Avocados—Like Buttah, Only Better!

Easy Heart-Healthy Lunches

Hearts and flowers are on our minds in February as the annual celebration of all things romantic approaches. But as we ponder the hot-pink, lace-frilled valentine heart pinned to the cubicle next to us, let’s not lose sight of the most important heart—the one that keeps us alive and appreciating our funny valentines.

Why You Should Eat Like an Italian

Black Eyed Peas

Corn the Vegetable

Sweet corn epitomizes summer, and for many it encapsulates a sensual memory from childhood. Do you recall corn picked at its peak, cooked, and brought to the table in steaming heaps? Maybe you were wiggling in your seat from anticipation—or to keep your sunburned legs from sticking to the chair.

Was there a method to your butter application? Or did you eat it left to right like a Looney Tunes chicken with a typewriter bell at the end of the row?

Got Fiber? Dietary Fiber Helps Weight Loss, Lowers Cholesterol

Looking for a miracle food that helps you lose weight, feel full, lowers blood sugar and cholesterol levels, and keeps you regular? Fiber is the answer. Most of us know very little about fiber, beyond the vague notion that it prevents constipation, yet it plays many critical roles in our body.

Bebop-a-Rhubarb

Bebop-a-rhuba, spring rhubarb is here! Diner  waitresses are hip-checking pie cabinets, kids stop  hopscotching, and the milkman is grinning from ear to ear. What’s the  deal with rhubarb? Why does it taste like nostalgia? Perhaps it’s the recall  of its tart taste and green apple scent that flavors mishmash desserts  like buckle, crumble, or crisp. Or perhaps it’s just that rhubarb’s tannins  stimulate our saliva glands. Nurture or nature—you decide.

Up with Parsley!

Italian ParsleyParsley (Petroselinum crispum) needs a good PR agency. For years parsley sadly clung to the edge of entree platters and was stuffed into deli display cases to make the other food look "fresh."   Yet parsley not only tastes good, but is loaded with vitamins as well.

Highlight from the Berkeley Wellness Letter: The Appeal of a Peel

When you remove the peel or skin from fruits and vegetables, you lose a lot of nutrition, since it’s a concentrated source of fiber, vitamins, minerals, and potentially beneficial phytochemicals. The pigments in produce are healthful, and the skins or peels are often the most colorful part. Vegetable peels or skins are particularly good sources of insoluble fiber, which helps prevent constipation. Some peels, notably apple, are rich in pectin, a soluble fiber that helps lower blood cholesterol and control blood sugar. Apple peels seem to have an anti-cancer effect as well.

Read more in the Berkeley Wellness Letter.