M is for Mushrooms

Ever wonder if mushrooms are a fruit or a veggie?  Actually, they are neither!  Mushrooms are fungi. However, they are often put in the vegetable group for the purposes of dietary recommendations.  Mushrooms come in many varieties, but most mushrooms in nature are not suitable for human consumption. Those that are edible include white, crimini, shiitake and portabello. Although they are small (with the exception of the large portabello mushroom), they are packed with nutrients. Mushrooms are a good source of selenium – a trace mineral with antioxidant benefits. A serving of mushrooms also provides B vitamins and potassium. Probably READ MORE

Episode 1 – Introduction

We are excited to bring you this introductory episode of the Nutrition Anthropology Podcast. In this short episode, we introduce you to the host, discuss the unique name of the podcast and talk about our unique approach to health and well-being. The podcast will soon be available on all your favorite podcast apps including Spotify, Apple Podcasts and Stitcher. Please subscribe and gives us your feedback. Also, if there is a particular topic you would like us to address through the podcast, please let us know in the comments. Let the journey begin! Listen here:

N is for Navy Beans

Navy beans are small white beans that are a variety of the common bean. They originated in the Americas and are also called Boston beans, pea beans, or pearl haricot beans. The beans are called “navy beans” in the U.S. because they were a staple food item for the U.S. Navy beginning in the mid-1800s. These beans are very high in fiber and are a nice source of plant protein. These beans appear in a variety of dishes including baked beans, soups, stews, and bean pie. They are also a delicious addition to the stew recipe below! Blog and recipe READ MORE

L is for Lentils

Did you know that Canada is the largest producer and exporter of lentils? Canada began growing lentils in the 1970s and has over 5,000 active lentil farmers today! Lentils are produced in pods attached to the lentil plant, which are planted in May and harvested in mid-August. Lentils are legumes with many different varieties: whole green, whole red, split red, French green, and beluga/black lentils. Split lentils typically cook much faster than whole. They break down quickly and are great to use as thickeners for soups, in curries and purees. Whole lentils, which are used in the chili recipe below, READ MORE

K is for Kimchi

Kimchi jjigae simply means “kimchi stew.” Cabbage kimchi is a fermented dish that is served with almost every Korean meal. Kimchi is a great probiotic that adds vitamin A, vitamin B, calcium, iron. The fermentation process makes kimchi a great probiotic that helps to keep your intestinal flora healthy. During the winter, I make this dish about once a week. I recommend buying kimchi from your local Asian market as these stores tend to have cheaper, better quality kimchi than what you find at a supermarket chain. You can also make your own kimchi with the Easy Kimchi recipe below. READ MORE

J is for Jam

Just wanted to pop in for a quick post this Easter Sunday to continue our Food Fun from A to Z series. Today, we are talking about jam. A running disagreement in my family is whether or not there is a difference between jam and jelly. Time to settle this once and for all! Actually, yes, there is a difference between jam and jelly and it lies in the form of the ingredients. Jam is made with whole fruit crushed or chopped. Jelly, on the other hand, is made from the juice of the fruit. So you can think of READ MORE

F is for Figs and I is for Ice Cream

Today’s blog is a combo of the letters ‘F’ and ‘I’ in our Food Fun from A to Z series. Most people are familiar with figs only from the popular cookie – the Fig Newton. However, figs are a fun fruit that can add a sweet taste to a variety of foods, including ice cream. Figs are sweet like honey with a slight berry taste. Figs also serve as a source of fiber, B6 and potassium. You scream! I scream! We all scream for ice cream! As the weather begins to warm up, ice cream is a great way to READ MORE

H is for Hummus

Over the last decade, hummus has become a popular dip and spread. The options are limitless when it comes to hummus. Below are a couple simple recipes to try out. Chickpeas (or garbanzo beans, the debate rages on) are a fantastic way to add vegetable protein and fat to your diet. Chickpeas are also high in fiber (so they’ll keep you fuller longer), folate, and manganese. Freshly made hummus lasts about a week in the refrigerator and is an inexpensive party treat, snack, or appetizer. While some people prefer to use dried chickpeas, I always buy canned because I never READ MORE

G is for Green Beans

I know, I know….we skipped the letter ‘F’. Actually, it works out that ‘F’ and ‘I’ go together in this series. Stay tuned a couple more weeks to find out the scoop (pun intended). In the meantime, let’s look at G is for Green Beans. Green beans are synonymous with the holidays in my family. But we don’t usually have the typical green bean casserole for Thanksgiving. Instead, my mom makes this sautéed green bean recipe for Christmas and New Year’s Eve every year. One of the best things about food is that certain dishes can bring back comforting, nostalgic READ MORE

Let’s make New Year Revelations for 2019

It is that time of year again. As the New Year approaches, everyone begins formulating their New Year resolutions. More often than not, these resolutions focus on the desire to improve one’s health in some manner. For most, it is a resolution to eat less and move more in an effort to lose weight. While the intent is good, the approach is lacking.   I offer a different approach for 2019, but first a brief vocabulary review. The word “resolution” is defined as: a firm decision to do or not do something; the action of solving a problem. The term itself READ MORE