Plums, Plums, Plums.
is the time when the grocery and produce aisles are filled with
wonderfully sweet and juicy plums. Plums come in over 2,000
varieties, with over 100 varieties available in the US
, all with their unique taste and
look. Plums are a relative of the peach, nectarine and
and when dried they become known as prunes. The skins of
can be red, purple, blue-black, red, green, yellow or amber, while
their flesh comes in hues such as yellow, green and pink and orange--a
you want to purchase plums that are ripe and ready to eat, look for
ones that yield to gentle pressure and that are slightly soft at their
tip. While you can also purchase plums that are firm and ripen them at
home, avoid those that are excessively hard as they will be immature
and will probably not develop a good taste and texture profile.
Read the rest of this
sweet story here
been a great two weeks. I had a wonderful time helping to
encourage and instruct others on a few vegetarian cooking
I would even venture to say that I helped widen the horizons of at
least one "tried and true meat and potato man". One of my
favorite things to do is to help people see that healthy eating can be
tasty and easy. Sometimes it only takes one tasty vegetarian
entrée to begin someone's journey to Healthy Eating, Vibrant
are bombarded in the grocery store with products which make wonderful
claims of "New and Improved", "Whole Grain", "Organic", "Healthy", "All
Natural", "Light" and "Trans-Fat Free". We recently watched a
video by Jeff Novick, who appeared at a conference sponsored by
Vegsource. He used to work for Kraft Foods, but now works at the
Pritikin Institute. The topic of his talk was, "Don't Believe What You
Read on the Front Label - - EVER!!!".
During his talk, he used many examples of "health foods" that were
terribly mislabeled. Read more here.