December 19, 2014
K ENNETH OKUGBENI, 32, of South Philadelphia, is founder of Lafiya Foods. The firm, which makes natural and organic foods and personal-care products, connects small farmers and co-ops in West Africa with American consumers. Lafiya donates 2 percent of gross sales to community-development programs in health care, education and sustainable agriculture in Ghana. Q: How'd you come up with the idea for Lafiya? A: I have a background in finance. I saw a disconnect between African farmers and American consumers who wanted to lead healthy lives and use organic and natural products.
October 3, 2014
A NUTRITIONIST as well as a food-allergy sufferer, Allison Lubert has had a big impact on "restrictive" eating around Broad and South for the past four years, since the first Sweet Freedom Bakery opened there, with delicacies free of gluten, eggs, dairy, soy, corn, peanuts and refined sugar. Now, after opening additional locations in Collingswood and Bryn Mawr, she'll share her innovative recipes in Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery , coming this month from Peter Pauper Press . Here are highlights from my phone chat with her. Q: For a long time, it seemed you felt proprietary about the recipes you'd developed.
May 5, 2014
PHILLY is increasingly known as a vegan-forward town, with places in most neighborhoods where you can enjoy an animal-free dinner or lunch. But what about breakfast? Recently, a friend staying in town overnight asked for a good weekday vegan breakfast spot, and I was stumped. Partly that's because I tend to be at my house at breakfast time, and partly it's because breakfast flies under the radar: You don't think about it that much until you really need it. I posed the question on the Web and got some great info from fellow vegans and "vegan-friendlies.
February 12, 2014 |
Tina DeSilvio is so determined to give her teenage daughter marijuana, she is mixing cannabis buds with 180-proof alcohol and letting the concoction evaporate into a sticky, olive-green substance to add to coconut oil. Jenna, 14, cannot smoke marijuana, but she can swallow a half-milliliter of the oil - a few drops - when it is stirred into applesauce or yogurt four times a day. "Don't I sound like the mother of the year?" DeSilvio asks, chuckling. Her yellow kitchen counter displays a minutely calibrated scale, a dropper, a 9- by 11-inch glass baking dish, and a clear, tightly sealed plastic container of pungent medical marijuana.
January 4, 2013 |
There's no diet, it seems, without sacrifice, and a roundup of the year's diet books shows that most of the trending approaches to weight loss eschew at least one or more category of food altogether. Paleo, wheat-/gluten-free, and plant-based-diet books are the hottest categories now, promising well-being in addition to roomier pants, if you are willing to limit yourself to either hunks of meat and coconut oil or millet salads. In a totally different camp are the whole-foods proponents, whose reasoned pleas for variety are starting to sound like a cultural consensus.
May 19, 2011
GREEN JUICE 2 cucumbers 1/2 cup celery stock 1 apple 1 handful spinach 1/2 bunch parsley 1/2 each, peeled lemon and lime 1 inch peeled ginger Blend until smooth. Makes one serving. SWEET POTATO PASTA 1 or 2 sweet potatoes 1/4 cup chopped spring onions 1/4 cup chopped parsley 1/4 cup chopped basil 1/4 cup diced sundried tomato 1/4 cup chopped raw black olives 1 teaspoon lemon zest and juice 1 teaspoon olive oil Salt and pepper to taste Cut the raw sweet potato into spirals.
April 21, 2011
COCONUT OIL CARROT CAKE 2 cups sugar 1 cup extra-virgin coconut oil, melted 4 eggs 1 1/2 cups all-purpose flour 1/2 cup coconut flour 1 teaspoon baking powder 1 1/2 teaspoon baking soda 1 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon mace 1/2 teaspoon ginger 4 cups finely grated carrots 2 cups finely grated apples, preferably Granny...
April 21, 2011 |
DON'T FEEL too guilty as you crack open that coconut-cream Easter egg, though you might want to save half for later. After nearly two decades of being considered "forbidden" in a healthy diet, coconut and products made with it are being viewed in a new light by some scientists, health nuts and chefs. Coconut - be it oil, meat, water or milk - has gone from being a cholesterol criminal to an antiviral, antimicrobial and antifungal "super food. " Monica Glass, dessert chef at 10 Arts Bistro & Lounge by Eric Ripert in the Ritz-Carlton, said she inadvertently stumbled upon coconut oil as a potential cooking fat when Googling cholesterol-friendly recipes about two years ago. "Coconut oil was showing up in a lot of gluten-free recipes," the West Chester native said.
November 30, 2008 |
In a red stucco building along the rail siding at the edge of Kennett Square recently, Bob Bada was hand-packing his latest batch of Gelati di Capri, slamming each half-filled pint on the stainless steel table to burp out the air, creating a racket - like goats doing flamenco. This is Bada's newest venture, two years now in the refining (though he's still not taking a salary), finally getting traction - in the freezers in two Whole Foods Markets in Philadelphia, and in health-food stores from Kimberton to his sentimental favorite, Spring Run Natural Foods, his first customer, in Kennett Square.
July 27, 1994 |
Blame it on nachos. And guacamole. Not to mention cheese-smothered burritos. Mexican food, as we know it, is high in fat. The reason: The American idea of Mexican food is processed cheese on a taco chip. "Some food you get in some Mexican restaurants is fatty, that's true, but a lot of the food that passes for Mexican is really Tex-Mex" which often relies on deep-fat frying, says Dudley Nieto, chef at Lindas Margaritas in Chicago. "Real Mexican food doesn't rely on fat for flavor.