Kiwis have amazing health benefits and yet they’re difficult to incorporate into your normal eating habits, probably because the peel is so tricky to remove. You just end up with a lot of kiwi fur on your knife and no one wants that! Food & Wine has a great trick for peeling kiwi to avoid catching the fur while saving as much of the fruit as possible.
Broo-sket-tah, Italian for fabulous appetizer, is my go to dish for dinner parties and potlucks. It requires minimal effort and you can bring something dazzling, flavorful, and healthy to the table. A small batch of bruschetta goes a long way. I made a small dish and it served 5, easily.
Consuming tomatoes provides an array of benefits to your health, including reducing bad cholesterol, improving skin, making stronger bones, fighting cancer, regulating blood sugar, making hair shinier and stronger, and preventing kidney stones and gallstones. To avoid using white bread, I served bruschetta with whole grain wheat toast for a healthier take on the traditional recipe.
In terms of taste, they say the uglier the tomato, the tastier it is. Here, I used 10 ounces of mini heirloom tomatoes from Trader Joe’s.
Sometimes I forget that vegan cooking can be quite simple. This eggplant dish is a great lazy meal since it only takes a few minutes to prep. The rest of the cooking time is baking in the oven so you can set it and forget it.
Did you know that there are 14 varieties of eggplants? Here, I used the most common one found in American grocery stores – the American or Globe eggplant with its bulbous, pear shape. If you’d like to create this dish with better presentation, try substituting with the Japanese eggplant with its long and thin shape, cutting in half lengthwise. You can also garnish with fresh green onions or chilies.