All posts tagged: kitchen

Olive Oil Makes Headlines – Again!

Olive oil has been around a long time. According to http://www.olivesource.com, the olive tree is one of the oldest cultivated trees on earth. This bountiful tree originated in the Iran, Syria and Palestinian region of the Mediterranean over 6,000 years ago. It wasn’t until a few hundred years ago, however, that the olive tree made its way out of the Mediterranean. Today, it is just about everywhere and its popularity is growing. You can find olive oil in prepared foods on grocery store shelves, in skin care products and even in pet food. Olive Bars are popping up in grocery stores and shopping malls across America, too, where you can get the fruit of the tree that is often soaking in its own oil. Olive oil has been labeled by those in the nutrition industry as a, “good fat.” This could be the basis of the new mantra, “fat is not bad for you,” that has made its way around the web over the past few years. Unlike vegetable oil or canola oil, olive oil contains more …

Turmeric – Spicing it up for your Health

I have found that adding spices to my food, especially vegetable dishes, helps to keep me on track with eating healthier, but it turns out that some spices may actually be healthier than the vegetables I put them on. One of the true stand-outs in this category is Turmeric. This spice is native to India and gives curry its beautiful yellow color. The flavor is warm and peppery and I find it pairs well with potatoes (which I do let myself indulge in on a limited basis in my SpiteHot plan). A quick web search will glean you a host of results that highlight the beneficial health properties of this herb. Some of the more memorable benefits are: Anti-inflammatory properties, i.e. lessons inflammation of bodily tissues Linked to Improved Brain Functions May lower your risk for heart disease Can help prevent Cancer Check out http://www.authoritynutrition.com for more information. I have read that the best way to benefit from this herb is to take in pill form, but I lean more toward using the actual spice …