Eating Healthier in Today's World


We here at Healthy Kitchens are concerned about today's food supply and how it affects our families' health.  This blog will be devoted to increasing awareness to all our readers about how to increase the nutritional content of the food that we feed our families daily.  We don't want to make it harder, so we have some great ideas on how to do this much easier with the use of some great tips and tricks.  We hope to have some great suggestions, recipes, nutritional information etc. that you all can use.  Please feel free to email us back with your comments and we will answer your questions and concerns or just add them to the posts.

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Tips for Cleaning Attachments

Friday, July 20, 2018

Cleaning Attachments for the

Bosch Universal Plus Mixer

As the best stand mixer, the Bosch Universal Plus Mixer comes with a wide variety of mixer attachments which can be used in concert with the mixer. Some of these attachments are dishwasher-safe but others require hand washing.

Stainless Steel Bowl

Remove the bowl from the stand mixer by turning the bowl clockwise. It should pop off easily. Before placing the bowl in the dishwasher, be sure to remove the drive shaft from the base of the bowl. One counterclockwise turn to the base of the drive shaft should allow you to remove the drive shaft easily. The drive shaft cannot go in the dishwasher.



Blender Components

For a quick clean, fill your blender half way up with warm water and add a couple of drops of liquid soap. Then, turn it on for one minute. For a complete cleaning, remove the blender from the base using a clockwise motion and remove the blades at the base with a counterclockwise twist. Clean the blades by hand and do not immerse them in water. The blender body and lid can be cleaned in the dishwasher.




Bosch Slicer Shredder

You need to remove the center drive shaft from your Slicer Shredder and clean it by hand. It will break down into a drive piece, fixed gear, washer, circlip, and drive shaft. These pieces need to be completely dry before being re-assembled. The other parts of                   this attachment should be disassembled and placed in the dishwasher.


L’Chef Slicer Shredder

There is no center drive shaft so all components of the L’Chef slicer shredder can be cleaned in the dishwasher once completely disassembled.  Beware of dishwashers that have very hot cycles, we have had customers warp the shape of there lid by putting it in the dishwasher.




Bowl Scraper

Place in the dishwasher to clean.







Dough Hook        

Place in the dishwasher to clean.






Dough Hook Extender

Place in the dishwasher to clean.







Cookie Paddles

Place in the dishwasher to clean. If you use the metal drive, wash the metal drive by hand.






Food Processor

Fully disassemble the food processor and place the pusher, cover, bowl, disks, and disk holder in the dishwasher to clean. The processor blades column needs to be detached as well as the drive coupling, and these parts need to be hand-washed. Do not submerge them in water.








Pastry Press

Separate the two components of the pastry press, then place into the dishwasher for cleaning.







Cake Paddles

Place in the dishwasher to clean. If you use the metal drive, wash the metal drive by hand.





Ice Cream Maker

All of the ice cream maker components can be washed in the dishwasher except for the center drive shaft. Remove the center drive shaft and wash by hand without submerging in water.






 Citrus Juicer

Separate the pulp catcher and the bowl and place in the dishwasher to clean.







Noodle/Pasta Attachment

While you can place these noodle/pasta disks in the dishwasher, it may not remove all traces strained pasta from the disks. To be sure, we recommend carefully wash these disks by hand.







L’Chef’s Food & Meat Grinder                                                     

After using the Food and Meat Grinder, completely disassemble the grinder to clean it. The grinder breaks down into the thread ring, disc, bladed knife, auger, housing, pusher, foot assembly, and tray. Each section needs to be cleaned by hand and allowed to dry completely before re-assembly.





Bosch Food & Meat Grinder

After using the Food and Meat Grinder, completely disassemble the grinder to clean it. The grinder breaks down into the thread ring, disc, bladed knife, auger, housing, pusher, foot assembly, and tray. Each section needs to be cleaned by hand and allowed to dry completely before re-assembly.






Berry Press

Detach the berry press from the meat grinder to clean. Extend the adjustment screw out as far as possible to rinse and clean the berry press, then clean the outer casing of the berry grinder.






Grating Attachment

Allow water to run through the grating attachment to rinse it free of leftover food particles, before carefully cleaning around the inside casing.







Flour Sifter

The flour sifter has several parts which require gentle handling to effectively clean. Be sure not to immerse the drive completely in water but merely wipe it down and allow it to dry as you carefully clean the brush arm, and fine mesh screen. You can place the bowl and lid in the dishwasher.





Pasta Set

To make sure all food particles are removed from your pasta making set, slowly twist your pasta attachment as you clean it.








Plastic/Metal Whip Driver

Do not immerse in water but clean and dry immediately.


posted by Carol or Pam Stiles at 6:00 am - 0 comments

Tips to Keep your Bosch Clean!

Friday, July 13, 2018

Tips to Keep you Bosch Clean!

The Bosch stand mixer is a strong, resilient machine.  The large volumes of food it is capable to mix makes many families happy.  For example mixing 15 lbs of dough, or 10 lbs of potatoes will be no problem for this tough machine.  Many families have passed there Bosch mixer down to descendants.  Keeping this machine properly cared for will maximize its lifespan and prevent bacteria from building up in the machinery.

Bosch Universal Plus Mixer Cleaning Instructions

Many parts of the Bosch Universal Plus Mixer are dishwasher-safe, which is highly convenient for a busy home chef.

Plastic mixing bowl

Remove the bowl from the stand mixer by turning the bowl clockwise. It should pop off easily. Before placing the bowl in the dishwasher, be sure to remove the drive shaft from the base of the bowl. One counter clockwise turn to the base of the drive shaft should allow you to remove the drive shaft easily. The drive shaft cannot go in the dishwasher.











Mixing bowl lid and splash ring

Place all these parts in the dishwasher separated from each other to ensure no food becomes trapped between the joining parts.





Wire Whips

The base whips you receive with your Bosch Universal Plus Mixer can be placed in the utensil section of your dishwasher. However, you cannot place the whip metal driver (the item which the whisks attach to the motor) into the dishwasher.

For the parts of your Bosch Universal Plus Mixer which cannot go in the dishwasher, the cleaning process for these parts is not much more difficult than using the dishwasher.








Stand mixer base – Harsh chemicals and abrasive sponges can scratch the finish of your stand mixer base. Using just water or gentle dish detergent on a cleaning rag or paper towel, clean the outside of your stand mixer base. Do not let any water leak into either the motor at the base of the machine or the upper motor.

Motors – There are two motors on the Bosch Universal Plus Mixer, the bottom motor for mixing heavy ingredient loads and the upper motor for high-speed blending and food processing. Once your mixer is unplugged, use a completely dry Q-tip or paper towel to clean around these motors. They need to stay completely dry to operate properly. To help the motors run smoothly, use a food-safe oil to lubricate them, such as Petrol-Gel or Hobart Machine Oil.

Drive shaft – Multiple components come with a drive shaft including the mixing bowls, slicer shredder attachment, and ice cream maker. Do not submerge the drive shaft in water while cleaning these attachments. This can damage the bearings. Detach drive shaft and wipe clean with a damp rag or sponge to remove residue.

posted by Carol or Pam Stiles at 6:00 am - 0 comments

Tips and Tricks to Always have Fresh items in your Cupboards!

Friday, June 29, 2018


Shelf Life

1) Baking Soda is said to have an infinite shelf life, but after a few years we would recommend a test.

2)  Baking Powder has a shelf life of about 9-12 months.  Things come out of the oven flat when baking power expires.

3)  Flour has expiry dates on the bags, about a year.  If you store flour in a food safe container it will last years.  Shelf life greatly improves when flour is kept in sealed containers.

4)  Yeast is one to keep an eye on the expiry date.  We always recommend our customers store it in the fridge. If kept cold it should last about 6-8 months.

Test if it’s Fresh

1)  Baking Soda – Add half a teaspoon of vinegar to a cup of hot water, then stir half a teaspoon of baking soda.  Bubbles prove it deserves it’s place in the cupboard.

2) Baking Powder - To check the freshness of baking powder, pour boiling water over a small quantity—if it bubbles, it's still fresh.

3)  Flour – It should smell fresh and feel light, not chalky.


4)  Yeast – When dissolved in warm water, it will bubble and foam after a few minutes

posted by Carol or Pam Stiles at 6:00 am - 0 comments

Butter, Oil, and Baking

Friday, June 1, 2018

Butter, Oil and Baking!

The purpose of using butter and oil in your baking is to retain moisture for even baking.  Water evaporates quickly where as fats do not.  Fats break down slowly  and weaken the gluten in baked goods. This creates tender, and even heat distribution for browning through.

Butter - is usually the fat of choice for baking because of the flavour.  It does a great job of making baked goods soft and flakey.  We caution the use of margarine.  It is a cheaper alternative for butter, with matching fat content but not the same flavour.  The Vegetable oils made up to create margarine contain trans fats, beware.

Why Use Oil in Baking?

Many oils are used in baking.  Sometimes oils and butters are both called for in recipes to perform different roles as food is baked.  In contrast of butter, oil will bring a denser appreciation to the baked goods.  Think of brownies or fudge for examples of butter and oil interacting together.  However, different baking oils bring a variety of qualities to the baking process.

Vegetable oil – many vegetables are tossed in the mix to create this oil generally has little to no flavour.  It is not recommended as primary fat source.

Olive oil – If you enjoy a milder flavour from regular Olive Oil or a stronger flavour from Extra Virgin Olive Oil, be sure to choose the appropriate option for your suited baking needs.

Coconut oil – This sweet unique flavoured oil brings a different dynamic to your baking.  The extra sweetness in the oil may need to be balanced out with the amounts of sugar the recipe has called for. 

Shortening VS Lard

Lard - is made by rendering pork fat, this baking fat adds a light, flaky flavour to baked goods.  It has no effect on cholesterol levels and can be used in everything.

Shortening - is made from vegetables and can give the same flakey results in baking.  However the flavour is not a desirable especially when a waxy or artificial aftertaste lingers.  It is a good alternative for vegetarians and those that choose not to consume pork or meat in general. 

posted by Carol or Pam Stiles at 6:01 am - 0 comments

Weather and Baking

Friday, May 25, 2018


Weather and Baking Bread

Can the weather affect your baking?

Yes!  At A Spicy Perspective website they posted 100 Best Baking Tips and Tricks.   Here is there #10.

10)  Weather. Standard “room temperature” is right around 70 degrees F. If you bake when it’s really hot outside or bitter cold, and the outside temperature is affecting the inside temperature, your results will be different. If the humidity is higher or lower than normal, your results will be different. That’s why our grandmas use to tell us never to bake on a rainy day. The heavy moisture in the air effects the ability of the dough/batter to rise and dry.

We get a lot of calls about bread making at our office because our customers love there homemade bread.  We receive interesting reactions with we ask “What’s the weather like when you baking?”  Not realizing that this could be a relevant question we continue to explain.  The pressure, humidity or elevation above sea level are important factors that cause variable reactions to the dough.   With spring always being so undecided about letting the sun shine or not, this is what we have learned over the years.  Low pressure days with rain and cloud your bread with need more flour in the recipe.  The sunny days with high pressure, less flour is needed for a successful loaf.

This is our rule of thumb and hope this helps improve your baking experience!

posted by Carol or Pam Stiles at 6:00 am - 0 comments

Tongs are an Extension of your Hand

Friday, April 13, 2018


Tongs are an extension of your hand. 

Chef's Tip:
Walk into any restaurant kitchen and you'll see a set of tongs in almost every cook's hand — usually gripped low down on the handle for maximum control. Use it to flip meat, pull a pan out of the oven, stabilize a steak while slicing, the list goes on and on.

15 Secrets from Top Chefs That Every Home Cook Should Know - Good House Keeping Blog

Get a secure grip on hard-to-grasp food with perfect kitchen tongs: for cooking, serving, catering, barbecue, buffet, salad, ice, oven use.  The essential kitchen tool at, and our favourite for size, price and colour is the Nesting Tong Set by ProgressiveThis set of 3 nesting tongs are designed to keep the clutter out of your kitchen. These tongs come in three different sizes that snuggly nest for compact storage. Our nylon tongs are perfect for any kitchen task from serving appetizers, salads and toppings to turning foods on the stove or grill.  Durable nylon tongs are heat resistant up to 400 degree F, and have diagonal ridges for improved grip.

Here is Carol’s favourite kale salad.  I loved it mostly because I can hardly taste the kale, haha!  If you love the nutrition of healthy kale but not in love with the taste this recipe is perfect for you.  Don't forget to serve with tongs!

Crazy Kale Salad

1 head of Kale (greener is better) stripped off stems and chopped or sliced

1 red pepper, chopped

1/2 red onion, chopped

1/2 can black pitted olives, sliced

1/2 cup cilantro chopped fine

1/2 cup (or more) feta cheese, crumbled

1 avocado, cut into bite-size pieces,

Mix above ingredients in a large salad bowl.

(You can chop the onion and red pepper with the dice blade of the Bosch Slicer/ shredder)


Here is where we cheat just a little

1/2 jar Lighthouse Blue Cheese dressing/dip

juice of 1 lime

1 tsp. tarragon leaves chopped

Mix dressing and add to salad and let sit at least 1/2 hour. This salad will not wilt and actually gets better tasting with age. I love to eat it the next day and it is just as good.

posted by Carol or Pam Stiles at 6:17 am - 0 comments

Sweet Garlic

Friday, April 6, 2018

Sweet Garlic

Chef’s Tip:

Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled.  If you find cloves that have green shoots, discard the shoots – they will only add bitterness.

Todd English

One ingredient that is used on a daily basis here is garlic!  A common style of serving garlic with strong and powerful flavour is with a raw miced clove.  The more the garlic is chopped in its raw state the more scent, flavour and essential oils are released in the air.  Salsa, guacamole, herb and garlic butter are examples of when this style is typically used.

For a sweeter flavour of garlic it will need to be cooked slower and longer.  A slow roasted head of garlic with a few drops of olive oil is the way to this flavour.  The softening of the cloves make it easy to extract from the skin.  The gently caramelized garlic will bring wonderful flavour to any dish.  Cutting the top off a garlic head and placing it in a crock pot with olive oil is an easy appetizer to enjoy on your favourite style of bread.

Another way to cook a clove of garlic for the mild sweeter taste is boiling it.  When boiling the garlic with a pot of potatoes that will be mashed adds a subtle complexity to the dish.  At the end of this post is a Julia Child recipe of Braised Garlic Simmered in Cream.   It is perfect to add to potatoes, pasta sauce, or simply to enjoy on its own. 

Here is a list of our Top Selling garlic tools.

Garlic, Ginger, and Mini Veggie Cutter- struggle getting that garlic skin off?  This product will have it off in seconds.  The cutter helps keep smells away from sensitive sking and fingers away from blades. 

Easy-Squeeze Garlic Press by Kuhn Rikon- The garlic press for the wimp.  I know I’m one and not ashamed to say it!  The garlic press makes things very easy.

Epicurean Garlic Press by Kuhn Rikon- Rolls Royce of garlic press.  Classy!  Stainless steel, easy to clean and takes 60% less effort then a traditional garlic press.

Julia Child Braised Garlic Cloves Simmered in Cream

Ready: 25 min Yield: 1 batch


1 head garlic (with large cloves)

2 Tbsp butter

½ cup heavy cream

1 pinch salt

1 pinch fresh ground white pepper


1.    Separate the garlic cloves from the head.

2.    Take a smallish saucepan and heat to boiling about a cup of water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be soft and should peel easily) and set aside.

3.    Melt the butter in the saucepan; add back in the peeled garlic and sauté over low for 10 to 15 minutes, until they're a creamy yellow color and are very tender.

4.    Add the cream to the saucepan, as well as the salt and a bit of freshly ground white pepper, and simmer over low for 5 to 10 minutes until garlic is "meltingly tender".

5.    Notes: These can be used in many recipes, such as mashed potatoes, in a creamy pasta sauce, over sautéed spinach, or just snack on them all by themselves!

posted by Carol or Pam Stiles at 6:07 am - 0 comments

Brine Baby Brine!

Friday, March 30, 2018

Brine Baby Brine!

Chef Tip:

Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
Guy Fieri

If you have ever wondered how these chef’s create such complex and memorable flavours in their meat, this is one technique worth trying. 

Wet Brine

1 gallon of water with 1 cup of salt is a great recipe for beginners.  You know you have enough salt when you can float a raw egg.  The salt will do 2 things for the meat.  First, it will help the meat to absorb more water.  Second, it will help the protein to tenderize.  For small cuts of meat it will only take 30 minutes to brine.  Large pieces take 1 hour per pound.  Flavouring the water with garlic and spices to enhance flavour is fun as well as trying different types of meat.  For example: brining fish, beef, pork, poultry, or wild game when ready to experiment. 

Dry Brine

This brine is usually called a cure or rub.  Cover the meat with salt, placing it in a sealed bag to rest in the refrigerator.  This is also called making it sweat.  This technique is very common with making salmon jerky. 

The Pot

When brining the meat it will want to float to the top of the water. Place a heavy lid or plate on the top to keep it submerged.  Here at our favourite pot is the Pensofal Pasta Pot.  Of course a pasta pot can have multiple uses and brining is one of them.

The Italian made cookware has the innovative RPP-2 Technology that goes 9 layers deep for ultra non-stick performance. The hard mineral coating is abrasion and resistant.  It holds 5 liters, oven and dishwasher safe.  The last functional and very practical feature is the lock-on lid with built in strainer for the win!

posted by Carol or Pam Stiles at 6:22 am - 0 comments

Citrus Optimization!

Monday, March 19, 2018

Citrus Optimization!

Chef’s Tip:

To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or- never say I told you this – microwave it for 10-15 seconds.)  -  Patricia Yeo

Any huge citrus fans out there?!  Here are some tips on maximizing the volume of juice from fruit to cup.

1.  Rolling

Our chef tip today talks about softening the fruit by rolling.  The pressure works very well to loosen the rind, begin braking, or tenderizing those pockets of juice.

2.  Microwaving

Warming the fruit will make the rind soft and easier to squeeze.   Lemon and limes keep longer in the fridge wrapped in plastic, so when you are ready to use it the cold fruit will be so much easier to work with after a good 15-20 second warm up.

3. Poking

I grew up watching my mother stabbing her fruit with a fork.  If you love a beautiful bowl or fruit sitting on the counter, the fruit will start to get hard and tough.  Using all of our top 3 tips of rolling, microwaving, then poking it before squeezing or reaming will give you the best results.

Here is a list of our products that will get every last drop from your well chosen fruit.

Wooden Lemon Reamer

Classic tool!  The easy to grasp handle to twist and force the drops of citrus heaven out.

Lemon Juice Squeezer

Squeeze as much lemon juice as you need without the seeds and pulp.  Made from strong metal this heavy duty Lemon Squeezer will extract the juice ones the fruit is cut and placed cut side down in it to be squeezed.  It is dishwasher safe and has a 1 year warranty.

Bosch Universal Plus Citrus Juicer Attachment

Fast and Easy lemon, lime, orange or grapefruit juice!  The clear container lets you view the amount of juice volume.

Here is our Easy to Make Lemonade Recipe

1 cup fresh lemon or lime juice

2/3 cup Agave

4-5 cups cold water


Mix the Agave and lemon juice in a pitcher.  Add the water, ice and serve.  Makes 6 servings.

posted by Carol or Pam Stiles at 8:02 am - 0 comments

Keeping Fresh Herbs Fresh!

Friday, March 9, 2018

Keeping Fresh Herbs Fresh!


“Fresh basil keeps much better and longer at room temperature with the stems in water.”  Elisabeth Prueitt


Who doesn’t love that garnish of perfect green to finish a dish with colour, flavour and aroma?  Not to mention how HEALTHY herbs do matter for benefitting anyone’s quality of life.  If you like to buy your fresh herbs from the grocery store or grow them in your garden here are some tips to keeping them fresh.


Washing and Cutting the Stems

A salad spinner comes in handy with washing and drying herbs.  If you don’t have a salad spinner hand washing tender herbs and setting them on a paper towel to dry.  After washing and drying your herbs I like to pull any extra foliage at the bottom of the stems off.  Anything other than stems in the water will cause the water to go yellow quickly.  Trim the stems for freshness and better quality of drinking.


Time to Drink

Give your herbs 24 hours to liven up.  A good drink over night will do the trick to brighten them up.



Where do you put your herbs?  I keep the Herb Keeper by Progressive on hand.  It can store 1-3 bunches of herbs such as parsley, cilantro, or oregano for up to 3 weeks in the refrigerator, or on the counter without cross flavoring.  The Herb Keeper also works great for keeping asparagus fresh and hydrated.  It comes with a lid to protect herbs from absorbing refrigerator odors, and stores upright to save space.

All herbs can be treated like a bouquet of flowers.  Only 2 prefer to be left on the counter: basil and cilantro.  The rest keep in the refrigerator.


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posted by Carol or Pam Stiles at 9:05 am - 0 comments

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