by Keri Glassman in Uncategorized, April 9, 2015
by Amy Chaplin in Uncategorized, March 3, 2015
Is there anything better than an evening around an energetic table with friends, loud chatter and home-cooked grub? I do love hitting a new hot spot, but an old-fashioned potluck is truly the way I love to roll most. Recently I was in charge of bringing apps and dessert and was reminded that the dad-host is a lactose-intolerant paleo eater and the mom-host is gluten-free. Rex helped me prep veggies and we made mini kebab-on-toothpick appetizers and a pile of crudites with guacamole. Maizy whipped up five-ingredient coconut bites and a fruit salad. We showed up with our pile of eats and had quite the memorable eve. Only, we’ll remember it more for the stress and complicated menu, not the snarf that kid-host let out when Maizy told everyone at the table why the chicken crossed the road. Read more
by Jessica Goldman Foung in Uncategorized, March 1, 2015
Acai is perhaps the original superfood: This South American fruit gained popularity well before we had even heard of goji berries or chia seeds. The reddish-purple berry looks similar to a small grape and grows on palm trees in the Amazon rainforest. It is reported to contain more antioxidants than cranberries or any other berry and more grams of protein than eggs. Although the blended fruit shares the same appearance as blueberries, it has a very different flavor. What is most striking about the way it tastes is the earthy, rich and almost cocoa-like tones. It was this hint of chocolate that inspired me to blend it with some raw cacao — another antioxidant-rich ingredient — making this smoothie perfect for an afternoon pick-me-up. If you want more of a chocolate boost, be sure to top it with cacao nibs. Read more
by Keri Glassman in Uncategorized, February 28, 2015
In the world of starches, rice always proves to be a reliable side; but for something more seductive, let risotto be the star of the meal. Hearty from plump Arborio rice and creamy from a combination of butter and cheese, a good risotto will melt on the plate and complement a range of ingredients, from crab to asparagus.
by Amy Chaplin in Uncategorized, February 24, 2015
It’s fun to find a dad’s eyes and a mom’s smile on a toddler’s face, and when I can figure out the sisters in a group just by their mannerisms, I feel proud, like I just solved a puzzle. The sensitive me always notices a dad carrying a baby and wishes I could reverse time and hold my kids at that young age one more day. The professional me is quick to note when one kid appears thin and athletic and the other looks round and soft. Same gene pool. Same food in the fridge. Same access to exercise and likely similar lifestyles.
by Keri Glassman in Uncategorized, February 21, 2015
I should be honest and tell you that before making this breakfast I was not that fond of black or red quinoa. I know it’s surprising coming from a true whole-grain enthusiast, but the fact is that pearl quinoa (sometimes labeled as white) has a much more pleasant and versatile texture — which is why I cook it weekly. Although extremely pretty, black and red quinoa are best used in meals that benefit from a seedlike crunch and a texture that is not what I look for in a hot breakfast. But, after a few months of smooth and creamy breakfast porridges, I was ready to shake things up a little.
by Amy Chaplin in Uncategorized, February 17, 2015
When my kids were little, I remember opening up the refrigerator and pantry doors and closing them. Then opening them, then closing them. I’d scratch my head and think, “I’m a nutritionist, for the love of God; why is making lunch for my 4-year-old so hard?!” My second thought was always, “If this is hard for me, it must be even more stressful for moms who didn’t study food!” In all fairness, there’s a lot of pressure surrounding what goes into what we put into those superhero boxes every day.
by Amy Chaplin in Uncategorized, February 10, 2015
These delicate squares have a snappy shortbread crust that is not only irresistibly good, but also vegan and gluten-free. Creating whole-grain shortbread without butter is a challenge; however, to make it without flours containing gluten as well may be one of the greatest tests a vegan pastry chef can face. The secret to good vegan shortbread is in the combination of whole-grain and nut flours along with coconut oil; add a splash of vinegar to give the dough that unmistakable buttery tang.
by Amy Chaplin in Uncategorized, February 3, 2015
Instead of making a sweet and chocolatey treat for Valentine’s Day, I decided to do the opposite and make something with a complex, bitter flavor. Why bitter, you may ask? According to Traditional Chinese Medicine, each flavor (sweet, sour, bitter, pungent and salty) nourishes a different organ. Bitter-tasting foods nourish the heart, so I thought it fitting to include a recipe that would benefit the heart on a day when we are encouraged to express our love.
by Amy Reiter in Uncategorized, January 29, 2015
In the depths of winter, when the temperatures plummet I’ll take a cup of chai tea over a cool smoothie any day. It was that impulse exactly that got me thinking of combining the two and having the best of both worlds: a warming and invigorating drink with a creamy, whipped consistency. To achieve this, I made a cup of chai and instead of drinking it, I simmered a chopped pear in the spicy brew, then blended it with cashews, a knob of coconut butter and a couple of plump dates. The result was the perfect snack and cup of tea in one.
School food may not be widely considered cool (sorry, cafeteria workers), but food trucks are. So, to entice trend-aware students to eat a healthy breakfast or lunch, a number of public school districts around the country have thrown open the cafeteria doors and taken lunchtime to the streets, revving things up with a new kind of meals on wheels.