This is Liz Marr, MS, RDN, FAND's Typepad Profile.
Join Typepad and start following Liz Marr, MS, RDN, FAND's activity
Join Now!
Already a member? Sign In
Liz Marr, MS, RDN, FAND
Boulder County, Colorado
Registered Dietitian Nutritionist, food and nutrition communications expert.
Interests: gardening, writing, family, piano, music, recipes, nutrition, culinary arts, food policy, food safety
Recent Activity
Image
Several years ago, I wrote a lengthy post on making fermented sour cream and it has been one of the most popular articles on my blog. I cannot remember the last time I bought sour cream; it so easy and satisfying to make. Although the fermentation process for sour cream takes a few days, kitchen time is minimal. If you like the idea of making your own tangy sour cream that's sure to please and is a really fun conversation starter, read on. I see a lot of blog posts about making quick sour cream, and that might do in... Continue reading
Posted Oct 22, 2019 at Liz On Food
Image
Along the Colorado Front Range, the vegetable garden season came to an abrupt close last week as we experienced our first snow along with a wild temperature swing that broke records. The 2019 growing season was a challenge. Spring snow lasted until late May and all the plants were slow to start. But we finally started enjoying harvest season, albeit a couple weeks late. On October 11, with low temperatures and snow in the forecast, I pulled the last of our tomatoes, green beans and other garden vegetables, enjoying the 80 °F weather. That evening as the temperature plummeted and... Continue reading
Posted Oct 14, 2019 at Liz On Food
Thanks, Kara! We'be been enjoying the first jar with morning toast.
Toggle Commented Sep 13, 2018 on Colorado Wild Plums at Liz On Food
1 reply
Thanks, Katey!
Toggle Commented Sep 13, 2018 on Colorado Wild Plums at Liz On Food
1 reply
Canning and home processing is a lot of fun. Hope you try it!
Toggle Commented Sep 13, 2018 on Colorado Wild Plums at Liz On Food
1 reply
Thank you, Whitney!
Toggle Commented Sep 10, 2018 on Colorado Wild Plums at Liz On Food
1 reply
I feel so connected to my mom and grandmothers when I do home canning. Love it!
Toggle Commented Sep 8, 2018 on Colorado Wild Plums at Liz On Food
1 reply
LOL!! I'll take that as a compliment!
Toggle Commented Sep 7, 2018 on Colorado Wild Plums at Liz On Food
1 reply
Thanks, Mandy! It's really quite fun to make jams and jellies, especially with friends and family.
Toggle Commented Sep 6, 2018 on Colorado Wild Plums at Liz On Food
1 reply
Thanks, Stacey! I’m headed to my neighbor’s front yard later today to harvest some of her plums. I’m thinking barbecue sauce.
Toggle Commented Sep 6, 2018 on Colorado Wild Plums at Liz On Food
1 reply
Image
Here and there, at the edges of riparian areas and irrigation ditches along the Colorado Front Range are thickets of wild plums. Prunus Americana, commonly known as wild plums or American plums, are native to North America. This variety of plum is the key ingredient some of the best jellies, jams and sauces. Take my word for it! I've been harvesting Colorado wild plums ever since I moved this this beautiful state. With the unpredictable late spring snow storms along the Colorado Front Range, some years are better than others for fruit harvest. This happens to be a particularly good... Continue reading
Posted Sep 5, 2018 at Liz On Food
16
Image
Last night was a "whatever is in the kitchen" moment. I'd been on the road, then spent the day helping my son set up his new apartment and had yet to restock the kitchen. But I did have a stash of assorted vegetables from the backyard garden and recent trip to the Longmont Farmers Market. An the box of acini di pepe pasta on the pantry shelf had been staring me in the face for a while. Time to put it all to use. Acini di pepe, the Italian phrase for "grains of pepper," cooks up into pearly minute globes... Continue reading
Posted Sep 5, 2017 at Liz On Food
Image
A few days ago we put our our canoe for the season. Our property borders on a neighborhood lake. As we were moving the canoe from the basement, I caught sight of a young dove slamming into one of our windows under our deck with a resounding thud. We stopped our canoe project to watch the scene unfold. Stunned, the bird sat for a few moments on the patio. Within about five minutes a larger dove, presumably the injured bird's mother, landed on the rocks at the edge of our lawn. It's remarkable how birds can slam into windows, so... Continue reading
Posted Jun 27, 2017 at Liz On Food
Image
People with type-2 diabetes or is a risk for the disease struggle with many of the same dietary concerns as people who don't have the disease. Included are challenges with picky eaters, how a plant-based diet fits with diet, culture and lifestyle, and how to keep up energy levels when trying to lose weight. Recently The Diabetes Council asked asked dietitians, including me, to weigh on these topics. You'll find some great answers here from about 60 different dietitians! See if these farmers' market veggies entice you to add a few more plant-based foods to your diet! Continue reading
Posted May 8, 2017 at Liz On Food
Thanks, Treacy!
Toggle Commented Jan 7, 2016 on Russian Tea Cakes at Liz On Food
1 reply
Image
No matter what the name – Russian tea cakes, Mexican wedding cookies, Italian wedding cookies, butterballs – this crumbly, rich cookie has graced many a dessert tray at Christmas time in the United States. And it was no different in our home when I was a child. Here's a Russian tea cake recipe from Grandma (Tudi) Marr's recipe collection. This well-worn card is from my recipe index box, and I've provided additional directions below. Yield: 48 tea cakes (cookies) Preparation Time: About 15 minutes for preparation; 2-4 hours for chilling dough, 15-20 minutes to roll dough, 8-10 minutes baking; 15-20... Continue reading
Posted Dec 24, 2015 at Liz On Food
Liz Marr, MS, RDN, FAND is now following Bloghungry
Oct 9, 2015
Aaahhh, you don't have to be that ambitious to make sauerkraut, Jerry!
Toggle Commented Oct 8, 2015 on Making Sauerkraut at Liz On Food
1 reply
Image
Making sauerkraut, or fermenting cabbage, is so simple, I don't know why I didn't start making it years ago! Continue reading
Posted Oct 8, 2015 at Liz On Food
Thanks for your comment, Charlotte! It's a journey, for sure. Just being aware of how much waste we create makes a change in behavior.
Toggle Commented Oct 8, 2015 on Reducing Food Waste At Home at Liz On Food
1 reply
Image
Yesterday, I processed fire-roasted chile peppers and contemplated the raging wildfires in the drought-stricken West. Summer has been hanging on, dry and hot. Earlier this week our thermometer hit 97 °F. Here's the thing about chiles. You can smell how hot they are long before you taste them. Continue reading
Posted Aug 27, 2015 at Liz On Food
Image
Half-sours are very simple to make and rely on wild fermentation from lacto-bacteria naturally present on the cucumbers. Here are five simple steps to fermenting half-sour pickles... Continue reading
Posted Aug 22, 2015 at Liz On Food
Image
Best Food Facts recently answered the question, "Is the mushroom a vegetable?," checking in with my buddy at University of Nebraska Extension, Alice Henneman, MS, RD. In short, technically they are a fungus, but from a nutritional and food perspective, the USDA classifies them as a vegetable. Check out the article for more details! And here's one of my favorite ways to serve up mushrooms! Grilled Mediterranean Vegetables In fact, I love this recipe so much that I waxed poetic about in a few years ago: On a Summer Afternoon, Grilling Vegetables (Inspired by Grilled Mediterranean Vegetables) Chunky, fresh and... Continue reading
Posted Jun 25, 2015 at Liz On Food
In the past few weeks I heard a lot about food waste, and it's true, we do waste far too much food. I just read this zinger, New York Restaurant Is Trying to Shame Home Cooks by Turning Food Scraps Into Fine Cuisine, in the New Republic about Chef Dan Barber's new Greenwich Village restaurant WastED, in which the author's take is that chic dishes from typically unused portions of food will make home cooks feel inadequate. Now, I haven't been to WastED, so I can't say for sure, but any pop-up restaurant that rotates celebrity chefs daily would be... Continue reading
Posted Apr 1, 2015 at Liz On Food
This month's National Geographic cover story is The War on Science. In the article, author Joel Achenbach points out that with polarized topics, higher educated people tend to shift toward either end of the spectrum, seeking out science to support their own views. This topic hits close to home in my field of nutrition, where many topics are highly polarized among educated consumers and sometimes professionals. Debates rage about risks and benefits of genetically modified foods, safety and effectiveness of non-nutritive sweeteners, sustainability in food systems, whether toxic and addicting are terms that can be used to describe sugar, grain-adverse... Continue reading
Posted Mar 5, 2015 at Liz On Food