Lightlife has been communicating that eating veggie is an easy way to
lessen your environmental footprint.
In what ways that you know of is veggie eating better for the environment than meat?
I don’t always buy organic, but when it comes to lemons, I make no exceptions. Why? Because there’s a lot more to lemons than their tart, juicy flesh; their aromatic skin is also edible, and an amazing flavor booster in both sweet and savory recipes. Because pesticide residue settles in the skin of fruits and vegetables, it’s a healthy investment to pay a bit more for organic lemons so you can reap all the tasty benefits.
A few key elements need to be in place for me to consider Christmas and New Year's a success. For starters, festive tunes and a gussied-up tree in the corner. But the holiday trifecta isn’t complete until the warm aroma of baked treats wafts from the kitchen.
The people of Spain deserve a muy grande gracias for coming up with one of the best things known to cooks anywhere: smoked paprika. Smoked paprika is typically made from mild red peppers, which are dried over an oak fire in special smokehouses. This is what gives the pimentón ahumado its deliciously haunting depth of flavor. I buy the deep-red powder in colorful 2.6 oz-tins at my local Spanish import store, but I’ve also found it in mainstream supermarkets. If you’re unable to source it at a store near you, you can find smoked paprika at Amazon.com and other online retailers.
The inevitable has visited our home this week: the winter cold. Instead of reaching for over-the-counter remedies to combat the symptoms and jump-start the healing process, I head straight for the kitchen, pull out the juicer, and make an elixir that never fails to kick those twice-a-year colds.