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farro, mushroom, and spinach soup


if you haven’t met farro yet, let me introduce you. farro is an ancient grain with long-ago origins in western asia. it has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads. italian cooks have enjoyed this grain for years, and it’s beginning to catch on here, too. give it a try in this hearty, but easy, meal of cooked farro, sautéed mushrooms, and greens! continue reading "farro, mushroom, and spinach soup" »






joe’s special (scrambled eggs with spinach, beef, and mushrooms)


have you ever heard of joe’s special? this is a classic san francisco diner dish dating back to the 1920s. it’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions. this scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of san francisco sourdough bread alongside. continue reading "joe’s special (scrambled eggs with spinach, beef, and mushrooms)" »






valentine recipe: goat cheese, mushroom and spinach napoleon


this cl ic french napoleon is deliciously vegetarian and made using frozen puff pastry. shhh. we won't tell.






zuni cafe cookbook: shrimp cooked in romesco with wilted spinach


as memorably as i've eaten away from home over the years, there's no restaurant, anywhere, that calls to me like zuni cafe in san francisco, where for four glorious years in the 1990s i covered the food scene for the san francisco chronicle.






winter farming in high demand thanks to farm-to-table movement


by lisa rathke, the  ociated press montpelier, vt. — demand driven by the farm-to-table movement knows no seasons, so farmers in colder areas of the country increasingly use greenhouses and similar structures to meet wintertime demand for local produce. while crusty snow and ice covers the ground in january in vermont, spinach leaves sprout in rows […]






is raw food healthier than cooked food?


var icx_publication_id = 18566; var icx_content_id = '1071394'; click here for reuse options! cooking food can improve its taste, but it also changes the nutritional content. cooking food can improve its taste, but it also changes the nutritional content.interestingly, some vitamins are lost when food is cooked, while others become more available for your body to use.some claim that eating primarily raw foods is the path to better health. however, certain cooked foods have clear nutritional benefits.this article discusses the benefits of both raw and cooked foods.what is a raw-food diet?raw foods are foods that have not been cooked or processed.while there are varying levels of raw-food diets, all of them involve eating mostly unheated, uncooked and unprocessed foods. in g






7 health benefits of coconut oil


var icx_publication_id = 18566; var icx_content_id = '1072889'; click here for reuse options! research reveals it's more effective at battling viruses and bacteria than virtually any other substance. coconut oil is the extracted oil from coconut, the fruit of the coconut tree that’s well-known for growing in tropical areas. it’s also an outrageously popular topic among social media and health outlets in recent years.typically coconut oil is refined, bleached and deodorized using high heat. the bleach filters the oil to eliminate any impurities, and sodium hydroxide is used as a preservative and to get rid of excess fatty acids. coconut oil typically has a long shelf life because its high saturated fat content prevents oxidation.coconut oil is the topic of hot debate, ty