Comments for My Life in a Pyramid

Comment on Interview with Irini Savva, a Food Blogger and Greek-Cypriot Traditional Cook by Heba

Heba — Fri, 18 May 2012 18:53:02 +0000

Thanks so much Jen! Yeah, isn’t Greek food awesome?! My next culinary goal is to make a super delicious gluten-free pastisio Perfecting a gluten-free bechamel sauce would seriously rock my kitchen (we traditionally make macaroni with bechamel in my Egyptian family too)

Comment on Interview with Irini Savva, a Food Blogger and Greek-Cypriot Traditional Cook by Jen

Jen — Fri, 18 May 2012 17:18:24 +0000

I too love hearing about other cultural foods and methods for cooking! (I think Greek food is some of my favorite!!!) Thanks for sharing Heba!

Comment on Going Gluten-Free: Is the Hype Legit? Diana Ghazzawi of ‘Free Kitchen’ Shares Her Experience by Interview with Irini Savva, a Food Blogger and Greek-Cypriot Traditional Cook | My Life in a Pyramid

Fri, 18 May 2012 16:48:57 +0000

[...] Fish Pie, she caught my attention and I just had to learn more! And even though I have reduced my intake of most glutenous grains for some time now, I still grow weak in the knees when I smell homemade flaky phyllo bites filled [...]

Comment on About by Interview with Irini Savva, a Food Blogger and Greek-Cypriot Traditional Cook | My Life in a Pyramid

Fri, 18 May 2012 16:46:22 +0000

[...] AboutCyberactivism and Women in the BlogosphereDisclaimerFitnessInterviewsMy Pyramid of RecipesRaves [...]

Comment on Why Nutella Is Not Healthy (& A Recipe for Better-Than-Nutella Creamy Chocolate-Hazelnut Spread) by Heba

Heba — Tue, 15 May 2012 05:09:58 +0000

Thanks Susan! Yes, I would consider even this homemade chocolate-hazelnut spread to be more of a dessert than a food to eat very regularly. But it sure is tasty! Let me know how it turns out for you if you ever try it

Comment on Why You Have a Right to Know If Your Food Is Genetically Modified (& Actionable Steps to Avoid GMOs) by Heba

Heba — Tue, 15 May 2012 05:08:49 +0000

Rhanks for your comment, Susan! From the reports (like this one from the Center of Food Safety and this one from the Cornucopia Institute) and articles I've read (check out this recent one from Grist), GMO foods aren't actually helping anyone at the moment besides the companies that engineer the seeds, like Monsanto. In fact, they are damaging the environment, ruining the diversity of our crops and are posing a number of health risks that are difficult to ignore. Since yields are low after the first year or so, and farmers are bound to keep using them for a certain period of time, thousands of farmers (especially in developing countries, like India) end up committing suicide because they are losing their crops and cannot pay for more expensive GMO seeds. It's just a failed system all around with very many disadvantages compared to the small advantage of having higher yields very temporarily for a season. Please take a look at some of the links I've posted within the article and let me know what you think when you've read about some of the prominent disadvantages. P.s. Bananas aren't currently approved to be genetically modified (to my knowledge). They are hybridized to be sweeter, but that is not at all the same as genetic modification.

Comment on Paleo 101: An Interview with Nutrition Student Laura Schoenfeld of Ancestralize Me by Heba

Heba — Tue, 15 May 2012 04:50:34 +0000

Oh, wow … it does look fascinating. Thanks so much for sharing! I’ll watch soon and write a review <3

Comment on Why Nutella Is Not Healthy (& A Recipe for Better-Than-Nutella Creamy Chocolate-Hazelnut Spread) by Heba

Heba — Tue, 15 May 2012 04:49:28 +0000

Aww sorry dear Nina. Nutella will not kill you if you indulge every once in a while, but if you can make the homemade version, you’ll love it I promise You won’t even crave regular Nutella anymore, knowing you can simply whip up a batch of it at home. As for peanut butter … I would try to get organic if you have access to it. If not, you could grind your own using a food processor.

Comment on Why Nutella Is Not Healthy (& A Recipe for Better-Than-Nutella Creamy Chocolate-Hazelnut Spread) by Heba

Heba — Tue, 15 May 2012 02:42:31 +0000

Haha, no worries! I think you might be able make it in a stick blender, but you will have to make it in very small batches. Also, the texture might be slightly more clumpy than if you would get if using a strong blender or food processor. I have never tried freezing nuts, but it seems like it would work if you somehow dry the nuts when you thaw them. If they’re wet, the mixture you make can spoil easily, and won’t keep as long in the fridge. As for the sweetener, you can use your natural sweetener of choice with similar results. Coconut palm sugar or unrefined cane sugar (rapadura or sucanat) can work as well. Let me know if you end up trying this with your stick blender and how it turns out Good luck!

Comment on Debunking Myths: Not All Salt is Created Equal! Which Kind of Salt is Healthiest? by Roast Chicken with Ghee, Za'atar and Pomegranate Molasses | mideats.com

Roast Chicken with Ghee, Za'atar and Pomegranate Molasses | mideats.com — Tue, 15 May 2012 02:31:23 +0000

[...] 1 tablespoon unrefined salt [...]