Just because having diabetes means watching what we eat, doesn’t mean that we don’t care about food. Most of us in fact probably care too much.
The trick is to increase the quality so we can decrease the quantity. Getting the tastiest and freshest foods is the way to go.
And going to our local farmers market is the trip to make. Here in northeastern Colorado, where we are more than a mile high, fresh local fruit and vegetables are just now coming into season.
We haven’t had a farmers market here for almost half a year. So I am very much looking forward to the first one of this spring in a couple of days.
The Boulder farmers market is like other farmers markets around the country. They provide locally grown vegetables, fruits, flowers, plants, gourmet cheeses and wines sold by the farmers who produce them.
Besides the good food, this weekly outdoor market is great entertainment. I generally don’t like crowds, and this the place where you will find the biggest crowds in Boulder. B...
Tired of your same old salad? Looking for a fresh, new taste for summer? Allow me to introduce you to one of my favorite chefs and cookbook authors: Joyce Goldstein. She takes salads to a gourmet level beyond the usual iceberg lettuce with tasteless, mass-produced tomatoes and some carrot pieces; all smothered in blue cheese dressing. After studying the foods of the Mediterranean region, Joyce Goldstein brings at-home cooks recipes for delicious one-plate meals that excite every taste bud into entirely different orbits of bitter, salty, acidic, and sweet. She complies all of this knowledge in her cookbook: Mediterranean Fresh . With recipes galore and information abound, anyone with this cookbook is sure to see salads from an entirely different perspective. Not as an accessory to some other main dish, but as the sole star of the meal.
Starting with the right ingredients is paramount to eating fresh. And every good cookbook should teach readers about the basics, Mediterranean Fre...
Recipe courtesty Gale Gand Roasted Pineapple yields 10-18 orders 1 pineapple, peeled 1 1/4 cups butter 1 3/4 cups organic light brown muscavado sugar 1 vanilla bean, split Peel pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar, then place the pineapple in and cook on all sides to brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until roasted through to the core. It may take 1 hour or more. Chill, then slice thin (either with an electric slicer or by hand). Coconut-Cilantro Dressing yields 1 1/4 cups 1 cup simple syrup 1/4 cup coconut milk 1/2 tsp fresh ginger, grated 1 1/2 tsp cilantro leaves, chopped Whisk ingredients together and chill. Macadamia Nut Brittle yields 2 cups chopped 2 cups sugar 1/2 cup water to dissolve 2 Tbsp butter 1 cup macadamia nuts, toasted, cooled, and chopped In a saucepan, bo...
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