Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
Recent posts from Cinzia
I’ve been told Jean-Talon market in Montreal is the largest open-air market in North America. I don’t know if it’s true or not, but you only need to go there to see that this public market in the heart of Little Italy is incredibly well stocked with goods from all cultures and that it is […]
The avocado is a fruit that contains the highest fat content of all known fruits and vegetables. Being an ideal companion for sandwiches and elaborate salads, the avocado is a favorite of gourmets because of its creamy and tasty flesh, and by dietitians as well, who appreciate its wealth of “good fats”, fiber, vitamin K […]
The Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health, has published the 2019 version of the 12 foods having the highest pesticide load, making them the most important to buy organic versions. At the opposite end of the contamination spectrum, here’s the list of Foods That You Don’t Have to Buy […]
Recognized for millennia for its health benefits, psyllium is a perennial herb native to India, with tiny seeds (1,000 seeds weigh less than 2 g), hence its name from the Greek psyllia, which means flea. The seeds can be black, brown or blond depending on the species. Like chia seeds, once in contact with a […]
The Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health, has published the 12 foods having the highest pesticide load, making them the most important to buy organic versions.
Trendier than ever… the latest in organic, ecological and veggie items are all on the menu at Expo Manger Santé et Vivre Vert, being held at the Palais des Congrès de Montreal on March 15-16-17 (22nd Edition), then off to the Centre des Congrès de Québec on March 30-31 (19th Edition) and after that over […]
Have you ever heard of Shirataki noodles or konjac noodles? They are white noodles made from the root of the konjac plant, native to Southeast Asia, and which also grows in China, Indonesia, Korea and Japan. Mixing konjac flour with lime water gives konnyaku, a traditional ingredient in Japanese stew. Konnyaku is consumed in many […]
Among the old grains that we can find once again on the supermarket shelves, often in an organic version, is spelt, which holds a special place because of its taste, versatility and nutritional qualities. The experts are divided on its origin, but it says in the Bible that this cereal was known and cultivated by […]
Of the hundreds of edible mushrooms normally found in Japanese cuisine, only a few types are known outside of the country. I’ll introduce you to those that are more easily found in our grocery stores, because it’s a great idea to start eating them more, not only because of their sometimes surprising taste and texture, […]