I like sugar-free candy. But my candy standards are high. First of all, it must only contain sweeteners that I approve of. No aspartame, for instance. And it must taste good — preferably as good as the "regular" kind.

This is a self-limiting situation. Most candy is made with sugar or corn syrup, and many sugar-free candies contain sweeteners that I refuse to use. Still, there are some winners that meet all my criteria.

Need a handy recipe for using some of that leftover turkey, veggies, and gravy? Here is a good one!

When a friend of mine told me he thought cabbage was a great snack, I laughed a little. Maybe even a lot… with a slight "yech" thrown in. Cabbage was not my idea of a snack, great or otherwise.

Lately, though, I’ve changed my mind about that. When I need a bedtime snack, I find myself reaching for a handful of raw leaves off of a head of cabbage that is sitting in the vegetable bowl in the kitchen — instead of something fatty or otherwise high-calorie. I add heaps of shredded cabbage to stir-fry dishes, and cook it until crisp-tender. I chop it finely and add it to the juice left in a jar of pickles, and wait a few days, whereupon it will have become pickle-y sauerkraut. And then, of course, there is cole slaw.

A pancake is usually a flattish "cake" which is cooked on a griddle or in a frying pan on the top of the stove — rather than baked in the oven. So it gets a little strange and confusing when a recipe for an "oven pancake" comes along, because it seems doubly recursive.

Be that as it may, this recipe makes a tasty, pancake-like cake that can be served in slices or wedges, topped with the usual pancake garnishes such as butter, jam, or syrup. The resulting treat is high in fiber and protein, and low glycemic. It is so light and fluffy that you will find it hard to believe this is made of whole grains.

Coconut is an amazing food. The water inside a coconut is a refreshing drink. The nut meat can be cut into shreds or chunks and used in candies, puddings, trail mixes, and so on. And coconut oil has many great uses.

Coconut oil is available in several forms. Regular cheap supermarket coconut oil is probably the lowest grade. Look in health food stores for organic, expeller-pressed coconut oil. This is available in both "refined" and "unrefined" forms. Refined is better for cooking, as it can take the higher temperatures. It doesn't have a strong coconut flavor, so don't be afraid to fry eggs in it, for example. Unrefined coconut oil is better for unheated uses, such as making "raw" candy, or for cosmetic uses.

There is an ongoing debate regarding the merits of soybean products. One bit of information that has come to light is that fermented soybean products are much healthier than non-fermented ones.

Miso is a Japanese fermented soybean paste. It is used to make soup, and also as a seasoning for various dishes. The standard Japanese breakfast almost always includes a bowl of miso soup.

Look for miso paste in Asian markets and health food stores, usually in the fridge. There are many varieties. Some are made only from soybeans, and some combine soybeans with other grains. Whatever type(s) you get, look for ones made with organic ingredients, and preferably lower-sodium.

Here is my version of miso soup. I wouldn't call this authentic, but I think you will enjoy it.

Almost everyone has heard of yogurt (or yoghurt, as it is also spelled). It is a staple of Indian cooking, and also a major ingredient in the Mediterranean diet. You encounter it almost everywhere — in smoothie stores and supermarkets — and masquerading as ice cream in places where robins bask.

But have you heard of kefir?

Kefir is one of the many types of cultured milk products found in far-flung places around the world. Unlike yogurt, which must be prepared with warm milk, kefir is made from milk at room temperature. It can even be made in the fridge. No special equipment is required, other than a few jars, a spoon, and some kefir "grains".