The pili nut (pronounced “peeley”) is probably the nut you’ve never heard of because pili nuts are not native to North America or Europe. Grown in Southeast Asia and primarily in the Philippines, the pili nut is often called “the chosen one” because of its nutritional value (high in magnesium, phosphorus, calcium, potassium, zinc, Vitamin B1, vitamin B6, folate, copper and 8 essential amino acids).
Shaped like an almond in the shell and a pine nut in the raw, the pili nut tastes like a creamy mild macadamia nut, although a friend says “a pili nut tastes like the offspring of a macadamia nut and a pine nut.” Like most nuts, you can do many things to it: dry, sprout, roast, mill, candy, caramelize, and even turn it into nut butter. It’s that versatile. But, like most nuts, the quality of a pili nut varies depending on where and how its grown. Read more
In the Garden of Eatin’, no one cares about the apples because it’s all about the chips. Made with organic yellow corn, expeller pressed oils (canola, safflower or sunflower) and a touch of sea salt, Garden of Eatin’ Yellow Corn Tortilla Chips are simply delicious. With a big yellow corn flavor, these classic chips (what they look like on the bag is exactly what they look like in the bag) can be enjoyed au naturale, in nachos, or with salsa and guacamole…or, all of the above! Read more
Kettle corn – crunchy popcorn that is both sweet and salty – is without a doubt an incredible invention but the problem with most types of kettle corn is the fat and sugar content (way too high) so kettle corn is not an everyday snack for most people. Until now. Angie’s BOOMCHICKAPOP® Light Kettle Corn is a classic lightly salted (with sea salt) popcorn with a little cane sugar thrown in. Read more
Pistachios and olives make great appetizers and snacks but the question always seems to come down to what to do with the shells or pits? I often stand in the kitchen and eat pistachios right out of the bag holding the empty shells until my hand is full and then toss the shells in the trash can. Or, I enjoy the olives but then have to find a casual way to dispose of the pit so that no one sees what I’ve been gnawing on. An empty bowl can be placed alongside the bounty but this is often less than ideal because who wants to look at an olive pit that’s been munched on or a pile of empty shells? Read more
…the avocado is a food without rival among the fruits, the veritable fruit of paradise. ~David Fairchild
How hard is it to make avocado toast? Not very but if you truly want extraordinary avocado toast then there are a few ingredients you need to use starting with a good loaf of bread – preferably a whole grain baguette that can be toasted yet still have a chewy interior texture. Read more
Low in calories and rich in fiber, it’s a crisp, healthy pick, as easy to reach for as your favorite glass of wine.
Cabernet is often described as complex, full-bodied with dark fruity flavors which is exactly how a Cabernet Estate Reserve® Tomato can also be described. Never heard of the Cabernet Estate Reserve Tomato®? Village Farms International – a Canadian company that specializes in greenhouse grown produce – grows Cabernet Estate Reserve® Tomatoes – a beautiful brown cherry tomato that is very complex starting with the color: a deep wine hue with shades of vine. The texture is semi-crisp and the flavor is deeply earthy with very sweet overtones – which is how a sommelier could also describe a Cabernet. Read more