We diced some tomato and avocado, then added minced cilantro, and flavoured the filling with a splash of lemon juice and balsamic vinegar. I preferred mine open-faced, but my squeeze made his into a cucumber sandwich.
The Nutrition facts of this healthy concoction were complied at eatracker.ca, a really handy site for punching in ingredients and seeing what health benefits can be found in the meals you’re cooking.
Did you know New York City’s Health board banned trans fat in restaurant food back in 2006? Since 2013, the FDA put a plan together to completely phase trans fat out of the U.S. Since 2013 the FDA has determined that trans fat — or partially hydrogenated oils — can no longer be classified as safe for consumption, and will be phased out.
Why is Health Canada still lagging behind in this matter? At this point we shouldn’t have to be buying anything with trans fat in it at all. For the time being all we can do is check the label and put it back on the shelf if there’s trans fat listed. Health Canada recommends that our daily intake be less than 1%… whatevs.
Here are some typically trans fatty foods to watch out for:
battered & fried foods, flaky pastries, margarine, cake mixes and frostings, pancake/waffle mixes, ice cream, microwave popcorn (waaa!), cookies, some types of crackers, frozen dinners, and packaged puddings.
When you make it yourself, then you’ll know what’s in it!
We are brewing our first batch of kombucha at the moment. A year ago I attempted to brew kombucha, but didn’t have the right conditions and had to chuck it all out.
Since then I picked up a few huge jars because I’d hoped to try again some day. There was a starter cultures listed on Kijiji for $5, so I gave it another shot, plus did some more research.
This is a sterilized four litre jar, and we used Darjeeling tea, a cup of sugar, and two small scobys (starter cultures). After eight days you can already see some carbonation bubbling to the top. We capped it with a coffee filter and rubber band; the fruit flies came out of nowhere!
Kombucha is fermented – a food preservation method that actually increases the nutrient value. It’s bubbly like pop, yet good for you, with alcohol content around a mere .5%!