Your Bees are about to bounce, and Sisson’s already getting some sun (no sun screen, of course). But we wouldn’t leave without sharing the best tips for enjoying a healthy holiday weekend. Check it out, then get out – and that’s an order!
FitSugar shares some safe grilling techniques, plus a carb-smart burger recipe.
The fascinating, thrilling, glorious story of Labor Day, in exhaustive (exhausting?) detail. If you are all about this link, you are clearly still at work. Go home.
I am excited to introduce you to one of Mark’s Daily Apple’s favorite authors. His name is Sandor Katz (you can call him Sandorkraut), and he is a self-proclaimed fermentation fetishist, herbalist and food activist. In just two books he has inspired us to try our hand at creating our very own savory seed sauerkraut, and to (further) challenge the practices and tactics of multinational food conglomerates.
I recently came across this outrage from the most authoritative diabetes organization in the country:
Sara here. As many of you know, I eat a lot of fat on a daily basis, and one way I accomplish this scandalous health goal of mine is to add nut butters to my meals. Reader Donna got me hooked on cashew butter atop fried eggs (I fry them in butter or – ready for this? – bacon grease, to maximize the morning fat intake). If you’re not appalled yet, please keep reading, because it just. gets. worse. I am not a huge fan of olive oil. I think it tastes good, but I prefer savory, spicy, or earthy flavors to olive oil. To that end, I use organic raw almond, peanut, and cashew butters to fatten up my broccoli, brussels sprouts, and eggplant. I also really like that nut butters have some protein and fiber in addition to the fat, unlike vegetable and seed oils. But mainly, I just like having another interesting way to get fat in my diet.
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