This mostly-raw blueberry pie is a snap to make and very versatile--the filling microwaves in a few minutes, and you don't even have to bake the zippy gingered graham cracker crust--perfect for a hot Fourth of July and all summer long.
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DISCLAIMER
SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case. I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I'm gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).
I dream of going, but this is for now
Fennel’s in season here and makes a great crunchy salad vegetable. Or just a great raw vegetable for noshing, period.
Filed under: appetizers, DASH Diet, haute cuisine, Vegetabalia | Tagged: armchair travel, crudites, fennel, Italian cooking, salads | 2 Comments »
American Heart Association 2021 Dietary Guidance for Heart Health (PDF from Circulation Journal, Nov. 2021)
The USDA/HHS Dietary Guidelines for Americans, 2015-20(PDF)
My quick-and-dirty printable PDF version of the new Dietary Guidelines, which as of January 2016 were still available only as an online site at https://health.gov/dietaryguidelines/2015/. You can now download the official version there. And it’s probably still a better, less politicized and more reliable version than the newer 2020 version, unfortunately, given the 45th administration’s HHS and USDA directors.
Many of my older posts call for microwaving recipes in Pyrex bowls or pie plates. But my plates are the old Corningware USA ones made of borosilicate or lab-grade glass–feels warmer and “clicks” rather than clanks. The new “Pyrex” plates and casseroles — made outside the US — are generally made of much weaker soda lime (“coke bottle”) glass. That can crack or even explode with any temperature fluctuation (Consumer Reports, Jan. 2011). DON’T USE THEM. Go with microwaveable and oven-safe stoneware instead.
UPDATE 2020–OXO is now making borosilicate glass bakeware for sale in the US–check the use labels.
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