass-fed meat is preferable, but I'm not sure the two are comparable. If you google 'the new kale' all sorts of replacements pop up. Whole Foods is pushing collards like a drug dealer. I've never been a fan of the veggie-of-the-moment trend. What's the benefit of replacing one green with another? Eat them all! It's no secret that there is a celebrity life cycle. One minute they're hot and the next we are over them and onto someone new...sorry about that, Jessica Simpson. However, if veggie trends encourage people to eat more vegetables, I'm all for them. Given that kale is apparently no longer "in", I'm going to have to go with swiss chard as the new It Girl. See below for an easy, tasty, nutrient-packed recipe that makes kale chips sooo yesterday.
What you need:
1 bunch swiss chard
1-2 teaspoons extra virgin olive oil
Any seasoning you prefer (red pepper flakes, garlic powder, paprika, cayenne pepper, etc.)
If you feel bad for dropping Jessica Simpson like yesterday's news, you can prepare kale chips using the same steps above and enjoy the two together.
While menu planning for a client who follows the Paleo diet last week, I felt the need to give him something that would satisfy that oh-so-common carb craving. I don't know anyone who doesn't like pasta so I turned to its veggie namesake, the spaghetti squash. It's simple to prepare, much more fulfilling than waiting for a pot of water to boil, and definitely satisfies my craving. I won't lie, you're not going to fool anyone into thinking it's spaghetti, but it's a low-carb, low-cal, nutrient dense substitute. I enjoy mine with pesto. See below for how to create a healthy canvas for your favorite sauce:
Leftovers will keep in the refrigerator for 3-4 days.
JENNIFER SWEENIE, NTP
Nutritional Therapy Practitioner & Chef