Although we love baked sweet potatoes, steaming is quicker and produces a perfectly moist potato. Steamed baked potatoes take about 30 minutes, while baked potatoes take at least an hour. This method is for medium-sized potatoes. However, if you have only large-sized potatoes, you can cut them in half. (1) Fill the lower part of...Read More

Have you ever wondered about what the difference is between sweet potatoes and yams? Sweet potatoes are also called ‘yams’ — however, these tuberous root vegetables are actually from two very different plants. Sweet potatoes are related to morning glories and true yams are related to palms and grasses. When you buy a ‘yam’ at...Read More

With a new crop of almonds plentiful at the farmers market this time of year, you can quickly and easily make delicious homemade almond butter using your food processor. Almonds are a rich source of protein and vitamin E. Almond butter can be used like peanut butter on sandwiches or in baking or cooking. And...Read More

Tangy pomegranate molasses is an easy-to-make magical ingredient that adds a spark of acidity and a complex depth of flavor to salad dressings, stews, dipping sauces, and marinades much like wine does for many dishes. Consider adding it to cocktails or mocktails — just stir it into sparkling water. Use pomegranate molasses as a meat...Read More

Homemade spice blends cost a fraction of the cost of store-bought blends — plus they contain none of the anti-caking additives usually found in commercial blends. Use fresh spices to blend — and store your blends in airtight containers. Inexpensive spice jars can be found at Cost Plus, Michael’s, or online. Better yet, recycle your...Read More

Whole grains are healthy, highly nutritious, contain fiber and protein, and are a great substitute for refined carbohydrates. If you find it challenging to get the recommended three servings of whole grains each day, try adding them to soups, salads, and main dishes, or eat them like hot cereal in the morning. Enjoy crunchy textures...Read More

Peeling and cutting thick, tough-skinned winter squashes can be challenging, even for a chef! Here are some tips: To remove the stem, use the back of the knife or cleaver closest to the handle, or use a mallet to knock it loose. When cutting the squash, see if the skin is really slick. If it...Read More

Let’s face it – baking mixes have their place in the pantry, especially when it comes to making a quick batch of biscuits or pancakes for the family. However, convenience has its price and who wants to pay the high prices of baking mixes? Did you know that you can make an almost identical baking...Read More

Summer squash are another New World food.  Zucchini which were known as cocozelle in Italy were bred there and brought here by immigrants, where the name migrated to the Tuscan name zucchini in the 1920s. How to Purchase and Store Summer Squash When choosing summer squash, they should feel dense and heavy for their size,...Read More

INGREDIENTS: 1 1/2 cups raw almonds 4 cups pure drinking water 1/2 tablespoon pure vanilla extract 1 tablespoon coconut oil 1 tablespoon sweetener of choice Pinch of Himalayan salt METHOD: Rinse almonds, and soak them in water for 10-12 hours. Rinse again. Blend the nuts with the drinking water in a blender, into a slurry....Read More