by Silvana Nardone in Healthy Recipes, September 18, 2014
by Andrea Strong in Chefs and Restaurants, September 17, 2014
Whether you’re dialing down refined carbs, giving up gluten or watching your sodium intake (bread adds up on that front), these loaf-free sandwiches — most of which sub in vegetables in place of the usual buns, baguettes, wraps and rolls — all have one thing in common: They’ll satisfy any sandwich craving.
Bun-less BLT? You heard that right — almost. Instead of playing its usual supporting role, iceberg lettuce steps up its game by sandwiching together this otherwise classic combo of crisp bacon, sliced tomatoes and zesty mayo. Read more
by Amy Chaplin in Amy's Whole Food Cooking, September 16, 2014
In 1997, Franklin Becker was a 27-year-old chef whose star was on the rise. That same year, he was also diagnosed with Type 2 Diabetes. The disease not only changed the way he ate, but it also changed the way he cooked. Becker, who was most recently the corporate chef of the EMM Group, overseeing menus for New York City restaurants Abe & Arthurs, CATCH and Lexington Brass, learned to use simple ingredients, to cook with more vegetables and to add flavor to food by using good fats such as olive oil, nuts and avocados.”I realized that if certain ingredients were bad for me to eat, they were probably not great for my guests to eat either,” Becker says.
by Dana Angelo White in Food Fight, September 15, 2014
What better way to bid farewell to summer than with a bowl of delicious ice cream? Here, rich, creamy macadamia nuts are blended with fresh blackberries to create an irresistible marriage of texture and flavor. Most dairy-free ice creams are made with an all coconut-milk base, and with good reason: The richness of full-fat coconut milk is the perfect replacement for cream. The only downside, if you can call it that, is that the ice creams all taste like coconut. A base made from macadamia nuts offers a nice change of pace, and the nuts’ buttery flavor goes perfectly with the honey and vanilla. With only five ingredients (not counting the water!), this ice cream could not be simpler to make — you don’t even need to turn on the stove. Read more
by Abigail Libers in Healthy Recipes, September 14, 2014
Which of these alterna-nut butters is the superior pick? Just in time for the back-to-school season, two sandwich spreads battle it out. Read more
by Sally Wadyka in Trends, September 13, 2014
Fall may not be officially here yet, but that doesn’t mean you can’t get psyched about the star fruit of the season.
Rustic Apple Pie with Dried Cherries (above)
Think of this less like your grandmother’s apple pie and more like a free-spirited galette with a healthier side. Apple slices and dried cherries — tossed in brown sugar and cinnamon — fill the semi-whole-grain crust. Read more
by Jason Machowsky in Kid-Friendly, September 12, 2014
The name sounds strangely antiseptic, and the powdery flakes look suspiciously like what you’d sprinkle into the goldfish tank. But that does not deter certain cooks and bloggers (mostly vegetarian and vegan ones) from singing the praises of nutritional yeast. So what exactly is this supplement and what has it done to deserve a spot on the health food hot list? Read more
by Dana Angelo White in Healthy Tips, Kid-Friendly, September 11, 2014
Enlisting kids to help out in the kitchen can have numerous benefits beyond an extra pair of little hands assisting us:
- Cooking teaches children useful skills, including cooperation, coordination, math (fractions and more) and problem-solving.
- Cooking is a bonding experience for parents and kids.
- Cooking an array of things, including fruits and vegetables, helps children develop a healthy relationship with the foods they eat, which is associated with better health and eating habits as they become teens and adults.
by Andrea Strong in Chefs and Restaurants, September 10, 2014
As every parent knows, the season of running from school to countless extracurricular activities is upon us. How best to get everyone fed along the way? Avoid the temptations of the drive-through by having one of these nutritious and easy-to-prepare meals instead.
Asian Chicken Quinoa Salad (above)
Shredded rotisserie chicken paired with protein-rich quinoa will help soothe tired muscles after a long day. Kid-friendly vegetables, including carrots and sugar snap peas, are also in the mix, which gets a delectable sesame-soy dressing. Read more
by Amy Chaplin in Amy's Whole Food Cooking, September 9, 2014
Many people who crowd into chef Zoe Nathan’s Huckleberry Café in Santa Monica come for her phenomenal morning pastries and baked goods, including the likes of chocolate-almond muffins, blueberry scones and lemon-kumquat teacake. But Nathan — who is a veteran of San Francisco’s cult favorite bakery, Tartine – was actually trained as a chef, not a baker, and cooked at restaurants like bld in Los Angeles and Lupa in New York City before convincing her now-husband and business partner Josh Loeb to hire her as a pastry chef at his restaurant Rustic Canyon. “I had never done desserts before,” she recalls. “At Tartine, I had done breakfast breads and lots of savories, so I kind of lied and told him I had pastry chef experience, and then when I got the job, I had to go to my parent’s house to teach myself how to bake!”
Chilled noodle salads make perfect warmer weather meals as they are simultaneously refreshing and satisfying. Here, the earthy flavor of soba noodles, made from a combination of buckwheat and wheat, are enlivened by tangy rice-vinegar-pickled cucumbers and a zippy dressing made with ginger and shiso. Read more