Although they are small, raspberries contain a ton of vitamins and minerals. Vitamin C is one of the most abundant vitamins in raspberries. Vitamin C is an essential dietary component and needs to be consumed through diet. Vitamin C plays an important role in a number of functions including protein metabolism, production of collagen and READ MORE
Author: admin
Q is for Quinoa
Quinoa makes a great base for many recipes and can be served as a main dish or side dish. Besides being a flavorful ingredient in many dishes, quinoa also provides many health promoting nutrients. So, what is quinoa? According to the Whole Grains Council, quinoa is a gluten-free, whole-grain carbohydrate, as well as a complete READ MORE
P is for Peanut Butter
This no-bake dessert is a different take on a rich, classic dessert. In the classic recipe, the peanut butter is blended with cream cheese and powdered sugar. In this recipe, greek yogurt is used instead of cream cheese and it is sweetened with maple syrup. Greek yogurt contains lots of protein and other nutrients such READ MORE
O is for Okra
Guys… I have a secret to tell you… okra doesn’t have to be slimy! This recipe is adapted from traditional crispy Indian okra (bhindi). Okra is a great source of vitamin C, vitamin K, manganese, magnesium, thiamin, vitamin B6. Paired with the serrano pepper, the dish is also a great source of dietary fiber and READ MORE
M is for Mushrooms
Ever wonder if mushrooms are a fruit or a veggie? Actually, they are neither! Mushrooms are fungi. However, they are often put in the vegetable group for the purposes of dietary recommendations. Mushrooms come in many varieties, but most mushrooms in nature are not suitable for human consumption. Those that are edible include white, crimini, READ MORE
Episode 1 – Introduction
We are excited to bring you this introductory episode of the Nutrition Anthropology Podcast. In this short episode, we introduce you to the host, discuss the unique name of the podcast and talk about our unique approach to health and well-being. The podcast will soon be available on all your favorite podcast apps including Spotify, READ MORE
N is for Navy Beans
Navy beans are small white beans that are a variety of the common bean. They originated in the Americas and are also called Boston beans, pea beans, or pearl haricot beans. The beans are called “navy beans” in the U.S. because they were a staple food item for the U.S. Navy beginning in the mid-1800s. READ MORE
L is for Lentils
Did you know that Canada is the largest producer and exporter of lentils? Canada began growing lentils in the 1970s and has over 5,000 active lentil farmers today! Lentils are produced in pods attached to the lentil plant, which are planted in May and harvested in mid-August. Lentils are legumes with many different varieties: whole READ MORE
K is for Kimchi
Kimchi jjigae simply means “kimchi stew.” Cabbage kimchi is a fermented dish that is served with almost every Korean meal. Kimchi is a great probiotic that adds vitamin A, vitamin B, calcium, iron. The fermentation process makes kimchi a great probiotic that helps to keep your intestinal flora healthy. During the winter, I make this READ MORE
J is for Jam
Just wanted to pop in for a quick post this Easter Sunday to continue our Food Fun from A to Z series. Today, we are talking about jam. A running disagreement in my family is whether or not there is a difference between jam and jelly. Time to settle this once and for all! Actually, READ MORE