We’re celebrating frozen confections all week long on Healthy Eats. First up: granita! Reminiscent of an Italian ice, granita has less sugar and a harder texture than sorbets. You can easily make your own and flavor it up with coffee, mint, juice and wine along with fruit. The best part? No ice cream maker needed.
In this week’s nutrition news: Healthy foods that can be deadly, Gulf seafood deemed safe to eat and study finds dorm food bad for the waistline.
Each year, when corn season arrives, I take my kids to the local market to pick up some fresh ears. I love watching my kids gobble down what they picked out — our favorite is eating fresh corn straight off the cob. I could give you an earful (pun intended) of ways to prepare it, but here are 5 of my favorite ways to enjoy this nutritional powerhouse.
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Our food is laden with additives, many times in order to preserve it. But some of the disadvantages of these substances outweigh the benefits. Here are the top 5 that made our list — we’ll let you decide if they’re worth it.
Reading List: Diet Soda Linked To Premature Birth, Vitaminwater Lawsuit and Kids Addicted to Energy Drinksby Toby Amidor in Food News, July 30, 2010
In this week’s nutrition news: Logging on helps keep the weight off, recalled foods found on market shelves and Vitaminwater sued for deceptive health claims
Chutney is a simmered-down or pureed combo of fruit (or veggies), spices and herbs. Instead of deep-frying or drowning your fish, pork or meat in heavy sauces, opt for a tangy bite of chutney instead.
Recipes to try:
Not sure what to do with those extra cukes sitting around? My grandma used to make batches of homemade pickles. We’d have jars lining the fridge shelves. Dill, spicy, sweet or sour — oh, the possibilities!
Food preserving is the hottest trend, especially with many more folks growing their own fruits and veggies at home and preserving the extras. But with home preserving comes possible food poisoning — something everyone should be cautious about. Here’s how to can your own food, safely.
In this week’s nutrition news: Slashing sugar helps make you healthier, enjoying lunch away from your desk and the truth about the “5-second rule.”
When I was in graduate school, some of my fellow dietetic students tracked down one of the first stores where the nonfat fried chips were being sold. The employee that answered the phone explained how he’d downed an entire package and had a horrible stomach ache (though he was a bit more descriptive of his symptoms). From that day on, I knew chips fried in Olestra weren’t all they were cracked up to be.