Tomatoes – those delicious, juicy fruits often mistaken for vegetables because of their extremely subtlety sweet taste.  Used in a variety of dishes from sauce to salsa, eaten raw, added to salads or garnish on your hamburger – it’s good to know what are the best tomatoes to buy or grow, what to look for and how to keep them fresh for longer.

The best you can buy – what to look for:

If you’ve ever eaten an unripened or overly ripened tomato, you know their taste changes dramatically when they aren’t those juicy, flavorful fruits we know and love.

Tomatoes with thin walls and lots of jelly that surround the seeds make the best, most flavorful tomatoes. The thinner the walls the more room for the jelly – if you can help it, don’t remove the seeds, the seeds help improve flavor.

• Choose locally grown tomatoes – the less distance a tomato travels the riper it can be when it is picked. Commercially grown tomatoes often yield high production and can result in tomatoes with less sugars and other flavor compounds. Plus the engineering of these tomatoes to preserve them longer especially for transportation often have thicker walls and less of that good, tasty jelly.
• Try an Heirloom – Heirloom tomatoes (often grown locally) come from naturally pollinated plants and seeds that have been growing for decades and haven’t been hybridized
• Weird looking tomatoes – oddly shaped tomatoes, even those with a few breaks or cracks in the skin are fine to eat – they don’t have to be perfectly symmetrical to be just as delicious – just watch out for tomatoes that are overly soft or leaking juice

How to keep your tomatoes fresh:

• Don’t refrigerate
• Freeze instead of canning if you have a surplus of tomatoes for the off-season. Core them and freeze them in storage bags.
• Store tomatoes stem end down, it prevents the escaping of moisture and bacteria from entering
• Bag them with a banana or an apple if the tomato is hard and not ripened, both fruits emit a natural gas called ethylene that hastens ripening

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A root vegetable with many different variations of it’s kind – the carrot comes in many different shapes, sizes, colors and tastes – a very interesting vegetable with a larger and more diverse family than we imagined!

Want to make a unique dish that has a taste in the likeness of a particular region or country but without searching for a specific recipe? Below are different veggies, foods, fruits and spices used commonly in different cultural cooking to put you in the right direction!

Middle Eastern Cuisine

• Chickpeas
• Cumin
• Mint
• Black Limes
• Rose Petals
• Dill
• Saffron
• Mahleb
• Za’atar
• Sesame Seeds

Thai Cuisine 

• Sweet Tamarind
• Guava
• Green Papaya
• Dragon Fruit
• Custard Apple
• Rambutan
• Young Coconut
• Mangosteen
• Peanut Oil
• Rice Vinegar

Mexican Cuisine

• Black Beans
• Pinto Beans
• Chipotles in Adobo
• Achiote Paste
• Hominy
• Canela
• Epazote
• Dried Jamaica Flowers
• Piloncillo

Cuban Cuisine

• Plantains
• Black Beans
• Yellow Rice (bijol)
• Annatto Seeds
• Pork (chorizo)
• Chicken
• Flan
• Condensed Milk
• Sugar

Japanese Cuisine / Types of Sushi

• Chirashi
• Temaki
• Inari
• Uramaki
• Musubi
• Futomaki
• Hosomaki
• Nigiri
• Gunkan
• Oshi

Asian Cuisine / Asian Dumplings

• Shui Jiao
• Gyoza
• Wu Gok
• Har Gow
• Wontons
• Shu Mai
• Kanom Gui Chai
• Tibetan Momos
• Banin Bot Loe

Preserved Fish (used in many different countries and cultures)

• Sardines
• Maskerel
• Sablefish
• Smoked Trout
• Gravlax
• Anchovies
• Pickled Herring
• Salt Cod
• Cold Smoked Salmon
• Hot Smoked Salmon

Goat Cheeses (used mainly in western European countries but all around the world)

• Goat Gouda
• Bucheron
• Majorero
• Ibores
• Clochette
• Mothais-sur-feuille
• Valencay
• Fleur Verte
• Ekte Gjetost
• Sainte-Maure de Touraine

Seed Spices (used often in many dishes around the world)

• Cumin
• Nutmeg
• Coriander
• Celery
• Yellow Mustard
• Annatto
• Green Cardamon
• Fenugreek
• Star Anise
• Fennel
• Caraway

Every woman reacts differently right before their period – some get weepy and cry, others become angry and impatient and some say they aren’t affected whatsoever – whatever the case may be, if you are feeling a little different than usual a week to a few days before your period you can help offset the imbalance by eating certain foods.

5 Foods that help fight PMS

1. Greek Yogurt – calcium rich and probiotics ease the tummy of any pain during this month as well as keep the yeast in your vagina balanced

2. Almonds – Nuts especially almonds are jam packed with vitamin e and help alleviate pms symptoms

3. Pumpkin Seeds – magnesium helps with bloating which can make us feel sluggish, tired and irritated

4. Salmon – Omega 3 helps with cramps but for some, doesn’t occur during pre-menstrual

5. Turkey- Tryptophan is the chemical found in turkey that has a calming effect and sometimes can even be used as a sleep inducer, that’s why we get so tired in the USA during thanksgiving, tryptophan can help with irritability during PMS

3 Foods that make it PMS worse

1. Potato Chips – anything salty will make you retain more water which will make you more bloated
2. Coffee – caffeine is a stimulant which can cause blood to pump faster to parts of our body because it increases our heart rate
3. Croissants, scones and muffins – the carb and sugar mixture can cause a burst of energy due to the sugar while a false prolongation of energy due to the carbs, however our body is digesting them at the same time thus changing the natural way our bodies would decompose them in their natural state

We all get a little gasy from time to time, flatulence or farting (hehe) is common but can happen more frequent by certain foods we eat. Its good to know what foods create more of this than others especially if you’re giving a presentation, in a meeting, during class or on a date!

Cast iron skillets are excellent for cooking a variety of foods.

Why do we love cast iron skillets?

You are already fabulous, darling! However, there are always a few extra tips, tricks and helpful remedies we could know to keep us feeling and staying gorgeous.

Get to your gyno and primary care physician at least once a year. It’s important to make sure your overall health including your reproductive health is good and you are healthy. This goes for both MEN and WOMEN. Whether you are sexually active or not, there other factors that can create problems later if they aren’t checked by a doctor. Some of these things may not have any symptoms. If you are sexually active, even more of a reason to make sure you are checked especially if you have more than one sexual partner or after each new sexual partner. Some STDS do not have any signs or symptoms such as HPV (especially in men) and can still be contracted from skin to skin contact like herpes even if using protection.

Did you know douching is bad for you? Don’t douche down there! Your vagina contains both good and bad bacteria, when you douche you remove both the good and bad bacteria which can actually create more problems for you – like a greater chance of yeast infections. Wash with a mild soap and allow your womanly parts to do the job – believe me they are pros!

After shaving or waxing we can find tiny red bumps caused by irritation or infected hair follicles, the way to help ease this is by shaving in the direction the hair grows.

If you have very thick hair and want it to be silky smooth (aka no five o clock shadow) shave using warm water to open the pores and use a straight razor to remove the hair – like those old fashioned ones barbers use. It helps to use a shaving cream with an oil base so that the razor glides easily.

Immediately after shaving or waxing, apply cold water or a cold compress to the area so that your pores close immediately. Most of the time the hair follicles are infected because bacteria gets into them before the pores have a chance to close. You can also create a mixture of tea tree oil with isopropyl alcohol and hydrogen peroxide, dilute with water then apply to the shaved or waxed skin in a dabbing motion. It may sting a little and create a little bit of redness but it will prevent those nasty bumps and ingrown hairs.

For both men and women with hormonal imbalances, pms or who get moody during certain times of the year, month or season – some ways you can feel better is by eating dark chocolate which has endorphin boosting properties, massage your skin with lavender oil diluted with a carrier oil – it calms anxiety and reduces stress helping you manage your bodies cortisol levels while massaging helps disperse tension held in the muscles, stretching 2 times daily will help you refocus on your breath and bring you back to your body center especially if you feel foggy or overwhelmed while also providing more oxygen to all areas of your body.

Have sex and lots of it! Sex is very beneficial to your health – it can reduce stress, helps your heart, burns calories, keeps your muscles fit below the belt, helps you sleep and keeps colds away too!

When planning a camping trip its important to know the different ways you can cook to get the most from your meal.

Roasting Fish – Find a Y shaped branch and a long stick, you can sharpen the edge of the stick with a knife so that its pointed and stick the fish on the end. Place the Y shaped branch firmly in the ground and the long stick in the center of the Y shaped branch. Use a large rock or heavy object to secure the stick (non fish side) while the fish roasts over an open flame. Rotate the stick so the fish cooks evenly on all sides.

Grilled Cheese –  use a Y shaped branch and wrap in aluminum foil to create a frying pan. Then use a cross brace stick over an open flame to roast your grilled cheese.

Poultry – Carefully heat rocks in a fire, using tongs, place the hot rocks inside of your cleaned bird adjacent to thick parts of the food. Place your bird on a sheet of aluminum foil. Cover the cooking fowl with leaves and bark to help retain heat. Continue to repeat this process if the meat is entirely cooked.

Bacon and eggs – burn the fire down so it is only glowing coals. Lightly wet a paper bag and place strips of bacon on the bottom of the bag and break the eggs on top of the bacon. Fold the top of the paper bag and pierce a hole just below the fold of the bag where a support stick will go. Place a stick in the hole and hold over the coals or use a Y branch placed firmly in the ground with the support stick in the center so the bag is directly over the coals. Allow to cook for about 10 to 15 minutes. Wet down the bag using a spray bottle with water if the bag starts to burn.

Corn – individually wrap each corn husk, wet 3 sheets of paper, wet the corn and season it to taste. Wrap the corn in the sheets of paper, one at a time to seal the steam inside. Place the paper bundle with the corn inside over the hot coals (once again wait until the fire has burned down and there are only glowing coals) or place in hot ashes. Spray the paper if it gets dry.

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Crepes are a delicious and easy to make treat that can be eaten pretty much anytime of day – breakfast, lunch, dinner or dessert depending on what you fill them with! They are similar to pancakes only much thinner and rolled like you would a burrito. They can be filled with fruit, cream, eggs, sausage – pretty much anything your heart desires. Below is a very quick and easy crepes recipe you can use when your in the mood to make something extra tasty and a little different.

This is a sweet version of a crepes recipe using whipped cream and fruit jam.

What You’ll Need:

• eggs (4 room temp)
• whole milk (2 1/2 cups)
• sugar (2/3 cup)
• vanilla extract (1 tsp)
• all purpose flour (2 1/2 cups)
• kosher salt (1/2 tsp)
• unsalted butter (4 tbsps melted)
• whipped cream
• jam (flavor / fruit of your choosing)
• powdered sugar

Using a handheld mixer, blender or mix by hand – blend eggs, milk, sugar and vanilla extract until smooth. Next combine the flour and salt. Cover your homemade batter and place in the fridge to chill for about an hour. When your batter is nice and chilled, heat a nonstick skillet at medium high heat – if you have a flat surface skillet that works best. Brush the skillet with butter. Using a ladle or a spoon, add about a 1/4 cup of batter on the skillet and swirl gently to evenly coat the bottom. Similar to pancakes, you want to cook the crepe until it starts to bubble of the surface and edges begin to get crispy and golden brown. Using a spatula flip the crepe over and cook on the other side. Transfer to a plate, use foil to tent over the crepe to keep warm while you cook your other crepes. Add about a dollop of jam into each crepe and fold over. Sprinkle a little powdered sugar on top, add whipped cream and enjoy!

When having a dinner party, it’s always nice to have a few finger foods, appetizers and hors d’oeuvres placed out for guests to enjoy while mingling and settling into the home. Going for a cheese, veggie, meat or fruit platter is sometimes the easier route but if you really want to impress your guests and give them a mouth-watering and delectable appetizer they are sure to remember you can create these combinations of gourmet recipes to nosh on before the meal begins.

Nosh 1

• Watercress cracker
• Goat cheese
• Fig spread
• Capers ( 2 – 3)

Nosh 2

• Sesame seed cracker
• Brie
• Fresh raspberry jam
• Lemon zest

Nosh 3

• Rosemary and Garlic Cracker
• Mild Cheddar
• Prosciutto
• Sliced black olives ( 2 – 3 slices)

Nosh 4

• Black pepper cracker
• Liverwurst
• Spicy yellow pepper ( 1 – 2 slices)
• Rosemary (sprinkled)

Nosh 5

• Buttery cracker
• Saga cheese (a creamy cheese – mix of blue cheese and brie)
• Lox
• Grape tomato (cut in half)