The PrimaFoodie Guide to Honey

Honey is one of the ingredients I value most in my pantry. Its layered natural flavor, which can vary from floral to earthy to nutty, adds a sweetness to dishes. It’s an essential ingredient in my Sumactail and Basilberry Mocktail recipe. I also love adding it to dessert dishes like Baked Apple Jack to enhance the fruit. 

This sweet golden liquid is as good drizzled on roasted carrots as it is swirled into a glass of hot tea. But there’s so much more to it—and a lot that’s misunderstood. Here, we break it down.

xPrimaFoodie

Honey 101

A thick, rich, golden liquid, honey comes from the orchestrated teamwork of honeybees living in a colony. They work in harmony to extract nectar from flowers and other vegetal sources (hence the varying flavors), then engage in a detailed process of digesting and regurgitating the nectar so it mixes with their natural enzymes. Eventually this process causes the nectar to thicken into the golden, sweet goo that is honey.

Nutritional and Medicinal Properties

For centuries, cultures across the globe have been using honey for its nutritional elements and healing benefits. Research shows that honey, deemed a “flavorful liquid food of high nutritional value,” boasts numerous flavonoid antioxidants, as well as small amounts of various minerals including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. It also has a lower glycemic index than sugar.

In addition to being a nutrient-dense alternative to sugar and other conventional sweeteners, honey has many medicinal benefits— which is why ancient cultures have long used it as a cure for ailments. It naturally has anti-bacterial and anti-fungal properties, making it a protective salve. And studies have shown it to boast anti-inflammatory capabilities, to stimulate immune responses within a wound, and to provide allergy relief.  

Types of Honey 

Honey is as complex as it is delicious. This is because the busy bees that make it live in different regions across the globe and extract nectar from various sources of local vegetation. For example, when a honey is called ‘Orange Blossom Honey, this means that the bees mainly frequented orange blossoms for their nectar. The same goes for ‘Buckwheat Honey,’ ‘Lavender Honey,' ’Wildflower Honey,’ and countless other varieties. The flavor profiles and nutritional values will vary depending on where the bees have sourced their nectar.  

The Plight of the Bees

While it may seem easy enough to grab a jar of honey off the shelves, the complex world of honey's natural makers is in danger. ‘The plight of the honeybee,’ as stated by the advocacy group Friends of the Earth, is a serious issue. The globe’s honeybee population is rapidly declining due to use of fertilizers and pesticides, disease, habitat loss, and other unsustainable human-made practices. This presents dire consequences for essentially every ecosystem on earth, as bees’ pollination impacts the flourishing of countless vegetal species. Losing bees would create a great danger to our existing global food systems.

Growing Demand

Trend analysis shows a growing demand for honey—which, of course, fuels a need for its supply. As a result, honey has become greatly commercialized and industrialized to accommodate this growing need. Many commercial sourcing methods include forced, exploitative, and extractive measures and thus treat the bees with little to no consideration or care. In some industrial or commercial hives, human workers employ smoke techniques to extract bees. Others cut the queen bee’s wings to prevent her from leaving the colony to go to a new hive (thus impeding her ability to mate).  Some honeybees are fed artificial sweeteners, such as sugar water or high fructose corn syrup. This lacks nutrition leaving their immunity compromised.

Sustainable Sourcing

While all pure and natural honey is nature’s gold, not all honey on the shelves is equal. Unsustainable practices, cruel measures, and other cryptic means can often lead to adulterated, pesticide-laden, or even artificial honey. To ensure you get the highest product with the most concentrated nutrients, it’s important to look out for several things:

• Local: The best honey to get is local honey. This ensures it’s fresh and derives from nectar from the region you live in (which can be great for combating allergies). You can source good quality, real raw honey from your local farmers market. As always, be sure to ask questions about harvesting and bee treatment—and get to know your farmers.  

• Raw and Unfiltered: Raw honey is the densest in nutrients and healthy enzymes. That is because it has undergone limited to no processing from the hive to the jar, so it’s in its purest form. There may be some trace impurities in raw honey. Unfiltered honey may undergo a mild straining to remove some impurities, but it is done so in a way that honors the honey’s integrity. 

  Honey that is not marked pure raw or unfiltered means that it has likely been processed, blended with carrier ingredients (like corn syrup), or heated in a way that will jeopardize its natural purity. High amounts of heating and/or filtering often robs the liquid of its beneficial natural enzymes, chemical compounds, and antioxidant properties.

• Humane Sourcing: As previously mentioned, honoring the integrity of the bees is critical. Aim to source from local farmers who humanely care for their bees or brands who put transparency and ethics first. 

What to Look for in the Market

Like shopping for eggs, sourcing a good quality honey in the market requires a bit of a dance. The first marker: Look on the jar to find the honey’s location of origin. Again, it’s always best to purchase honey that is harvested in the region you live in.

Some markets offer honey that is labeled organic, which would ideally mean that the bees are humanely treated and allowed to pull nectar from vegetation that hasn’t been treated with pesticides. This is ideal, but nearly impossible to fully guarantee. When ethical beekeepers bring their bees to source their nectar, it’s impossible to know if the bees are always pulling from vegetation that is, in fact, organic.  Therefore, when it comes to honey in the US, the organic marker is still nebulous. Most labeled organic are a blend of honeys from other countries, usually Mexico and Brazil. 

Rather than being lured in by the ‘organic label’ in this case, look for other markers that communicate that the honey has been ethically and locally produced in your region. True Source Certified, an independent third-party verification system, is an excellent marker as it verifies authenticity, purity, and traceability of ethically produced honey.

PrimaFoodie-Approved Brands

Here are some of our favorite honey brands at PrimaFoodie. Each follows ethical beekeeping and harvesting practices:

• Honey Pacifica: With apiaries in southern California, Honey Pacifica has partnerships with local farmers to provide ample space, crops, and water for their honeybees.

• Bloom Honey: Bloom Honey is unfiltered and unpasteurized. It’s also True Source Certified.

• Blue Ridge Honey: Ethically produced, family owned, and local to California.

• White Gold Honey: White Gold is based out of Canada. Although all of us at PrimaFoodie aim to source local honey in California, this company boasts excellent standards. They produce unheated, unfiltered, untreated, unprocessed pure raw honey.

4 Simple Habits that Make Clean Eating Much Easier

By Stacey Lindsay

Following a clean diet has its challenges. Researchers find that cost, a lack of motivation, and restricted time to be common obstacles that hinder us from eating well. There is also a dearth of understanding around what eating nutritiously really means: In the US, students receive about eight hours below the required nutrition education needed to fuel healthy habits, according to the CDC.

But as any health-focused feat proves, these obstacles are merely just that—obstacles—and what lies on the other side of tenacity is worth it. The key is to make the feat easier. One mindset to adopt: Drop the perfection. “Simple, small changes make a huge difference,” says functional medicine practitioner Dr. Elizabeth Boham, whose practice focuses on the healing power of food.  

Whether you’re looking to eat more greens or revamp your diet entirely, Boham’s advice is something anyone can easily digest.  

1. Curb the sugar.

This doesn’t only mean putting less in your morning coffee. This means being mindful of all that is hidden, says Boham. Sixty-eight percent of all packaged foods have added sugar. “Start recognizing that foods that come in packages many times have a lot of things added in them that our body just doesn’t need and that isn’t servicing us well.” The easiest and quickest way to reduce sugar is to stop relying on packaged foods, says Boham, and start reaching for more whole foods. 

2. Think in threes.

The next time you go to eat, take a look at your plate. Does it have a balance of some fat, some fiber, and some protein? “So often we’re missing one of those three at a meal and that can result in our blood sugar not being as stable,” says Boham. Not having healthy fat, fiber, and protein in each meal can also lead us to feel fatigued, moody, and susceptible to headaches. Creating meals that are balanced can “help with energy, mood, maintaining a healthy weight, and helps us feel more satiated so we don’t reach for snacks.”

 For easy reference:

·   Foods rich in protein include eggs, chicken, fish, meat, beans and legumes, and nuts and seeds.

·   Foods rich in fat include healthy oils (like olive oil), nuts and seeds, avocados, ghee, and butter.

·   Foods rich in fiber include beans and legumes, vegetables, and fruits.

3. Stay Local

The conventional versus organic conversation is one that continues to challenge many of us—especially when it comes to cost. The workaround is to go seasonal and local. Shopping at your nearby farmers’ market gives you the opportunity to ask the farmers about their practices, says Boham. They may not have paid for the organic certification label, but they still could be farming in sustainable and organic ways. By shopping locally you create connections and get healthy products that are more affordable. Plus, “you’re supporting local business,” says Boham.   

4. Go easy on yourself.

We’re all susceptible to feeling overwhelmed when it comes to our health. This can lead to feelings of despair and wanting to toss in the towel and order a pizza, says Boham. “It can be very exhausting, in a way, if you feel that you have to do this, this, and this.” The truth is, you don’t have to be so strict.  Just by “taking some time to prepare some meals at home, you’ll just start to feel better—faster,” she says. “And then that will help motivate you to make more and more lifestyle adjustments.”

To learn more about Dr. Elizabeth Boham and her practice, visit: drboham.com. 

6 Easy Swaps that Make the Holidays Much Healthier (and Just as Delicious)

The holidays come with an abundance of indulgent foods. Think about it: What festive gathering isn’t centered around some decadent treat, elaborate meal, or sweet bite? We often find ourselves binge-eating during this time, which only creates lackluster moods and sluggish brain fog. This season, we would like to encourage you to make choices that will keep you feeling lucid, energized, and happy. These simple swaps trade empty calories for dense nutrition without compromising any holiday flavor.  

1. The Classic: Eggnog

The Swap: Brazil Nut Milk with Fresh Nutmeg

Most eggnogs are made of raw egg, loads of sugar, heavy cream, bourbon, and nutmeg. (If we handed you a handful of sugar to eat you would probably politely decline, but that’s essentially what you’re doing when you drink a cup of eggnog.) Instead, lean into the spicy, creamy goodness of this holiday treat with BrazilNut Milk. Our PrimaFoodie recipe makes the frothiest, creamiest drink. We love to add vanilla extract, cinnamon, and a good dusting of fresh nutmeg to ours. You’ll never miss the Nog.

2. The Classic: Mashed Potatoes 

The Swap: Parsnip Purée

 Mashed potatoes are usually a highlight on any holiday table. Unfortunately, they are filled with butter and heavy cream and very little nutrition. On top of that, potato is a high glycemic food that essentially turns into sugar when digested by the body. You can still get that creamy starch with parsnips. This low-glycemic root vegetable is just as satisfying with roasted meats, gravy, and all the fixings. (Plus it’s approved for SIBO and Low FODMAP diets.)

3. The Classic: Pasta

The Swap: Spaghetti Squash, Celeriac Noodles, or Zucchini Noodles

The highlight of a good pasta dish is usually the al dente texture of the pasta and the flavor of the sauce. When cooked just right, a thin “zoodle” made from squash, celeriac, or zucchini noodle still gives you that pasta bite while being a healthy vehicle for your Italian gravy.  

4. The Classic: Starbucks Chai Latte

The Swap: PrimaFoodie Chai Latte   

For some, Starbucks is everything. But we simply cannot stand by them when they douse their lattes with milk and simple syrups filled with sugars, corn syrups, and added preservatives. The PrimaFoodie Chai uses smooth brazil nut milk, and delightful—and healthy—spices.

5. The Classic: Milk Chocolate

The Swap: Dark Chocolate  

For those on SIBO and Low FODMAP diets, milk chocolate is a big no. Swapping that for 100 percent cacao raw chocolate can satisfy your chocolate craving without the added milk and sugar. Plus, raw cacao is rich in antioxidants and minerals. We melt ours down with a bit of local honey and some coconut oil to make our chocolate almond butter cups, dip fruit, homemade marshmallows, and biscotti.

6. The Classic: Bread

The Swap: Macadamia Nut Bread

Trust Nichole when she says: You can survive the holidays without gluten. Here’s one way: Make the PrimaFoodie Macadamia Nut Bread. Toast and spread a thick layer of homemade jam on top. It also makes for a quick dessert with a little raw cocoa dusting.

Food Protocol Boundaries

5 Ways to Set Boundaries around How You Eat

Boundaries set the stage for positive relationships and healthier lives. There’s freedom when we clearly communicate barriers with others and simultaneously stand by our decisions. This is evidenced everywhere, from parenting to life choices. But here at PrimaFoodie, we’ve found boundaries often get overlooked when it comes to our dietary choices. It can be challenging when our food protocols clash with social engagements or other people’s diets. This is why some clear direction can be helpful.  

1. Communicate your protocols. Our founder, Nichole, has sometimes felt like a broken record when it comes to telling others about her dietary restrictions. But clear and consistent communication is essential. Whether you’re hosting people or are a guest in someone’s home, always announce your dietary needs well ahead of time (at least two days prior). It can be as simple as, “I am dairy, grain and sugar free and so is our household” via an email or text.  It’s simple, elegant, and it will put everyone at ease.

2. Explain expectations for guests. After you clearly communicate your dietary needs, make your expectations for others known. It can be quite clear and direct, such as “please do not bring any dairy, gluten, or refined sugars into our home.” Or it can be more open and flexible like, “if you choose to bring any food, please label exactly what it contains, such as wheat or dairy.” These expectations are important because as common as restrictive diets are these days, conversations around them are still lacking.

3. Call ahead about the menu. When Nichole receives an invitation, she always calls ahead to alert the host and ask if the menu can be sent in advance. From there, she knows what she can and cannot eat. If there are things of concern, you can request a swap or change, such as: “Would you please hold the sauce or breadcrumbs? Or save a chicken breast on the side for me?” These are easy solutions in the kitchen and require little effort from your host to ensure you can enjoy the party.

4. Address gifts. No one wants to show up empty handed. But no one wants to show up with a gift that interferes with your health. For generous guests who insist on bringing gifts, it’s helpful to tell them exactly what to bring: flowers. It’s one simple, loving gift that will avoid any health issues or conflict.

5. Inquire about other health measures. Nearly all of 2020 has involved navigating a global pandemic. With this has come a varied mix of people’s opinions about safety. While everyone’s decisions are personal, they inevitably impact others. When hosting, announce your sentiments around safety beforehand—i.e. “There will be no more than nine guests present. Dinner will be outside, so please bring a jacket. We request everyone wear masks before and after dinner.” When invited to someone’s home, politely ask about what’s important to you ahead of time.

What we’ve learned over time is that these strategies not only support your health and happiness, but they go a long way in strengthening friendships. Because after all, communication and understanding are the centerpiece of all relationships. And our health deserves to be front and center.

‘Cupcakegate’: What I Learned about Honoring My Boundaries around My Food and Health Choices

Two absolutes in life are food and people. We all have to eat, and we all have to co-exist. But it is more complicated than this. How we choose to eat and the nutrition choices we make can present challenges when we’re with others. As someone who has been on a strict protocol for many years, I’ve experienced how my choices can sometimes cause misunderstandings. This has been a wake-up call about how we all need to practice greater empathy and healthy boundaries when it comes to our health.

 One of my greatest learnings happened a few years ago when my friend, Rachel, stayed at our house. Rachel and I knew each other well. Our children played together frequently, and I told her all about my health journey and how I was following a food protocol. By all accounts, we were well informed about each other’s lives. 

 At the time, I had been on the SIBO Diet for seven months, and I was working extremely hard to heal myself of various ailments. To achieve this, I was abstaining from a wide variety of foods, including grains, complex carbohydrates, and any processed sugar. I had made progress, and was feeling better and healthier every day.

 While hosting Rachel, I had been working for a large part of her stay. Therefore, I wasn’t fully keyed into all the happenings around the house. One day when I came home, I saw a plate of cupcakes sitting on the kitchen counter. Lightly pink and topped with frosting, these cupcakes looked just like the SIBO-approved, grain- and dairy-free treats our nanny and my daughter make from time to time.

 I was hungry and so grateful for the gift. I picked one up and started eating it. The cake was crumbly. The frosting buttery. It was delicious. I was so distracted with settling back home and the other hundred things on my mind, that I didn’t give the cupcake much thought—until the realization hit me: These weren’t our usual cupcakes. They were made with good intentions, but also with so many ingredients I had worked hard to avoid, including grain, dairy and refined sugar. They were left unlabeled on the counter, which is why I mistook them as something I could eat. It was a small oversight that set me way back on my work and healing. I had a considerable flare-up that led to severe illness. I was in bed for about two days. It took another two to three weeks before I began to feel wholly myself again. 

 After I told Rachel what happened, I learned that the cupcakes were not brought by her but rather her mother. I would never have expected her mother to know my dietary restrictions, but after all the meals we had shared together in the past, I didn’t see how my friend could forget to mention something that was so important to my health. But we can never assume. Mistakes happen. People forget.

 This issue taught me why boundaries around our food choices are so critical. They need to be announced, clarified, and reminded. Not because it’s a matter of preference, but because it’s a matter of health. This issue begs the question: How do we navigate our interactions with people when our choices aren’t always compatible?

 I’ve spent a long time thinking about this. I’ve come to realize that we can’t second-guess ourselves. We can’t apologize for eating a certain way or feel like we need to defend our decisions. We can contort our needs to make others comfortable. We have to be vocal about them. As anyone who has been on the gut-healing journey can tell you, there are highs and lows, setbacks, and sacrifices. But these become harder when others interfere—even with the best intentions.  

 You expect that the one place you can eat safely to be your own home. Home is the one environment where you don’t have to remind the chef, the server, or the food runner at a restaurant of your allergy or your dietary restriction. For someone suffering from dietary issues, this can be a very vulnerable position. That is why it is so critical to have this safe place to eat—even if it’s only one shelf in your pantry. In our home, I’m clear about the necessity of food labeling and how important it is to communicate what the food is, what it contains, and that it has a correct place to be stored.

 I’m also clear about what guests can and cannot bring into our home. When I host a dinner party or have guests come to visit (pre-COVID days) I make a point to announce our strict diet rules. I tell everyone that we’re a gluten and dairy-free home, and that if they bring any food into the house, it must be labeled. And the lesson goes both ways. When I’m a guest in the homes of others, I’m very conscious of explaining my needs ahead of time.

It’s important to speak up. And it is even more important to do this without any sense of shame. That’s why I am perfectly comfortable with being the weird one—until it’s no longer weird. As a society, we will never fully accept sensitivities around food protocols until they become the norm. And it won’t be the norm until we begin talking about these more openly. 

Food and people: These two absolutes must come with boundaries and clear communication.

9 Cookbooks that Teach and Inspire

A good cookbook gets you cooking. A great cookbook gets you cooking—and thinking and discovering and coming back to the kitchen over and over. Any cookbook can be a guide in helping you make a decent meal, but a really inspiring resource stretches you. It helps you to understand the alchemy of food and the whys and hows behind delicious—emboldening you to make your own creations. 

For all of us at PrimaFoodie, a great cookbook is like having a loyal friend or mentor in the kitchen. You can hear the author’s voice offering wisdom about the culture behind the spices, the chemistry of the salt and heat, and the history for using certain methods. The pages offer more than step-by-step instruction. They offer the best counsel for becoming a better cook. 

These nine cookbooks do just that. With their oil-stained, dog-eared pages, we reach for these when we need a quick gut-check (400° or 425°? Coconut or olive oil?) or inspiration to try something new. 

Where Cooking Begins

By Carla Lalli Music

This technically is a cookbook (a great one), but it’s also a way to hang out with Carla Lalli Music, the hilarious long-time chef and editor-at-large for Bon Appetit. Music makes cooking fun. (Just watch one of her cooking videos and you’ll see.) She also makes it super inclusive. Every one of the comforting recipes in her book comes with a “spin it” list that offers various alternatives—meaning, if you want to swap beef for chicken, or a gluten-free starch for wheat, go for it. This is such a fun resource that proves there doesn’t need to be any perfection in cooking, only the permission to go with what feels right. 

Small Victories

By Julia Turshen

For years, Julia Turshen was the skillful co-author and co-chef behind so many fantastic cooking endeavors, including the making of Gwyneth Paltrow’s book, My Father’s Daughter. Finally, in 2016, she came out with her first cookbook entirely of her own: Small Victories. (Since she’s followed with several more.) This lovely resource layers healthy recipes with comforting spins and helpful tips. Throughout, Turshen offers bits of wisdom and lessons she’s learned in the kitchen along the way. When we’re looking to make a simple, comforting dish, this is one of the first we pull from the shelves. 

Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts

By Laurel Gallucci and Claire Thomas

This bakery, based in Pacific Palisades, California, has gained a sort of cult following for their grain-free, sugar-free, additive-free baked goods. The treats—cakes, breads, cookies, muffins, scones, crackers—are incredible, even when compared to any conventional desserts. But the story goes much deeper. Longtime baker Laurel Gallucci started experimenting with alternative flours and whole ingredients after she was diagnosed with autoimmune conditions. Her recipes quickly took off. She teamed with friend and photographer, Claire Thomas, and the two brought the Sweet Laurel brand to life. This book unveils it all—the journey, the secrets, the whole ingredients—and proves ever-the-more that delicious and satisfying doesn’t require anything artificial. 

Ottolenghi: The Cookbook

By Yotam Ottolenghi and Sam Tamimi

Yotam Ottolenghi and Sami Tamimi—who were both born in Jerusalem and lived in Tel Aviv—met while working at a bakery in London. The two instantly connected over a love of foods from their native lands and a confusion for traditional English fare. Their kinship grew and eventually the two opened the coveted Ottolenghi deli in London, which has grown into six delis and restaurants throughout London. Their food is unparalleled: super fresh, nothing artificial, organic, and heavily influenced by the Mediterranean. Every recipe here pleases for a cozy weeknight meal or a dinner party. 

Practical Paleo

By Diane Sanfillippo

Our founder, Nichole, taught herself how to cook Paleo with this cookbook when she started following the diet out of necessity. Certified nutritionist Diane Sanfillippo unpacks the Paleo diet in this New York Times bestseller in such a dense yet approachable way. And thank goodness that she does, because Practical Paleo is one of the few available resources that truly explains the whys and hows behind the diet, and the ways in which it can lead to healing and better health. Sanfillippo also offers more than 150 recipes and various meals plans that are catered to different health conditions, from brain health to liver detox. What we most love about this cookbook are its simple recipes. The fiery jalapeño buffalo burgers with sweet potato pancake "buns" and zucchini pancakes are favorites. 

Good + Simple 

By Jasmine Hemsley and Melissa Hemsley

Food writers and clean-eating advocates Jasmine and Melissa Hemsley have become well known over the past several years for their nutrient dense recipes and fun approach to healthy cooking. The sisters have authored several cookbooks together, including their best-selling premier, The Art of Eating Well, as well as a few titles on their own. Each is excellent, but we especially love Good + Simple. Offering a more accessible take on the sisters’ love for grain- and sugar-free cooking, Good + Simple offers a bunch of healthy, easy meals that can be altered according to any dietary need. What Nichole particularly loves is the Hemsley sisters’ varied palette. Their quick sausage ragu with celeriac spaghetti is a family favorite. 

Flavor Flours

By Alice Medrich

This cookbook expands the way we look at baking. Pushing wheat out of the conversation, it offers a primer on how to incorporate various alternative flours, from those made from ancient grains to others made from nuts, rice, or coconut (and more). It helps to get you more comfortable and nimble in the kitchen, giving you information on the different flour structures and textures so you know what to use and when. Every recipe Nichole has made from this book has come out beautifully. One PrimaFoodie favorite, The Queen of the Nile, is an elegant and simple chocolate cake that always impresses at a dinner party. 

Every Last Crumb

By Brittany Angell

These recipes are exquisite. Fluffy blueberry pancakes, calzones, soft plantain tortillas, cinnamon rolls—we could go on. There are so many, and every one is entirely gluten-free. Some of the recipes are more complicated or require multiple steps, but each one is entirely worth it. 

My Paleo Patisserie

By Jenni Hulet

This book is filled with beautiful photography, and recipes for delicious baked goods, including desserts and savory pastries. Entirely self-taught, Jenni Hulet  has figured out how to make some absolutely delicious grain and dairy-free versions of timeless hits, such as popovers and tarts. She also lays out the technical aspects of baking in an easy-to-understand format. At the end, she includes great tools, charts, and step-by-step instructional photos. Her basic chocolate cake is a recipe to always have in your back pocket.

Composting Can Be Easy—Here’s How to Get Started

By Julia Hirsch

I have a confession to make: I have never composted. City living is no excuse. I have city friends who save scraps in their freezer or compost in a bankers box under a couch. Many cities (New York City and Portland, for example) have composting programs, with drop off sites and compost bins collected by the sanitation department.

With a little outdoor space, the process can be even more straight-forward. For a glimpse of idyllic country composting, I have a friend who saves her scraps in an open bowl on the kitchen counter, then flings them out to her chickens every afternoon. For those of us who don’t have a gaggle of chickens, composting can still be a simple and accessible process. For the first time, I have some outdoor space, so I am ready to try. 

But first: Why should we compost? Doesn’t it all just break down in a landfill?

In the US, food waste accounts for the largest category of materials that take up landfill space. Not only does it occupy valuable space and require resources to transport, but it also breaks down without access to oxygen. When this happens, it produces methane, a harmful greenhouse gas that contributes to global warming.

When we compost at home, that decomposition process can be harnessed to produce humus, a nutrient rich, organic fertilizer. Humus enriches the soil, facilitating a biodynamic process that retains moisture, cultivates beneficial bacteria and fungi, balances the pH of your soil, and suppresses plant disease. In fact, composting can actually help combat the effects of climate change. According to the EPA, an increase in just one percent of organic matter in the soil can triple the soils water retention capacity, reducing erosion. So, every little bit helps. 

Getting Started

First, you’ll need a place to collect your food scraps, and a container in which to compost. For my mission, I wanted to keep it as sustainable as possible, which meant no new purchases. For the scraps, this can be as simple as a staked-out pile with chicken wire, or as complex as a multi-step tumbling system. I was lucky enough to locate an antique diaper bin for a kitchen collector: a metal bucket with a tight lid. So far it has done the job keeping odors out. For the compost bin, I found an old trash can and poked holes in the bottom and sides to welcome the essential oxygen (and worms, should they decide to contribute). For extra credit, I can rotate the compost with a pitchfork as it begins to decompose, or strap the lid on and roll the can around the yard.

Now, if you want to simplify the process further and purchase your gear, there are many streamlined bins available that you can put on your counter, if you’re composting inside. (Many of these have anti-odor features.) If you’re doing so outside, consider a heftier compost bin or barrel.   

Getting Composting

The process is simple alchemy. You’ll need a combination of brown waste (dry yard scraps, cardboard, dead leaves, shredded paper), green waste (grass clippings, fruit and vegetable scraps, eggshells, coffee grounds, tea leaves), water, and air.*

Combine equal parts brown waste and green waste. The brown scraps provide carbon, while the green waste supplies nitrogen.

Add water to moisten the mixture. This allows for the organisms to digest and move. And make sure there is a little airflow. Exposure to oxygen ensures the organisms break down the materials in a way that rids any terrible odors. Now, your compost is ready to brew.

I am looking forward to seeing how this experiment goes. By the spring, maybe there will be enough compost to start a small garden. 

Wishing you the best in your composting journey. Start small and see where it goes.

A Few Helpful Notes: 

·   Be sure to avoid composting any dairy, bones, fats, oils, and pet waste as these materials can attract vermin or contain harmful bacteria.

·   For a full list of items to compost (and to avoid), see this EPA Guide.

·   There are a few helpful composting resources that offer specific step-by-step guidance. These include: Rodale Institute’s Backyard Composting Cheatsheet, Modern Farmer’s 7 Secrets to Perfect Compost, Compost Junkie, and the New York Times Step-by-Step guide.

What's the Deal With Bone Broth?

Consuming broth is an ancient tradition found across many different cultures. Bone broth specifically has gained popularity in recent years, and for good reason. Today, many tout this nutrient dense broth, which is made by slowly simmering animal bones, for helping to reduce inflammation, heal the gut, increase joint health, and improve sleep. As the bones and connective tissue cook down, they release minerals, essential fatty acids, collagen, vitamins A and K, and other vital nutrients into the water, transforming it into a "liquid gold” superfood. (In truth, bone broth is more of hearty stock than a broth.)  

A cup of bone broth with a squeeze of lemon and a pinch of sea salt is a hydrating and healing way to start the day. To maximize health benefits, it’s best to consume bone broth on an empty stomach. While filling enough to be consumed on its own, bone broth can also be used as a foundational building block for other recipes. I like to use it as a base for my favorite soups, or as a way to add rich flavor to grains and steamed vegetables.

While high quality, pure bone broths are becoming easier to find, I advocate for making your own. It’s surprisingly easy, and makes for a sustainable way to use leftover bones and vegetable scraps.

How to Make Bone Broth

Gather the goods. A flavorful, rich bone broth is made simply from bones and water. I also often add herbs and vegetable scraps for added flavor and nutrients. Rather than throw away bones, I store them in bags marked “Chicken,” “Beef,” or “Pork,” in my freezer.  If you need bones, ask your local butcher for stock bones, or chicken feet, necks, and backs. These parts of the chicken are often quite high in cartilage, which make for a rich stock. [While using previously roasted bones adds flavor to your broth, it is not necessary to roast or blanch the bones beforehand.] I also keep a bag of vegetable scraps in my freezer. (Carrots, onions, and celery make for great stock, but more sulfurous vegetables like broccoli and kale tend to add a strange flavor.) You can also rescue wilted vegetables from your weekly fridge clean.

Set your simmer. I usually make one type of broth per month, either from the bones of chicken, pork, or beef. When one of my freezer bags is full, I start the simmering process. Fill a large pot with your bones and enough water to fully submerge everything. Bring to a boil and skim the white foam (impurities) that rises to the surface. Add vegetables and herbs and lower to a very gentle simmer. If you boil your stock for too long, you will effectively pasteurize it, killing beneficial enzymes. The simmering process is long to allow the bones to release the maximum amount of nutrients. Chicken usually takes 24-36 hours, Beef simmers for 48-72 hours. Wait until you have a gelatinous, liquid gold.

Strain your stock. Once your bone broth has reached the appropriate consistency, it’s time to strain and store. I use a three-step straining system, which yields a smooth, velvety liquid. Allow your broth to cool [enough to handle safely], then place the pot in or near the sink. Using a spoon or a scoop, remove the bones and scraps. Then, using a strainer, pour your stock into a large bowl. I use a gravy strainer for the final step, pouring the liquid from the bowl into a series of Mason jars. Be sure not to fill the jars above the shoulder (where the jar begins to curve) as the liquid will expand as it freezes. I label and date each one, store them in the refrigerator if they need further cooling, or directly in the freezer for long term storage.

There are many ways to experiment with your bone broth. I often add a tablespoon of collagen and various spices to add nutrition and zest. One of my favorite sources for broth recipes is Craig Fear, of Fearless Eating. I encourage you to experiment with your own cup of “liquid gold,” and note how your body feels after you develop this healthy habit. It is important to note that while bone broth is especially healing for the gut, it’s not recommended if you are adhering to a SIBO diet. The bone broth can be made without cartilage, but it is a cumbersome process, and less delicious, so perhaps wait until you have healed enough to incorporate cartilage into your diet. 

A Guide to Food Protocols

Food protocols, which are dietary guidelines catered to specific health needs and goals, can be vehicles for healing and optimal wellness. For these reasons, many protocols have gained wide popularity in recent years. We outlined some of the most followed.

THE AUTOIMMUNE PROTOCOL (AIP)

The Autoimmune Protocol is an elimination diet meant to reset the body’s immune system, ease inflammatory conditions, and heal gut issues that can contribute to autoimmune issues. Rooted in the Paleo diet, the AIP diet focuses on strictly ridding foods that are known to be inflammatory and cause irritation in the gut, and then slowly reintroducing such foods over time. While they can vary person to person, the foods most commonly eliminated include nightshades, alcohol, grains (especially gluten-containing grains), legumes, refined sugars, dairy, and eggs. During the elimination process, it is recommended to eat clean nutrient-dense foods, including organic meats and vegetables, and to take note about how the body feels. This diet is restrictive and is not meant to be a long-term eating solution. 

 ALKALINE DIET

An alkaline diet aims to promote optimal PH levels in the body by eating alkaline-forming foods, and avoiding acid-forming foods. Growing research suggests that promoting a more alkaline internal environment may help to ease or thwart various modern health issues including certain cancers and muscle and bone pain. While each food varies according to its alkalinity and potential to promote a more alkaline internal environment, the most common alkalizing foods include most fresh seasonal organic vegetables and fruits, legumes, nuts, and tofu. Most citrus and leafy greens are known to be particularly alkalizing. The foods that are the most acid-forming and therefore avoided include dairy, eggs, meat, most grains, anything processed, and all additives.

GAPS

The Gut and Psychology Syndrome Diet is a healing diet derived from the Specific Carbohydrate Diet. It eliminates grains, pasteurized dairy, most starch, and refined carbohydrates. GAPS is based on the theory that GI distress can cause chemicals and bacteria from food to enter the blood, leading to digestive and neurological disorders— also known as “leaky gut.” The aim is to remove foods that damage the gut flora and replace them with nutrient dense foods, balance the bacteria in the GI tract, heal the gut lining, and rebalance the immune system.

GLUTEN-FREE

A gluten-free diet is often used to manage celiac disease or other intestinal inflammation caused by gluten, a protein found in grains like wheat, spelt, barley, rye, triticale, and some oats. Those adhering to a strict gluten-free diet will avoid all gluten-containing grains, as well as other foods susceptible to hidden forms of gluten, such as sauces, condiments, and other processed foods. Removing gluten, the source of intestinal inflammation, has been shown to offer relief from painful digestive symptoms, support mental clarity, and ease some autoimmune issues.

GRAIN-FREE

A grain free diet eliminates all grains including wheat, spelt, barley, rye triticale, dried corn, millet, rice, sorghum, and oats. Some grain free diets allow limited consumption of quinoa, amaranth, or buckwheat. Similar to a gluten free diet, a grain free diet aims to reduce inflammation, ease gastrointestinal issues, manage autoimmune issues, and lower blood sugar levels. 

THE KETOGENIC DIET or KETO

KETO has gained wide popularity over recent years. This protocol involves drastically reducing carbohydrate intake and eating high amounts of healthy fat and protein. There are several variations on the ketogenic diet, with slightly different fat, protein, and carbohydrate ratios. The overall goal is to induce ketosis, where the body runs out of carbohydrates and begins to break down fat to use for energy. When inducing ketosis, it is essential to eat clean sources of fat (avoid pesticides or growth hormones and aim for grass-fed, organic products), as toxins are stored in fat cells. When employed properly, a ketogenic diet may help to reduce inflammation and can be beneficial for people suffering from diabetes, among other chronic health conditions. Some tout this diet for helping to promote mental clarity and reduce sugar addictions. 

INTERMITTENT FASTING

This involves a cyclical pattern of fasting and eating. The intervals can vary, but the general aim is to lower insulin levels in order to burn sugar stored in fat cells. While following this protocol, it is ideal to eat whole, nutrient dense foods in the periods of eating to offer the body clean, substantial sources of fuel. Many people use intermittent fasting as a weight-loss and weight-management tool, but if implemented correctly, this pattern of eating may help to facilitate hormone adjustment, allow cellular repair processes, and reduce inflammation.

LOW FODMAP

FODMAP is an acronym for Fermentable Oligo-, Di-, Mono-saccharides and polyphenols, which are short chain carbohydrates and sugar alcohols that can cause digestive distress. These irritants can be found in a wide variety of foods, including certain vegetables and fruit, wheat, processed meat, and some sources of dairy. A low FODMAP diet eliminates these foods, allowing the gut to heal, and potentially easing digestive symptoms from IBS, SIBO, and other GI disorders. This diet has been shown to be particularly effective in easing SIBO symptoms for some.

LOW HISTAMINE DIET

Histamines are a chemical produced by the body’s immune system that aid in certain digestive, immune, neurological system functions. Histamines are also found in certain foods. People with histamine intolerance experience an allergy-like response when they consume foods rich in histamines. Foods higher in histamine include fermented food, processed meat, avocado, alcohol, tomatoes, eggplant, spinach, preserved fish and certain condiments. By eliminating certain foods high in histamines it may help to determine which foods cause this response and therefore reduce or eradicate these negative reactions.

PALEO

The Paleo philosophy posits that the human body is accustomed to eating whole foods, similar to our ancestors in the Paleolithic era. The innovation of modern farming introduced foods that are not easily digested or adapted, leading to health problems. A paleo diet consists of lean meats, fish, fruit, vegetables, nuts, and seeds and eliminates all processed foods, sugar, grains and most dairy (full-fat, grass-fed dairy products are permitted in some paleo diets). A Paleo diet may help to reduce inflammation, and when used appropriately, may reverse many chronic health conditions.

SPECIFIC CARBOHYDRATE DIET (SCD)

The Specific Carbohydrate Diet is a nutritional plan that restricts grains, dairy, starches (including starchy vegetables), and sugars. The protocol also suggests the avoidance of processed foods, canned foods, and dairy. The diet, which was developed by Dr. Sydney Haas, aims to reduce these foods as they can irritate or inflame the digestive system. Removing the sources of irritation, and allowing the gut to heal, may provide relief from GI disorders like IBS, IBD, UC, Crohn’s, and Celiac Disease. 

 SIBO-FRIENDLY or SIBO DIET

 SIBO stands for Small Intestinal Bacterial Overgrowth, an overgrowth of good bacteria in the small intestine. SIBO can lead to bloating, leaky gut, and other gut issues, therefore this protocol aims to reduce or rid those symptoms by removing all potential SIBO-aggravating foods, such as those high in FODMAPS, and certain amounts of specific types of carbohydrates that are fermented by bacteria in the gut. In essence, the diet aims to feed the body while simultaneously starving the overgrown bacteria in the gut. The SIBO diet is usually most successful when combined with a low FODMAP diet or SCD.

The Spice Guide

Spices, with their colors and textures and aromas, can be confusing. There's so many of them. And all their nuances can be intimidating—so much so that we miss out on their potential. When we dig deeper and take a closer look, we unearth a well of inspiration.

As my cooking has evolved to cater to my dietary restrictions and wellness inclinations, so has my wisdom for ways to add color, dimension, and brightness to my dishes. Because of spices, I've never felt like my diet is limited but rather a form of expression and adventure. Spices unlock the potential in any food, and they can provide incredible health benefits. They become tools in your toolbox. As nutritionist Margaret Floyd-Barry told me, "There is an intelligence in traditional cuisine that we are still only beginning to understand." That is why I put together this guide. I wanted to corral my tips and research with the advice of experts—nutritionist Maraget Floyd-Barry, personal chef Amanda Ramirez, and Diaspora Co. founder Sana Javeri Kadri—to offer a resource on spice storage, usage, and sourcing. 

This is by no means an exhaustive list, but rather a selective look at some of the most widely used spices, including my favorites. There’s an enigmatic quality to each of them. If you think about it, spices take up very little real estate in a dish, but they can transform how it smells, looks, tastes, and even feels. As Daniel Patterson and Mandy Aftel write in there book, The Art of Flavor, “We rarely plan a dish around them, partly because—unlike say, the beautiful pile of greens at the farmers’ market, or sublimely fresh swordfish that call to you at the fishmonger’s—these ingredients don’t tend to nominate themselves for star billing.” 

Perhaps you're intimidated by spices and don't know where to begin. Or if you're like me, you absolutely love them but are always searching for inspiration on how to best use them. Or maybe you reach for Hungarian paprika as often as you do for salt. Wherever you fall, chances are you've had questions. I hope this guide offers you some answers.

Spice Facts

Firstly, what exactly is a spice? It's a good question, as spices often get confused for herbs and other flavorings. By definition, a spice is either the root, fruit, bark, or seeds of a plant that is then dried and sometimes crushed or powdered. Spices are different from herbs, which are the flowers, leaves, or stems of plants, used either fresh or dried.

Storage Rules

More than just convenience, properly storing spices is essential for maintaining their flavor and integrity. It also ensures that you're not ruining a fresh dish with a sprinkling of something that's old and stale. "The last thing you want is for your fancy cut of birthday steak to one day be rubbed in four year old spices," says Sana Javeri Kadri, founder of Diaspora Co., a small organic spice company focused on emboldening farmers and sustainable practices. As spices age, their flavors diminish, as do their health benefits, so it's important to follow these rules.  

#1 Label it: Unless the spice has a harvest date, mill date, or best-by date, write the date you purchased them on the jar before you add it to your pantry. (Diaspora is one of the few spice companies that include all three dates on its jars, says Kadri.) Make this a habit. Amanda Ramirez uses a sharpie or tapes a small piece of bright paper, like a post-it, so the date is visible. Ground spices generally last for six month to a year.

#2 Keep away from light, heat, and moisture: The optimal place to store spice is cool, dry, and dark. This means: not above the stove. As convenient as it is, heat and moisture will ruin the spices' integrity. It's also important to keep them away from the refrigerator or freezer. "Like coffee, spices being stored in the freezer is a terrible, terrible myth," says Kadri.

#3 Think small(er): Aim to buy spice in smaller quantities rather than bulk. This ensures the spices are "fresher, tastier, more potent" and it keeps you from hoarding spices for years, says Kadri.

Other Essential Rules

Don't relegate buying spices to an afterthought. Get involved, ask questions, and have fun with it. Research your city for a local spice market or purveyor—and then ask them about sourcing, harvest dates, even heavy metal testing. "It's your right as the consumer to know, and your requests will only propel the industry forward in terms of quality," says Kadri. "We've had a lousy spice industry selling us lousy spices for over 150 years, and it's time for that to change."

#1 Aim for organic: I also look for non-irradiated spices with no added fillers or other additives. Ramirez likes Spicely Organics, which states on its label: no artificial coloring, no gluten, no MSG, no soy, no preservatives, no wheat, no eggs, no sugar, no irradiation.

#2 Ask about direct trade and equitable sourcing practices. The fair trade stamp on a spice jar means that a farmer is being paid 15 percent above the commodity price, says Kadri, who pays up to ten-times the commodity price for the spices she sells through Diaspora. This is often the true price needed for a farmer "entrenched in this unjust system" to actually make any money, she says. So ask questions and do your digging. "Organic labelling came from customer outcry, so too can the call for transparent, equitable global farm-to-table supply chains."

#3 Think fresh—and whole. Most spices come pre-ground or powdered, but that's not to say you have to buy them this way. Kadri, Ramirez, and nutritionist Maraget Floyd-Barry encourage buying spices in their whole form. This way, when they're freshly crushed immediately before hitting the foods, the peak flavor is absorbed. "Buy a pepper mill and switch to the simple bliss of freshly ground pepper for the rest of your days," says Kadri.

#4 Get creative. Floyd-Barry recommends heating freshly ground spices in a dry pan, which will both “enhance the nutritional benefit and bring out the flavor.”

#5 Give spices the sniff test: If you know that a spice is old and you’re going to throw it out, it's still worth smelling it, says Ramirez. This will allow you to know what, say, stale cinnamon smells like compared to fresh cinnamon. If you have old, stale spices to use up, Kadri recommends adding some to a bone or vegetable broth.  

The Spices 

This list by no means covers all the spices found in the world. It does, however, include the essentials—and my favorites. Having an understanding of these will open up your culinary world.

Allspice
What it is: Also called pimento berry, allspice comes from the berries of the tropical evergreen tree, pimenta dioica, which is native to central America and the West Indies.
Flavor notes: warm, sweet, pungent
The name allspice speaks to its combined flavors of cinnamon, nutmeg, and clove. It lends a warm earthiness to dishes, including baked goods, soups, and beef and lamb dishes. It is a star ingredient in various Caribbean cuisines, including Jamaiccan jerk dishes. 

Cardamom
What it is: Cardamom comes from the seeds of elettaria cardamomum, a plant in the ginger family that is native to India. 
Flavor notes: herbal, warm, slightly minty, and citrusy with a unique spiciness 
Cardamom is difficult to describe, especially when considering both the black and green varieties. Black cardamom has a noticeable smoky quality, making it more appropriate for savory dishes like braised meats and stews, while green cardamom is more delicate, adding bright flavor to desserts and drinks. (It’s an essential ingredient in masala chai mixes.)

Cayenne Pepper
What it is: This small-fruited nightshade is a type of capsicum annuum. It’s said to have come from the Cayenne region of French Guinea, although it’s now grown in most tropical and sub-tropical regions.
Flavor notes: bright and piquant
Cayenne pepper not only brings nice heat to a recipe, it also subtly enhances other flavors, which has added to its popularity and versatility. Steamier than, say, a jalapeño, ground cayenne peppers are commonly found in Cajun, Creole, and Caribbean cooking. They also add a nice depth of flavor to chilis and fried fish. The health benefits of the capsaicin, the active compound found in cayenne, is another reason I reach for this spice.

Cinnamon
What it is: Cinnamon comes from the bark of the cinnamomum verum, an evergreen tree native to Sri Lanka.
Flavor notes: warm and sweet
I love cinnamon. Mixed with eggs, it is the start of French toast and it can give grain-free baking that French-toasty flavor. Cinnamon can take a fried banana to a decadent level for dessert. It can add a richness and another layer to a spicy dish. Also, it's known to curb your appetite and have a positive effect on blood glucose levels. I add it to my daughter's oatmeal and porridge. I used to grind my own cinnamon in batches and only used freshly ground, but I use it so much that it became too labor intensive. Now I buy both ground and whole cinnamon sticks for various uses. I love to put a whole stick in a hot beverage like coffee or tea and use it as both a stir stick and beautiful garnish.


Cloves
What it is: Cloves come from syzygium armoaticum, a tree native to Indonesia that grows aromatic flowering buds, which are then dried and used as a spice. Eugenol is the dominant molecule in cloves responsible for their intense spiciness. 
Flavor notes: pungent and sweet with a notable peppery spice
Cloves aren’t for the faint of palate—people tend to either love the distinctive flavor or prefer to steer clear all together. I use cloves with a light touch, adding sparingly to baking recipes and warm drinks that call for that cozy “autumnal” quality.

Coriander
What it is: The seeds of coriandrum sativum plant, a warm-weather annual herb. (The leaves of the coriandrum sativum plant are harvested as cilantro.)
Flavor notes: earthy and slightly floral and lemony
A staple in Ayurvedic teas and dishes, coriander is a revered spice around the world. It's excellent in curries, dry rubs for meats, and for pickling.

Cumin
What it is: Cuminum cyminum are the seeds from the parsley plant. 
Flavor notes: nutty and earthy
I've developed a crush on cumin over the last couple years. I like strong flavors and cumin does that for many different cuisines, including, Mexican, Indian, and—one of my favorite flavor profiles—North African. (You can also add to Middle Eastern, Indian, and Chinese dishes.) I use cumin in soups and to season meat like ground beef for tacos. Ground cumin is easiest, but like all spices it will lose its intensity faster once ground. I do keep whole cumin on hand for different uses. For a more intense flavor, you can toast whole cumin seeds and then grind them, or just put the whole seed in your cooking oil at the start of the dish to infuse the oil.

Fennel
What it is: Fennel is derived from the flowering plant, foeniculum vulgare. The seeds of the plant are used as a spice, while the leaves are harvested and used as herbs.
Flavor notes: mildly sweet, licorice-y
People often shy from fennel in fear that it's too licorice-y. But when used fresh or toasted in soups, or as a rub on meats, with a hint of salt, it can be a game-changer.

Ginger
What it is: It is an herbaceous, flowering perennial from the Zingiberaceae family (along with cardamon, and turmeric). Ginger is thought to be one of the earliest spices exported from southeast Asia. It can be used as a spice, flavoring, food, or medicine. 
Flavor notes: bright, lemony, warming
The taste of ginger is unmistakable: Its warm zing embodies the essence of various Asian cuisines, including Chinese and Thai. Revered for its health properties, the spice has gained popularity across the globe, wending its way throughout Asia and eventually into Western cuisine. I like to use ginger in carrot soup and in golden milk for its tangy quality and aid of digestion.

Nutmeg
What it is: Sourced from the tropical evergreen tree, myristica fagrans, nutmeg comes from the covering—the arils—of the plant’s seeds. The myristica fagrans is native to Indonesia.
Flavor notes: warm, sweet, slightly nutty
Similar to cinnamon, nutmeg takes everything up a notch. It can turn something into dessert or reminiscent of the American holidays, Thanksgiving and Christmas. I add it to soups and anything with pumpkin, especially baked goods like these pumpkin biscuits from Chef James Barry.


Paprika
What it is: Paprika comes from the pods of the annual shrub capsicum annuum, a bright red plant from the nightshade family.
Flavor notes: warm, slightly sweet, occasional hint of spiciness or smokiness
I learned about the flavor of paprika through my mother's deviled eggs. I never knew the value this spice added until I made my own and realized the eggs were a little flat without the spice’s brightness. Now I add paprika to many savory dishes. My husband loves smoky paprika in his marinades and barbecues. I don't love the flavor of smoke, so I usually stick to plain or a Spanish or Hungarian variety. It's best added at the end so the flavor intensity isn't diminished.


Pepper
What it is: The widely known spicy peppercorn pods come from the piper nigrum plant, a climbing vine native to westerna India. The various varieties of pepper come from the same plant. 
Flavor notes: spicy, warm, zesty
Pepper warrants its own guide. There are so many varieties of green, pink, black, and green peppercorns, all of which add their own unique zest and heat to a dish. I used pepper as a finishing on nearly everything. To me, black pepper is the final layer in chicken salad. Also, green pepper is a great addition to mild dishes and fish. It can even add an unexpected zing to a melon and caprese salad, and even to ice cream. Whatever your preference, always aim for whole peppercorns to get the full flavor.

Saffron
What it is: Saffron comes from the tiny stems (or stigmas) of crocus sativus, a flowering plant in the Iris family. The delicate flowers produce, on average, three stigmas per flower, making cultivating saffron a laborious feat.
Flavor notes: fragrant, sweet, luxurious
Saffron is legendary for its rich red stigmas and the vibrant yellow color they impart when ground and added to various foods. Known as one of the most precious spices in the world, saffron is an expensive spice, but only a small pinch (a few stems) is needed to elevate savory recipes like soups, stews, and rice dishes. 

Sumac
What it is: A bright red powder, sumac comes from the rhus coriaria, a deciduous shrub native to the Middle East. The shrub’s berries are dried and then ground.
Flavor notes: tangy, sour, slightly lemony
I love sumac for its tangy and sour notes. Surprisingly versatile, it makes for a great condiment and works well added to sweet fruit sorbets and even lemonade.

Turmeric
What it is: A widely known spice, turmeric comes from the root of the cucuma longa plant, a ginger-family plant native to Indonesia and India. 
Flavor notes: earthy, slightly bitter and peppery
Turmeric has become the hot spice as of late as more and more people are drawn to its health properties. (Studies show curcumin, one of the main compounds in turmeric, to have anti-inflammatory benefits.) Its gorgeous marigold color adds character and depth to any dishes, though it is primarily known for its wide use in Indian curries. Turmeric is excellent added to soups and marinades. Slightly bitter, it marries well with nut milks to make a healthy latte alternative. 

Vanilla bean
What it is: Vanilla is extracted from the pods of various climbing orchidaceae (orchids). There are several types of this plant, including vanilla planifolia from Mexico and vanilla tahitensis from Tahiti. 
Flavor notes: warm and sweet
Another regular in my kitchen. I keep both whole vanilla bean pods and vanilla extract on hand and use them for different things. When buying whole pods, make sure they are airtight. They’re best fresh, but if they become dried-out you can reconstitute them by soaking in water. I prefer the intense flavor of these for things where vanilla is the star, such as my nut milk and ice cream. When making something in bulk or if the intensity doesn't make that much of a difference, I use the extract.


Sources:
The Art of Flavor by Daniel Patterson and Mandy Aftel
Encyclopedia Brittanica
Missouri Botanical Garden

The PrimaFoodie Guide to Meat and Poultry

It’s common to toss around expressions like grass-fed, non-GMO, or pasture-raised. While these food designations stand for an important movement, they can be confusing and easy to misconstrue. In some cases, the actual meaning of a term is so murky that a closer look unveils it’s really nothing more than cryptic marketing jargon. And while the USDA may mandate criteria for certifications, some requirements are weak, which leaves many loopholes for producers to jump through.

This all siphons down to the crux of a huge issue: The rules in the US are laxed, which means we have to continuously ask questions and push for food-system change. One place to start is to shop from conscious companies that put human health and the welfare of animals over profits. Finding these companies requires consistent vetting, which gets easier with an understanding of the common food designations.

This glossary is meant to be bookmarked for quick reference for when you’re shopping. Since the food world is gigantic, we’re breaking this guide into sections. First up: meat and poultry.

Grass-fed

Grass-fed pertains to ruminate domestic animals—cows, bison, goats, sheep—and pigs. It means the animals have been fed grass, which, as grazers, is their natural means of sustenance. The term seems rather clear, but it is common for animal proteins to be marketed and sold as grass-fed while other underlying conditions for how the animal was treated or fed go unmarked. (For instance, this could include beef cows that were fed grass their entire lives except for the last few months when they were fed grain or other substances to fatten them.) Employing the term grass-fed is also a common way for companies to up the prices on their meat without truly following through on other good measures. To ensure the meat is of the best quality, and the animal was raised humanely, grass-fed should be coupled with other modifiers such as certified organic (to ensure the grass the animal grazed on wasn’t laden with pesticides), grass-fed and finished, pasture-raised, and humanely raised. To further vet, look to third-party certifications, such as from the American Grassfed Organization. This non-profit is vigilant in making sure the animals were allowed to graze in an open grass field, were never put in feedlots, and were never given hormones or antibiotics. (The AGO does not monitor if the animals were humanely slaughtered.)

Organic

The USDA Organic label means that the meat and poultry comes from animals that were fed certified organic food (this can include both grass and grains), were allowed to ruminate and graze in an open outdoor pasture (no feedlots), and were never given antibiotics or hormones. This label also takes into consideration methods put into place that help to honor and conserve natural farming ecosystems. It does not include a mandate that the animals were humanely slaughtered.

Grass-fed and Finished

This means that the cow, bison, lamb, or pig was fed grass its entire life, up to the last day before it was butchered.

Antibiotic-free:

This claim is also sometimes seen as “no antibiotics ever” and “raised without antibiotics.” It means that the meat or poultry comes from animals that were not given antibiotics while they were raised. The USDA provides a verification for the modifier antibiotic-free, but it is important to note that this only pertains to antibiotics and not hormones or other potential drugs.

Hormone-free

This signifies that the meat or poultry comes from animals that were not injected with hormones while they were raised. Similar to antibiotic-free, this only pertains to hormones and not antibiotics or other potential drugs.

Pasture-raised

All animals, including those raised for human consumption, should be granted lives filled with respect and decency—and this means allowing them living quarters that mirror their natural worlds. Ruminate animals need space to roam and graze. Pasture-raised means that the animals were able to roam on pasture during the grazing season. But, once again, this can be tricky: Pasture-raised does not necessarily mean their sole food source was grass. 

Free-range

Free-range pertains to poultry but, in many ways, it is similar to some of the designations used for beef and other meats. This indicates that the fowl was able to roam freely, most likely outdoors, rather than forced to stay in a cage. It is important to note, however, that this may not necessarily mean the bird was able to freely roam its entire existence. We also question the quality of the space: Was it generous? Airy? Well-kept? Various outside certifications mandate that free-range means access to a certain amount of outdoor space. The Humane Society of the US specifics this be at least 1.8 feet per hen that offers the ability to “nest, perch and dust-bathe.”

Cage-free

Another term that pertains to poultry and the welfare of the animal. As the designation suggests, cage-free means hens raised outside of cages. However, it does not mean that they had the ability to freely roam or that they had access to the outdoors.

Non-GMO

This means the meat or poultry comes from animals that were not fed any genetically modified grains or substances (i.e. corn, alfalfa, or soy). To ensure the validity of this claim, look for the Non-GMO Project certification, a small orange butterfly, on the label. This means the producer met the standards mandated by the Non-GMO Project organization, a non-profit that pushes for greater transparency in the food system and the eradication of genetically modified foods.

Deciphering the best option is a matter of choosing what is most important to you, whether that means the treatment of the animals, the quality of the meat, the farming impact on the environment, or all. To ensure a claim is not a vapid statement, it is best to look for third-party certifications and other modifiers like “100-percent” to know the designation accounts for the animal’s entire life after it was weaned. We find the most encompassing options to be certified grass-fed or certified organic. With that said, we all have to continuously fact-check and vet—that is, until the day that the only choice on the market is the healthiest, 100-percent humane and ecological option.

A Food Activist’s Advice for Getting Kids to Eat Better

Getting children to eat more healthily and more mindfully is a complicated art. There are many obstacles. The most obvious is the need to make clean food appealing to kids. The less obvious is the need to educate them about the manipulative marketing behind their favorite ultra-processed snacks, which, according to food activist, author, and nutrition and public policy professor, Marion Nestle, is a huge issue. “The biggest barrier to feeding kids healthfully is food industry marketing to kids,” Nestle tells us. “For little kids, this is designed to get them to ask—pester—their parents to buy the products.  For older kids who have their own money, it’s to get them to think the products are cool.” 

The good news is that this challenge is not a lost cause. As Nestle divulges, it starts with modeling good behavior and empowering kids to think for themselves.

#1: Take a Closer Look

Taking the time to vet a label and go over each ingredient can help children understand what really is in their food. “I vote for teaching kids how to critically evaluate food media,” says Nestle. “Teach them to recognize marketing and how it works—and how to read food labels.”

#2: Be a Cooking Role Model

Kids can learn unparalleled life skills in the kitchen, including how they can be hands-on with their nutrition. As Nestle explains, “parents who cook can model how to do it and how much fun it is. You get to eat the results!  Kids get to get their hands dirty, use knives, and do other fun things.  Gardens help too—even radishes in pots make eating vegetables more fun.” Plus: “Kids who know how to cook will always be able to feed themselves deliciously and healthfully.” 

#3: Advocate

It takes a village. This goes for raising kids and getting them to eat more healthily. Fighting manipulative marketing and the corporate food system will improve the chances of clean food and better education for all. A good way to begin, says Nestle, is to join or support an advocacy organization. “Advocacy begins with clear goals, clear targets (the people who can make change happen), and community support for the goals and methods.”

To learn more about Marion Nestle and her fight against the corporate food system, visit her site, Food Politics. 

8 Sources of Hidden Gluten

Because of a prevalence of gluten-containing grains in many conventional foods, as well as a high risk for ingredient cross-contamination, gluten is ubiquitous—and it can sneak up on us in unexpected ways.

By Stacey Lindsay

Gluten: a perpetual concern, an obsessed-over topic, a sneaky substance. Made up of two proteins called glutenins and gliadins, gluten has created an upswell of concern—and for good reason. At least 1 percent of Americans suffer from Celiac disease, a serious immune reaction to consuming gluten. Furthermore, research states that gluten may negatively impact those who don’t have Celiac, often deemed non-celiac gluten sensitivity or gluten intolerance, in the form of bloating, rashes, inflammation, and a well of other issues.

The protein substance, which is present in wheat, barley, and rye, has created a sort of chasm in the food world: There are the foods with gluten and the foods without. But it’s not that simple. Because of a prevalence of gluten-containing grains in many conventional foods, as well as a high risk for ingredient cross-contamination, gluten is ubiquitous. It can sneak up on us, often in unexpected ways, including foods made without gluten-grains, beauty products, and even medications. Unless an item is marked Certified Gluten-Free, a ruling issued by the FDA in 2013, knowing whether or not you’re inadvertently consuming gluten can be a challenge. That is why we rounded up eight of the most common foods and products that unexpectedly have it.

It’s yet another powerful reminder to peel back the layers and investigate all that we put in, on, and around our bodies.

Seasonings

In an ideal world, that taco seasoning pack would only contain chili pepper, garlic powder, red pepper, paprika, cumin, and some salt and pepper. However, chances are that some wheat starch or wheat flour is in the mix. (The same goes for other artificial additives, like anti-caking agents and coloring.) Read the labeling on seasonings, as well as spices and bouillon, to make sure they only contain the spices and salt. Or better yet, create your own blends.

Soy Sauce

Since it’s not explicitly marked (and the name can be a little misleading), soy sauce tends to catch many by surprise. But turn over the label and you’ll see that the main ingredients are soybeans, wheat, salt, and some sort of fermenting agent. Luckily, gluten-free options, as well as healthier coconut aminos and tamari sauce, are widely available and pack the same salty-umami punch. (Also watch out for teriyaki sauce, since one of its made ingredients is soy sauce. Look for teriyaki made with coconut aminos or tamari.)

Condiments

Wheat is ubiquitous in conventional ketchups, mustards, relishes, salsas, and other dressings because it is a cheap and easy way to stabilize and thicken. Thankfully, many manufacturers of condiments, dressings, and sauces are now clearly stating if their product is gluten-free.

Liquor

Beer tends to be the more obvious and avoided glutinous alcohol. But it’s important to remember that many gins, bourbons, vodkas, and whiskeys are essentially distilled from either wheat, barely, or rye and therefore likely contain gluten. Look for libations that are made from potato, corn, or grapes (ideally, organically grown and non-GMO).

Deli Meats

Unless they’re labeled as gluten-free, prepackaged meats, such as turkey, ham, and roast beef, often contain salts, seasonings, and other binders and flavorings that can contain wheat gluten. Ideally, opt for fresh meats that are sustainably raised, grass-fed, and hormone-free.

Personal Care Items

Over the past several years, a growing number of skin care and beauty companies have started to create products that are gluten-free. Others have become more explicit about the fact that they do not use gluten in their formulations, but they still may contain trace amounts of gluten. The reason for this is that forms of wheat, barley, and rye are common additives to face creams, lipsticks, and other products. (Hydrolyzed wheat protein and barley malt extract are two common forms.) The Mayo Clinic states that gluten cannot be absorbed through the skin, but there is still a risk of imbibing the product other ways.

Vitamins and Medications

While it is obvious to focus on the active ingredients of a supplement or medication, it may be less so to consider the inactive ingredients. Various oral tablets and capsules contain excipients, which are inactive ingredients that serve to carry or deliver the active ingredients. Common examples include forms of lubricating salts, glidant silicas, and water-binding starches. The latter are commonly derived from corn, but some manufacturers do use wheat starch. If this is a concern, ask your pharmacists—or dissect the label.

Oats

Oats, or more specifically oatmeal, tends to be confusing. The reason is because oats are naturally free of the gluten proteins found in wheat, rye, and barley, however they can—and most often do—have traces of gluten from cross-contamination. This can happen in the field, as oats are commonly grown in close proximity to wheat and other gluten-containing grains, or in the facility, as oats and other grains are often processed under the same roof. So, it is important to vet your oatmeal to make sure it is certified gluten-free and sourced from a manufacturer that maintains the most rigid of safety approaches in their farming and processing.

If you are looking to be more diligent about ridding gluten, the Celiac Disease Foundation is an excellent resource for further understanding and avoiding the substance, as well as vetting food manufacturers’ safety practices. 

How to Make the Most of the Farmers Market

Shopping at your local farmers market is a wonderful way to increase the nutritional value of your food, reduce your environmental impact, and connect with your community. It can also be intimidating if you don’t know where to start. That’s where some planning ahead and strategy go a long way. 

Before You Go:

Plan your meals for the week. This doesn’t have to be thorough. Even mapping out three to five meals (including plans on how to repurpose leftovers) will help you structure your trip and reduce food waste. If this seems intimidating, take a look at my meal planning basics.)

Take stock of what you have. The day before you shop (this is usually Friday for me) take a look in your refrigerator and find creative ways to use up your remaining produce and leftovers. Some of my favorite quick and easy ways to reduce food waste include chopping up leftover veggies for a pizza topping, or baking them into a quiche. 

Make room. Toss any wilted or rotten produce, and any spoiled leftovers from the week. Give your produce bins a quick clean with a 10:1 water and alcohol mixture, or a 1:1 white vinegar and water mixture. (For more information on how to set up and maintain an orderly refrigerator, take a look at my guide.) 

Create a list (and leave room for inspiration). Beginning with a plan helps you use discretion when buying impulse items. This can be a rough idea on a sticky note or a three-tab spreadsheet. Stick to what works for you. Perusing the farmer’s market is a wonderful way to discover new things, so allow yourself room to make one or two unplanned purchases each week. If something is unfamiliar, talk to the farmer or vendor about how to eat it. They are usually happy to share ways to prepare, cook and pair their food.

While You’re There:

Bring a carrying system. I always take a small pushcart. It doesn’t take up too much space and saves my back, neck, and shoulders. If you bring canvas bags, save your heavier items for last, and be sure you make your way through your list before adding your weekly impulses and inspirations. Keep your storage space in mind, as this will help to keep impulse purchases in check.

Walk the market. This way, you can see what the vendors have on offer that week. Stop to look at the produce. Farming can be variable, and crops can be different week to week. Once you’ve seen what is available, make your purchases on your walk back. Our farmers market stretches four street blocks. This process keeps me from getting overwhelmed and making the smartest choices.

Talk to the vendors. Not every farmer and purveyor will be certified organic, and that is okay. There are some non-organic designated farmers who still use organic practices. They may be too small to afford the lengthy and costly certification. For many small or newer farms, this process can be prohibitive. Always ask the vendor (who is often the farmer, a direct source of valuable information) about their practices. 

Enjoy the experience. Approach it with a positive mindset. Plan it as a fun event with yourself, your partner, or your family. (I like to carve out an hour to really enjoy it.) Involve the kids in the process. Often, they enjoy contributing meal ideas for the week or thinking of creative ways to use leftovers.

Remember to always celebrate the small wins. Don't put pressure on yourself to do all your shopping at the farmers market. If you’re new to it, start with buying items for one meal. If you enjoy it, you’ll most likely continue this practice. Food is a pleasure, and your body and mind will appreciate the weekly dose of nutrient rich, local goods. 

With Love,
PrimaFoodie

How to Keep Produce Fresh

I have been on a long mission to reduce food waste in our household. This is to save time and money, and to avoid adding to the gigantic problem that is wasted food in America. 

Research shows that fresh produce is among the top foods that are tossed. It makes sense, as keeping fruits and vegetables fresh can be a surprisingly tough mandate. How many times has a head of crisp lettuce quickly turned into a wilted pile in the fridge? In efforts to reduce this, I’ve created a system that makes it easier to keep fruits and vegetables fresher, longer. 

Refrigerator Storage 

Before jumping in, a quick word on storage: If you do have produce that is wilted and old, discard it before your farmers’ market or grocery run. This will keep bacteria and other compounds from spoiling your fresh produce faster. (You can read more on that in my guide to keeping a clean fridge.) A great way to save wilted produce is to place it in a pot of water with bones to make bone broth. (You can also store it in the freezer in a broth bag for when you’re ready to make broth.) Give the fruit and vegetable shelves and bins a quick wipe-down with vinegar and water. (I keep a small spray bottle of this solution under the sink.) This is all you need in between deeper refrigerator cleanings. 

Lettuce: Wash lettuce as soon as you get home from the farmer’s market. Unroll several feet of paper towel and place it on the counter. Cut off the base of the lettuce head. Put lettuce leaves in a salad spinner and fill with water so they are completely immersed, taking caution not to overcrowd. Use your hands to vigorously agitate the lettuce. If the water turns brown and gritty, dump it out and repeat the process until the water is clean. Once the lettuce is clean, dump out the water and energetically spin it dry. Place the lettuce on the paper towels in a single layer to air dry. Once dry, roll the lettuce in the paper towels and place the wrapped lettuce in a sealed reusable bag (pushing ALL of the air out before sealing) and store in the fridge. This will double—or even triple—the shelf life of your lettuce. It will also be ready to eat, making salad preparation that much easier. This applies to all lettuces except tender greens like arugula and baby spinach, which have a shorter shelf life and should be eaten within a few days of buying them. 

Carrots: If you put carrots directly in your crisper, they’ll be limp by the end of the week. Instead, cut off carrot tops and discard or save for reuse. (I love to put them in a food processor and add to pesto, chimichurri, tabouli salad, or broths.) Submerge carrots in water in a large, flat, high-sided glass container and store in the fridge. If they are too long, you can cut or break them in half. This will generally keep carrots fresh for longer than a month. Change the water every so often to keep it fresh and clear. This method also works well for parsnips and radishes.

Broccoli: Airflow is important to keep broccoli fresh. Before storing in the fridge, you can slice off the end and store stem down in a jar of water, like a broccoli bouquet, or wrap the stem in a damp paper towel. Don’t wash broccoli until you are ready to eat it.

Asparagus, Celery, and Other Cruciferous Vegetables: These can be stored like broccoli in water. Cut an inch off the bottom first. Celery also lasts if stored in a sealed bag. Cauliflower can be stored in a ventilated bag in the fridge, or loose if you don’t have one. Brussels sprouts and cabbage keep in sealed bags in the fridge, ideally in the crisper. 

Squash: Store zucchini and summer squash loose in the crisper. Large winter squash, like pumpkin and butternut squash, are best stored on a countertop or in a pantry.

Potatoes and Onions: These should be stored outside of the fridge in a cool, dry, dark place. 

Mushrooms: Store in a paper bag in the fridge door. Keep the natural dirt on the surface until right before you cook or eat them.

Herbs: Different herbs require different storage techniques. Leafy herbs like basil should be stored upright in a glass of water, like a bouquet of flowers, at room temperature. Tender herbs like parsley and cilantro can also be stored this way. Be sure to change the water every couple of days. Hardier herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in a bag in the fridge. (For long-term storage, put the bag in the freezer.) You can also make herb-olive oil ice cubes: Portion out washed, de-stemmed and chopped herbs into ice-cube trays, fill the trays with olive oil and freeze. 

Berries: Store unwashed berries in the fridge in a paper towel-lined glass container with a lid. Berries last longer, especially soft ones like raspberries, if they are stored in a single layer so a large/wide, low-sided container is best.

Tomatoes: Store this fruit separately at room temperature. Refrigeration will make tomatoes mealy.

Other Fruits: Ethylene-producing fruits, like apples, avocados, and bananas, should be stored separately from other produce. They cause other produce to ripen and decay faster and will cause potatoes to sprout. 

Once you get into a rhythm of honoring what a specific fruit or vegetable needs, keeping them fresh becomes an easy habit. To ensure you eat through all of your food, keep the newest on the bottom or in the back so the oldest is most accessible. And always aim to keep anything in glass over plastic containers. There inevitably may be some foods that end up needing to be tossed,  but taking this in stride, and making even small reductions in waste, can lead to a huge difference. 

Containers

Avoid plastic and invest in glass whenever possible. Plastic is toxic and leaches into food, and it pollutes our earth and ocean. The National Ocean Service estimates that eight million tons of plastic enter the ocean every year. The glass container will last longer than the lid, so I recommend buying from a brand that sells replacement lids, like Pyrex, Anchorage, or Snapware. Lids will last longer if you wash by hand, or don’t use the dry cycle on the dishwasher. 

It’s recommended to keep eggs at the top where the temperature is most consistent and milk on the bottom in the back of the fridge where it is coldest. If something starts to go bad, remove it immediately so it doesn’t contaminate the rest of your food.

Kids and Cooking: Safety Essentials

I love cooking with my daughter. It is a wonderful way to bond, and the experience allows me to teach her important life skills and instill in her a passion for healthy food. 

The kitchen is a place to learn, grow, and build self-esteem. It is also a place filled with possible hazards, considering the sharp knives, hot pans, and other potential harmful tools. That is why  it’s important to alter your cooking habits to keep your children safe from accidents. The following simple guidelines can help to ensure  that  cooking with your children is safe, fun, and rewarding. 

Everything In Its Place

Creating dedicated and separate workstations for you and your children is important. This allows your child the space to work away from sharp objects. Keep the areas clean and organized so you don’t risk knocking something over. Children also feel empowered when they have their own space. I love this toddler tower, or you can use a chair with the chair back against the counter. 

Heat Safety

Heat is one of the most dangerous things for children in the kitchen, and it’s one of the easiest things to safeguard against. Get in the habit of turning pot and pan handles in and away from other burners on your stove so your child can’t accidentally knock them over. Always test handles before grabbing them with an oven mitt or a folded thick towel. When using the oven, never stick your arms inside to remove pans. Always pull the rack out first, then retrieve your dish (unless you have elbow-length oven mitts). Children need to be strong enough to pull out the rack before they can use the oven by themselves; my six-year-old still struggles with this, so she knows to ask for help. If you have a gas oven, open it very slowly after turning on the broil function, as heat can pool and cause flames to erupt when exposed to more air. 

Sharp Matters 

There are several precautions you can take to keep your children safe from  knives. 

Most importantly, keep knives out of reach at all times, even if you are just turning around to grab something. Always set the knife down flat on a cutting board placed at least six inches from the edge of the counter. Even an adult can accidentally knock off a knife if they brush too closely to a counter. Always set a knife down when you’re not using it. Never turn around or gesture while holding a knife. This sets a good example, as kids tend to talk while waving around their utensils. Use two hands to cut, one hand holding the knife and the other holding the food. The hand holding the food should be in a claw position, so fingers don’t end up under the blade. Hands should never rest on the cutting board. 

When washing knives, dry them immediately and put them away. The proper way to hand someone a knife is by the handle with the blade pointing towards you, so they can grab the handle. Keep your knives in top shape by regularly honing them to even out nicks and sharpening them as needed. All knives can be dangerous, but a dull knife even more so because it requires more pressure to cut, which gives you less control over the knife, increasing the chance for it to slip. I am not a melodramatic person, but I do not take unnecessary risks in the kitchen. Making these habits a part of your everyday behavior keeps everyone safe. 

Knife Rules for Children

Allowing children to use knives in the kitchen is a personal decision based on your own comfort level. I believe that if you can provide proper and close supervision, you can teach your children to use knives safely, so don’t immediately dismiss them as irresponsible or not ready. When given the opportunity, kids can learn to do a lot, especially if you are patient.

I began gradually introducing my daughter to knives and knife safety when she was a toddler. She began cutting with a wavy chopper more independently when she was four and graduated to using a kids’ steak knife around five. More recently, at six, she started practicing with a paring knife. Older children can use knives more safely with less supervision, but you need to give them the tools to succeed. I recommend Montessori knives. Start young children with nylon knives, and from there, you can move to a stainless-steel wavy chopper. I actually skipped nylon knives and started with the wavy chopper. There is another wavy chopper with a handle, but I find it to be a little difficult for small children to use because they lack the motor skills and manual dexterity to grasp it. By the time they can properly use it, they are likely ready to use a paring knife with close supervision. 

Every parent knows their child best, but here are some general guidelines for what kids of all ages can do: Very young children around three can use dull knives to slice soft foods like strawberries and spread nut butter onto toast. Around five they can slice harder foods with crinkle-cut knives, and around six they can use a small paring knife to help prepare ingredients. By eight, most children are ready to use a chef’s knife under close supervision, putting them in the running to become your little sous chef.

No matter how old your children are when you start cooking with them, or how far along they are in their kitchen savviness, all children need the same things: to have emotional and physical readiness, be able to follow instructions, and have an interest in learning. When kids really want to do something, they are more likely to focus and to follow safety directions. Have fun with them in the kitchen. Let them choose a delicious recipe they want to eat, pick a time when you aren’t rushed to cook together, and expect imperfection. It’s okay that the cookies are misshapen and different sizes. Your kids will be so proud of their own creations.

With Love,
PrimaFoodie

Important Life Skills Kids Learn in the Kitchen

Since she was an infant, my daughter, Dagny, has been watching me cook. I would set the Babybjörn on the kitchen counter, giving her a clear view as I chopped and prepped. I’d hand her vegetables and cups to play with. When she was old enough to stand, I would set up her workstation where she’d “help” me wash produce, sort things, and pull off stems. Sure, it made things take a little longer, but all of this was building her confidence. She felt useful.

Kids learn essential life skills in the kitchen. They see firsthand what whole vegetables look, feel, and taste like. They also understand the energy, intention, and love that is needed to properly care for themselves. It is for these lessons, as well as the following, that time spent learning to cook can embolden children, giving them confidence for the rest of their lives.

 1.) It boosts self-sufficiency.

I resolved early on that my daughter will know how to cook for herself. She can choose to eat out or buy packaged foods, but she will know HOW to cook real food when she chooses to do so. When children have the skills to make their own food, it empowers them to be self-reliant. 

So often, we reach for the easiest thing, even when the more nutritious option requires only a few minutes of preparation. But if we are not accustomed to putting in the work, the task can seem much bigger than it is. The practice of preparing healthy foods becomes easier after spending time in the kitchen. Teaching kids these skills allows them to learn to prepare the healthier options. They start to conjure the images, smells, textures, and flavors of the dishes they crave. It takes time, but it steadily sets them up for success. 

2.) It inspires healthy habits and patience. 

Having the wisdom to cook teaches kids to sit with their desires and cravings before binging on processed treats. They learn to consider what goes into the food rather than quickly stifling an emotion with a packaged snack. Sometimes, we are just bored, thirsty, or dealing with uncomfortable feelings and we seek immediate relief. By having to wait and put in the work to make something, it teaches kids to take a pause. Often that’s all it takes to move through an emotion and move on.

This is also linked to empowerment. Babies and small children show their power through eating—or not eating. This stems from our innate human need for control. Inviting children to take part and invest in the process of making healthy dishes often motivates them to eat better. When a child feels that something is their idea, they are more likely to support it all the way through. This significantly reduces resistance at the dining table, something every parent can appreciate. 

3.) It builds reading comprehension and problem solving.

Oftentimes, I’ll have Dagny look through my cookbooks and pick something out to make. Learning to cook provides an effective way for children to build their reading and math skills. Cookbook material is fun and inspiring. It’s often technical and involves words that aren’t often used in everyday conversation, which helps to broaden children’s vocabulary.

 4.) It increases safety.

Kids learn by watching. I started showing Dagny the importance of taking care around sharp knives (saying “ouch!” as I pointed to the blade), hot stoves, and pan handles (sucking in my breath as I pointed to the flame). Rather than telling kids what not to do, this approach teaches children what they need to do to stay safe. Just like looking both ways before crossing the street, they’ll know to place a knife away from the counter’s edge to avoid accidentally bumping into it and knocking it on the floor (and onto their foot). Ultimately, grown-ups are responsible for their children’s safety. I never take this for granted. I do believe, however, that these moments in the kitchen teach children basic safety skills.

 5.) It encourages smart judgement.

When children know how fresh cilantro smells, and what brussels sprouts on the stalk look like, they will naturally make wiser decisions when it comes to ingredients. They develop a better appreciation for real foods. For instance, if your little one knows the basic ingredients in chicken soup, they’ll be more apt to question why there are twenty-five convoluted ingredients in Campbell’s Chicken Noodle Soup. What is soy protein isolate for? What IS “flavoring?” This is not to say that children still won’t reach for the brownies and cakes. We all do. But they’ll be keen to follow a diet with more whole fruits and vegetables and few processed items.

 6.) It creates memories and honors traditions.

Cooking is how my late mother-on-law showed her son that she loved him. They often light-heartedly argued in the kitchen because of their competitive nature. Regardless, he appreciated those moments. As we chop and measure with children, we bond. We also create memories, as these multi-sensory experiences stay with us. The song playing in the background. The scent of fresh rosemary. The rainbow of colors on the cutting board. All of these tangible things create memories from which children learn and grow.

My hope is that you can create a space with your children, or perhaps your nieces and nephews and the children in your life, for cooking, for being that mentor and creating special memories while helping kids build life skills.

Love,
PrimaFoodie