No? I hadn’t either. So here’s a definition, from the Collins Dictionary: “Veganuary. (Noun) An annual event that encourages non-vegans to adopt a vegan diet during the month of January.”
Since its inception in 2014, more than half a million people in 178 countries have signed up for Veganuary, pledging to eat vegan in January. Why? In their post, Why Veganuary Is the Perfect New Year’s Resolution for Reducing Your Impact in 2020, Greenmatters explains that, “Eating plant-based has a significantly lower environmental impact than any other diet, including a vegetarian,
While writing the first draft of my new book, The Low Cholesterol Cookbook and Action Plan (to be published in January 2018), I was reminded just how important fiber is to a cholesterol-lowering diet
Adults need to consume 5 to 10 grams (or more) of soluble fiber daily to lower LDL (bad) cholesterol. As for total dietary fiber, adult women need 25 grams and adult men should consume 38 grams of total fiber per day (those over age 50 require less). Source: The Mayo Clinic’s article, Dietary Fiber: Essential for a Healthy Diet.
As I crafted a chart of fiber-rich foods to include in the book,
Melissa Clark is one of my favorite cookbook authors—I find her recipes well researched, easy-to-follow and consistently delicious. But the depth and complexity of flavor in her Coconut Pork Stew with Garam Masala make this recipe, hands down, the most delicious dish I’ve ever made.
And it wasn’t even difficult. (To be fair, two elements require day-before preparation, so planning is required. But making a list is about as complicated as this recipe gets.)
I decided to make this recipe because I found the enveloping NYT article, Pork Stew Gets A Chile Kick intriguing, and I like Indian flavors and coconut curries.
Two things happened mid-February that messed with my decade-long half-bagel with smidge of cream cheese and slice of lox breakfast habit.
My fabulous local delicatessen can no longer get the nirvana-like H&H bagels from NYC (yes, I know the real H&H closed years ago but the ‘other’ H&H bagels are great too). And I despise their CT-made replacement bagels. DESPISE.
In the NYT, I read a Melissa Clark article about making homemade yogurt and became obsessed – especially because there was a kitchen gadget I could buy.
While I am not usually a fan of soup for dinner, my husband is, and this month I found two soup recipes that looked hearty enough to possibly satisfy. Plus they both had the alluring added bonus of “requiring” the purchase of a new kitchen gadget. Though there’s barely room in my ‘magic closet,’ I could not resist.
So two weeks ago, I made New York Times “Recipes For Health” columnist Martha Rose Shulman’s Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks – because it looked tasty and required a food mill, a kitchen implement I’ve often wondered about.
