Moroccan light: Mediterranean cooking that's rich only in tradition and taste

Article Abstract:

Moroccan cooking, which is usually low in fat and high in fiber, uses a subtile combination of spices such as cumin, paprika and turmeric. Bread called kesra is used to scoop food from a communal dish. Recipes for Moroccan mint tea, fruit salad with orange-blosson water, and couscous are provided.

Cookery, Mediterranean, Mediterranean cooking

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French-style holiday feasting

Article Abstract:

A traditional Christmas dinner in Provence is a low-fat, healthy meal that includes a lot of vegetables. Recipes are presented for garlic soup, fish and vegetable platter, cauliflower gratin with goat cheese, spinach and Swiss chard gratin, winter greens salad and poached apple compote.

Cookery, French, French cooking, Christmas cookery, Christmas cooking

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Super find: skinny peanut butter

Article Abstract:

One-fourth cup of Great Northern Beans mashed and mixed with one tablespoon peanut butter has only 4 grams of fat, compared to 16 grams in pure peanut butter. The peanut butter substitute is tasty alone or with celery.

Innovations, Peanut butter

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