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Balsam Uses - Articles

Basil Balsamic Dressing! by Fitsouffle Posted Mon 16 Sep 2013 9:08pm While in Buffalo over Labor Day weekend Ryan took me to lunch at a very charming restored barn now bakery and cafe.  It was the perfect combination of Pottery Barn meets Anthropologie.  I ordered up a classic cafe salad with their speciality basil balsamic dressing and it was perfection...light, flavorful, ... Read on »
Wheeler's pear balsamic vinegar ice cream recipe by Andrea Z. Patient Expert Posted Tue 07 Jul 2009 5:27pm © 2009 Andrea's easy vegan cooking As part of a virtual book by Wheeler's Ice Cream, I've madeice cream using an exclusive recipe Wheeler's sent me to use and sharewithmy sweet-toothed readers. Wheeler's published "Vegan Scoop," a vegan ice cream cookbook, in June, thus enabling premium vegan ice cream-making at home. Although I've never pers ... Read on »
Chicken with Apple Balsamic Cream Sauce by Kelly Posted Mon 09 Jan 2012 7:00am Back in November while at the Foodbuzz Fest I tried for the first time, and consequently fell in love with, Apple Balsamic Vinegar.  Made from apple vinegar and apple juice it had the characteristic depth of balsamic vinegar with the sweetness of apples.  And having been aged for 5 years it was also slightly syrupy and had grown out ... Read on »
Balsamic Chick Chick by Rachel R. Patient Expert Posted Tue 14 Oct 2008 4:06am How often do you eat boneless/skinless chicken? I keep wanting something new to do with it! We love balsamic vinegar here, and it combines beautifully with rosemary. This is a light recipe, one which uses less meat, but has the addition of chick peas to supplement the protein. This is one of my Faux Fast Food recipes, ready in under 45 minute ... Read on »
Blueberry Balsamic Turkey Meatballs with Molten Goat Cheese Centers by Kelly Posted Wed 29 Jun 2011 7:23am The blueberry love continues with yet another savory dish incorporating my favorite summertime fruit.  On Saturday Jessi of the fabulous To Kiss the Cook held a fabulous Garden of Good and Evil themed party with appropriately, “good” appetizers and “evil” desserts. Since I’ve always been more of a savory girl, immediately I knew I want ... Read on »
House of Balsamic by The Healthy Hostess Posted Tue 06 Dec 2011 2:33pm After meeting Claire from House of Balsamic at Foodbuzz this year, I have been super intrigued with the different varieties of balsamic vinegar there are out there. Some are aged up to 25 years and beyond. Here is some interesting information from House of Balsamic. Only an exclusive consortium, made up of one hundred select famili ... Read on »
Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette by LoveVeggiesYoga Posted Tue 12 Jun 2012 3:33am  This is my new favorite salad. Or rice-and-vegetable-medley or side-salad-that’s-really-a-main-dish or whatever it should be called, I’m loving it. If this doesn’t get you excited about eating your vegetables and brown rice and tempeh, nothing will. It’s so good that you may choose tempeh over homemade Twinkies . Well, you ... Read on »
Is it Primal? – Balsamic Vinegar, Chestnuts, Apricot Kernels, and Other Foods Scrutinized by Mark S. Healthy Living Professional Posted Tue 15 Jan 2013 11:00am It’s time for yet another edition of “Is It Primal?” where I determine and decree the worthiness of various foods. First up, I discuss balsamic vinegar – both types – and explain whether or not it belongs in a Primal eating plan. After that, chestnuts get roasted over the open fire of my analysis. Apricot kernels, those weird little almond look ... Read on »
Balsam Of Tolu by Shilah C. Azib Posted Tue 27 Jan 2009 12:16pm Balsam of Tolu is an herb that comes from a very tall tree that can be found in Columbia, Peru, Venezuela, Argentina, Brazil, Paraguay, and Bolivia. This herbal plant has also been called Balsam of Peru because it was originally exported primarily from Peru but that is no longer the case. The resin of this tree is what is most valuable and is r ... Read on »
Recipe: Sautéed Balsamic Spinach & Cremini Mushrooms by Sara T Posted Mon 28 Apr 2014 3:11pm I once answered a series a food related questions asked by a friend of mine – if I had to eat one type of every food for the rest of my life, what would it be?  The answers went a little something like this: citrus? lemon. fruit? apple. spice? sea salt. animal protein? eggs. greens? baby spinach. I always have baby spinach on hand – it’s ... Read on »