Andrea’s “coming of age” salad story reminds me of a salad experience I had a few years ago. I was preparing to present to a class of grade five and six students as part of their Food Sense nutrition education program. It was spring, and they were exploring the Vegetables and Fruit food group. I wanted to keep it seasonal and as “BC” as possible, but I was stumped with what to do. My seasoned supervisor, Sydney, suggested (say that three times fast) “How about greens?” “Oh, that’ll go over well with a bunch of grade five and sixes.” I said, thinking she was joking. She wasn’t. Sceptically, I took her up on her challenge.+ MORE
I’m feeling generous today, so here you go, my mom’s coveted salad recipe: shred lots of iceberg lettuce, grate carrot on top, finely dice white onion and add it to the tower.
So far, pretty straightforward. Now for the kicker: crunch up handfuls of ketchup flavoured potato chips and drop onto the mass and then coat with Thousand Island dressing. I’m not going to lie: I used to adore this salad, and thinking about it coats me in nostalgia like the Thousand Island dressing coated the “greens.” As an adult, I can’t quite bring myself to put chips on a salad, but my mom did introduce me to the concept that salad is more than an anaemic looking plate of plain lettuce. It’s actually something to look forward to. + MORE
Do you remember the story of Goldilocks and the Three Bears? In the story, Goldilocks tries each bear’s bowl of porridge and finally decides to eat the little bear’s bowl which was “just right.” I know it’s a children’s story, but surely a more typical bear breakfast would have been a bunch of berries, some insects and a bit of some dead animal or fish.
Even so, porridge was a great breakfast choice for Goldilocks—and makes for an easy to make, low-cost, satisfying and nourishing breakfast for the rest of us humans. My family starts the day with a bowl of hot porridge most days of the week. A bowl of hot cereal with fruit, topped with some nuts and milk gives me the energy to get through the first part of the day. + MORE
March is Nutrition Month! Join us as we explore popular food and nutrition myths. Please enjoy our ongoing series throughout the month.
"Man, I hope my mom brings the oranges" my teammate says on the bench leaning over, staring at his skates. We were 14 years old and in the final game of a hockey tournament. Five games in two days and we were close to being gassed. The second period ends, we're up a goal but the other team was coming on hard. In the dressing room our bodies rubbery and feeling the whole tournament in our legs, we get the oranges. We all breathe a sigh of relief. + MORE
Searing, caramelising, browning… We have often heard of it and may even do it, but what does it mean? What does it really do?
Whether you're cooking in a pan, on a griddle or on the barbeque, that bit of browning adds flavour and texture (no, you‘re not "sealing in the juices") that we‘re often looking for and if it's missing, we add salt.
Naturally, when we think of browning, many of us first think of meat, but browning is bigger than steaks and roasts.