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Modern agricultural practices are reducing the nutritional value of vegetables, with significant declines in nutrients like protein, iron, and calcium. Organic farming, which emphasizes soil health and biodiversity, may offer more nutrient-dense produce. Supporting sustainable agriculture is crucial for maintaining vegetable nutrition and promoting environmental health.
So I’ve been reading this incredible book called Salt, Fat, Acid, Heat by Samin Nosrat. You might have seen the Netflix version. I love how simply Samin explains cooking science…
Red cabbage, also known as purple cabbage, is similar in taste to green cabbage, but has more of a deeper, earthier flavor. It gets much sweeter as you cook it. It’s a bit tougher than green cabbage, especially raw.
Easy, tasty, and way healthier than store-brought salad dressing.
Homemade salad dressing only takes two minutes (seriously) to make, requires no special equipment, and costs way less than that processed salad dressing.
Do you know that there is a house plant that you can eat? When I learned that you can grow sweet potato vines inside all year around and eat the…