While I scale the Rockies (no violins, please;-) I didn’t want to keep you from receiving vital information on the healthy bandwagon, so…here are some timely tidbits from fellow bloggers:

Kelly the Kitchen Kop offers a wonderful summation of the film, “Food, Inc.”  If you haven’t seen it yet, make sure to put it in your queue.

The Modern Forager takes a no-nonsense approach to the constant challenge of balancing food, fitness and fat.

Speaking of fat, we need it! (healthy fat, that is…)  Take a look at Michelle’s findings which further substantiate: eat fat to lose fat.

There has been a lot of bally-hoo lately over the pro’s and cons of agave nectar.  As you know, I use it often in my baking recipes, but have been ‘taking note’ of recent findings. Judy Barnes Baker gives her perspective on agave and other alternative sweeteners.

And, of course no posting of mine would be complete without an excerpt from my sustainable food guru, Michael Pollan.  It’s a sobering look at how our society has moved from the kitchen to the couch as we devour cooking shows on the telly.

Enjoy the potpourri.  Let me know your thoughts…and see you in a week!

It’s official – I am now a certified Natural Chef.  Last night was our final day at Bauman College as we turned in our reports (27 pages!) and contemplated evaluations (hence my delay with this post.)  It was a comprehensive program which offered an array of skills and recipe applications focusing on the Eating 4 Health model – fresh, whole foods in their most natural state (you know the kind…it’s what you read about here;-)

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There’s a great segment on Martha Stewart Radio called “Use It Up.”  It’s part of the Everyday Food hour where host Sandy Gluck asks callers what they have in excess and offers ways to create recipes around it.  During the week I find this particularly helpful when we’re short on time and have to rely on what’s already in stock.  With farmers’ markets in season, I tend to have something on-hand which is fresh, but that doesn’t mean my culinary creativity keeps in step.  So in our house it’s called “go with what ya’ got.”

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I think almost every grower I buy from at the farmers’ market has an abundance of zucchini right now.  So, hey, being a team player…I give.  But today the real star is corn.  Sweet and in its prime, corn makes a wonderful addition to everything – from chowder and pasta, to salads and frittata.  Of course, just eating it right off the cob is the pure essence of summer, especially with a dab of herb butter. Click to continue »

Some dishes are appropriate year round.  And in that camp, I would include beans.  Beans are one of the best plant sources of protein on the planet, not to mention low on the calorie index.  They are super high in fiber, which is great for reducing cholesterol and regulating blood sugar.  And…they are loaded with antioxidants, in some cases more than blueberries!

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