Flavored vinegars make a great centerpiece for your table. They are delicious on salads and make a great substitute for commercial dressings which are mostly high in sodium and often fat and sugar, too.
Take a look at our photo above - we found a sale on vinegar bottles in a kitchen store and stocked up on a few of them. We filled them with balsamic vinegar, red wine vinegar and rice wine vinegar. They were put on a decorative plate with a black pepper grinder and a bottle of olive oil. Voila! We now have an attractive centerpiece that always helps us serve a healthy salad!
Researchers found that vinegar helped curb appetite when consumed before a meal - why not have a salad with vinegar? (European Journal of Clinical Nutrition (vol 59, issue 9, pp983-988)
Enjoy! This photo compliments of our new macro lens - more photos to follow!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.