Summer squash (which includes zucchini) is one of those super-versatile veggies that accompany the transition from spring to summer. They are among the best sources of carotenoids – even more than carrots and sweet potatoes. Summer squash tastes wonderful boiled in a chicken stew with onions or even just boiled on their own with tomato sauce. Leave the skin on to benefit from these carotenoids.
Tomato season is upon us. Have you noticed the difference in flavors between supermarket tomatoes and farm-fresh heirloom 🍅 varieties? Once you taste the earthy sweetness of a Cherokee Purple, for instance, you will never go back to the bland store-bought beefsteaks. Now is the time to explore as many varieties as possible! Your taste buds will thank you.
Sunflowers are undeniably beautiful to look at. And their seeds are nutritional powerhouses: they contain high amounts of free radical-neutralizing vitamin E, as well as phytosterols that reduce blood levels of cholesterol. As a snack, they pair rather well with pumpkin seeds, walnuts, cashews, raisins and goji berries.
Kosher food can be both tasty and nutritious. It need not be filled with cheap refined carbs, sugar, salt, preservatives or filler. The purpose of Consciously Kosher is to teach people how to eat a kosher diet rich in nutritious, predominantly unprocessed whole foods. The recipes and meal hacks are simple and quick, to accommodate parents juggling careers and multiple kids.
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