7 Delicious Pastas, Lightened Up!

by in Healthy Recipes, October 25, 2014

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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This Week’s Nutrition News Feed

by in Food News, October 24, 2014

Scale
In this week’s news: Gluten-free diets spark a grain of concern; slow and steady may not win the weight-loss race; and that regrettably fattening lunch may have been your brain’s fault.
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Chatting with Amy Chaplin: At Home in the Whole Food Kitchen

by in Cookbooks, October 23, 2014

At Home in the Whole Food Kitchen
Ever since her childhood in rural Australia, Amy Chaplin’s diet has revolved around whole foods. After 20 years of cooking around the globe, the New York-based private chef, teacher, recipe developer and writer — her work appears on this very blog every week — is sharing this nurturing lifestyle in her first book, At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well (Roost Books). Through more than 150 recipes — and a slew of striking minimalist photos—for soulful vegetarian and vegan dishes like cherry coconut granola with extra virgin olive oil, millet cauliflower mash and roasted acorn and Delicata squash salad strewn with wheat berries and bitter greens, the former chef of the celebrated East Village vegan restaurant, Angelica Kitchen, illuminates the simplicity and creativity of eating healthy. Read more

Umami Noodles with Five Spice Sauce

by in Scaling Back on Sodium, October 22, 2014

Umami Noodles
Of all the five tastes, umami is the most mysterious. Technically speaking, the savory flavor comes from glutamic acid. Less technically speaking, when added to recipes, umami makes a dish taste yummy (which is the actual English translation of the Japanese name).

But while umami is most commonly associated with high-sodium, bottled products — like soy sauce, miso paste, and kimchi — here’s the tastiest secret of all: Mother Nature makes it too. Those magical glutamates are also found in mushrooms, meat, seaweed, and even green tea. So when your taste buds crave a savory oomph, try swapping out the salty options for fresh sources of umami. And to get started, try this Umami Mushroom Noodle dish, complete with Five Spice Sauce. If you want to even more flavor, add in umami-rich shrimp and ground pork or beef for a multiplied umami effect.

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The Chef’s Take: Yotam Ottolenghi’s Honey-Roasted Carrots with Tahini

by in Chefs and Restaurants, Cookbooks, October 22, 2014

Plenty More
If you’ve cooked from Plenty, Israeli chef and London restaurateur Yotam Ottolenghi’s bestselling and award-winning cookbook, it’s probably dog-eared and food-stained from loving overuse. (Baked eggs with yogurt and greens, Brussels sprouts with tofu, and soba noodles with eggplant and mango, are personal faves.)

Now comes the hotly anticipated follow-up, Plenty More, in which Ottolenghi unapologetically celebrates the wonderful world of vegetables one cooking method at a time — braising, steaming, roasting, char-grilling and frying. In keeping with his signature inventive and vibrant style, Ottolenghi’s recipes in Plenty More feature rather exotic pops of flavor — yuzu in a dish of candy beets with lentils, sorrel and mustard in a bowl of fresh sweet peas, sweet labneh on a plate of warm baked rhubarb, and tahini on a sweet mess of honey-roasted carrots, featured below.

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Another Reason to Pass on Artificial Sweeteners

by in Food and Nutrition Experts, October 21, 2014

Artificial Sweeteners
New research is giving us another reason to question the safety of artificial sweeteners. Researchers concluded that artificial sweeteners may be contributing to diseases like obesity and diabetes. It may be another reason you should swap the pink or blue packet of the artificial stuff for something more natural.

A recent study published in the journal Nature found that folks who were given saccharin (a type of artificial sweetener) over a week developed glucose intolerance, a condition that can lead to diabetes. Additionally, researchers also analyzed close to 400 people and found that the gut bacteria of those who used artificial sweeteners were really different from folks who did not use the fake stuff. The study concluded that more research should be done to really determine the safety of these calorie-free sugar alternatives.
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Dessert of the Month: Almond Butter Brownies with Sea Salt

by in Amy's Whole Food Cooking, October 21, 2014

Almond Butter Brownies with Sea Salt
Although it’s extremely difficult to pick a favorite recipe from my cookbook “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well,” these brownies do stand out as one of the true winners. The idea of combining almond butter, dark chocolate and sea salt came to me on a car trip out of the city one weekend when I was craving something sweet and satisfying. The thought of those flavors combined in a vegan brownie was something I simply had to try. I wanted the brownies to be rich and nutty without being cloying; the flaky sea salt adds a lovely texture and helps balance out the sweetness. Dates blended with almond butter are the secret here for creating the fudgy texture. These brownies taste best when cold and also keep well in the fridge for a few days. I hope you get a chance to make them soon! Read more

Taste Test: Frozen Macaroni and Cheese

by in Taste Test, October 20, 2014

Mac and Cheese
Are you falling for claims that many brands of frozen macaroni and cheese are reasonable options for a healthy dinner? Check out the results of this evaluation before your next trip down the freezer aisle. Read more

A Healthy Halloween? Yes, It’s Possible.

by in Halloween, Healthy Holidays, October 20, 2014

Halloween
Halloween is not exactly associated with images of health and nutrition. It’s a day for candy, candy, and more candy. But not all candy is created equal. These recipes look and taste like the real deal, but they’re refined sugar free so they’re low on the glycemic index. Plus, they’re loaded with high-protein, energy-boosting ingredients like coconut flour, maca and raw cashews. So don’t be a scrooge. Go ahead. Let them eat candy.

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