It’s a new year — what vegetables are you going to eat? In 2014, healthy food aficionados popularized kale, quinoa, and kombucha. According to a recent article in The Washington Post, nutritionists and food experts feel two other healthy vegetables will set the trend in 2015.
“I think cauliflower will steal some of the spotlight from kale,” says Alison Sacks, a registered dietitian and Director of Operations for D.C.’s Capitol Nutrition Group where she helps people achieve healthy lifestyles using a balanced, whole-foods approach. “It is nutritious and extremely versatile.” Read More →
Buying local has its benefits, especially when it comes to extra virgin olive oil. Though the U.S. is the third largest consumer of olive oil in the world, 97 percent of the oil consumed in the U.S. is imported. Americans have been choosing imported oils over domestic, unaware that most oils sold as extra virgin are mislabeled and low-grade. Read More →
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Are you saving that imported extra virgin olive oil for a special occasion? You may want to open it up today and use it — that is if it’s really extra virgin. Unlike wine, olive oil does not age well, and what you thought was fresh olive oil, may just be, well, old and rancid.
Extra virgin olive oil is the highest grade of olive oil and is praised for its fresh and fruity flavor. The process, known as cold pressing, extracts the oil from the olives without the use of chemicals, helping it retain its nutrients and flavor. The fatty acids and antioxidants in the oil contribute to many health benefits, including reduced risk of heart disease. Read More →