Today is All Soul's Day a time to remember the saints and souls we have lost. It's celebrated in the simple celebration of eating chestnuts. he holy day also opens up to chestnut season. What is great about chestnuts is their nutritional value and versatility.
Chestnuts have been around for millennia, having come from the East and into Europe. Alexander The Great and the Roman emperors ordered them to be planted. They were easy trees to grow along the rocky mountainous areas bordering the Mediterranean, and were ground into cereals and flours, often substituting grain. Early Christians used them as the symbol for chastity.it was considered food for the poor for many centuries , however roasted chestnuts were eaten for All Soul's day as well as Saint Martin's day in Portugal and Saint Stephen's Day in Italy. The nuts are widely popular in Asia . They are a big part of Japan's New Year's Day dinner, because they symbolize mastery and strength..The British brought them over to India where they reign supreme in the Himalayas. The indigenous American tribes were eating chestnuts for decades, long before the Europeans came over. We almost lost all chestnut tress in 1904 thanks to chestnut blight, a fungal disease that came from Asian chestnuts. Sicily is the largest importer of them,having exported them to the States for the last sixty years.Sicilian chestnuts are one of the best species. Chestnuts are primarily carbohydrates with some sucroses or sugars. In some areas of Europe, they're call bread fruit because they can be ground into flour for loaves.
What can be done with chestnuts? A lot. One of my favorites is just roasting them over the stove and eating them straight from the shell. This is the best way to enjoy their sweet, almost milky lingering taste.Many Americans make chestnut stuffing to go with their holiday turkeys.It does work in it, giving a usually mushy texture some meaty crunch. Chestnuts can often open a meal in either soup or salad.A cream of chestnut soup is the perfect foil for a chill Saturday night.A chestnut madeira soup would be a great way to open a Thanksgiving dinner.Add some quartered roasted ones to any salad to give it some oomph. For a different spin on a Northern Italian classic, try making chestnut gnocchi. It does have the dish's traditional potato in it for body along with bread flour.it is served with a burnt butter sauce, rich with garlic and parsley.The nuts can also go into a risotto,too.The French and the Italians candy them into marron glace which would be perfect over vanilla ice cream, creating a sophisticated take on a sundae.. They can be turned into a chestnut mousse along with being a main ingredient in brownies.
All Soul's Day heralds in the start of the chestnut season. These are versatile nuts that can be cooked in a variety of ways. Try them to experience their meaty texture and sweet nutty taste.
Monday, November 2, 2015
Saturday, October 31, 2015
A Real HalloweenTreat: The NYT Magazine Food Section
Foodies received a real Halloween treat today - the New York Times Magazine food issue. If you haven't received or bought it yet,HALT- go no further. If you're still curious , read on.It's one of the best compiled culinary centric so far. It's truly a goodie bag filled with yummy articles.
One of the best pieces was written by Francis Lam, who wrote about radical chef, Edna Lewis.Mr. lam himself, is pretty famous, having been a judge on Top Chef masters. Chef Lewis was an amazing woman, even without the food aspect. She was part of the Harlem Renaissance ,along with being a seamstress to Marilyn Monroe and model Doe Avedon It is her cooking and her quest for redefining Southern cooking that is her legacy. It is the cooking of both plantation and plantation kitchen, combining African vegan cooking with the elite French cooking that Thomas Jefferson brought from France.There are also good recipes that feature poached pears and biscuits It is the fried chicken recipe though that sounds amazing. It involves frying the pieces with a slice of country ham for more flavor along with not frying in deep fat but rather a sautéing method in which the pieces are piled on top of each other. Brown the breasts first and then lay on top of the sizzling legs . Doing this will let the legs cook up evenly.
One of the most colorful is the reinterpretation of those wacky Betty Crocker recipes from the Fifties. Tamar Adler wrote the accompanying article but the real credit goes to photographers Maurizio Cattalan and Pierpaolo Ferrari, Their accompanying photo shoot is trippy and Fellinisque with gilded lobsters alongside a tongue in cheek made cheeseburger pie and chicken salad in melon rings.There is also a salute to fondues, from the original Swiss to a wild variation involving British breakfast meats. On the serious side there is also the story of food historian Barbara Ketcham Wheaton interviewed by Bee Wilson.MS Wheaton ,a former librarian , has quietly compiled a database entitled "The Cook's Oracle". Her goal is to catalog every recipe ever written along with every ingredient ever used and every technique that was ever employed. There are all sorts of interesting gems in this articles, such as food trends and long forgotten cooking methods. The issue also holds sweet personal essays on food that must be read as well.
Sit back, grab a handful of leftover Halloween candy and read this issue. This is New York Times Food reporting at it's best.It's definitely a yummy treat.
One of the best pieces was written by Francis Lam, who wrote about radical chef, Edna Lewis.Mr. lam himself, is pretty famous, having been a judge on Top Chef masters. Chef Lewis was an amazing woman, even without the food aspect. She was part of the Harlem Renaissance ,along with being a seamstress to Marilyn Monroe and model Doe Avedon It is her cooking and her quest for redefining Southern cooking that is her legacy. It is the cooking of both plantation and plantation kitchen, combining African vegan cooking with the elite French cooking that Thomas Jefferson brought from France.There are also good recipes that feature poached pears and biscuits It is the fried chicken recipe though that sounds amazing. It involves frying the pieces with a slice of country ham for more flavor along with not frying in deep fat but rather a sautéing method in which the pieces are piled on top of each other. Brown the breasts first and then lay on top of the sizzling legs . Doing this will let the legs cook up evenly.
One of the most colorful is the reinterpretation of those wacky Betty Crocker recipes from the Fifties. Tamar Adler wrote the accompanying article but the real credit goes to photographers Maurizio Cattalan and Pierpaolo Ferrari, Their accompanying photo shoot is trippy and Fellinisque with gilded lobsters alongside a tongue in cheek made cheeseburger pie and chicken salad in melon rings.There is also a salute to fondues, from the original Swiss to a wild variation involving British breakfast meats. On the serious side there is also the story of food historian Barbara Ketcham Wheaton interviewed by Bee Wilson.MS Wheaton ,a former librarian , has quietly compiled a database entitled "The Cook's Oracle". Her goal is to catalog every recipe ever written along with every ingredient ever used and every technique that was ever employed. There are all sorts of interesting gems in this articles, such as food trends and long forgotten cooking methods. The issue also holds sweet personal essays on food that must be read as well.
Sit back, grab a handful of leftover Halloween candy and read this issue. This is New York Times Food reporting at it's best.It's definitely a yummy treat.
Friday, October 30, 2015
Last Minute Halloween Treats
The scariest part of any Halloween party is not having enough treats for your guests. Don't despair .There are plenty of fun , last minute goodies to serve - and best of all - a snap to make, This gives you enough time to hop into that /monster/angel, demon/political candidate costume and vie for best costume.
Monster fingers are always a neat hors d'oeuvre to serve.Take regular size carrots and round the ends. At one end carve out a fingernail like indentation. Serve them in a jar filled with vinaigrette (heavy on the red wine vinegar here - you want to go for that "gore" effect). A variation of this is roasted fingers. Serve with a dip if you'd like but the vinaigrette should impart plenty of flavor.A variation of this are roasted fingers. Grill hot dogs (meat or vegan or both ) , stick an almond at the end and served on bloody bandages- hot dog rolls soaked in catsup. Another fun starter is really devilled eggs. Pour a drop of red food coloring as well as adding some cayenne to the egg mash. Put cashew halves on either side to simulate horns. Creepy mouths will have your guests talking. This involves snow pea pods, baby bell peppers and almond slivers.Slit the peapods lengthwise so they resemble mouths. After cut the peppers so that they resemble little tongues and pace in the slit. Add the almond slivers as teeth and serve. wash down with some blood red sangria or a red wine punch.
Halloween is a time when you can never have enough sweets. Haystacks seem an appropriate treat, given that it's also harvest time too. These are one of the easiest treats to make.Start by a quick toasting coconut in the oven or toaster oven until lightly brown at 350 degrees Farenheit. This only takes two to three minutes. In the meantime, melt dark or milk chocolate pieces with butter or margarine. for a few seconds. After cooking mix well and add the coconut. Stir until completely blended and then drop on either a greased cookie sheet or a sheet of parchment paper. Cool for two to three hours before serving. For added color , decorate with a candy corn or Mellocreme pumpkin. You can also make candy corn bark by adding the treat to melted chocolate . Don't mix and spread onto either a buttered cookie sheet or parchment paper. Candy apples are the perfect Halloween party treat and favors too. You can dip them fresh and then set up a decoration bar with nuts, coconut flakes, gummy works and M&M.s. Guests will love creating their own fun designs and savoring them afterwards.
Make these scary and yummy treats for your Halloween do. They're a great way of celebrating a spooky night. Give them party fun that's just pumpkin perfect!.
Monster fingers are always a neat hors d'oeuvre to serve.Take regular size carrots and round the ends. At one end carve out a fingernail like indentation. Serve them in a jar filled with vinaigrette (heavy on the red wine vinegar here - you want to go for that "gore" effect). A variation of this is roasted fingers. Serve with a dip if you'd like but the vinaigrette should impart plenty of flavor.A variation of this are roasted fingers. Grill hot dogs (meat or vegan or both ) , stick an almond at the end and served on bloody bandages- hot dog rolls soaked in catsup. Another fun starter is really devilled eggs. Pour a drop of red food coloring as well as adding some cayenne to the egg mash. Put cashew halves on either side to simulate horns. Creepy mouths will have your guests talking. This involves snow pea pods, baby bell peppers and almond slivers.Slit the peapods lengthwise so they resemble mouths. After cut the peppers so that they resemble little tongues and pace in the slit. Add the almond slivers as teeth and serve. wash down with some blood red sangria or a red wine punch.
Halloween is a time when you can never have enough sweets. Haystacks seem an appropriate treat, given that it's also harvest time too. These are one of the easiest treats to make.Start by a quick toasting coconut in the oven or toaster oven until lightly brown at 350 degrees Farenheit. This only takes two to three minutes. In the meantime, melt dark or milk chocolate pieces with butter or margarine. for a few seconds. After cooking mix well and add the coconut. Stir until completely blended and then drop on either a greased cookie sheet or a sheet of parchment paper. Cool for two to three hours before serving. For added color , decorate with a candy corn or Mellocreme pumpkin. You can also make candy corn bark by adding the treat to melted chocolate . Don't mix and spread onto either a buttered cookie sheet or parchment paper. Candy apples are the perfect Halloween party treat and favors too. You can dip them fresh and then set up a decoration bar with nuts, coconut flakes, gummy works and M&M.s. Guests will love creating their own fun designs and savoring them afterwards.
Make these scary and yummy treats for your Halloween do. They're a great way of celebrating a spooky night. Give them party fun that's just pumpkin perfect!.
Thursday, October 29, 2015
Making Tofu Tastier
Many people have a preset notion of tofu. It's tasteless and slimy for starters and its' look is not that appealing. However , with the right recipes, tofu can be- dare it be said, delicious .
Melissa Clark is behind this movement, I suspect, and is trying to get New Yorkers and foodies to go meatless (and this could not happen at a better time when any slice of steak or bacon is vilified). What did she do to make this soy product seductive? She shredded it. The idea came from the cookbook "Near And Far: Recipes Inspired By Home And Travel" by Heidi Swanson. She sautes the shredded tofu in olive oil. For added crunch she adds pumpkin seeds. A scant dash of buttermilk is also tossed into the mix as are pea greens. Since we're almost in mid autumn , Ms Clark gives it a fallish flavor with earthy shiitake mushrooms. These impart a lovely caramelized brown color that spreads over to the tofu. There is color in minced red pepper and edamame.You can even add pork for more flavor as she does, but the flavors are perfectly intense, so it's kind of gilding the lily.
The only possible stumbling block is getting an actual brick of tofu. Ms. Clark uses it in her New York Times video. Whole Foods sell it, as do some regular grocery stores such as Stop & Shop. However it can be too soft, with the consistency of a set pudding. If worse comes to worse , turn to Morningstar Farms which has beef style crumbles. These can easily be subbed in. If you do come across a brick of firm tofu, it's then easy to turn it into shreds. Just take your average cheese grater and rub the tofu against the larger holed side. The goal is a soft fluffy mound , akin to scrambled eggs or spaetzle even.This creates a nice light textured medium that's easy to work with. You can also use this method to make vegan scrambled eggs too. Again, acquiring a firm brick of it can be somewhat of a quest, so be prepared to get alternatives.
Tofu is not always an easy sell. This one featuring it in shredded form is the perfect dish for soy lovers and those in need of converting. It creates a crunchy, flavorful dish that's good for you and good tasting.
Melissa Clark is behind this movement, I suspect, and is trying to get New Yorkers and foodies to go meatless (and this could not happen at a better time when any slice of steak or bacon is vilified). What did she do to make this soy product seductive? She shredded it. The idea came from the cookbook "Near And Far: Recipes Inspired By Home And Travel" by Heidi Swanson. She sautes the shredded tofu in olive oil. For added crunch she adds pumpkin seeds. A scant dash of buttermilk is also tossed into the mix as are pea greens. Since we're almost in mid autumn , Ms Clark gives it a fallish flavor with earthy shiitake mushrooms. These impart a lovely caramelized brown color that spreads over to the tofu. There is color in minced red pepper and edamame.You can even add pork for more flavor as she does, but the flavors are perfectly intense, so it's kind of gilding the lily.
The only possible stumbling block is getting an actual brick of tofu. Ms. Clark uses it in her New York Times video. Whole Foods sell it, as do some regular grocery stores such as Stop & Shop. However it can be too soft, with the consistency of a set pudding. If worse comes to worse , turn to Morningstar Farms which has beef style crumbles. These can easily be subbed in. If you do come across a brick of firm tofu, it's then easy to turn it into shreds. Just take your average cheese grater and rub the tofu against the larger holed side. The goal is a soft fluffy mound , akin to scrambled eggs or spaetzle even.This creates a nice light textured medium that's easy to work with. You can also use this method to make vegan scrambled eggs too. Again, acquiring a firm brick of it can be somewhat of a quest, so be prepared to get alternatives.
Tofu is not always an easy sell. This one featuring it in shredded form is the perfect dish for soy lovers and those in need of converting. It creates a crunchy, flavorful dish that's good for you and good tasting.
Wednesday, October 28, 2015
The Exotic Side of Game Hens
Cornish or game hens sometimes have the reputation of being boring. They're usually served with a side of stuffing and maybe some green beans for a dash of colors. However ,like any fowl , they can be livened up with exotic spices. The result is a tasty spin on a traditional recipe.
David Tanis experimented with the chickens and wrote about them in today's New York Times Food section.His City Kitchen column offers advice about them Remember these are expensive birds , being slightly a few dollars more than the average capon or even turkey. Cornish or game hens are worth it. The meat is extraordinarily tender. That's really their selling point. this tenderness is a plus, because the meat quickly absorbs any marinade from spicy to lemony.They're about a pound each, with some reaching two pounds so figure one each for hearty eaters. Both butchers and grocery stores sell them.
Mr Tanis decided to give them a Middle Eastern spin. He spices them with sumac, the main ingredient in tend of the moment, za'atar along with pepper and cinnamon. Pomegranate molasses is added for color and sweetness however be warned.It can slip to the bottom of the roasting pan and burn quickly.Mr. Tanis' solution is keep half an inch of water at the bottom. when this mixes with the pan juices, then baste the birds to keep them moist.It's served with basmati rice flecked with raisins, currents and pine nuts/ There's also a sprinkling of bright jewel red pomegranate seeds for extra zest and zing. Mr. Tanis garnishes it with fresh mint for color but you can omit it if you like.
Cornish hens are a great dinner . Their tender meat is perfect for absorbing such exotic spices as sumac and cinnamon.Give it a Mediterranean flair with these and the lush pomegranate.
David Tanis experimented with the chickens and wrote about them in today's New York Times Food section.His City Kitchen column offers advice about them Remember these are expensive birds , being slightly a few dollars more than the average capon or even turkey. Cornish or game hens are worth it. The meat is extraordinarily tender. That's really their selling point. this tenderness is a plus, because the meat quickly absorbs any marinade from spicy to lemony.They're about a pound each, with some reaching two pounds so figure one each for hearty eaters. Both butchers and grocery stores sell them.
Mr Tanis decided to give them a Middle Eastern spin. He spices them with sumac, the main ingredient in tend of the moment, za'atar along with pepper and cinnamon. Pomegranate molasses is added for color and sweetness however be warned.It can slip to the bottom of the roasting pan and burn quickly.Mr. Tanis' solution is keep half an inch of water at the bottom. when this mixes with the pan juices, then baste the birds to keep them moist.It's served with basmati rice flecked with raisins, currents and pine nuts/ There's also a sprinkling of bright jewel red pomegranate seeds for extra zest and zing. Mr. Tanis garnishes it with fresh mint for color but you can omit it if you like.
Cornish hens are a great dinner . Their tender meat is perfect for absorbing such exotic spices as sumac and cinnamon.Give it a Mediterranean flair with these and the lush pomegranate.
Tuesday, October 27, 2015
Thug Kitchen - In Your Face Blogging
Many food bloggers (including myself) go for a homey, informative and sometimes preachy way of writing about food and nutrition, Most of us don't use profanity and in your face phrases to get our points across. Maybe we should. It works for a vegan food blog , Thug Kitchen and it's garnering fans and hits,
The controversial blog was started by Matt Holloway and Michelle Davis , vegan hipster, who want to spread the good word of vegetarian to the masses (and that is never more important in light of yesterday's not so eye opening news about red meat and bacon). However their way of doing such is peppered - and salted - with every obscenity under the sun.It does draw readers and fans. Their second cookbook "Thug Kitchen: Eat Like You Give A *&&^% was published in September. Using bad language is a good way of selling any product and even giving it some oomph. However this has gotten them in trouble, namely with African Americans who feel that the language and their title is too ghetto and demeaning. A few critics even have claimed that it promotes a negative stereotype of their diets as well.It has caused two well known cookbook authors Bryant Terry and Alice Randall to comment on Mr. Holloway's and Ms. Davis' writing style. According to a recent New York Times interview ,Ms Randall feels that "it drowns out and distracts from authentic black voices who are speaking to communities they love with the wisdom of shared experience."
There are fans who do love the site..The recipes are influenced by the hippie era Moosewood Cookbook and Isa Chandra Moskowicz Vegan With A Vengeance. There are a lot of them and they're divided them into seasons, meals and ingredients. This is great if you're looking for a fall lunch recipe that has apples.In some ways they're just ordinary vegetarian recipes.The pickings are pretty thin. There are no bakes, or casseroles, lunches are nothing more than sandwiches and burritos.The dessert recipes have only two good recipes, the frozen chocolate bananas and iced gingerbread squares Another point is not all the recipes are vegan. Milk is used in one or more recipes. There are better vegetarian blogs out there, featuring really good recipes that are filling. Check out Oh My Veggies and Green Kitchen Stories. Both have interesting recipes that are hearty and filling. Oh My Veggies even helps in meal preparing with tips and hints. Best of all you can let the kids read them without any worrying about them learning bad language!
Thug Kitchen is OK if you're a hipster vegetarian living in Brooklyn. It's cool if you're into swear words being a part of a recipe. Otherwise it's just another food blog trying to get readers by being over the top and on the edge..
The controversial blog was started by Matt Holloway and Michelle Davis , vegan hipster, who want to spread the good word of vegetarian to the masses (and that is never more important in light of yesterday's not so eye opening news about red meat and bacon). However their way of doing such is peppered - and salted - with every obscenity under the sun.It does draw readers and fans. Their second cookbook "Thug Kitchen: Eat Like You Give A *&&^% was published in September. Using bad language is a good way of selling any product and even giving it some oomph. However this has gotten them in trouble, namely with African Americans who feel that the language and their title is too ghetto and demeaning. A few critics even have claimed that it promotes a negative stereotype of their diets as well.It has caused two well known cookbook authors Bryant Terry and Alice Randall to comment on Mr. Holloway's and Ms. Davis' writing style. According to a recent New York Times interview ,Ms Randall feels that "it drowns out and distracts from authentic black voices who are speaking to communities they love with the wisdom of shared experience."
There are fans who do love the site..The recipes are influenced by the hippie era Moosewood Cookbook and Isa Chandra Moskowicz Vegan With A Vengeance. There are a lot of them and they're divided them into seasons, meals and ingredients. This is great if you're looking for a fall lunch recipe that has apples.In some ways they're just ordinary vegetarian recipes.The pickings are pretty thin. There are no bakes, or casseroles, lunches are nothing more than sandwiches and burritos.The dessert recipes have only two good recipes, the frozen chocolate bananas and iced gingerbread squares Another point is not all the recipes are vegan. Milk is used in one or more recipes. There are better vegetarian blogs out there, featuring really good recipes that are filling. Check out Oh My Veggies and Green Kitchen Stories. Both have interesting recipes that are hearty and filling. Oh My Veggies even helps in meal preparing with tips and hints. Best of all you can let the kids read them without any worrying about them learning bad language!
Thug Kitchen is OK if you're a hipster vegetarian living in Brooklyn. It's cool if you're into swear words being a part of a recipe. Otherwise it's just another food blog trying to get readers by being over the top and on the edge..
Monday, October 26, 2015
So, Do We Go Vegan?
There is a new report out claiming that red and processed meats cause cancer. This is no big news , it's been known for at least thirty or more years. What is controversial is that the World Health Organization or WHO now equates them with asbestos and tobacco. Yet are they that bad?Or is this an over exaggeration?
To be honest we do need meat, We need it for our bodies to produce amino acids . We also need it for Vitamin B12 and protein. Vitamin B12 or iron can be found in lobster but that comes with a warning of its' own - its' chock full of cholesterol. If do still redmeat or bacon, then cut down on it. Try to limit it to maybe once a week the cut down to twice a month and then maybe once a month. I know this is easier said than done. Most of us rely on our supermarket's deli or Subway for lunches . What can be done is looking to fresh cut meats , such as chicken or roast beef. Also subbing in soy meats helps along with switching to veggies. This can be done slowly. Start by adding more tomatoes and spinach. Cheese slices are also good and get familiar with the different types out there.Another idea is looking at vegan web sites and cookbooks . These are chock full of delicious recipes that can help transitioning over to a more meat free diet.
Other meats have come under fire as well, namely hot dogs, burgers and sausages. Again these are going to be hard to get rid of or at least decrease.Look , Wendy's and McDonald's are a huge part of the American diet. Fast food is just easier to deal with , especially after a long work day or busy weekend. Luckily we can cut down on the amount of burgers and dogs we consume.Wendy's offers a wide array of salads plus baked potatoes to wean you off those Baconators. Morningstar Farms offers a variety of veggie burgers and hot dogs that can stand in for the real thing. To be honest we need to look to Germany who gave us the first two along with a huge variety of sausages and wursts. For some reason, Germans don't have the high cancer stats that we have and yet our diets are relatively similar. It could be portion control (they're not gluttonous by any means) or how the meats are processed. There could be less nitrates and chemicals in the meat.It could also be that they're not as heavily into the carcinogenic barbecuing as we Yanks are. Maybe if we stop all this excessive grilling we can keep that extra chilidog or Sloppy Joe in our diets.
So what do we do? Eat well, eat for our bodies and not our taste buds.Try more plant based foods, nix all that barbecue - and like with alcohol and sweets - just cut back. It 's the start of a healthier way of eating.
To be honest we do need meat, We need it for our bodies to produce amino acids . We also need it for Vitamin B12 and protein. Vitamin B12 or iron can be found in lobster but that comes with a warning of its' own - its' chock full of cholesterol. If do still redmeat or bacon, then cut down on it. Try to limit it to maybe once a week the cut down to twice a month and then maybe once a month. I know this is easier said than done. Most of us rely on our supermarket's deli or Subway for lunches . What can be done is looking to fresh cut meats , such as chicken or roast beef. Also subbing in soy meats helps along with switching to veggies. This can be done slowly. Start by adding more tomatoes and spinach. Cheese slices are also good and get familiar with the different types out there.Another idea is looking at vegan web sites and cookbooks . These are chock full of delicious recipes that can help transitioning over to a more meat free diet.
Other meats have come under fire as well, namely hot dogs, burgers and sausages. Again these are going to be hard to get rid of or at least decrease.Look , Wendy's and McDonald's are a huge part of the American diet. Fast food is just easier to deal with , especially after a long work day or busy weekend. Luckily we can cut down on the amount of burgers and dogs we consume.Wendy's offers a wide array of salads plus baked potatoes to wean you off those Baconators. Morningstar Farms offers a variety of veggie burgers and hot dogs that can stand in for the real thing. To be honest we need to look to Germany who gave us the first two along with a huge variety of sausages and wursts. For some reason, Germans don't have the high cancer stats that we have and yet our diets are relatively similar. It could be portion control (they're not gluttonous by any means) or how the meats are processed. There could be less nitrates and chemicals in the meat.It could also be that they're not as heavily into the carcinogenic barbecuing as we Yanks are. Maybe if we stop all this excessive grilling we can keep that extra chilidog or Sloppy Joe in our diets.
So what do we do? Eat well, eat for our bodies and not our taste buds.Try more plant based foods, nix all that barbecue - and like with alcohol and sweets - just cut back. It 's the start of a healthier way of eating.
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