Watermelon salsa is one of my favorite toppings for grilled seafood and grilled veggies on hot summer days. It is a sweeter-style salsa so it compliments bitter foods well including slightly charred and grilled meats, seafood, and vegetables. Plus, the nice thing about a watermelon is it’s very versatile so you can use it to make this salsa, maybe a Fresh Watermelon Cooler, or even throw it in a salad or quinoa bowl.
The two star ingredients in the Spicy Watermelon Salsa are the spicy Padrón pepper and mint. The pepper adds a nice punch and the mint gives it complexity and pairs so well with sweet watermelon making this salsa easy to love.
In order to extend the life of fruits and vegetables and save food dollars, proper storage is key. Some produce is best stored in the refrigerator, some is best stored on the kitchen counter for extended shelf life. While writing this article, I picked up a few tips on storing produce. For example, I wasn’t aware that I should be giving my beautiful heirloom tomatoes breathing rooms. Therefore, I should not be stacking them on top of one another.
Watermelon will forever bring me back to my youth and a special birthday party.
For my sixth birthday, my mom threw me a pink and green-themed birthday party, my two favorite colors at the time. Watermelon fit in nicely with this theme. My mother gathered napkins, plates, cups and goody bags featuring watermelons. Some of the goodies in the bag were watermelon-themed as well. And that year, I got my first big-girl bike, a big sea-foam green bike with light pink streamers. Thanks mom.
As part of National Men’s Health Week, the California Department of Public Health has highlighted the top health tips to keep men healthy. “Men have an average life expectancy of almost six years less than women,” said CDPH Director Dr. Mark Horton. “By emphasizing the importance of education, physical fitness and disease prevention, we can help men live longer, healthier lives.”
We already know that fruits and veggies help kids stay healthy. Unfortunately, less than 10% of kids are eating the recommended amount of fruits and veggies. Today, I’d like to discuss how to get kids to eat vegetables.
Did you ever look at a fruit or vegetable and wonder how it could be so beautiful in color yet so nourishing, not to mention delicious. It’s not a coincidence that foods rich in color (naturally) are richly beneficial to our health. It’s also not a coincidence that their components (vitamins, minerals, etc.) wonderfully complement each other where the other may be lacking.
I woke up this morning and realized I had an overwhelming number of apples in my kitchen. I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: Mostly Apple Crumble.
It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because.
Although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.
An organized kitchen is a happy kitchen. Perhaps your kitchen is already pretty tidy, but if it’s not and you’re looking for some gentle guidance, I’ve got you covered. In this post, I’d like to discuss how to spring clean the kitchen. Work on checking off items in the checklist below, a little bit at a time, and you’ll be in really good shape.
One of the best ways to eat sustainably and healthfully is by eating foods grown locally. This food is fresh and because it is harvested and consumed at its peak, it retains a high level of nutrients and has great flavor. This also happens to be one of the best ways to practice sustainability in terms of food consumption. Learn how to reduce your foodie carbon footprint in eight simple steps below.
The Rainbow Confetti Slaw is so beautiful in color, almost too pretty to eat. It has deep purple hues from lightly-steamed red cabbage, red hues from vine tomatoes, granny-smith apple green, a deeper green from fresh basil, and golden brown from fresh chickpeas.
I like to make this salad often during the cooler months as insurance for staying healthy and getting in a variety of vitamins and minerals. Each color in the salad represents specific vitamins and minerals and as you can see it contains quite a spectrum.
In summertime, you can try pairing this side dish with some picnic or BBQ foods. It’s perfect for picnics or on-the-go because you don’t have to worry about it spoiling as it does not contain any dairy or cheese.