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2015: The Year of the Cauliflower

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February 16, 2015 by Johanna Burani

Franca's Quinoa Cakes

Some culinary experts and nutrition watchers are predicting a “coming out” of sorts in 2015 for the underrated cauliflower. This cruciferous cousin to broccoli has been in the hands of cooks since the 4th century B.C. So why has it been given the nod now? Perhaps because of its versatility: it can be baked, boiled, mashed, fried, or pureed, or perhaps because of its friendliness to other flavors. Also, it’s nutrient-dense (Vitamin C, folic acid, potassium, Vitamin B6, copper) while carrying few calories of its own.

I was talking about food with my good Italian friend, Franca, over a coffee in her Parisian apartment a few weeks ago. We shared our cauliflower recipes. keep reading »


Christmas Memories

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December 21, 2014 by Johanna Burani

The weeks between Thanksgiving and Christmas Eve in my Sicilian family living in Brooklyn, New York in the 1950’s were spent planning, shopping and then preparing the traditional foods for our Christmas holiday meals. The old recipes came out, the adult women were given their assignments and, like magic, carefully executed and wonderfully delicious holiday foods were shared by the 3 generations of our extended family (17 members or more).

knife-white-plate-spoons-and-forks-on-white-background-vector_f1zvdgD_La Vigilia, Christmas Eve, opened the festivities. Our individual families assembled at our grandparents’ home after dinner. The adults went to Midnight Mass and the children were put to bed to await Santa. At 1:30 AM, when everyone was back from church and the children (who never closed their eyes) were “awakened,” an enormous platter of cold seafood salad was served with Italian bread, dried fruits and nuts, and fried honeyballs, and Grandpa’s homemade wine.

This was the real deal from our grandparents’ hometown of Sciacca. For the adults, it was sharing traditional foods, for the kids it was observing what family looks and feels like. For everyone it was being connected and wanting to stay that way.man-with-snowman-business-cartoon-characters_M1vg-kdO

My wish for you, my followers, and for all people, is that you will go to that place in your heart that breeds comfort and acceptance, and that you will share these treasures with others.

Happy Holidays!

Johanna


Magnificent Magnesium – What Would the Body Do Without It?

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November 19, 2014 by Johanna Burani

Magnesium is the 8th most abundant element in the earth’s crust, accounting for 13% of our planet’s mass. It’s been used in aerospace construction since wpid2046-Fish.jpgWorld War I, is present in today’s cars, beverage cans, golf clubs, fishing reels and even firework sparklers. Who knew?

Magnesium is also found in the human body. It helps all living cells communicate with each other enhancing nerve cell function, assisting in the conversion of glucose into cell energy and promoting glucose storage in the liver and muscles if it’s not needed right away. It participates in the biochemical reactions of more than 300 enzymes involved in ceaseless metabolic activities, including insulin secretion and cellular insulin sensitivity. Who knew? keep reading »


Grilled Shrimp over Rucola Salad

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November 5, 2014 by Johanna Burani

Grilled Shrimp over Rucola Salad

This dish is short on work but long on flavor.  Simple, fresh, unadulterated whole foods, marinated, grilled, then placed on a bed of fresh greens.  Add a glass of chilled Pinot Grigio and some sourdough crostini and you have a perfect meal – Italian style!

keep reading »


A Twist on Food Addiction

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September 25, 2014 by Johanna Burani

Some people wake up craving a warm breakfast croissant, oozing with butter and a rich cream filling.  Others “can’t live” without potato chips, cheeseburgers and fries.Male doctor examines X-ray picture of a human brain

These people feel “addicted” to these foods.  No surprise: sugar, salt and fat are food’s most effective flavor enhancers and the brain’s reward center pays close and affectionate attention to them when they enter the body.  This can lead to deep-rooted neurological pathways for food addictions.

Is Brain Change Possible? keep reading »


Mediterranean Overlap: from Sicily to Greece

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September 10, 2014 by Johanna Burani

I know.  I haven’t been around lately.  Last summer I disappeared for a while as I was recovering from shoulder surgery.  This summer I spent six glorious weeks in Europe, staying in familiar places, like our home in Friuli (northeastern Italy) and the lake region in southwestern Austria, but also in new areas, like the Cyclades Islands and the Peloponnese region in southern Greece.  Friuli and southern Austria never disappoint me, but the highlight of this summer’s travels was my introduction to Greece, its wonderful people, beautiful landscapes and scrumptious cuisine.wpid2022-Greece.jpg
My husband, Sergio, and I enjoyed visiting Mykonos, Paros, Santorini and other Cyclades Islands.  We also had the extraordinary good fortune of being the houseguests of our relatives-in-law, Maria and Antonios Bistolaridis.  Although they left their Peloponnese villages nearly 40 years ago to build a new life in Michigan, their love for their homeland has never even remotely left their hearts.  They return every summer to their condominium in Paralio Astros.  They were magnificent tour guides!  We visited Meteora, Olympia, Sparta, Monemvasia, some beach towns and their native villages, Skortsinou and Vouno, where their families still live. keep reading »


Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

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