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They’re the divisive festive vegetable that often split opinion at the dinner table more than Brexit or football.  But there’s good reason why your mum insisted on making you endure a forkful of Brussels sprouts on Christmas Day. These little vegetables, which are part of the cabbage family, might look mediocre, but they’re quietly one of the most nutritious side dishes going, thanks to their high antioxidant content, cocktail of vitamins and surprising versatility. Read more Baking experts reveal their top tips for making perfect mince pies Loved and loathed in equal measure, sprouts have a nutty, earthy taste and are a member of the Brassicaceae family of vegetables; their close relations include the cabbage, broccoli and kale.  They gained their name after becoming a staple of the Belgian diet in the 16th Century, although they’re thought to have originally found their way to the UK from Afghanistan. Sprouts often get a ...

Don't point fingers at the rising popularity of avocado toast; high-fat, low-carb diets are the culprit for the avocado price hike. ASHLEY MATEO  February 27, 2019 It wasn't long ago that some Australian billionaire was blaming millennials' obsession with avocado toast for their financial woes. And, listen, there's nothing wrong with dropping $19 if you have it for smashed avocado on bread for that brunch 'gram. But if you're just trying to eat healthily and maybe lose some weight, you're probably dealing with sticker shock every time you hit the supermarket for fresh produce. Turns out keto dieters—along with other high-fat, low-carb devotees—have driven up the average price of high-fat foods like avocados, butter, olive oil, and salmon by as much as 60 percent in the past six years, according to a report from  The Wall Street Journal . (The price of starches like corn, soybeans, and wheat has pretty much remained the same or droppe...

by  LAURA REGE DEC 3, 2018 This hearty soup might be vegetarian, but it's super filling thanks to quinoa, white beans, kale, carrots, and celery.  INGREDIENTS 2 tbsp./30ml  extra-virgin olive oil 1  medium onion, chopped 2  carrots, peeled and cut into thin rounds 2  stalks celery, thinly sliced 3  cloves garlic, thinly sliced 1  large zucchini, cut into 1/2"/1.25cm pieces 1  (14.5-oz./411g) can diced tomatoes 1  (15.5-oz.440g) can cannellini beans, rinsed and drained 1 cup/250g  quinoa 1/2 tsp.2ml  ground cumin 8 c./2 liters  low-sodium chicken broth (vegetable for vegan option) 8 oz./225g  Tuscan kale, ribs removed and leaves thinly sliced 1 tbsp./15ml  fresh lemon juice Crushed red pepper flakes, for serving DIRECTIONS In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season wi...

Making soup from butternut squash is one of our go-to moves during the fall. Fortunately for you, it could not be easier. ROAST THE SQUASH... The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love.  WITH POTATOES—OR NOT We love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body. But if you'd rather stay away from potatoes, that's totally fine. This soup will work without them! You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) While those are roasting, you can start sautéing aromatics: onion, celery, and carrot. Then add your squash and ...

What is ghee? A nutritionist weighs in on this trendy butter alternative Ghee is a versatile ingredient that can be used instead of butter for baking, cooking and more. By Frances Largeman-Roth, RDN Sometimes it takes a while for even the most popular of foods to reach cult status. And by a while, we mean thousands of years. That's been the case with both quinoa, a gluten-free, grain-like seed that's high in protein; and turmeric, which has been used in Ayurvedic medicine for centuries and is now being celebrated for its anti-inflammatory properties. With the rise in popularity of higher-fat diets, the use of ghee is gaining in popularity as well. Long used in India as a shelf-stable cooking fat, this so-called liquid gold is now finding its place in many American homes. WHAT IS GHEE? Simply put, ghee is a type of clarified butter that's typically made from cow's milk. Since ghee is made from simmering butter gently, the resulting fla...

by  Casey Chan What's the biggest difference between food back in the 1950's and today? Portion size. According to the CDC, meals are four times bigger now compared to what they once were and as a result, people are 26 pounds heavier. Yeesh! No wonder we're all so fat. If you eat more than you need, you gain more weight than you want. Simple enough, right? Blame our obesity problem on the restaurants! Alternatively, for those impossibly beautiful people who stay skinny even in our fattened up food era, you guys are getting a significantly better deal!  Courtesy  of GIZMODO private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs