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Oven roasted root vegetables - Rochester Democrat and Chronicle

Oven roasted root vegetables - Rochester Democrat and Chronicle | Healthy foods | Scoop.it
Oven roasted root vegetables Rochester Democrat and Chronicle Rochester is knee deep in winter (literally) and the harsh reality of the season offers no favors. The winter season is about comfort foods, but comfort foods can also be healthy.
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Schools get kids to eat more fruits and vegetables - Natural News

Schools get kids to eat more fruits and vegetables - Natural News | Healthy foods | Scoop.it
(NaturalNews) Increased vegetable and fruit availability leads to increased intake. In response to the federal government's push to serve healthier foods in schools, many districts have increased the availability of fruits and ...
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(EN) - Glossary of fruits, Fruits Glossary, Fruit terms, Fruit Informations | fruitsinfo.com

(EN) - Glossary of fruits, Fruits Glossary, Fruit terms, Fruit Informations | fruitsinfo.com | Healthy foods | Scoop.it

"Find all fruit terms with brief description. Everything about fruits and all glossary of fruits.

 

This fruits glossary contains information on fruits, ingredients, its cooking terms and variety of other advice to assist you with good recipes, meal preparation and menu ideas. To access a term desired, scan down the alphabetical listing for the word of choice."


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Patricia Marquez-Piocuda's curator insight, August 9, 2013 7:09 PM

Expand your knowledge!!!!  Knowledge is power.

Rescooped by Michelle Lee Buresh from The Man With The Golden Tongs Goes All Out On Health
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#HEALTHYRECIPE - Mediterranean Veggie Burgers

#HEALTHYRECIPE - Mediterranean Veggie Burgers | Healthy foods | Scoop.it

Ingredients:

1 15oz can of chickpeas, drained
1 cup cooked farro (I use a pre-cooked farro/rice blend by Village Harvest, but whatever hearty grain you have on hand should work fine)
1 garlic clove, chopped
1 tablespoon tahini
1 rounded tablespoon nutritional yeast
1/2 tablespoon egg replacer powder or corn starch
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
Salt, to taste (amount varies depending on whether you’re canned chickpeas are salted – I used about 1/4 of a teaspoon)
1/4 cup roasted, salted pumpkin seeds


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