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Tag Archives Nutrition — page 9

scrambled eggs
Country Crossroads, Recipe Swap

Feast your eyes on eggs

Prairie Fare: A recipe for Egg Muffins

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When I was a toddler, my aunt often picked me up and took me out to eat at our local café. I chose the same menu item whether we went out for breakfast, lunch or an afternoon snack. “I’ll have trampled ‘oggs’ and totes,” I said to the waitress. I was about two years old
African family
Crops, Pulses

Project shows link between healthy soils and healthy people

A unique project is improving nutrition and incomes through better farming practices

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A little yellow seed is sprouting big changes for farming families here in the Great Rift Valley, within reach of the Hawassa University extension services. Chickpeas grown as a double crop after maize are boosting families’ nutrition, providing extra income and helping improve the soils. Farmers here have traditionally grown one crop of maize, tef
While some may think sitting is ideal, there are actually many health risks to a sedentary lifestyle.
Country Crossroads, Recipe Swap

Do you sit most of the day?

Prairie Fare: No-Bake Snack Mix

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I was anticipating food at a “breakfast meeting” and I was correct. Food is not available at every meeting I attend, so it is a welcome treat. I skipped breakfast in anticipation. When I arrived, I eyed the tray of caramel rolls and cinnamon rolls. I was kind of hungry. I opted for the cinnamon
Betty Tembo
Crops, International news

Increasing food security and nutrition

More families are eating better food more often

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Who would have thought cooking could be so tasty — oh, and nutritious too? As we sat in the shade of a tree outside the Tiyanjane Co-op Society Ltd., members of the cooking subgroup explained through an interpreter how they once looked upon soybeans as a cash crop, not something they could eat. Now they
How much protein do you need?
Country Crossroads, Recipe Swap

How much protein do you need?

Prairie Fare: Slow-Cooker-Shredded Salsa Chicken Tacos

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The other day, I was at the hair salon with my eyes closed and head propped over a sink. I was so relaxed that I was ready to take a power nap. Unfortunately, I could not help but overhear a discussion by strangers at the sink next to me. They were talking about their diets.
tuna steak on a plate
Did you know?

Mediterranean diet cuts heart disease risk

You don’t have to live in Greece — a Prairie version is available

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Greeks might be in debt, but their hearts are in good shape, according to a study released at American College of Cardiology’s 64th Annual Scientific Session in San Diego. Ekavi Georgousopoulou and Demosthenes B. Panagiotakos of Harokopio University in Athens studied a group of more than 2,500 Greek adults, ages 18 to 89, who closely
Eric McLean
Cereals, Crops

Gluten strength improving, but customers remain concerned

After some recent soul-searching, Canada’s wheat industry seems intent on 
restoring its reputation for quality and consistency

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Canadian bread-making wheat, once considered the world’s best, is selling at a discount to American and Australian wheat, according to some southeast Asian customers. Thanks to a shift in varieties, Canadian wheat quality has improved since 2013 when some customers complained about low gluten strength in the Canada Western Red Spring (CWRS) class. Meanwhile, the
chickpeas in a testing lab
Crops, Pulses

VIDEO: Putting more ‘superfood’ in the North American diet

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It’s hardly an exaggeration to call pulses a ‘superfood’ — they’re high in protein and other nutrients, they’ve been proven to reduce bad cholesterol and they provide free nitrogen for the farmers who grow them. But while they’re a staple in diets in the Middle East, consumption is low in North America. In this video,
testing gluten strength
Cereals

VIDEO: The gluten story

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If you’ve ever chewed a few kernels of wheat to make ‘gum,’ you’ve done a gluten test. Domestic and overseas wheat millers do a somewhat more sophisticated gluten test to determine how flour milled from different wheats will perform in a bakery. The gluten strength of different varieties has been in the news lately, and
omelette
Opinion

Editorial: Have an omelette — cooked in butter

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Many farmers bristle at the name Michael Pollan, the author of Omnivore’s Dilemma, and Cooked, two books which are not friendly to what he would call “big agriculture.” But leaving disagreements on issues such as organic food and GMOs aside, farmers might have to give Pollan credit for his dictum on eating properly: “Eat food.

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