by Toby Amidor in Cookbooks, October 29, 2016
by Toby Amidor in Cookbooks, October 16, 2016
Diets come and go, but the MIND Diet has the potential to cut the risk of Alzheimer’s disease in half and keep the brain more than seven years younger. The author of The MIND Diet, nutrition expert Maggie Moon, M.S., RDN, claims this approach to nutrition “is heart-healthy and a solid foundation for healthy eating for just about anyone.” So what exactly does the MIND Diet entail?
The Origin of MIND
The MIND Diet is a cross between the Mediterranean Diet and the DASH Diet. “MIND” stands for Mediterranean-DASH Intervention for Neurodegenerative Delay. The diet was developed by researchers at Rush University who created a nutrition plan shown to help lower the risk of Alzheimer’s disease by more than one-third. In this prospective study, 923 people between the ages of 58 and 98 were followed for four-and-a-half years while following the Mediterranean Diet, the DASH Diet and the MIND Diet. Those who adhered to the MIND Diet the most reduced their risk for Alzheimer’s by 53 percent compared with those who did not adhere closely to the diet. Even those who partially adhered to the MIND Diet were still able to reduce the risk of Alzheimer’s by 35 percent compared with those who did not follow the diet.
The original diet was developed by Martha Clare Morris, Ph.D., a nutritional epidemiologist at Rush University in Chicago, and her colleagues, who identified 10 “brain-healthy food groups” that were brimming with antioxidants, resveratrol and healthy fatty acids. These foods included berries, green leafy vegetables, olive oil, nuts, whole grains, fish and beans. According to the researchers, strawberries and blueberries were shown to be the most-potent berries in terms of protecting against Alzheimer’s and preserving cognitive function. Read more
by Sally Wadyka in Cookbooks, September 13, 2016
Think Southern food can’t be lightened up? Think again! I had the opportunity to speak with Chef Virginia Willis about her James Beard Award-winning cookbook Lighten Up, Y’all. She was kind enough to share her tips for lightening up traditional Southern foods like biscuits, as well as her recipe for Vegetable Corn Bread.
Can traditional Southern foods be lightened up and still taste good?
Virginia Willis: Yes and yes! First, and foremost, I want to say that all traditional Southern foods aren’t unhealthy. We’re a vegetable-based cuisine and have a 12-month growing season. And, yes, I admit we’re most famous for fried chicken, cornbread and overcooked vegetables. My answer to that is: When you have fried chicken, have really good fried chicken, hold out for the good stuff — and take a walk afterwards. There are tons of great vegetable recipes, and whole-grain cornbread isn’t unhealthy. I suggest backing off on the fat and amping up the nutrition.
What are three of your top tips for lightening up Southern fare?
VW: 1) I have a squirt bottle of canola oil at the side of my cooktop. I know that three squirts are 1 teaspoon, and that helps me be accountable. Bacon fat, butter or canola oil, all oil is around 120 calories a tablespoon. I try to use heart-healthy oil for general cooking and only use more-indulgent oils when their flavor really makes a difference.
2) It doesn’t matter if it’s Southern food or Italian food or Mexican food — the real key is portion control.
3) Eat your vegetables! Make vegetables the main place on the plate, and the starch and protein the secondary piece. Read more
by Toby Amidor in Cookbooks, March 16, 2016
In her new book, The Book of Veganish (Pam Krauss Books/Avery, 2016), Kathy Freston shares her own journey from omnivore to vegan — including many stops along the way. “I’d always been an animal lover, and one day after seeing a pamphlet depicting animals being led to slaughter, I realized that I wanted to be someone who loved animals, not ate them,” she recalls. That was 12 years ago, but she didn’t go cold turkey on burgers, ice cream, cheese and eggs. Instead, she gradually started leaning toward a more plant-based diet. “I didn’t give up anything until I’d found an alternative I liked as much or more, so it never felt like I was depriving myself,” she says.
So what exactly does it mean to be “veganish?”
Kathy Freston: I’m all about the -ish. I get upset with the ‘vegan police’ who insist on purity and a strict regime. Too many people will reject that message because it’s just too hard. It’s OK to give yourself a little wiggle room as you investigate plant-based eating and move away from eating animals. But it should be a joyful process done in your own way at your own pace. ‘Veganish’ is about individual choice and not putting too much pressure on yourself to do it perfectly.
What do you suggest as a starting point for someone who wants to be veganish but doesn’t really know where to begin?
KF: When I started eating this way, I didn’t have the benefit of social media to help me out. Now, the best thing you can do is check out Instagram, type in #VeganFood or #VeganRecipes and you’ll get tons of amazing ideas. It’s really inspiring. And once you see all of the options, it doesn’t feel so daunting to eat this way. Read more
by Toby Amidor in Cookbooks, January 13, 2016
Part of living a healthy lifestyle is minimizing stress. One of the latest trends that help do so are coloring books for grownups. Even better, some of these coloring books double as cookbooks. Here’s a look into this latest trend and where you can pick them up.
by Dana Angelo White in Cookbooks, November 30, 2015
The queen of healthy cooking, Ellie Krieger, is back; her new cookbook is filled with delicious, healthy make-ahead meals. I had the pleasure of talking with Ellie about her new cookbook (released Jan. 5, 2016) and even got a peek at one of her newest casserole recipes.
by Kerri-Ann Jennings, M.S., R.D. in Cookbooks, November 14, 2015
Samantha Heller, M.S., R.D., CDN, is a nutrition expert who truly gets it! I was very excited to contribute some of my recipes to her new book and even more excited to sit down and ask her some questions about the concept behind The Only Cleanse.
by Toby Amidor in Cookbooks, October 7, 2015
The former reality TV show star has been busy. The mother of two boys (and a baby girl on the way) has a book coming out in March 2016, Balancing in Heels, that gives a peek into how she juggles it all. We spoke with her about the inspiration for her new book, her typical way of eating and a recipe for her Chicken Enchiladas Verdes.
by Sally Wadyka in Cookbooks, September 15, 2015
Now that you’ve got the schedule down and have stocked up on lunchbox goodies, it’s time to get down and dirty in the kitchen. Finding healthy, tasty, kid-friendly meals isn’t always as easy as it seems. Here are six healthy cookbooks geared toward children and family meals. Read more
by Sally Wadyka in Cookbooks, August 13, 2015
Chef Robert Irvine has built a career on helping people achieve things they thought couldn’t be done. On his Food Network shows “Dinner: Impossible” and “Restaurant: Impossible” he routinely turns around seemingly doomed situations — challenging both himself and the others involved to dig deep in order to succeed. Read more
Canadian-born Leanne Brown was working on her master’s in food studies at New York University when she became interested in finding a way to get people more engaged in food and cooking — especially those who don’t have a lot of money to spend on it. “I wanted to show people that good food can actually be had for very little,” she said. So she created a collection of recipes geared to the $4 a day food budget of those who rely on SNAP (the government food assistance program formerly called food stamps) and posted it on her website as a free PDF. Several hundred thousand downloads later, she produced an expanded, print version of Good and Cheap: Eat well on $4/Day (Workman, 2015). Here she talks with Healthy Eats about creating delicious food on a budget: Read more