Stop Peeling Your Root Vegetables

I have a confession that would make my culinary school instructor (a mildly terrifying Frenchman from Corsica whom we called “Chef X”) get red in the face, shout, and pelt me with potatoes: I don’t always peel my vegetables. In fact, I rarely do. Carrots? Yeah, right. Beets? Absolutely not. Potatoes? I would never! Squash? Well, depending on the variety, I don’t even peel those babies, either. Not only is it much easier to skip that step, but the skin is where all the good stuff—i.e. fiber—is at.

Source: Nope, You Don’t Have to Peel Carrots, Beets, or Even Squash

If you’re concerned about pesticides, then you should peel your veggies.  But you’ll ingest the pesticides anyways – root vegetables would have absorbed them as part of growing and would have very little on the surface.  Given that synthetic pesticides are safer to consume than organic ones by virtue of being designed as such…you really have nothing to worry about.

The Difference Between How You Cook and How Companies Cook For You

When I started learning about nutrition, about which, by the way, much less is known than you might think, I learned that what mattered most about one’s health was not necessarily the nutrients, good or bad, that you were consuming, or staying away from, or even the calorie counts, but what predicted a healthy diet more than anything else is the fact that it was being cooked by a human being and not a corporation. Corporations cook very differently than people do.

Source: What Predicts a Healthy Diet?

Rather than using health-based metrics, restaurants and snack food companies evaluate their products according to crave-ability and snack-ability. Nutrition usually isn’t a factor.  To do otherwise would mean a non-sustainable business model – won’t be in business long if you don’t make money.  Which is why I don’t fault any business/corporation of any size.  And there’s nothing wrong with a treat – but the point is that it’s a treat, rather than a habit.

10 Pasta Sauces to Freeze for Later

What do you call a fake noodle?  An impasta.

Dinner nirvana is what happens when you walk in the door, all tired from work, and just a few minutes later you’re snuggled up at the dinner table with a hot, saucy plate of pasta and a glass of red wine. With a little foresight and the help of your freezer, this weeknight heaven can be enjoyed any time you like.

All it takes is a double batch of pasta sauce, next time you cook one up. Eat half now and freeze the other half for later. Here are 10 recipes for delicious, freezable pasta sauces to help you achieve this weeknight heaven in a bowl.

Source: 10 Pasta Sauces to Freeze For Easy Weeknight Meals