5 Smoothies to Kick-Start Your Day

by in Healthy Recipes, Kid-Friendly, October 31, 2014

Smoothie
Although tossing healthy ingredients into a blender can make a fabulous go-to breakfast, there are common mistakes folks make that can sabotage their morning shake. Read more

This Week’s Nutrition News Feed

by in Food and Nutrition Experts, October 31, 2014

Chocolate
In this week’s nutrition news: another reason to eat chocolate; acid reflux doctor cautions against late-night eating; and nutrition labels are poised for a major makeover.

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Vegging Out with Karen Page, Author of The Vegetarian Flavor Bible

by in Cookbooks, October 30, 2014

Vegetarian Flavor Bible
When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard Foundation, but was named one of the 10 best cookbooks of the past century by Forbes. Now Page and Dornenburg are back, but this time they’ve gone vegetarian. Their 554-page reference book, The Vegetarian Flavor Bible, uses the same approach to plant-based cooking as their bestseller. In addition to the history of vegetarianism, you can find an A-Z guide to herbs, spices and other seasonings, learn which techniques work best for which veggies and a stock list of flavor affinities for each ingredient. For instance, soba noodles have 16 suggested combinations like marrying them with greens, lime, sesame oil, soy sauce and tofu. Sound good? We think so. Not so much a cookbook as it is a culinary guide, the Bible is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.

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The Chef’s Take: Eric Korsh’s Free-Range Chicken for Two

by in Chefs and Restaurants, October 29, 2014

Free Range Chicken for Two

“I am not someone who just throws butter at things or sits around reducing heavy cream,” says Eric Korsh, Executive Chef of Danny Meyer’s rustic American restaurant, North End Grill. Korsh, who has helmed the kitchens of A-list spots like The Waverly Inn and Calliope, is all about good honest cooking. “This whole idea of healthy food, I think, is about cooking beautiful food — a nice vinaigrette, a lovely lean protein,” he said. “I think all good cooking is healthy cooking.”

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Food Is Fuel: Eat Like A Marathon Runner

by in Fitness, October 28, 2014

Marathon Runners
It’s a great time of year for runners! The New York City Marathon is just around the corner and proper nutrition and hydration can make or break your success in this 26.2 mile endeavor. Here are some tips and techniques to help fuel performance.

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Breakfast of the Month: Spiced Amaranth Porridge with Dates and Pecans

by in Amy's Whole Food Cooking, October 28, 2014

Spiced Amaranth Porridge
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few extra minutes to cook, its mild, nutty flavor and nutrients make it well worth the time. It also maintains a slight crunch after cooking. Although amaranth is one of the smallest grains around, it also happens to be one of the highest in protein. Topped with toasted pecans and chopped dates and served with a splash of almond milk, this breakfast is sure to keep you going until lunch time. Read more

Do You Kombucha? The Fuss About Fermented Foods

by in Food News, Trends, October 27, 2014

Fermented Foods
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their food from spoiling in age without refrigeration. “Fermentation was one of the earliest forms of food preservation,” says Kathie Swift, RDN, author of The Swift Diet (Hudson Street Press, 2014). “Traditional cultures were intentionally fermenting fruits, vegetables and grains well over 10,000 years ago, but they lost popularity when modern conveniences came into use.”

Lately, despite our ability to preserve and refrigerate food, fermentation is all the rage again. So what exactly are fermented foods (and beverages)? And why should we make a point of including them in our diets? We asked Swift — a huge fan of fermenting — for some answers.
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The Halloween Candy Aisle: What to Choose and What to Skip

by in Halloween, Healthy Holidays, October 27, 2014

Halloween Lights
It’s Halloween and the candy aisle is the popular spot. According to The Nielson Company, Americans spent about $1.9 billion on candy in 2013 – that’s the equivalent of 600 million pounds of candy! We don’t recommend taking the fun out of Halloween by banning beloved sweets, but some choices are better than others. Read more

7 Delicious Pastas, Lightened Up!

by in Healthy Recipes, October 25, 2014

Antipasta Penne
When the weather turns chilly, nothing beats a comforting plate of pasta. Indulge the healthy way with these tasty dishes that are low in fat, but high in flavor. Read more

Thinking of Going Paleo? Nom Nom Says, Yes!

by in Cookbooks, October 25, 2014

Nom Nom Photo
You don’t have to eat just like a caveman to call yourself Paleo. Or at least that’s the attitude of Paleo blogger and cookbook author Michelle Tam, creator of NomNomPaleo.com and the book, Nom Nom Paleo: Food for Humans. “I’m not a slave to ‘this is exactly Paleo,’” she says. “Cavemen ate bugs and raw meat.” For Tam, the real goal of eating Paleo is to make smart choices and be more conscious of where your food comes from and how eating it makes you feel. Oh, and it’s got to taste good too!
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