Five-Vegetable Lentil Soup Recipe: Another Tasty Way to Enjoy Kale http://ift.tt/1Ava6az
SOURCE ARTICLE: : http://fbglife.tumblr.com/post/112538938043
In 2013, Michael Moss wrote a long and highly entertaining piece for the New York Times Magazine about putting the advertising firm Victor & Spoils to work on making up a campaign to sell, of all things—broccoli.
The theory: marketing sells junk food so why not fruits and vegetables?
At last week’s meeting of the Partnership for a Healthier America (the industry support group for Let’s Move!), First Lady Michelle Obama announced that Victor & Spoils had created a for-real campaign to sell fruits and vegetables to moms and teens.
Meet brand FNV.
And don’t miss the video.
Some people who attended the meeting found this on apples in their hotel rooms (thanks to Marie Bragg for sending).
The produce industry considers this campaign to have “monumental implications” for its sales.
In other words, it is expected to work.
As I said in 2013:
Marketing is not education.
Education is about imparting knowledge and promoting wisdom and critical thinking.
Marketing is about creating demand for a product.
But such campaigns clearly work. The 5-A-Day for Better Health campaign in the early 1990s increased F&V consumption—for as long as it lasted.
Although this campaign raises the usual questions about marketing vs. education, and what happens when the funding runs out, it’s not aimed at young children.
I’m wishing it the very best of success.
Q: Do you have a go-to work-out playlist?
18 minute jump rope strength training cardio workout. We have a lot of fun amazing things going on in today post. One being we have a new home workout for you plus reviewing Fabletics workout clothes. More on the clothes below. When you combine jump rope and free weights, you get one heart pumpkin cardio…
Rocks and stones pave the way for some of the best and most original dials on men’s watches today.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/MjFtdKFDNBs/
The new bejewelled Fabergé egg was created in collaboration with the Al-Fardan family of pearl merchants and is inspired by the formation of a pearl.
SOURCE ARTICLE: : http://feedproxy.google.com/~r/TheJewelleryEditor/~3/dIgcHAYIfyg/
Hi friends! I’m still traveling (you can see what I’m up to on Instagram), but I wanted to pop in this morning with a post that I’ve been meaning to write for about a year now: breaking down what oils to use when. This is a topic I always found a little confusing, so researching and writing this post was helpful for me, too. I’ve organized the oils into categories based on what you’re going to do with them (salad dressings vs. stove top cooking vs. baking.), since I thought that was most helpful.
The key with determining what oil to use when is looking at its smoke point, which is the temperature at which that oil starts to break down. You want to avoid this breakdown point, as when the fat breaks down, it will release free radicals (and can give the oil/dish an acrid flavor, too). In general, unrefined oils, like those in the salad/dipping category, have lower smoke points than refined oils, so you want to avoid using them in high heat situations.
Best Oils for Salad Dressings and Dipping
Oils are extracted from nuts and seeds through mechanical pressing. Cold-pressed/raw/”virgin” oil is bottled immediately after this process, and retains its minerals, enzymes, and other compounds. These compounds don’t hold up well to heat, and can make the oil more susceptible to rancidity, but they add nutrients and a richer flavor, so if you’re making a heat-free dish like a salad or a dipping sauce, you’ll want to use cold-pressed/raw/virgin oil.
Here are some examples of oils that are great in salad dressings and for dipping, along with their smoke points to illustrate why they fit into this category. I make simple salad dressings at home by mixing one of these oils + lemon juice + balsamic vinegar + dijon mustard. Delicious!
Best Oils for Stir Frying or Sautéing
Refined oils have higher smoke points, which makes them better for sautéing and frying. To produce an oil with a higher smoke point, the oil is processed to remove some of those extraneous compounds, like minerals and enzymes. This gives the oil a longer shelf life, a more neutral flavor, and a higher smoke point. One example of this is Extra Light Olive Oil.
Here are some examples of oils that are good for stir frying, along with their smoke points. You’ll want to look for oils with at/above about a 400°F smoke point when cooking at high temperatures, like stir frying. You can get away with a slightly lower smoke point (about 350°F – like that of Coconut Oil) for sautéing, since the pan won’t get quite as hot as with stir frying.
Best Oils for Baking
You can get away with a lower smoke point oil for baking, so the key here is flavor. You’ll want a neutral oil – something that’s not too overpowering (unless that’s the point, like in my Citrus Zest Cake made with blood orange olive oil)!
What are your favorite oils? How and when do you use them?
What Oils to Use When originally appeared on fANNEtastic food | Washington D.C. area Registered Dietitian | Recipes + Healthy Living + Fitness on March 2, 2015.
SOURCE ARTICLE: : http://www.fannetasticfood.com/2015/03/02/what-oils-to-use-when/
Several newspaper articles this weekend struck a chord with me. In the New York Times magazine, David Amsden wrote about New Orleans-born John Cummings, a white 77-year-old “trial lawyer who has helped win more than $5 billion in class-action settlements and a real estate magnate whose holdings have multiplied his wealth many times over.” Cummings […]
SOURCE ARTICLE: : http://feedproxy.google.com/~r/wendybrandes/xcOx/~3/m9w5Fqpfxm0/
Originally posted 2010-06-08 09:59:17. I don’t deny or hide my love for booty exercises. I mean, I like having a nice little bump, but I’m not trying to have the saggy crease line that we often see being offered up as “sexy.” Um, no thanks. That’s not a fit booty. I’ll pass! LOL Pay close […]