Macadamia nuts make a rich tea cake

Macadamia nut tea cake

A macadamia nut tea cake for your valentine…

Last week I posted about our Miss Hawaii, in particular, how macadamia nuts with their low omega-6 offer a treasure chest of healthy, stable  fats for your dining pleasure.

Now, as promised, here is a recipe to try, featuring macadamia nuts and their oil. More

Sweet potato makes flaky scones a snap

Sweet potato biscuits

Flaky, moist and healthy eating.

The sugar quandry

In my last post I came down pretty hard on refined white flour.  I was referring to the silky white wheat flour that bakers love to use in cakes and cookies. That’s because upon contact with the acid in our stomachs, refined flour breaks down quickly into the sugar our body uses for energy.

What’s more, refined flour likes to hang out in baked foods with ordinary sugar. Thanks to refined flour plus added sugar, our favorite cakes, cookies and biscuits deliver sugar to our blood stream in double doses. More

Wheat is not satan… but look out for those sneaky little sugar devils

This sinister gilded crust was the model for Salvador Dali's famous painting Bread 1926.

This sinister gilded crust was the model for Salvador Dali’s famous painting, “Bread 1926.”

Is bread the only villain in today’s battle with obesity?

How did this food, which people have enjoyed since the dawn of agriculture, get such a bad rap?

Doctor William Davis leads the attack. In his book Wheat Belly, he blames wheat and wheat alone for everything from heart disease to diabetes to arthritis and everything in between. His inflammatory accusations have some validity, of course. But overall, I think the good doctor is stirring the pot with too big a spoon. More

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