A Basil Lover’s Guide: From Sweet to Spicy Varieties (A Companion to “Basil, the Sacred Herb”)

After sharing my thoughts on basil’s cultural and culinary significance in my post titled “Basil, the Sacred Herb”, I realized there was even more to say. Basil isn’t just one plant — it’s a whole family of vibrant, fragrant varieties worth celebrating.  This follow‑up post focuses on the different types of basil you can cook with, grow, and enjoy.

🌿 Sweet & Italian Basil (Classic Mediterranean)

• Genovese Basil — Large leaves, classic pesto flavor; most common culinary basil.
• Sweet Basil — Mild, slightly peppery; used in Italian and American cooking.
• Napolitano Basil — Huge crinkled leaves; sweeter and less spicy.
• Lettuce Leaf Basil — Very large, ruffled leaves; great for wraps.

🌶️ Thai & Southeast Asian Basil

• Thai Basil — Spicy, anise‑like flavor; purple stems; used in curries and pho.
• Holy Basil (Tulsi) — Clove-like, medicinal; used in Thai stir-fries and Ayurvedic tea.
• Lemon Basil — Citrus aroma; common in Indonesian cuisine.

🍋 Citrus Basil Varieties

• Lemon Basil — Bright lemon scent; delicate leaves.
• Lime Basil — Strong lime aroma; great for cocktails and desserts.
• Mrs. Burns’ Lemon Basil — Intensely citrusy heirloom variety.

🌱 Spicy & Specialty Basil

• Cinnamon Basil — Warm cinnamon aroma; purple stems.
• Greek Basil — Tiny leaves; compact plant; strong flavor.
• African Blue Basil — Perennial hybrid; camphor-like aroma; ornamental.

💜 Purple Basil Varieties

• Purple Ruffles — Deep purple, frilly leaves; mild clove flavor.
• Dark Opal Basil — Rich purple color; used for vinegar and garnishes.
• Red Rubin Basil — Dark burgundy leaves; stronger flavor than Dark Opal.

🌿 Small‑Leaf / Dwarf Basil

• Spicy Globe Basil — Compact, round shape; peppery flavor.
• Greek Basil — Tiny leaves; strong aroma; great for container gardens.

🌼 Fragrant & Ornamental Basil

• African Blue Basil — Highly ornamental; purple-veined leaves.
• Camphor Basil — Strong camphor scent; used more for fragrance than cooking.

Quick Comparison Table

Type	Flavor Profile	Best Use
Genovese	Sweet, classic	Pesto, Italian dishes
Thai Basil	Spicy, anise	Curries, pho
Holy Basil	Clove-like	Stir-fries, tea
Lemon Basil	Citrus	Southeast Asian dishes
Purple Ruffles	Mild clove	Garnish, vinegar
Cinnamon Basil	Warm spice	Desserts, teas

I don't know about you, but I'm curious about dessert recipes that use basil as a key ingredient. There's a bunch of 'em!  But I honed in on these three (3).

Lemon Basil Yogurt Cake: A moist snacking cake featuring finely chopped fresh basil mixed into a zesty lemon batter.

Basil Olive Oil Cake: An earthy, rich olive oil cake baked with fresh basil leaves and often served with sweet whipped cream or macerated strawberries. 

Limoncello Basil Posset: A simple, no-gelatin cooked cream dessert where fresh basil is simmered with heavy cream, sugar, and lemon before being whisked with Limoncello.

THE BASIL KITCHEN: 100 Recipes for the World's Favorite Herb

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If You Liked This, You Might Also Like:

• Pesto Around the World
• Green Leafy Herbs are the Unsung Heroes
• Thyme: The Herb of Courage

As always, thanks for stopping by.

Easy FUN Family Meals | Soft or Crispy Tacos (or Taco Salad Bowls)

These days, I don't cook very much and can't share photos of what I cooked. My kids are all grown now, so I only have to feed myself. But when my kids were younger, I cooked a lot. So I'm happy to share recipes for dishes prepared for my family.

Soft or Crispy Tacos (or Taco Salad Bowls)

I live in Texas. There's no such thing as a bad taco! We even celebrate Taco Tuesday!

Super Easy Recipe!

- Brown a pound to 2 pounds of ground beef in a pan and season it with store-bought taco seasoning (IF you want to make your own taco seasoning, the recipe is in a separate post) 

- Add 1 small can of tomato sauce and one small jar of salsa to the ground beef (IF you want to make your own traditional Mexican salsa, the recipe is in a separate post) 

Set the beef mixture aside but keep it warm

Break out your soft tortillas, crispy taco shells, or taco bowl shells (soft or crunchy)

Add the beef mixture onto the tortillas or shells, and then load on your toppings:

Toppings include:

• Shredded cheese
• Sour cream
• Ranch salad dressing
• Shredded lettuce
• Chopped tomatoes
• Chopped red onions
• Pickled, sliced jalapeños
• Sliced black olives
• Extra salsa (and whatever else you like!)

A wonderful way to serve taco variation is in a large bowl (like in the image).

Layer everything.

• Lettuce and chopped tomatoes at the bottom.
• Drained canned corn (or black beans)
• Taco beef mixture
• Sour cream (or Shredded cheese OR BOTH!)
• Crunchy corn tortilla chips as the final layer

FUN FOOD FACT:

DID YOU KNOW a taco once traveled to space?

~ Astronaut José M. Hernández brought tortillas to space because tacos are easier to eat in zero gravity than bread. Breadcrumbs float everywhere, but tortillas stay intact, so NASA started using them for meals on the Space Shuttle. You could say tacos are astronaut-approved food. 😀

ALFALFA SPROUTS | Did you know this food comes with a WARNING?

FDA Warning: Alfalfa seeds might have bacteria, and that bacteria will multiply when the seeds sprout. “Folks with weaker immune systems like older adults, infants, young children, pregnant and breastfeeding women should avoid raw sprouts.” Or slightly-cooked sprouts. Some people like their veggies half-cooked. But according to the FDA, it's best to eat “thoroughly-cooked sprouts”.

Alfalfa has been used to feed livestock for centuries. But one day, the light bulb went off, and humans realized they could eat it too. I have eaten alfalfa sprouts before, but they were raw. I had no adverse reactions and did not get sick. I didn't even know you could cook them! Turns out you can add alfalfa sprouts to soups and stews.

Alfalfa is considered an herb, but it's also part of the legume family.

Do you eat alfalfa sprouts?

RELATED LINKS OF INTEREST:

• Raw Sprouts: Good or Bad? | Food Network Healthy Eats: Recipes, Ideas, and Food News | Food Network ~ Raw sprouts are nutritious but can carry harmful bacteria, so they’re safest eaten fully cooked if you have a weakened immune system.

• How to make alfalfa sprouts | Veg Recipes of India ~ Alfalfa sprouts are easy to grow at home by soaking, rinsing, and draining the seeds daily until they sprout in 3–5 days, after which they can be eaten or stored safely.

• How to Cook With Alfalfa Sprouts | Livestrong.com ~ Sprouts are nutrient‑dense and often high in protein, but they must be handled and cooked safely because raw sprouts can harbor harmful bacteria.

• Alfalfa - Benefits, Nutrition Facts & Side Effects | Healthline ~ Alfalfa is a nutrient‑rich herb whose sprouts and supplements may offer benefits like lowering cholesterol and supporting metabolic health. But they can pose safety risks for pregnant people, those on blood thinners, and individuals with autoimmune or compromised immune conditions.

• Easy Alfalfa Sprouts Recipe and 20 Uses for Sprouts ~ Sprouts are versatile, easy to grow, and can be added to many dishes—from salads and sandwiches to stir‑fries, soups, breads, and smoothies—to boost freshness and nutrition.

*

Korey’s Kitchen. “Easy Alfalfa Sprout Salad with Quick Homemade Dressing.” YouTube, 16 Feb. 2024, https://www.youtube.com/watch?v=OU35zdl1jQw&t=7s.

• MORE Alfalfa Sprouts Recipes: Click here.

AWFUL NEWS DATED AUGUST 2026:

As if we didn't already have to be careful of the FDA WARNING, there are MORE WARNINGS.

US health agencies report 55 cases of E. coli and salmonella infections tied to alfalfa sprouts reut.rs/46gUosG

— Reuters (@reuters.com) 2026-08-21T19:35:15Z

abcnews.com/Business/wir...

— Wajahat Ali (@wajali.bsky.social) 2026-08-21T02:32:45.046Z

What Kind of Broth Do You Use in Your Ramen Noodles?

Ramen noodle, the instant noodle that the whole world now loves to eat, was invented by Momofuku Ando (1910 - 2007), a Taiwanese-Japanese inventor in Japan. It was first marketed in 1958 by his company, Nissin. Incredible! I can't remember exactly when I started eating Ramen noodles. I think it was in the 90s. I could get 5 packages for a dollar at the grocery store. I could eat a package every day. That's 20 cents for a meal. Why not?

At first I just followed the package directions and ate them that way. Later on I learned you could add meats, vegetables, eggs, etc. and come up with all kinds of recipe variations.

My favorite addition to Ramen noodles is cabbage; preferably bok choy; and also mushrooms. My daughter likes to add a bolied egg to the broth.

The broth! That's another thing I like about eating Ramen noodles. I prefer chicken broth. My daughter likes beef broth. This recipe makes a broth out of black tea and ginger. Interesting. I never even thought to change the broth flavor ... UNTIL NOW!

RamenRecipe (Made with Black Tea + Ginger Broth!) - Fit Foodie Finds

Health and Wellness : Where to Find Advice on Healthy Eating and More!

Fuel your body. Protect your health. Enjoy your food. Let’s explore better eating habits together.

Many Americans, particularly African-Americans and Americans who live in "the South" (like TV Chef Paula Deen), suffer from hypertension and diabetes; ailments that they need not suffer from if they would just change their diet! Understanding this, I am sharing a helpful link to this article: The 6 Best Websites to Learn About Healthy Eating; and some other useful links below. 

Healthy Chinese Food Options  (So glad steamed dumplings are number 1 on the list.)

7 Nutrient-Packed Foods to Keep on Hand  (This list contains staples that are plant-based and inexpensive.)

Cutting Calories, Fat, and Salt:

• Cutting Calories: 5 Ways to Cut Calories to Lose Weight
• 6 Ways to Reduce Salt and Fat in Your Diet | ACTIVE

Eating Gluten Free

  

• Healthy Meal Prep Made Easy

• Lower-Sodium Fast-Food Option

Free e-Cookbook from Joyful Healthy Eats

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Ryu Mei Yuzen Red Chopstick [w/Box] Japan

Food Research That… I NEVER EVEN THOUGHT ABOUT. (O.o) ~ The Grape Debate

Do you love grapes? Almost everyone does. But have you ever stopped to wonder whether seeded grapes are healthier than seedless grapes? 

In Numbers 13:23, the Israelite spies return from Canaan carrying a single cluster of grapes so massive that two men had to carry it on a pole. 

Fascinating scripture… but it never made me ask: Hhmmm??  Were those grapes seeded or seedless?

(AI image made using CoPilot free art tool.)

🍇 Seeded vs. Seedless: A Quick Background

In nature, grapes always have seeds. That’s how they reproduce. Seedless grapes don’t occur naturally — they’re the result of farmers noticing rare vines with undeveloped seeds and propagating them through cuttings. Over time, selective breeding gave us the popular seedless varieties we see today:

• Thompson Seedless (green)

• Crimson Seedless (red)

• Autumn Royal (black)

I was a tad bit upset with my local grocer because I’ve never seen Autumn Royal in the produce section. But I forgave them because they did sell Corinthian grapes.

🍇 Corinthian Grapes: Natural vs. Cultivated

DID YOU KNOW?  Corinthian grapes (the tiny Black Corinth variety) originated naturally in Greece near ancient Corinth. Once farmers discovered them, they preserved the seedless trait through vegetative propagation — basically cloning the vine. Their small size and seedless nature made them perfect for drying into currants, especially the famous Zante currants.

🤔 So… Which Is Healthier?

A friend of mine uses AI to create content for his Patreon page, and one of the articles asked: Which are healthier — seeded or seedless grapes?

Uh huh. Well, that’s a question you think about every day, right?  NOT!

I love all grapes, but if I’m being honest, I pick seedless most of the time. Grapes with seeds require extra effort to eat!

The article concluded that “seeded” or “seedless” shouldn’t be used as a health label.

Whew! What a relief. I’m going to eat as many seedless grapes as I want from now on. 

🥦 Fresh vs. Frozen: A Question I Did Think About

While I never wondered about seeded vs. seedless grapes, I did wonder whether fresh or frozen fruits and veggies are better.

Guess what? The experts do NOT agree. One says fresh is better. Another says frozen is better. Both make convincing arguments.

So I made my own decision: Frozen. Why? Convenience. I can toss them in a blender and make smoothies. Same reason I use canned fruits.

On the plus side, nutritionists say both fresh fruit and dried fruit have their place in a healthy diet — so you’re covered no matter what you choose.

One might say that's not the healthiest choice.  But I say something similar to what Captain Jack Sparrow might say ... Ah!  But they are healthy. Right?

Recipe of the Month ~ From the Kitchen of Barbara Ann Mojica 🍰

Sharing a recipe from Barbara Ann Mojica's kitchen.  She picked her recipe for a delicious Greek Yogurt pound cake as her Recipe of the Month and was kind enough to share it with me. 

 

Ms. Mojica and I met online years ago and have kept in touch.  She is a successful history/travel writer and publishes awesome books for children under the Little MISS History series.

Before I share her recipe, let me share my culinary journey.

My First Food Experience:

I discovered yogurt during my university days. My roommate introduced me to yogurt with boysenberry fruit preserves. It was a two-fer experience.  I had never heard of yogurt and never knew there was such a thing as boysenberry (see NOTE below).  My foodie journey took me elsewhere, and I learned about plain Greek yogurt - no fruit - and all of the wonderful recipes that use it as a key ingredient. 

Greek Yogurt:  FOOD HISTORY and FUN FACTS:

The food history of Greek yogurt is really a tale of patience, craft, and delicious evolution. This thick, tangy staple began as a traditional strained yogurt in the Eastern Mediterranean and has grown into a global favorite thanks to its rich texture, high protein, and incredible versatility.

Greek yogurt, traditionally called “straggisto”, has been made for centuries across Greece and the broader Eastern Mediterranean. It’s created by straining regular yogurt to remove whey, which concentrates protein and gives it that signature velvety body.

By the early 20th century, Greek dairies had refined the technique into a commercial product, and by the 1990s and 2000s, brands like FAGE helped it explode in popularity internationally. 

Greek yogurt’s rise wasn’t just about taste—it aligned perfectly with shifting nutrition trends. As people sought higher protein, lower fat foods, Greek yogurt offered a naturally satisfying option without needing to be ultra-processed. Its success is as much cultural timing as culinary tradition. Today it’s a culinary chameleon: part ancient craft, part modern nutrition trend.

Modern uses of Greek yogurt show off its versatility

• Breakfast bowls — A creamy base for fruit, nuts, honey, and granola.
• Savory dips — Essential for tzatziki and a lighter stand-in for sour cream.
• Marinades — Its acidity tenderizes meats while adding subtle tang.
• Smoothies — Thickens and boosts protein without overpowering flavor.
• Dressings — A creamy base that keeps things bright and light.
• Baking swaps — Adds moisture to cakes, muffins, and breads.

Ms. Mojica used it in her cake recipe.

🍰 🍰 🍰 

Greek Yogurt Pound Cake - From BAM's Kitchen

Perfect for breakfast, afternoon tea, or packing into a picnic basket before visiting a historic site!

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla
• 3 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt

Directions

1. Preheat oven to 325°F.
2. Cream butter and sugar until light.
3. Beat in eggs one at a time.
4. Stir in yogurt and vanilla.
5. Combine dry ingredients and gradually mix into the batter.
6. Pour into a greased Bundt or loaf pan.
7. Bake 60–70 minutes or until a toothpick comes out clean.
8. Cool before serving.

A sprinkle of powdered sugar or fresh berries makes a delicious finishing touch!

The cool thing about this cake recipe is that any month of the year is just fine! 😊

[NOTE:  A related fun food fact.  The boysenberry is a four‑berry hybrid—raspberry, blackberry, loganberry, and dewberry—all rolled into one juicy overachiever. It was nearly forgotten until Walter Knott rescued the vines, turning the berry into a legend.]

How to make Greek Yoghurt — @FavoriteFoodie on Read.Cash

How to Stretch a $5 Rotisserie Chicken With Easy Shredded Chicken Recipes

A rotisserie chicken is one of the most underrated grocery store power moves. For about five bucks ($5), you walk out with a fully cooked, perfectly seasoned bird that can turn into dinner for the whole family—and leftovers that actually get eaten. Pair that with a handful of smart, flavorful rotisserie chicken recipes, and suddenly you’ve got a weeknight win that doesn’t require hovering over a stove.

At our local grocery store here in Austin, Texas, that $5 chicken becomes everything from comforting soups to quick tacos to hearty casseroles. The beauty is in the simplicity: shred it, and let it shine. And if you want inspiration, Delish has rounded up 21 easy shredded chicken recipes that make stretching that bird even easier. It’s proof that feeding a family doesn’t have to be complicated—or expensive.

21 Easy Shredded Chicken Recipes | Delish

Besides ... don't you need an excuse to buy a chicken shredder?  Everybody is saying this little kitchen gadget is a must-have.

RELATED POSTS:
Finally Bought My Christmas Gift: A Rice Cooker

Six (6) Benefits of Air Fryers Plus Air Fryer Bacon and Other Recipes (Reblog) 

Oven-Baked Summer Squash Fries (Should Be in Your Winter Recipes)

Summer squash has a strong resemblance in flavor and texture to zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

• Fun childhood memory:  I was about 7 years old when I saw my mom eating a strange-looking vegetable. I asked her what it was and she said "squash".  She asked if I'd like to try it.  It looked "questionable," so I refused. She smiled and said, " OK!"  Can you believe it? She didn't even try to persuade me.  Later, I realized that she was happy to keep it all to herself. My mom was like that.  LOL.☺

Not sure what the weather is like where you are.  In my city (Austin, TX, USA), it's confusingly balmy and breezy, occasionally rainy, comfortably warm without a sweater, and sometimes chilly.  It's climatically perfect! ☺ 

My friends elsewhere around the USA and the world are still complaining that Old Man Winter has overstayed his welcome and refuses to leave!  This recipe is fabulous no matter what the season of the year is or what kind of weather you're experiencing.  Enjoy!

Ingredients:

1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard powder
Salt and pepper
Olive oil


How to Make It:


Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.


Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.


Whisk the eggs in a dish and set aside.


In another dish, combine the breadcrumbs, paprika, mustard powder, and salt and pepper.


Start by dipping the wedges, one by one, into the egg mixture and then the breadcrumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.


You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip halfway through baking.


Serve with ranch or another favorite dip.

There are many versions of oven-fried squash recipes?  Find more.

Related articles

• Gluten Free Baked Chicken Katsu (Easy Japanese Recipes)(justonecookbook.com)

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• 19 Dinner Party Ideas That Look Fancy but Don't Take Much Effort(greatist.com)

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• My top favourite squash to grow for flavour - and how to cook them(telegraph.co.uk)

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Save $5 a month on groceries.

Food Blog Spotlight: A Cook @ Heart: A basket (cake) of flowers! (Reblog)

I started publishing this blog in 2016. As of May 2020, seven (7) of my posts are specifically related to cakes. (See below.)  I am always looking for cakes. Not only are they a delicious and luscious dessert, but many times they are works of art. You almost don't want to eat them. Fortunately, many people take photographs of their artistic culinary creations BEFORE they are devoured. 

My search for fellow food bloggers on the Blogspot blog publishing platform led me to this post. A Cook @ Heart: A basket (cake) of flowers!  Isn't this cake gorgeous?!!  You can tell by the comments left at this post that the blog visitors were ecstatic!!

This wonderful blog's posts archive dates back to 2006.  You could spend months exploring the content.  OR ... just use the handy Recipe Index and search for cake!  ☺❤🎂

Cake Posts at Food Ways:

"Baumkuchen", tasty and historic German cake | Recipes via Foodal

Box Cake Mix or Cake From Scratch -Throw Down!

Custom Cakes by Rainbow Nourishments(Raw Vegan Cake Maker)

Honey Chai Cake Recipe | Arabic Food(Reblog)

Let "em Eat Cake! Cake Loving Finds on My Instagram

Michelle Wibowo's Sugar Art Is MoreThan Precious!

Which Countries or Cultures Make theBest Cakes? Let's Discuss!

glitter-graphics.com

Foodie Nuggets: Red Pepper Flakes Are a Secret Ingredient

Lidia Bastianich is an award-winning TV chef.  Her specialty is Italian food.  She says that the “secret ingredient” in Italian recipes is RED PEPPER FLAKES.  

I did not know that.  I have tried to cook Italian food and never thought to add red pepper flakes.  Although I do sprinkle it on my pizza. 

I don't usually have red pepper flakes in my spice cabinet.  If you don't happen to have any, here are 6 alternatives or substitutes.

1. Ground cayenne pepper

2. Ground habañero pepper

3. Paprika 

4. Chile de Arbol powder

5. Hot sauce (Tabasco OR Sirachi)

6. Chili powder

REF:  Substitute For Red Pepper Flakes: 6 Fantastic Alternatives

Fortunately, I usually have Paprika OR Chili powder on hand.  

What about you?

If You Liked This, You Might Also Like:

Air-Dried Herbs Make Great Food Gifts

There is Ginger and Then There is Blue Ginger

6 Spices For Indian Cuisine

5 Exotic Spices From Around the World (Guest Post)

Foodie Friday : YAPAS (Yet Another Post About Spinach)

Tapas is the cool food you get to eat if you go to a restaurant in Spain. YAPAS is yet another post about spinach, meant to encourage those who don't care much for this veggie to eat it anyway!

There was once a contestant in a beauty pageant, and she was asked: “If you have one last thing to do before you die, what would it be?”

Her response was: “She would eat everything!”

That is a sister after my own heart! :)

I love to eat! But no matter how many “first food experiences” I have, I just know that there is a lot of delicious and tasty food in the world that I'm missing out on. :)

For example:
♦ I was either in my late 20s or early 30s before I knew that you could eat spinach raw!

Shocking??!!  I know!!!

More true stories and facts about spinach.

~ Per celebrity TV chef, Rachael Ray, frozen spinach is the best bargain buy for green leafy vegetables!

~ My late mother only ever fed us spinach from the can.

~ Popeye the Sailor Man is the reason one of my brothers started eating spinach. My mom had tried everything to persuade him. The cartoon did the trick! :)

~ Recollection of my first food experience eating raw spinach?
When traveling on official government business, you get a “meal allowance,” and so you get the opportunity to eat out at restaurants. Can't remember the restaurant, but when I ordered my dinner, the salad was served first. That's a common practice. What was uncommon was that it was a spinach salad, and it was delicious! I'm like: 'Oh my! You can eat spinach raw!'

🥬 

Fresh vs. Frozen Spinach?

Fresh and frozen spinach are both nutritious, but they shine in different ways. The short answer: fresh wins on texture and certain vitamins; frozen wins on convenience, cost, and long‑term nutrient stability.

CONTRAST: Fresh spinach is best for crisp texture and maximum vitamin C, while frozen spinach is ideal for cooking, is cheaper, and is often just as nutritious.

🥬 🥬 

Eating spinach is encouraged because it’s one of the most nutrient‑dense, health‑protective foods you can add to your diet. It delivers vitamins A, C, K1, iron, folate, magnesium, potassium, and powerful antioxidants that support everything from your eyes to your blood pressure. 

(REF: Gunnars, Kris. “Spinach 101: Nutrition Facts and Health Benefits.” Healthline Media, 14 May 2019, https://www.healthline.com/nutrition/foods/spinach.)

🥬

Four Easy Ways to Encourage Spinach Consumption

1. Add to smoothies — Mild flavor disappears easily.
2. Mix into pasta or soups — Wilts quickly and boosts nutrients.
3. Use in salads — Baby spinach is tender and sweet.
4. Blend into sauces — Great for picky eaters.

♦ ♦ ♦
I would like to recommend an online publication called "The Science of Eating". It is loaded with healthy eating tips and information, like this article:

I don't really need to be convinced to eat my green leafy vegetables. But it's great to know that the foods I love are good for me too. Nothing more disheartening than being told you need to eat a certain food because it has what you need, and it's a food that you can't stand eating!! Like carrots!  My mom had a rough time trying to get me to eat carrots.  Watching Bugs Bunny did not do the trick!  :) 

Thank goodness you can turn carrots into juice and mix it with other juices to mask the flavor. :)

Eat Your Greens! Drink Your Carrots!

Inexpensive Meals: Lentils are Hearty, Healthy and a Small Bag Can Feed a Crowd

I did not start eating lentils until I got married back in the 70s. It was never served in my mom's house. I learned how to cook them because my husband liked them. I usually seasoned them with smoked turkey and added diced carrots, onions, and celery. Learned that lentils are a common dish in the Middle East. They are legumes, and they come in different colors: black, brown, red, and yellow. They can not be eaten RAW. Also, you don't have to soak them before cooking. 

FUN FOOD FACTS:

• Lentils are one of the oldest cultivated crops in human history. (You know it! They're mentioned in the Bible.)

• Lentils likely came to the USA via European Settlers, especially from Mediterranean countries.

• In the early 1900s, the USDA and land-grant universities began promoting lentils as a rotational crop due to their nitrogen-fixing properties.

• As of today, the USA is now one of the world’s top producers of lentils. The United States grows several types: green, red, black (also known as Beluga lentils), and French green (Puy-style) lentils.

LEBANESE RECIPE: Mujaddara

Mujaddara is a dish of cooked lentils with groats, typically rice, and is garnished with sautéed onions.

• Here is a recipe: Mujadara (Lentils and Rice with Caramelized Onions) -Cookie and Kate  

“Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.”

• More Info: What Are Lentils and How Do You Cook Them? | Cooking Light  

The good thing about lentils is that they are very inexpensive, and one small bag (16 oz.) can fill a large pot and feed a lot of people.