POSTED BY Pink Ribbon Cooking / July 23, 2014
While there is no way surefire way to prevent breast cancer, there are many steps you can take to lessen your chances and put your body in the best position to avoid cancer.Read Full Article »
POSTED BY Pink Ribbon Cooking / June 18, 2014
Curious aboutthe relationship between antioxidants and breast cancer?
Antioxidants are molecules that inhibit oxidation – the chemical reaction that sees the transfer of electrons or hydrogen from one substance to an oxidizing agent. Free radicals, formed during these reactions, can initiate chain reactions that can damage or even kill cells. Antioxidants work to terminate such reactions by in essence removing the free radical.Read Full Article »
POSTED BY Pink Ribbon Cooking / November 4, 2013
Migrating or transitioning to a healthier life is not easy for many people. Our daily lives are riddled with temptation, vices and bad habits. Giving up our bad habits and diet is very similar to quitting smoking or alcohol, in that our diet does have a physiological, mental and emotional hold on us. We need to be able to take one step at a time into wellness. Trying to look at it longer term is not always the best approach.
Here are 5 things that you can do today to take a first step toward wellness or prevention ...Read Full Article »
POSTED BY Pink Ribbon Cooking / October 29, 2013
The best kind of diet is not a diet. That's right, diets are not permanent solutions. At least not fads and diets-of-the-day eating trends.Read Full Article »
POSTED BY Pink Ribbon Cooking / June 20, 2013
Tuesday's adoption of obesity as a disease prompted me to open a post I had been working on about the reflections of Jean Anthelme Brillat-Savarin, A court of Appeals Judge in France and a well respected gastronomic voice in early 1800's Paris and France.
In this post I reflect on a book Brillat-Savarin wrote called Physiology of Taste. The Physiology of Taste is a reflective piece, where Brillat-Savarin shares his thoughts, referred to as meditations, on the pleasures or connoisseurship of food. These mediations explore our physiological and psychological desires for food, liquids and how these drive our appetite. Along the way he shares several conversations with friends and dialogs with himself.
Physilogy of Taste is often thought of as the most important book written about food. Given our ever expanding dialog about food and the quality of research, education and contributors in recent years I can't agree with that but, without exception, this is one of the most defining and relevant explorations about our relationship with food and how it affects our behaviors and life.Read Full Article »
POSTED BY Pink Ribbon Cooking / April 27, 2013
It is nice to think without borders!
POSTED BY Pink Ribbon Cooking / March 28, 2013
Romaine, a member of the Cos lettuce family, is a powerful ingredient, both for its culinary personality and its nutritional value.
Cos lettuce is a tight head lettuce with leaves that grow vertically around a center head. The leaves are elongated, with dark green to a slightly yellowish coloring and a central ridge or spine along the middle of the leaf.Read Full Article »
Everything cooked on a grill tastes great, and broccoli is no exception. This was originally a stir-fry dish for me. I changed it one night to reflect my desire to not cook inside.
The assertive heat from your grill chars and intensifies the flavors of the peppers. Paired with a high quality dried salami, parmesan cheese, fresh herbs and a light lemon, olive oil and balsamic...Read More