FIBER: fennel


December is about holiday eating.

It is a time when most forget about diets and enjoy food. But how many of you regret what you are eating with a promise to eat healthier in the New Year? How many would like to enjoy food more? How many would like to eat something sweet without regret?

The secret to a healthy, happy and regret free life is food. Not processed food. Not food grown conventionally. But food nature provides nakedly. Food and spices and herbs produced organically via healthy soil and water.

Vegetables, fruits, beans, seeds, herbs, and spices all serve a purpose in the food chain of life. Interestingly, nature provides food seasonally with all the nutrients and minerals our bodies need and crave. And eating healthy doesn’t mean it isn’t fun or tasty because real naked food embodies flavor. You can even enjoy a sweet or two.

Before 2013, I made countless New Year’s resolutions in December so that I could eat with the promise of eating healthier the next year. I didn’t focus on calories or fat. And each January 2nd, I regretted the choice because my stomach was more bloated than the normal bloat I accepted, I didn’t feel so hot because I had little to no energy, and the scale showed I had gained weight. On this yoyo circuit of eating, I failed each and every time. Eventually, through trial and error, I came to realize that I could enjoy food, lots of food, without calorie counting or fat counting. That eating real food got rid of my stomach bloat and provided me with energy. That real food was yummy.

The main reason I failed time and time again was because I didn’t have a connection to my food and I really knew very little about the food I was eating. My excuses: I didn’t have time, others were experts who knew better on the foods I should feed my body, my metabolism was slow, I just needed to diet – restrict what I offered my body for fuel, or I just needed to exercise more. Yet, no matter what I tried or what I did, the impact and effects were not long enough or too long. They were not long enough in the fact that my weight ebbed and flowed and they were too long in the fact I was always tired and my bloated stomach never went away, it would diminish, but was always around.

I have spent most of my life, starting when I was 12 or 13, dieting and restricting what I fed my body. And yet, through that journey, I also had these niggling feelings that something just didn’t make sense because as a child I ate plenty and never experienced what I had experienced since dieting. At first, I wrote it off because children have endless amounts of energy and as we get older it is normal that our energy lessens/faded. Or is it? No matter how much I dismissed the niggling feelings, they just wouldn’t go away. Because of those feelings I started asking why?

Our boundless energy of childhood does change but not as drastically as we have come to accept. I have the energy now that I had as an 8 or 9 year old kid. It didn’t happen overnight but with time and education, I came to understand the role food plays in every aspect of my life, from sleeping, to energy, to happiness, to alertness, to body weight, to skin health, to gut health (poop), to things I am still learning. I am able to eat abundantly and love how my body feels when I am feeding it the fuel nature provides organically, even when that comes in the form of a cookie or chocolate or another sweet made from organic ingredients (and is fair trade).

Food is a wonderful thing. Food provides so much of what our bodies need without the help of over-the-counter products such as Tums or prescribed drugs, and usually without side effects. As with everything, listening to your body while you are eating is important. You can eat too much of a good thing if you aren’t balancing what your body needs daily.

DID YOU KNOW?! Fennel is a good source of fiber.

“It provides 7.3 grams of dietary fiber. The fiber content helps to prevent constipation and promotes regularity for a healthy digestive tract.” “The dietary fiber also limits cholesterol build-up, absorbs water in the digestive system, and helps eliminate carcinogens from the colon.”

DID YOU KNOW?! Fennel is a good source of vitamin C.

“Vitamin C, the most active vitamin in fennel (17% of the daily value), has the strength to zap free radicals looking for a place to cause damage in the body, usually in the form of inflammation, which could lead to joint degeneration and arthritis. Other prominent vitamins and minerals in fennel include potassium, an electrolyte that fights high blood pressure, and folate, which helps convert potentially dangerous molecules called homocysteine into a benign form.”

DID YOU KNOW?! Fennel has a long history.

“The history of fennel goes back to ancient times as it was easily accessible

throughout the Mediterranean Basin.

In England in the 1200s fennel seed was commonly used as an appetite suppressant to help people to get through fasting days. Later, they were commonly used in church during long services to keep stomachs from rumbling. The Puritans even called them “meeting seeds”.

In the late 1700s fennel became one of the ingredients (along with anise and wormwood) in a patent medicinal elixir called absinthe. This elixir was soon marketed as a spirit, and became a popular drink among the Bohemian set in post WWI Europe and the United States.

Today fennel (especially the bulb) is most popular in Europe.”

DID YOU KNOW?! The fennel plant can grow up to 5 feet.

“Fennel can grow to a height of 5 feet. It puts off shoots or branching stems from a central root. The herb is an annual, perennial or biennial depending on your growing zone. Usually one plant will supply the average family. There are several species:  Common fennel which has a similar appearance as dill, but much coarser in texture. Florence fennel grows much lower and is cultivated for the bulb-like base, which is harvested prior to the flowers forming. The bulb is eaten as a vegetable. Sweet fennel is primarily grown in Italy, France and Germany. White butter fennel is grown in central Europe and Russia.”

DID YOU KNOW?! You can eat all parts of fennel.

“The flowers, leaves, seeds, and bulbs of fennel can be eaten, and they are used mostly as a flavouring or spice, while the bulbous ends can be used raw, grilled, steamed, or cooked in other ways.” YUM!

Have any of you cooked with fennel? If you have, please share your recipes.

I haven’t but will be cooking with it in 2019. Here are some recipes I found:; – the pasta dishes look yummy;


And for our gardeners out there, here are some helpful tips on growing fennel:, and – 8 steps for growing fennel

Until next time, happy eating!

Elizabeth Fischer


FIBER: turnips


How many reading this eat turnips? If you do, please share why? Did you eat them as a child? Add them to your diet? How did you find the turnip and start eating it? Curious minds (mine) want to know!

At some point in life I learned about turnips. I don’t remember when or how. I do know that I have yet to eat a turnip. I picked the turnip because I wanted to try a new color with the infographic and I am glad I did because the end of 2018 and 2019 will see me adding vegetables and fruits to my daily food that I’ve been researching but not yet tried.

Researching the turnip has been fascinating. I learned it was a source of fiber. Fiber is important because it goes hand in hand with gut health. Gut health is important for so many reasons that include physical, mental and emotional health, as well as digestion (think poop).

Our bodies respond well to what nature offers in its most natural state, meaning without chemicals and/or pesticides. There was a reason our ancestors were connected to the land and a reason so many of us are reconnecting.

DID YOU KNOW?! The turnip is a good source of fiber.

“Both the root and the greens of the turnip can help you meet your recommended intake for fiber without consuming a lot of calories. One cup of mashed, cooked turnip root contains 3 grams of dietary fiber and only 35 calories. Turnip greens have even more fiber, with a 1-cup serving of chopped cooked turnip greens containing 5 grams of dietary fiber and only 30 calories.”

DID YOU KNOW?! The fiber content in turnips also may prevent constipation and promote regularity for a healthy digestive tract.

“With 3.1 grams of fiber in each cup, adding turnips to your diet can help get things moving and keep you regular. As it moves through the digestive tract, fiber adds bulk to the stool to aid in the treatment of constipation. A review published in the World Journal of Gastroenterology compiled the results of five studies and actually found that dietary fiber is able to effectively increase stool frequency in people with constipation.”

DID YOU KNOW?! The turnip is often grouped in with root vegetables like potatoes and beets, but is actually a cousin of broccoli, Brussels sprouts, arugula, and kale.

DID YOU KNOW?! Turnips were once considered a staple vegetable.

“Turnips have a long history of usage, with domestication tracing back at least to Hellenistic and Roman times, with Pliny the Elder (77 C.E.) considering it one of the most important vegetables of his time. Historically important for human consumption, it also became an important livestock fodder.”

DID YOU KNOW?! Turnips can be grown in winter.

“While turnips aren’t a commonly eaten vegetable anymore, they were once considered a staple” and are becoming important again as we focus on combating challenges in our food production. “Turnips are a starchy root vegetable that grow well in places with cold winters. In fact, turnips actually taste sweeter if they are harvested after a frost. In ancient times, turnips were harvested throughout the winter and without this hardy crop, many would’ve gone hungry.”

DID YOU KNOW?! Before pumpkins were used for Halloween, Turnips were used for carving.

“Before people carved jack-o-lanterns on Halloween, they carved turnips to frighten evil spirits away during the Celtic holiday Samhain.”

DID YOU KNOW?! That turnips were cultivated in Virginia as early as 1609.

DID YOU KNOW?! Turnips are not only high in Fiber but also are full of other nutrients our bodies need.

“Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.”

For more information on Turnips, see and Another interesting article –

For recipes, check out: and

This holiday season I am going to try a few of the turnip recipes. I hope you will try them as well and we can meet here in the comments to discuss our experiences.

Until next time, happy eating!

Elizabeth Fischer

1. Please come back to visit the website to learn about gut health in more depth. Over the next few weeks, I will be publishing an article focused solely on gut health. We will also be setting up a 5-day health challenge with a focus on gut health and weight loss.
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Cooking with Grams – French Leeks


How do you take ordinary leeks and make them extraordinary?

Cook them in a French style.

In this recipe, that takes you about 15 minutes to make, you’ll get to eat leeks in a flavor you may have never tasted before, but will definitely keep coming back to.

So go ahead, give it a try, and let us know what you think!

Good eating!
Grams + Hoki

1/2 cup of creme
2 leeks
1 tablespoon of butter
1 tablespoon of Parmesan cheese
salt & pepper

1. melt the butter in a pan
2. throw in leeks
3. sprinkle salt & pepper
4. let it cook for 10 minutes, or until leeks are soft
5. pour in cream and cheese
6. mix well
7. serve hot!

FIBER: leeks


I know onions and I know garlic but I really don’t know leeks.
How about you? What do you know about leeks?

“Leeks look like flowers or shrubs but are actually vegetables. Leeks are related to chives, shallots, and onions. Unlike its cousin onion, leeks have stalks instead of bulbs. Leeks are quite easy to grow and are resilient. These vegetables can withstand harsh weather conditions. Leeks are indigenous to the Mediterranean and Middle East.

Leeks are hard and crunchy. The only edible part of the vegetable is its stalk, which is just above the roots and stem base.”

DO YOU KNOW? Leeks are part of a group of vegetables called Allium.

“There is nary a cuisine that doesn’t include allium vegetables. Onions, garlic, leeks, shallots, and scallions are all members of the Allium genus, and are fundamental to so many dishes that cooking without them would be challenging. Although rich in flavor, they seem to disappear in many sauces, stews, and soups, and it can be easy to forget their presence, unless you were the one tearing up while chopping them. Yet these humble flowering plants pack a nutrient punch.

A wide array of sulfur compounds gives onions, garlic, and other alliums their characteristic taste, smell, and tear-inducing pungency as well as their many health benefits, including cardiovascular protection, anti-cancer activity, lowering blood levels of cholesterol and triglycerides, lowering blood pressure, and providing anti-clotting benefits. Alliums also contain polyphenols, including the flavonoid quercetin, which along with many of the sulfur compounds have important anti-inflammatory effects.

To maximize the concentration of beneficial sulfur compounds, allow chopped onions, crushed or minced garlic, sliced leeks, or other alliums to sit for a few minutes before cooking or adding to an acid, such as vinegar or lemon juice. This allows the enzymes released when the alliums’ cells are broken to more completely react with sulfur-containing molecules and convert them to beneficial forms.”

DID YOU KNOW? Leeks are a good source of dietary fiber.

Leeks provide 4% to 5% of our daily fiber needs. Fiber is important to our gut health.

DID YOU KNOW? Carbohydrates are one of the most abundant macronutrients in leeks.

“A medium-sized leek provides about 10-12 gms of carbohydrates. Out of these, 3 gms are sugars and the rest is complex, slow-digesting carbohydrate. Leeks are also a good source of fiber which is a non-digestible form of carbohydrate. This fiber aids in digestion and helps prevent certain cancers and heart diseases.”

DID YOU KNOW? Leeks are good for your skin.

They detoxify and protect against the sun.

Detoxifies Your Skin:

Leeks are a natural diuretic and detoxify your skin by trapping harmful substances and flushing them out of your body. They perfectly cleanse your body, making your skin look radiant.

Sun Protection:

The green leaves of leek contain 100 times more beta-carotene and twice as much vitamin C as in the white parts. This combination of vitamins A, C and E as well as other powerful antioxidants in leeks protects your skin against damage by free radicals and harmful ultraviolet rays of the sun.”

DID YOU KNOW? Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat.

DID YOU KNOW? Leeks are very high in vitamin K and are high in manganese, vitamin A and vitamin C, and they have many other vitamins and minerals.

I don’t know about you, but I was surprised to learn what I just did but also to read that eating leeks are good for my skin and throat. I’ve never thought of eating leeks but now I am intrigued and up for the challenge to learn more and to cook with them. I am also looking forward to sharing with you my leek journey.

For recipes, check out Cooking with Grams
and or

I’d love to hear if any of you have leeks as part of your holiday meals.

Until next Monday, my challenge to you and for me is to cook with leeks. I must admit I am excited.

Happy eating!
Elizabeth Fischer


FIBER: broccoli



Broccoli has always been a go-to staple for me. Why? I am not really sure, except I always remember it as a vegetable on my plate as a child, as one of the main sides in many frozen meals, as a main player on the vegetable tray, and as a holiday staple.

I love to cook with broccoli. I also love it in my salads, as a snack, warm side, or part of soup or chili.

Do you eat broccoli? When you eat broccoli is it raw, cooked, covered in dressing/dip, or part of soup? Do you like broccoli? Do you know if broccoli is good for you? Do you know why it is good for you?

DID YOU KNOW? Broccoli is green and purple.

“Purple sprouting broccoli has been cultivated since Roman times. As the name suggests, purple sprouting gets its name from the purple color of the head of the plant. Part of the reason it has become popular is due to the mild flavor.”

“Purple broccoli is also called broccoli of Sicily, and is very similar to common broccoli, except that the trusses have a purple color and are smaller, but its flavor is the same as that for traditional broccoli.”

DID YOU KNOW? Broccoli has fiber.

“A cup of raw broccoli has 2.4 grams of fiber. That translates to about 9 percent of the 28 grams of fiber women under the age of 30 need each day and almost 10 percent of the 25 grams women over the age of 30 require each day. It’s 7 percent of the 34 grams of fiber men under the age of 30 should have each day and about 6 percent of the 31 grams men older than 30 need daily.”

“One cup of cooked broccoli contains about 5 grams of dietary fiber. In fact, lightly steaming broccoli helps preserve its nutritional content, the Bastyr Center for Natural Health notes.”

Broccoli is a good source of both soluble fiber and insoluble fiber that our bodies need.

DID YOU KNOW? Calabrese is the most common variety of broccoli.

“Calabrese broccoli is the most common type you’ll see in the United States – both in grocery stores and gardens. This is the broccoli you think of when you hear the word “broccoli”, with bushy florets and a bluish-green hue. Calabrese is of Italian origin, named for its place of origin, Calabria, and has been one of the most commonly-grown vegetables since.”

For more information on varieties of broccoli, check out: or

DID YOU KNOW? Broccoli is also a good source of Vitamin C and Vitamin A.

“Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake.

Broccoli is also very high in Vitamin A. Vitamin A helps fight cancer within your cells, as well as keep your eyes healthy and stave off glaucoma and other eye degenerative diseases. It also helps to promote healthy skin, break down urinary stones (a big issue with the summer heat and dehydration) and maintain healthy bones and teeth.”

DID YOU KNOW? Thomas Jefferson was a fan of broccoli.

“Thomas Jefferson, one of the founding fathers of the United States, was a fan of broccoli, importing the seeds from Italy to plant at Monticello. He recorded planting the vegetable there as early as May of 1767. However, it did not become popular in the US until the 1920s.

Broccoli originated in Italy off of the Mediterranean. It has been eaten there since the time of the ancient Romans in the 6th Century BC.”

DID YOU KNOW? Broccoli is a member of the cabbage family.

“Broccoli’s name is derived from the Italian word broccolo, meaning the flowering top of a cabbage, and is the diminutive form of brocco, meaning “small nail” or “sprout.”


“There is no sign for broccoli in American Sign Language (you just have to spell it out).

California is responsible for 90 percent of the broccoli grown in the United States.

China is the world’s largest broccoli producer, producing more than 8 million tons of the vegetable every year.

Broccoli was once known as Italian asparagus before finding its current name, which root lies in the Latin for “arm.”

The little florets of broccoli are buds ready to bloom: when left unharvested, broccoli will burst into a bunch of yellow flowers.”

DID YOU KNOW?  Broccoli is a nutrient powerhouse, helps with digestion, great for your heart, great for your bones, and a cancer-fighter.

“Broccoli is packed full of phytochemicals and antioxidants, including more vitamin C than an orange, more than 200 mg of potassium in just a half-cup serving, an unusually strong combination of vitamin A and vitamin K, and even a decent amount of protein (about 4 grams!).

If you’re facing digestive issues, broccoli’s fiber content may help. Just a cup of cooked broccoli contains 21 percent of your daily value of fiber. And the mere process of digesting broccoli sprouts has been proven to support the defensive system against oxidative stress in the colon.

Several different studies on flavonoid-rich foods have shown that while there is no across-the-board benefit of flavonoids when it comes to cardiovascular disease, several studies have shown that broccoli is an outlier: one study found that broccoli, along with tea and apples, had an inverse association with risk for cardiovascular disease in women, and another 1999 study in the American Journal of Epidemiology showed that while flavonoid intake did not lower risk of cardiovascular disease in menopausal women, broccoli consumption did.

Not only does broccoli contain calcium, it also contains all-important vitamin K, which improves the absorption of calcium, making it a double-hitter against bone diseases. The Physicians Committee for Responsible Medicine recommends that those at risk for osteoporosis up their intake of broccoli to prevent or even reverse the damage.

The negative link between broccoli and cancer has been studied extensively, due in large part to the presence of sulforaphane. Aside from its DNA protection, sulforaphane fights cancer at all stages.

“Sulforaphane can attack cancer cells before they even begin to metastasize,” says Goldstein, who also notes that the compound can inhibit the enzyme deacetylase, which is involved in the progression of cancer cells.

To take even better advantage of this, you may want to seek out a specially engineered broccoli, a “super broccoli” that Justice says contains two to three times more glucoraphanin than regular broccoli. But don’t worry — it’s not a GMO.

A 2013 study also looked into the ways in which this compound could be used to target cancer stem cells with staggering results. Suffice to say, broccoli should be a big part of any anti-carcinogenic diet.”

DID YOU KNOW? There are many yummy recipes for broccoli.

Broccoli is more than a veggie side; it can be a whole meal or a flavorful way to dress up any meal, even a Thanksgiving or Holiday meal. For some fun recipes, check out Cooking with Grams.

And or

If you are interested in growing your own broccoli, check out these sites: – growing broccoli in a container; or; or

Until next Monday, please enjoy and share. I’d love to hear from all of you about broccoli, dishes you enjoy and other fun facts.

Elizabeth Fischer
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Cooking with Grams – Lemon Broccoli

How do you take something bland tasting, and turn it into something yummy?
The key is to incorporate salt, acid and heat in a balanced way.

This lemon broccoli recipe will show you how to do just that.

Good eating!
Grams + Hoki

1 broccoli crown (serves 2-3 people)
1 garlic clove
1 lemon
2 tablespoons of olive oil
salt + pepper

1. Wash the broccoli
2. Cut up the stems
3. Add into a bowl
4. Top with minced garlic
5. Mix in olive oil, salt & pepper
6. Bake the oven to 400F
7. Place the broccoli on the baking sheet and cook for 15-20 minutes
8. When ready, drizzle with lemon juice
9. Enjoy!

FIBER: carrots


Carrots are something I’ve always associated with good eye health. I love them as a crunch snack but admit they get a little boring. To spice it up, I will eat them with hummus. Yet, I love them in my salads and winter soups.

What do you associate with carrots? Is it a food you eat? Is it a go to food?

DID YOU KNOW? Carrots come in a rainbow of colors.

Until last year, I had never eaten a carrot that wasn’t orange. When I saw purple carrots, I was intrigued because purple is one of my favorite colors. Even though I started eating the colorful carrots, I didn’t really think about what each carrot offered.

DID YOU KNOW? Each carrot color offers something different for our bodies.

“Orange: contain beta carotene, with some alpha-carotene, both of which are orange pigments. The body converts the high content beta carotene into Vitamin A, essential to the immune system for general well-being and healthy eyes.

Purple: (are usually orange inside) get their pigment from an entirely different class, the anthocyanins. These pigments act as very powerful antioxidants, grabbing and holding onto harmful free radicals in the body. Anthocyanins also help prevent heart disease by slowing blood clotting.

Red: contain lycopene (another form of carotene), a pigment also found in tomatoes and watermelon; lycopene helps in the fight against heart disease and some cancers, including prostate cancer.

Yellow: contain xanthophylls, pigments similar to orange beta carotene, which help develop healthy eyes and aid in the fight against macular degeneration. They may also be useful in preventing tumors associated with lung and other cancers.

White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.”

DID YOU KNOW? Carrots originated in Europe, the Middle and Far East, Turkey, China, India, Afghanistan, Iran, and Pakistan.

“Orange carrots originate from Europe and the Middle East.
Yellow carrots came from the Middle East.
Red carrots were originally from India and China.
Purple carrots originate from Turkey, and the Middle and Far East.
White carrots originate from Afghanistan, Iran, and Pakistan.”

DID YOU KNOW? Carrots have fiber.

“The carrot (Daucus carota) is a root vegetable that is often claimed to be the perfect health food.

It is crunchy, tasty and highly nutritious. Carrots are a particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants.”

DID YOU KNOW? Fiber leads to good gut health.

“Pectin is the main form of soluble fiber in carrots.

Soluble fibers can lower blood sugar levels by slowing down the digestion of sugar and starch.

They can also feed the friendly bacteria in the gut, which may lead to improved health and decreased risk of disease.

Certain soluble fibers can also impair the absorption of cholesterol from the digestive tract, lowering blood cholesterol.

The main insoluble fibers in carrots are in the form of cellulose, but also hemicellulose and lignin.

Insoluble fibers reduce the risk of constipation and promote regular and healthy bowel movements.”

DID YOU KNOW? Carrots are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.

DID YOU KNOW? You can leave them in the ground all winter.

While so many wimpy vegetables need to be plucked and dug up, the mighty carrot can freeze itself happily in the ground. “After the carrots have had a light frost you cover them with about a foot of leaf mulch, which acts like insulation to prevent the ground and the carrots from freezing solid,” says farmer Toby Fischer of Ro-Jo Farms in Bethany, Connecticut. “You can either over-winter carrots and harvest them in the spring, or continuously harvest them throughout the winter months.” And when you do this, the carrot’s sugars get more concentrated and the result is a super tasty, sweet vegetable that anybody who loves dessert will be excited to eat.

DID YOU KNOW? Carrots are made up of 88 percent water.
DID YOU KNOW? Cooking carrots is better for you than eating raw carrots.

“As the most popular and widely grown member of the apiaceae family, you want to respect the vegetable. This is why you should get the most out of each bite by cooking them. This releases the hidden pockets of good-for-you beta-carotene. In fact, eating carrots raw only gives you three percent of this substance, but when you heat them up they release closer to 40 percent.”

DID YOU KNOW? There are several varieties of carrots.

“In some instances, the varieties of carrots are divided into categories based on their shape. There are four different carrot types that include Danvers, Nantes, Imperator, Chantenay and Ball (or Mini).”

“And according to William Weaver there are nine that include:

‘Golden Ball’ Carrot
‘Oxheart’ or ‘Guérande’ Carrot
‘Chantenay’ Carrot

‘True Danvers’ Carrot
‘Long Orange’ Carrot
‘Saint Valery’ Carrot

‘Early Horn’ Carrot
‘Violet’ or ‘Purple’ Carrot
‘White Belgian’ Carrot”

Some of these names piqué my interest and have me wanting to investigate more and try each variety.

To learn how to grow carrots, check out: or

For recipes, check out Cooking with Grams


Who would’ve thought carrots could be so interesting!

I’d love to hear from you to know your thoughts, if there are other foods that interest you, just anything you’d like to share.

Until next Monday, hugs,
Elizabeth Fischer

3. See Footnote 2
6. and
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Cooking with Grams – Zesty Carrot Salad

Carrots are in season.
But they can be quite boring on their own.

So here is a zesty and delicious recipe for an easy carrot salad.

You will love its flavors, and the fact that it takes only minutes to make.

Good eating!
Grams + Hoki

4-5 carrots
1 apple
1 garlic clove
1 lime
2 tablespoons of mayo
salt & pepper

1. Chop ends off the carrots.
2. Half the apple, and take out the seeds.
3. Chop ends off the garlic clove and take off the skin.
4. Grate the carrots, apple and garlic.
5. Mix all three in a bowl.
6. Squeeze the lime and add the juice to the mix.
7. Scoop in two tablespoons of mayo.
8. Add salt & pepper to taste.
9. Enjoy!

VITAMIN C: brussels sprouts


How often when you eat, do you look at your food and connect it with vitamins, minerals or health? How often do you think about where your food comes from – how far it has traveled?

Did you know that brussels sprouts have vitamin C?
Did you know that Brussels sprouts provide 74.8 mg of vitamin C?
Did you know we need 65 to 90 mg of vitamin C a day?

That means that brussels sprouts provide almost all the Vitamin C we need and they are yummy, so much better than swallowing a vitamin with no taste.

I am amazed daily at the nutrients nature provides, not only seasonally, but locally and monthly through fruits and vegetables (grains and nuts and herbs). Every month nature provides us with what our bodies need to stay healthy, have energy, stay hydrated, and have good gut health, just to name a few. Vitamin C is a vitamin that helps our immune system and keeps our tissues repaired and growing.

In today’s world we are inundated with messages on these vitamins to take or this pill to take or this diet to eat because it is healthy, or not to eat because it isn’t healthy, and arguably all are focused on making our bodies run properly and us feeling good.

We hear “if you are constipated take x but then we hear – look out for all y side effects ….” and we have come to accept as normal that side effects are just part of life if we want to be thin, look and feel healthy, have energy or be hydrated. But, why have we accepted this? Do you know? Do you find it strange that instead of us getting healthier, following all the advice in the world given to us by companies through marketing/feel good commercials, that we are becoming less healthy?

Why are we becoming less healthy? Why are we hurting more, tired all the time, heavier, angrier? Is it all politics? Or is some of it lifestyle? Or is it a lack of nutrients? Or is it a lack of exercise?

I became more aware of how my body and food interacted when I took 6 weeks to try something I had never tried before – buying, preparing and eating food – not processed food – but raw fruits, vegetables, nuts, grains, and herbs. Before I did this, I started at a young age looking for the quick fixes to being thin (p.s. I was thin but I thought I wasn’t) and because of that my focus morphed to quick fixes for all day energy, still being thin, having good skin, being hydrated and through all my trials and tribulations of this diet or this fad, it wasn’t until I ate organic raw food (either in raw form or in the meals I made) that I noticed side effects that included energy, no more body aches, no more headaches, hydrated skin, and gut health (normal poop and digestion).

I use to have these horrible headaches that started in my shoulders. I did everything to find a solution, moved my computer, got a better chair, bought glasses so I wouldn’t see the computer glare, exercised, stretched, paid attention to my posture, walked flat on my feet, but nothing.

Every few days I would take Aleve but I hated taking it because I’d become dehydrated and because I simply hated putting something foreign in my body. Yet I had never thought of how foreign processed food was and yet I was putting that in my body all of the time.

In 2013, I decided I wanted to cook. I took 6 weeks and ate only foods that were raw or raw foods made into meals. The first two weeks I ate so many avocados and so much food I was convinced my scale would show I gained weight. But I never gained a pound and what I came to learn is that I had starved my body for so long of the vitamins and nutrients it needed that when I finally fed it, my body was starving.

Today, usually around the holidays, I will eat candy or processed foods but it is rare because my body immediately reacts to it, usually through constipation or heartburn or I feel the need to burp a lot or I have terrible headaches and body aches or a knot in my muscle. This doesn’t mean I don’t eat chocolate or cookies, it just means that when I do, it is organic.

Food is important and so is exercise. Exercise has never been a problem for me. I have always exercised and you need both for your body. Today I do more biking, swimming and yoga and less tennis, soccer and running. Food and exercise lets me connect to my body.

I love food. And I love cooking. I no longer see cooking as a task that I do not have time for. And as I continue on this journey, I am discovering a treasure trove of information and am learning about fruits, vegetables, herbs, nuts, grains that I never knew before. And I hope that as you share this journey with us, that you too are finding a love for food. And I also hope you will share your journey in the comments or through questions or sharing a story. I’d love to hear from you.

“Brussels sprouts are named after Brussels, the capital of Belgium where they were a popular 16th century crop.

The Brussels sprout was introduced to North America by 18th century French settlers in Louisiana.

The U.S. produces 70 million pounds of sprouts each year.

The sulforaphane that gives Brussels sprouts their unique flavor also helps lower cancer risks.

Brussels sprouts contain zeaxanthin, an antioxidant that’s considered important to eye health.

A little less than one ounce of these vegetables provides 5 grams of fiber and 5 grams of protein.

Brussels sprouts are only 26 calories per cup.

One 80-gram serving of Brussels sprouts delivers four times more vitamin C than an orange.

Steam-cooking fresh Brussels sprouts actually enhances their cholesterol-lowering powers.”

For more exciting facts, visit:


For recipes, check out Cooking with Grams.


Until next Monday, enjoy your week and your brussels sprouts, which are in season in the DMV.

Elizabeth Fischer

Cooking with Grams – Brussels Sprouts


Today we bring you something super easy to make!

The recipe requires only one main ingredient – brussels sprouts. :)

Not only is this dish seasonal and local, but it is extremely delicious too.

Have a go, take a bite and tell us what you think.

Good eating!
Grams + Hoki

– brussels sprouts
– cooking oil of your choice
– seasoning of your choice
– salt & pepper

– half the brussels sprouts
– mix with oil and seasoning
– heat oven to 400F
– place in the oven to cook until golden
(15 – 20 min)
– enjoy the treat!