What if you are not diabetic? Glycemic control is still really important to overall health. But before you say ‘sugar is bad’ consider that this doesn't make sense unless you also consider what your overall diet looks like. Context matters.
An atole that tastes like pumpkin pie. Here is New Jersey it’s the season of crisp cool mornings and chilly afternoons. Or as we like to call it, it’s the season of Atole! Nothing says fall to me like a big cup of creamy atole. Especially Atole de Calabaza or Camote (Pumpkin or Sweet Potato) lightly sweetened. Cozy!
Atole de arroz, a warm, hearty, creamy and drinkable cousin to rice pudding. Atoles are hot drinks that are usually thickened with fresh masa harina or cornstarch, sometimes amaranth and as with this recipe for this warm rice drink, arroz! This drink is a portion of the daily diet for many people living in rural areas of Mexico, where it is consumed for breakfast or dinner. Since pre-Hispanic times, the atole has often been considered more of a meal than a drink.
I grew up with all the empanadas – made from corn, fresh yucca (cassava), potato… I love them all and these fill my heart with sweet and savory vibes. For those with a bit of a sweet tooth, these empanadas can be made even more amazing by adding jam to the filling. The combination of jam and cheese whether dairy or vegan is lovely
With just a few moments of advanced planning and the 10 minutes you’ll spend assembling, you will be rewarded with a delicious, energy-boosting breakfast for days. Best part, you can whip it up in under 30 minutes. The selenium from the Brazil nuts inhibits viral replication and Zinc from the pumpkin seeds positively affects multiple aspects of the immune system.
This porridge isn’t sweetened because I like to blend in fruit or jam into the mix, but you can add honey, maple syrup, dates, raw cacao, turmeric - have fun!
This soup turns a short list of ingredients into a delicious meal. Instead of only boiling the cauliflower and broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh flavor. Infusing olive oil with fresh herbs is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread.
