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  • Health & Food
    • Political Food Policies
    • Investigating Food
    • Healthy Eating
  • Growing Food
    • Canning & Preserving
    • Container Gardening
  • Recipes
    • Appetizers/Snacks
    • Beverages
      • Spirits
      • Wine
    • Bread
    • Breakfast
    • Desserts
    • Grill It!
    • Pasta
    • Main Course
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Salads
    • Side Dishes
    • Slow Cooker Simplicity
    • Soups & Stews
    • Vegetables
  • Reviews
    • Books
    • Cooks’ Tools
    • Foodie Adventures
    • Products
    • Restaurants
  • PRINTABLES
  • CONTACT
  • NatureSweet Tomato Salsa Ingredients/JoAnn's Food Bites
    Appetizers/Snacks,  Recipes

    JoAnn’s Food Bites Bruschetta Crostini

    August 9, 2018

    Great way to use NatureSweet Eclipses Tomatoes and make them the star of the dish! This was a sponsored post.

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  • NatureSweet Eclipses tomatoes
    Appetizers/Snacks,  Entertaining at Home,  Food For Better Health,  Recipes,  Reviews

    Significant Health Benefits In Darker Tomatoes

    August 8, 2018

    This is a sponsored post written by me on behalf of NatureSweet. All opinions are 100% mine. Do not be fooled when you see NatureSweet Eclipses tomatoes at your local supermarket. They may have a deeper color than a traditional red or green tomato, but that color packs a rich, bold flavor and is loaded with health benefits. Why I Eat Dark Tomatoes Tomatoes are a key component in a healthy human diet. Tomatoes are a major source of lycopene followed by beta–carotene, vitamin C, and vitamin E. During the ripening process, tomatoes go through a change in pigmentation. All tomatoes start green, then as lycopene accumulates in the skin surface…

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    1 Comment

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    Spinach Artichoke Dip

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    March 7, 2016
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    NatureSweet Tomato Salsa Ingredients/JoAnn's Food Bites

    JoAnn’s Food Bites Bruschetta Crostini

    August 9, 2018
  • Container Gardening,  Food For Better Health,  Growing Food

    Tomatoes: Grocery Store Verses Growing Your Own

    April 20, 2017

    Springtime!  Time to plant those tomatoes… AND STOP BUYING GROCERY STORE TOMATOES. I am absolutely sick of grocery store tomatoes!  The skins are so tough and waxy!  To me, they really have no flavor at all. Did you know….                growers are paid by the pound to propagate and deliver tomatoes to grocery store distributors Did you know...                the majority of grocery store tomatoes have a genetic mutation called the GLK protein, which actually promotes uniformity,                and their bright red color; however, reduces their natural sugars and sweetness Did you know…                commercial growers pick tomatoes while they are still green, before they ripen, then spray them with…

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    Garden Planted

    April 26, 2016
  • Food For Better Health,  Vegetables

    Should We Worry About Lycopene in Our Food?

    March 23, 2017

    At a loyal reader’s request, I am taking a look at Lycopene in our food and if it can benefit a healthy lifestyle. Subscriber, Renee G said, “LYCOPENE: I would love to know what foods have it, how the body uses it, and if there is research showing effects on skin cancer rates.” What is Lycopene? (Lie-co-peen) – is a chemical compound that gives some vegetables and fruits, their vibrant color.  Found in watermelons, pink grapefruits, apricots, guava, papaya, and red oranges; and particularly high amounts in tomatoes and tomato products.   In North America, 85% of dietary lycopene comes from tomato products such as tomato juice or paste. One…

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    10 Foods Your Skin Will Love

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    JoAnn's Food Bites Portion Plate

    Step 3: Perfect Portions for Weight Loss

    October 3, 2018
  • Canning & Preserving,  Cooks' Tools,  Growing Food,  Pasta,  Recipes

    EASY Freezing For My Summer Garden

    July 7, 2016

    As of today, my garden has rendered a great harvest, more than enough for my husband and I.  I have been doing research and I am trying several methods to “preserve” my summer harvest. All fruits and vegetables have enzymes and bacteria that can destroy the nutrients, change the color and texture of the food.  Blanching is a heat treatment that will destroy these enzymes. My first harvest I tried the blanch then freeze method. Although not difficult, it did take most of an evening to complete the process for all my squash and peppers.  Do not allow the vegetables to sit on the counter more than 24 hours before…

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