Real Fresh, Real Delicious: Spice It Up
As seen in Charm East Texas
 
Columbus sailed the ocean blue in 1492, and it's time to commemorate the occasion this Columbus Day! When Columbus set sail, one of his primary aims was to locate the "spice islands" along the Asian coast; exotic spices were rare and valuable commodities in those days. Columbus may have missed the mark in his search for the spice islands (landing on Cuba instead!), but in its place he discovered a whole new world where culinary inspiration awaited.
 
Spices are a quintessential component in the diversity of food and culture all around the world. In honor of Columbus Day this year, let's do a little of our own exploring and celebrate the diverse world of spices with all their delicious culinary magic.  They were magical enough to make Columbus sail across the ocean to find them, but luckily they are as easy to find as a quick trip to your neighborhood Brookshire Brothers.  
 
Cinnamon sticks with cinnamon powder on wooden background
 

15 Flavorful Facts On Spices 

  • All spices are rich in various types of antioxidants, making them a tasty way to bolster the body’s defenses against different diseases and illnesses.  
  • Those living in hot climates tend to cook with more spices because the spices inhibit spoilage.  Taste preferences are passed on genetically, and those who eat the most seasoned food tend to be healthiest, live longer, and have more offspring. 
  • Herbs come from the leaves of plants while spices are produced from other parts (bark, buds, roots, seeds, etc).  Some herbs and spices with very different flavors can come from the same plant, such as cilantro leaves and coriander seeds.
Charred Chile & Corn Salsa Recipe: Who doesn’t love cilantro?
 
  • The best all-around anti-microbial spices are thyme, cinnamon, tarragon, and cumin.  Spicy chilies and hot peppers kill up to 75% of bacteria, while black pepper, ginger, celery seed, and lemon juice kill about 25% of bacteria.  
  • Some spices—especially cinnamon and garlic—appear to have a pronounced beneficial effect on blood lipids, making them a good choice for heart health.  
  • Nutmeg and mace come from the same seed, but nutmeg is the seed while mace is the lacy reddish covering on the seed. Mace has a similar flavor to nutmeg but is slightly more pungent.
Get cooking: Fall in love with this winter squash recipe—featuring nutmeg and other herbs!
 
  • Fenugreek can safely help increase milk supply in nursing mothers.  
  • Saffron threads are stigmas from flowers cultivated in the Middle East. The flowers bloom for only one week of the year, and each flower produces only three threads that must be hand-harvested; it’s no wonder that saffron is expensive!  Saffron has a unique flavor that adds a distinctive and sophisticated touch to dishes. 
  • Oregano has strong anti-microbial properties, improves blood sugar, kills cancer cells, and can even function as a powerful antiseptic used in food packaging and the medical industry.
Wooden Spoon with shredded Oregano
Feelin’ chili: Oregano puts the comfort in this cold-weather recipe
 
  • Researchers in Brazil found an antioxidant in parsley, thyme, chamomile, and red pepper that improves neuron formation and strengthens the connections between brain cells.
  • Historically, spices were a valuable currency for trade. They were prized for not just food seasoning, but also medical purposes.  Many modern pharmaceuticals are based on compounds originally found in spices and plants.
  • Cinnamon has many benefits including blood sugar management, anti-microbial properties, heart benefits, cancer prevention, and even brain-boosting properties.
Think cinnamon: ‘Tis the season for apple butter!
 
  • Cayenne and other spicy peppers have been shown to increase metabolic rate and aid weight loss. Spicy peppers also aid digestion and have been shown to cut cancer risk.   
  • Turmeric contains powerful antioxidants that work well as an anti-inflammatory and can even act as an alternative to traditional over-the-counter pain relievers. With a slightly pungent and sweet flavor, Tumeric is very popular in Indian cuisine.  Its vibrant golden hue works well as a natural alternative to food coloring—you might just see it in organic macaroni and cheese! 
  • Foods that are well-seasoned can be more palatable with less salt.  Before reaching for the saltshaker, see first that your food is seasoned well with herbs, spices, and something sour such as vinegar or lemon juice. These alternatives can enhance a salty flavor without adding more salt.  
Visit your local Brookshire Brothers to find your spice!
 

 
Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
 
Cuckoo for Coconuts

As seen in Charm East Texas.

Coconuts inspire images of sipping fruity drinks while lounging on the beach in the ocean breeze. (Yes, please.) And let me just say that I am cuckoo for coconuts. They really are marvelous, delicious and versatile. Coconut products have been all the rage for a while from skincare to beverages, so let’s take a look at why people are going coconuts.

QUICK ENERGY SOURCE

Coconut oil is about 90 percent saturated fat, so it will be solid at room temperature. It is the highest natural food source of a special type of fat called medium-chain triglycerides, and this is important because that specific type of fat can bypass the normal digestive processes for fats (which can take a while) and get absorbed quickly and easily for fast energy. MCTs are actually converted to usable energy about as fast as sugars, so if you need a quick yet healthy pick-me-up, reach for a little spoonful of coconut oil instead of that candy bar, lest you be “hangry.”

HEART HEALTHY

Coconut oil is full of saturated fat, and yet, it seems to be amazingly heart healthy based on the available studies. In previous articles I’ve discussed that the hate train on saturated fat is probably less than warranted by science, but in the case of coconut oil, this seems to be especially true. It has been observed that cultures that eat abundant amounts of coconut oil tend to have less heart disease than us lesser coconut-ivores. It is also true that coconut oil increases our good (HDL) cholesterol very effectively, which may be part of the reason it seems to be great for heart health. Another neat fact is that the fat composition of coconut oil likely reduces lipid peroxidation, which is a fancy term for damage to cholesterol particles. And damaged cholesterol particles are likely a leading cause of heart disease.

GERMAPHOBIC

Coconut oil has been scientifically proven ability to kill, obliterate and annihilate several types of nasty bacteria, viruses and fungi. So eat it, rub it on your skin, bathe in it and make fruity drinks with it. Let’s stay germ-free, hydrated and happy (see aforementioned fruity drinks).

ELECTROLYTE RICH

Speaking of hydration, coconut water has reportedly even been used as an IV fluid in a pinch, because it is such a great source of electrolytes, not to mention B vitamins, vitamin C and the nifty muscle-supporting antioxidant arginine. Instead of colorful, sugar and chemical-laden sports drinks, let’s imbibe the more natural and nutty alternative — coconut water. Plus, it’s just yummy.

ANTIOXIDANT POWERHOUSE

Coconut oil is full of healthy compounds called antioxidants, which are the body’s clean-up crew against all the damage daily life, toxic chemicals, junk food, sun damage, and evil alien invaders can do to the body. So just eat it.

VERSATILE

For cooking, coconut oil is a great alternative to highly processed (and thus, unhealthy) vegetable oils. Refined coconut oil has no flavor and is a perfect substitute for vegetable and canola oil in any cooking and baking application. Because of its heat stability and high smoke point, you can even use refined coconut oil for frying. Use the same amount of coconut oil as you would vegetable or canola oil required by any recipe. If liquefied oil is needed and your trusty jar of coconut oil has solidified, run your container of coconut oil under hot water for a minute and you’ll have liquid oil for easy measuring and cooking. Virgin coconut oil has higher levels of antioxidants and a coconut-y flavor which is great for cooking certain things. An energy-packed spoonful of virgin coconut oil can be a great addition to your morning smoothie. You can even use the same kind of virgin coconut oil on your skin as a nourishing lotion. Other purported uses of coconut oil include bug repellant, mild sun protectant and excellent slip-and-slide medium with the addition of a tarp and a water hose, though I haven’t personally investigated the scientific validity of those claims.

So, now that you know how great coconut is, you must be asking yourself, “Where can I get this glorious substance sent from above?” I’m glad you asked. Coconut oil can be found at your local Brookshire Brothers, usually in the same section as the other cooking oils and olive oil. Can’t find it at your store? Fill out our Product Request form and we’ll be happy to bring it in! The best type to choose is cold-pressed, and make sure to check whether you are buying “refined” for a flavorless oil or “virgin” for a coconut-y flavored oil. Coconut water, coconut milk, coconut cream, unsweetened shredded coconut and coconut flakes are also available!

In the world of healthy eating, it is prudent to remember to watch out — there are a lot of coconuts running around out there. In this case, that’s actually a good thing. 

 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. Look for Angela's monthly articles in Charm East Texas.  

Spring Clean Your Pantry

What’s in the back of your pantry? Scared to look? Me too. I once (unknowingly) fed my husband a bowl of Cinnamon Toast Crunch cereal that had expired about five years prior. When he complained about the taste I explained that it was the reduced sugar variety and he dutifully finished the bowl before we discovered that the cereal rightfully belonged in a history museum. It’s not just neglected items that can make the pantry a treacherous place, but it can also reveal our personal dietary pitfalls. The best place to start when making positive changes in your diet is in your pantry. By implementing some practical tips, keeping healthy staples on standby, and making a few impactful substitutions, you can have a pantry keeps you and your family eating well. 

     
     
     1.Keep the best stuff at the front of your pantry and at
     eye level. Ever had the tendency to open the pantry or
     refrigerator and just… stare? I would never do that, but I
     know plenty of people who do. (Okay, maybe I’ve been
     done that once or two hundred times.) Most everyone
     has a few treats squirreled away, but to keep your diet in
     the best possible balance, stash the unhealthy treats in
     the least visible places - near the back of shelves that
     aren’t at eye level. If you have to think and act a bit more
     purposefully, you’ll tend to eat "treat" foods less often.

     This is also helpful for remembering to use pantry
     staples that expire quickly or for using fresh goods like
     fruit, potatoes and onions (which have fewer
     preservatives and might expire sooner). 
     Find more tips on Farm Fresh Produce here.

 

2. Speaking of the good stuff, load up your pantry with more fresh products and staples that can be whipped into quick nutritious meals. Potatoes and sweet potatoes keep well and are a versatile ingredient for quick and easy meals and sides like baked and roasted potatoes. Keep some healthy soup options, chicken broth, and frozen or canned veggies on hand for mixing up a quick pot of soup. Don’t forget nutritious starches like rice, quinoa, and beans to round out your healthy meal options. Seafood products like packages of salmon, tuna, oysters, sardines, and clams make a nutritious addition to any pantry, and don’t forget to have some whole grain crackers to pair up with your seafood stash. Be prepared with a variety herbs, seasonings, and seasoning blends for tweaking recipes. 

3. Maintain a supply of grab-and-go snacks that will keep you satisfied and energized. Load your pantry with a variety of nuts, seeds, dried fruit, jerky, seasoned popcorn, quality granola bars, dark chocolate, and even dried veggie snacks. 

4. As you replenish pantry staples, replace them with healthier alternatives. Swap out vegetable oil for refined coconut oil, regular salt for sea salt or other less refined salts like pink Himalayan salt, and refined sugar for coconut sugar. Each of these replacement options is more nutrient dense and can be used one-for-one as a direct substitute in recipes compared to the items being replaced. 

 

Your most delicious, nutritious, and productive spring yet starts here. Make a trip to your local Brookshire Brothers store today for supplies and inspiration to whip your pantry into shape. Find a store near you!

 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. Look for Angela's monthly articles in Charm East Texas.  

From Yuck to Yum

As seen in Charm East Texas

"I want a peanut butter and jelly sandwich!” 

“No, we are having steak and baked potatoes for dinner.” 

“But I want a peanut butter and jelly saaaaandwich!”

Did your blood pressure just go up a little bit? I apologize. Sounds familiar, though, doesn’t it? Everyone has been around finicky eaters. Whether it’s your kids, your friends’ kids, your grandkids, your in-laws and even you, everybody knows somebody who is picky. Children are the usual culprits. Many picky children grow into picky adults, and picky adults tend to bring up picky children, and so the cycle continues. 

In America, it seems to be the norm to run your dinner menu by guests in advance because many people are finicky eaters. Not every place is like this, however. My husband and I lived in a rural area in France for a year, and we had many, shall we say, interesting dinner party experiences. What did they all have in common? Dinner takes a long time — a long, long time. Another common denominator was that no one ever asked us if we liked what they were serving in advance. It was just expected that we ate everything and that everything was delicious. Same goes for the children we would dine with — they ate pretty much everything. Mushrooms? Check. Scallops? Sure. Pâté? Yum! Nothing seemed to be off limits. I always marveled at this, but had only a few clues from observing their food culture as to how it was possible that everyone seemed to enjoy such a wide variety of foods, until recently when the light bulb finally went off. I read a book by Karen Le Billon titled “French Kids Eat Everything” that shed some light on why the French seem to love food so much. Maybe by incorporating one or two of her observations into your own family’s food culture, you can get your kids to eat escargot. Or on second thought, maybe just settle for green beans. 

Parents are in charge of food education. 

It shouldn’t be up to Popeye the Sailor Man to convince your children that all kinds of food are yummy. It is up to you. And the best way to do that is by modeling good eating behavior by eating a wide variety of foods prepared lots of different ways. The best place to start is at the dinner table. You can’t educate your kids about good food if you only sit down and eat together once a month. 

Limit emotional eating. 

This guideline is so tough to follow. It means that ideally, food shouldn’t be used as a reward for good behavior, as a punishment, or as a baby sitter. Food is for enjoyment and nourishment within the context of meals, but when it is used as a means of manipulating your behavior, “treat” foods may become even more desirable and “healthy” foods might seem like a punishment. Eating this way can also teach you to ignore your hunger and fullness signals. 

Parents plan the menu and kids eat what adults eat. 

No short-order cooking for the picky eaters. It’s helpful to lay out what will be served in advance so meal time isn’t always a surprise and complaining might be able to happen prior to the meal rather than at the dinner table. It’s also helpful to serve at least two different foods at each meal so that your children have some control over what they want to eat, but it’s important not to prepare a separate meal if they don’t like what’s being served. When introducing a new food, always make sure there’s at least one familiar food served as well. If kids decide not to eat much at that meal, they can wait to eat at the next scheduled meal. 

Eat family meals together without distractions. 

In the world of cell phones and social media, it’s important to unplug for a few minutes each day and just enjoy each other’s company. Talk about your day. Talk about the yummy food. Talk about those awesome food articles by the dietitian in Charm. Just talk. This does, however, require that you actually eat together, so do your best to make that happen.

Eat your veggies — variety is key. 

Instead of eating the same veggies week after week, try something new, or even try a familiar veggie in a new way. Roasting is my favorite way to make veggies delicious. A sheet pan, some olive oil, salt, pepper and a high oven temperature can make almost any veggie delicious in a matter of 20-30 minutes.

You don’t have to like it but you do have to taste it. 

Repeat those words after me. Say them at every meal. One taste is all that’s required. Studies show that it may take up to 15 tastes of a new food before it is accepted and liked, so encourage them (gently) to taste things even if they don’t dig in. If a food is refused, simply say, “Too bad, it’s so yummy!” but don’t make an issue of it. Keep serving that food regularly, and eventually it will be accepted. Encourage everyone at the table to say “No, thank you,” instead of the words, “I don’t like.” 

Schedule snacks.

Amazingly, children eat their best when they are actually hungry. Who would have thought? Grazing and snacking will spoil anyone’s appetite, so make meals and any appropriate snacks predictable and scheduled as much as possible. My favorite schedule is one afternoon snack at least two hours before dinner time to get everyone through until supper is ready. 

Slow down. 

Eat slowly. Savor. Listen to relaxing music. Don’t rush through cooking and eating but stop to actually think about what you’re doing and experiencing.

Eat mostly “real” food. 

There is a place in the world for hot dogs, chicken strips, cookies and candy, but the majority of food should be simple foods that nature provides. Even so, all food should be savored and enjoyed, no matter what it is. 

Relax. Eating is joyful. 

This principle is my favorite of all. If you could describe good eating in a nutshell, that’s it. So stop stressing about calories, vitamins, fiber and achieving nutritional perfection, and just enjoy. Relax. Savor. Eat. 

Applying a few of these ideas is worth a try for a few weeks if you want to nudge a finicky eater in the right direction, even if it’s your husband. I, for one, would never try to coax my husband into eating things he doesn’t enjoy. Believe me? I didn’t think so. Bon appetit. 

 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. Look for Angela's monthly articles in Charm East Texas.  

     

 

Ode to Olive Oil

There aren’t many things that those in the nutrition world can agree upon, but olive oil is one of those special things that most everyone agrees is healthy. Extra virgin olive oil has a health halo that it has earned through historical use over the last few thousand years as well as the support of modern scientific studies. It is best known for its key role in the Mediterranean diet. Olive oil is golden, thick, shiny, and oh-so tasty. I go through gallons of the stuff, and I want to share my love of this magical substance with you. 

Health Benefits of Olive Oil

Extra virgin olive oil has many merits in terms of its health benefits. One of its best known qualities is that it’s full of powerful antioxidants. These antioxidants help fight inflammation, which is indicted in contributing to most every chronic disease and condition including heart disease, cancer, Alzheimer’s, diabetes, and arthritis. Some research has even indicated that one of the antioxidants in olive oil is as powerful as taking an anti-inflammatory medication like ibuprofen*. Olive oil is also famed for reducing lipid peroxidation which is a fancy term for damage to fat and cholesterol molecules in the body. Lipid peroxidation is likely a major cause of heart disease, so it’s important to eat the right things, like olive oil, to stop it in its tracks. Olive oil is also a good source of vitamin E and vitamin K. Vitamin E is a wonderful antioxidant in and of itself, and vitamin K is important for helping blood to clot properly. Olive oil has 120 calories per tablespoon, similar to other fats, but these calories come with a myriad of health benefits.

Eating Olive Oil

Aside from its health benefits, olive oil is fabulously versatile and a great choice for cooking or fresh eating. Olive oil is chemically stable when heated and has a relatively high smoke point. It is low in polyunsaturated fats and high in monounsaturated fats. Comparatively, vegetable oils and canola oil are high in polyunsaturated fats. Polyunsaturated fats have several chemical bonds which make them prone to damage during processing and heating. The problem with damaged oils is that they also do damage inside the body through the same process I mentioned above – lipid peroxidation. On the flip side, because olive oil is high in monounsaturated fat it is highly heat stable. The only down side to using olive oil for cooking is that some of the antioxidant content of the oil is lost when it is heated, so make it a priority to also get some fresh extra virgin olive oil in your life. 

My favorite cooked applications for olive oil are roasted and sautéed dishes. Toss almost any veggie in enough olive oil to coat, sprinkle on some salt and pepper, and put it on a baking sheet. Bake for about 20 minutes at 425⁰F until spotty brown. Voila! You have delicious roasted veggies in no time. Try it with fresh green beans, asparagus, Brussels sprouts, broccoli, cauliflower, radishes, carrots, yellow squash, zucchini, cherry tomatoes, and more. I like to toss several together for a mixed veggie side dish. I dare you not to like it. Another easy way to cook with olive oil is to use a splash when sautéing most anything.

Olive oil also tastes wonderful fresh and is even healthier because it retains all its antioxidants. Use extra virgin olive oil to make a wonderful homemade vinaigrette by mixing 1 part vinegar to 3 parts oil with a pinch of salt and pepper. Add a dash of Dijon mustard and a little mayonnaise to keep it from separating. Whisk or shake in well-sealed container, and you’ve got quick and easy salad dressing. Try different types of vinegar and add spices for a variety of flavor options. Drizzle olive oil on fresh chopped cucumbers, tomatoes, and fresh mozzarella cheese for a summer treat. Add a drizzle of balsamic vinegar and some chopped basil if you really want to give your taste buds a treat. For a quick pasta dressing, drizzle extra virgin olive oil over freshly cooked ravioli (or any type of pasta) with a sprinkle of parmesan cheese and fresh cracked black pepper. 

Shopping for Olive Oil

Shopping for olive oil can seem a little tricky with all the options available at the supermarket. Add to that the loose regulations in the United States for standards defining extra virgin olive oil, and it can seem like a mysterious process to anyone. The good news is it’s easy to buy high quality olive oil (which will also be the healthiest choice) when you know what to look for. Choose cold-pressed extra virgin olive oil to get the highest quality possible. Olive oil has a grading system that is regulated by the International Olive Oil Council (IOC), but the IOC standards are not well enforced in the United States. Extra virgin oil is required to be fresh, pure, and without contaminates or any traces of rancidity. “Pure” olive oil and “light” olive oil will be of lower quality and may have contaminates present that detract from the healthfulness of the oil. Cold-pressed oil has been extracted from olives through applying pressure alone and without the use of high heat and chemicals, both of which are damaging to the quality of the oil. The “first cold press” is no different from other cold-pressed olive oils, so don’t worry about finding that designation on the label. 

Try to choose olive oil that is sold in dark colored bottles rather than clear glass or plastic. Exposure to light dramatically decreases the quality and shelf life of the oil. Olive oil that has a “harvest date” listed on the bottle is helpful for knowing you are purchasing the freshest oil possible.  Olive oil is best consumed within 18 months of harvest, so if the expiration date listed on oil is 2 or 3 years away, then you can’t be sure you are purchasing fresh oil. Olive oil that is grown and produced in California has more strict quality standards than other American produced oils and will likely be fresher because it doesn’t have to travel far to be sold. Look for the California Olive Oil Council (COOC) seal to be sure you are purchasing an oil with the highest quality standards. 

Unfiltered oil will have even higher antioxidant content and stronger flavor than regular cold-pressed extra virgin olive oil because of small particles of olives that remain in the oil. Unfiltered oil may have a cloudy appearance and will have a shorter shelf life than filtered oils. Bragg Organic Unrefined Unfiltered Extra Virgin Olive Oil is my favorite unfiltered oil.   

To sum up, look for cold-pressed, extra virgin olive oil sold in dark colored bottles. Oils from California with the COOC seal will always be a safe choice. Look for bottles with a harvest date listed, and oils should be consumed within 18 months of harvest date. 

Storing Olive Oil

Store olive oil in a dark, cool place like your pantry to keep it fresh.  Don't keep it on your kitchen counter or next to your stove since light and heat will decrease the oil's shelf life.  

My love of olive oil runs deep and wide, as I hope you’ve surmised by now. I had originally planned to share a poem with you that I had written in olive oil’s honor. Yeah, I’m that crazy. But I decided it was too embarrassing to share my poem. I’m not that crazy. So you’ll have to settle for a recipe instead. At least the recipe title rhymes a little.      

Easy Caprese Salad

Ingredients
- 1 tomato, sliced
- 4 ounces fresh mozzarella cheese, sliced
- ¼ cup fresh basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste

Instructions
Place tomato slices on a plate and sprinkle with salt.  Top tomato slices with mozzarella slices and sprinkle with chopped fresh basil.  Drizzle extra virgin olive oil and balsamic vinegar over tomatoes and mozzarella.  Add salt and pepper to taste.  Serve. 

Oh, what the heck. If you’ve read this far, you’re a true fan and you won’t judge my poetry. Right? 

“Ode to Olive Oil”

Olive oil, oh olive oil,

I love thee.

You make my heart so healthy,

And my hair shiny. 

I add you to my veggies.

Salad you adorn.

You make things oh so tasty.

Without you I’m forlorn. 

Extra virgin olive oil,

You are truly great.

In my cupboard you will be,

Until I’m ninety-eight. 

*http://www.nature.com/articles/437045a.epdf?referrer_access_token=2qm3Cg...

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. Look for Angela's monthly articles in Charm East Texas.