The Seven Benefits of Prunes
The Skinny: There is a lot of give and take when it comes to prunes, which are dried plums. Oh yes, not all plums are worthy and are being dried
The Skinny: There is a lot of give and take when it comes to prunes, which are dried plums. Oh yes, not all plums are worthy and are being dried
The Skinny: Anyone unfamiliar with the traditional Korean dish of kimchi should think of it as a course and salty sauerkraut that’s been supercharged with hot sauce. Of course, this
The Skinny: Everybody thinks they know about black pepper. Chances are they don’t. Sure, it can be found on almost every table across the country, usually already ground up and
The Skinny: Most people probably think of licorice as something that comes in soft sticks of green or black candy. It’s deeper than that. The name, however, is derived from
The Skinny: Lentils have been a rich and value-food source for thousands of years. Their earthy, mild, nutty flavor allows them to be used in a variety of recipes and
The Skinny: On April 14th, the Brits will celebrate National Laverbread Day in honor of this gloopy seaweed that was first referenced as a staple of the Welsh as early
The Skinny: There is an awful lot packed into microgreens, those young vegetable greens that are just one to three inches high. Just for the record, microgreens are not sprouts,
The Skinny: People have been squeezing olives to make oil for about 8,000 years. The earliest surviving olive oil amphorae dates back over 5,000 years, and olive trees started being
The Skinny: Liver is a love-hate food. Yes, it can smell great frying in a pan with onions and bacon, but sometimes the texture or taste—no matter how it is
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