Archive | TV Tuesdays

TV Tuesday #44 – 3 Benefits Of Raw Organic Honey & A Giveaway!

Raw honey? What the heck is raw honey?

With the word “raw” floating out there in the blogosphere, you might be wondering what everyone is talking about.

Raw milk. Raw cacao. Raw honey. What does it all mean. I know I was not thinking in those terms 5 years ago. I would have heard that and thought it was some hippy lingo for over priced food.

But there is something to it. There are benefits of raw honey and reasons that it’s more expensive and harder to find. Let’s just say it’s kind of a premium product.

Raw essentially means that the product in question is not heated past the point of killing any of the nutrients and enzymes – the part that makes that food so good for us. The problems with that is that heat also kills all the unwanted stuff too. Germs, bugs and bacteria are killed off at high temperatures. So the only way to have a raw product is to start with a very healthy natural product, including good handling of said product, from start to finish. That’s why it’s more expensive. There’s no cutting corners. I’ll go into details about the benefits of raw unfiltered honey in the video.

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By on March 26, 2013 in Blog, Honey, Informational, Main Ingredient, Recipes, TV Tuesdays, Videos

TV Tuesday #41: Is Cooking With Olive Oil Bad For You?


I’ve been reading “What Einstein Told His Cook” by Robert L. Wolke and there’s all kinds of fascinating things in it about food, the chemistry behind cooking and the science that goes on in the kitchen. After reading a chapter on the smoking point of different cooking oils, I started to research the validity of not frying or cooking with olive oil. I’ll share my findings in the video.

Do you cook or fry with Olive oil?

Have you always been told that you shouldn’t cook with it because you ruin the health benefits?

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By on February 26, 2013 in Blog, Informational, Main Ingredient, Recipes, TV Tuesdays, Videos

TV Tuesday #41 – How To Quick Soak Beans And Save Yourself Some Moolah

 

One of the biggest worries, fears and challenges that I hear about most often is that transitioning to whole foods will be cost prohibitive. Here’s just one of the many food items that is less expensive than its processed counterpart, takes little to no effort and is very simple to do! Beans and legumes.

Make your own and skip the canned version. The homemade ones have a better texture, cause less digestive upset and are healthier for you, not to mention, BPA free.

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By on February 19, 2013 in Black Beans, Dairy Free, Gluten Free, Informational, Main Ingredient, Recipes, TV Tuesdays, Vegan, Vegetarian, Videos

TV Tuesday #40 – How To Naturally Heal Dry Cracked Hands

 

I know some of you will think this upcoming episode to be a little silly, but what can I say… it works! This hand moisturizing technique does involve a pair of socks, but you’ll just have to trust me.

Like the oil pulling episode we did, you might feel a little weird while you’re doing it, but it works. And after all, isn’t that the point, solutions that work?

This little trick is one we keep coming back to when our hands are a little worse for wear. For those that love to ski, hands gets tend to get chapped from being in the cold and wet weather, than they crack and can even bleed. This strange little trick this works. Do it a few times over a period of a few days and your hands will start to look and feel better and heal naturally.

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By on February 12, 2013 in Blog, Coconut Oil, Informational, Main Ingredient, Recipes, TV Tuesdays, Videos

TV Tuesday #39 – Kitchen Basics: How To Perfectly Braise Meat

A recent issue of Bon Appetit had the headline on the cover “The Cooking School Issue.” I was excited. Maybe there was something fun in there I could share with all of you. Out of 5 techniques they demonstrated, this is by far the most practical.

Braising is a simple 4 step technique that will render perfectly cooked and tender meat every time. Braising relies on heat, time and moisture to break down tough connective tissue in meat, which makes it ideal for tougher cuts of meat. This means you can use cuts of meat that would otherwise be tough or lacking in flavor and turn them into an elegant meal, suitable for the grandest of guests. The best part is, this 4 step technique takes relatively little time for the quality of flavor you get in return. And even if you are a beginner cook, you can still turn out a restaurant quality meal. That’s the part I love the most.

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By on February 5, 2013 in Blog, Chicken, Dairy Free, Gluten Free, Informational, Main Course, Main Ingredient, Recipes, TV Tuesdays, Videos

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