healthy food

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Bald, Bewhiskered, Vajazzled
August 5th, 2010 | Comments
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We have decided as a policy to stop naming names of useless starlets who paint obscenities on their fingernails, hypocritical politicians and commentators who trade in misinformation, professional athletes with time-wasting television specials, and fashion designers who behave in provocative ways to get their kissers face forward in the news. So, we’ll just show this picture to illustrate our outrage, once again, at the fashionindustry and fashion world in general for continuing to use shockingly underweight models.

Bald, bewhiskered, vajazzled–who cares? But parading models with such obviously unhealthy eating behavior is and should be outside the pale for any reputable fashion house. The baldhead, silly beard and naked torso would have been edgy enough to get front-page attention, why add to it an emaciated frame?

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Organic vs Non-Organic: Battle of the Budget
July 11th, 2010 | Comments
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The Environmental Working Group * released their list of pesticide residue on fruits and vegetables.  They break it down into “The Dirty Dozen” those with the most residue from field to market and the “Clean 15” those that have the least. We like to buy local and organic whenever possible, but often times market pricing and conditions don’t cooperate.

So if you’re on the fence on when to buy organic because of budget battles, go to the market armed with this knowledge.

THE DIRTY DOZEN AND CLEAN 15:

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Sweet Potato Fries. Sweet.
May 27th, 2010 | 20 Comments
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Healthy, delicious, easy.  Sweet.

Not only have we have given up old fashioned fried fries, but our potato of choice is sweet potato*.  So what could be better than simple to make, yummy to eat, baked sweet potato fries?

Preheat oven to 450 degrees.

Wash and completely dry one large sweet potato (we buy organic whenever possible). This should be enough for two people.

If you like wedges, cut the potato in half the long way. Place the flat side down on your cutting board and slice each half into 4- 6 wedges (you determine how thin or thick you want them, just remember to check on them as they cook). If you prefer a real ‘fry’ look,  slice the potato into 1/3-inch long slices, then 1/3-wide inch strips.

Before baking, lightly coat them with olive oil, sea salt and loads of freshly ground pepper . Get creative and vary your seasonings: cumin, curry, paprika, truffle oil…

Place on baking sheet lined with parchment (easy clean-up) and cook from 20-30 minutes until crispy on the outside and soft inside.  Add salt and pepper to taste.

*We were wondering about the difference between yams and sweet potatoes and did a little research.  In the US almost all potatoes labelled as yams are in fact sweet potatoes.  The Texas Cooperative Extension Aggie Horticulture Network, advises buying sweet potatoes with a deep color for the best food value. For best food flavor they advise storing them in an environment between 55-60 degrees–not the refrigerator.

Root cellars anyone?

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We Like it RAW!
March 9th, 2010 | 3 Comments
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We first started writing this blog under the cover of relative obscurity,  (before we became really big bitches- at least that’s what they say about us now), we wrote about experimenting with rough raw stuff.  We were addicted  pouring big money into our habit, we tried everything we could get our hands on. Some of the stuff was nasty, dirty looking, foul tasting–sure to make us ill. Some of the stuff was so refined and processed we felt nothing. Then we found perfection. It was as though Smokey the Bear married Marshmallow Fluff.

Oh!

We forgot to mention we’re talking about honey.  Raw honey.  For those of you who missed our earlier ranting and raving on the pleasure of yummy raw honey we thought we’d share our earlier post hoping that you’ll share with us your favorite honey variety. Enjoy!

You know our obsession with finding the little things that make a bitch happy. That spoonful of sugar…well, not sugar anymore if we can help it. These days we’re all about honey. No, we’re not members of the healthy food police, but we do like to eat as well as we can. For example, when given the choice we take brown over white rice and wheat over white bread. Organic over non-organic. Unprocessed over processed. And honey over sugar in all the right places: in our tea, spread on toasted Eli’s health loaf, baked into our favorite ancho chili blue corn bread recipe (we’ll share, we promise). We’ve been experimenting with raw honey. Interesting. We’ve tried it all. We’ve explored the gamut of  ‘raw’ honey—from the kind with a faintly feral hive odor and bits of bees in it (at least we thought we came upon wings and stingers) to a very pricey, waxy, raw clover blend with a bland odorless flavor. We’ve worked hard to find you the world’s best most delicious honey…and in our search we discovered something divine. It’s a lovely blend of that classic Smokey the Bear-container honey, fragrant wildflowers, and marshmallow fluff. 365 Organics Wildflower Raw Honey from Whole Foods is the one we love!

Tell us about your favorite raw honey and where you buy it.






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