Noticed: Whey on the Way

by in Food News, Grocery Shopping, Trends, February 14, 2015


Maybe you haven’t seen bottles of it at major grocery chains just yet, but whey beverages are on the way. Where is all this whey coming from? Gallons of liquid are separated from milk solids during yogurt production. That’s what actually gives Greek yogurt its nice, thick consistency; much of the liquid has been removed from straining. This byproduct is called whey. There’s so much whey, in fact, that yogurt producers have the liquid carted away by the truckload. Modern Farmer reports dairy facilities in the Northeast hauled 150 million gallons of whey away in 2012. But as the saying goes, one man’s trash is another man’s treasure.

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Nutrition News: Hot Chile Peppers, Great Organics and Fake Supplements

by in Food and Nutrition Experts, February 13, 2015


In this nutrition week’s news: Chile peppers may get hot with dieters; organic foods are linked to lower pesticide exposure; and buyer beware of herbal supplements barren of herbs.

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New Brews Put a Healthy Twist on Happy Hour

by in Food News, Trends, February 12, 2015


For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more

War of the Chocolates

by in Healthy Holidays, Valentine's Day, February 12, 2015


Chocolate is the aphrodisiac of choice on Valentine’s Day. But not all varieties of this confection are created equal. Here’s a rundown of the most-lovable options for you and your waistline.

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The Chef’s Take — Jeremie Tomczak’s Farro Salad with Beets and Blood Oranges at King Bee

by in Chefs and Restaurants, Dining Out, February 11, 2015


The New York City dining scene is chock-full of options. But until King Bee opened, Acadian cuisine was not one of them. Now it’s here. Acadian food, you ask? Well, it’s inspired by the culinary evolution from the Acadian emigration to Louisiana. Think New Orleans country cooking meets the Pacific Northwest. It comes to the East Village in the form of a cozy little nest, decorated like a vintage cottage tucked into the mountains. A fire might as well be blazing on a hearth. Read more

Veg Out! 5 Vegan Cafes to Try Today

by in Dining Out, February 11, 2015


Hip vegan restaurants and cafes are sprouting up all over the country. Perhaps the reason eateries are leaning meat- and dairy-free is because a plant-based diet is getting much-deserved press. Or maybe it’s simply because these restaurants serve up tasty, scrumptious food that happens to fit the vegan mold. Read more

Salad of the Month: Valentine’s Day Roasted Radicchio with Pomegranate Seeds

by in Amy's Whole Food Cooking, February 10, 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.

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50 Shades of Cacao: Your New Valentine

by in Healthy Holidays, Valentine's Day, February 9, 2015


At first glance, cocoa powder and raw cacao powder might look the same, but get a bit closer and they’re anything but. Once you get to know antioxidant-powerhouse cacao powder, you realize it’s the real deal: Made from cold-pressed raw cacao beans, it is thought that the vitamins and minerals stay intact. Meanwhile, cocoa powder is produced from raw cacao beans that have been roasted at high temperatures and then ground, reducing all those naturally occurring health benefits. This Valentine’s Day, make your sweetie swoon when you serve up these decadent cacao-packed recipes for everything from gooey truffles to spicy hot chocolate.

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6 Foods to Try This Year

by in Grocery Shopping, Have You Tried, February 8, 2015


Is eating healthier on your list of New Year’s resolutions? These six foods are on this year’s must-try list because they pack a nutritional punch. Dig into these better-for-you foods and make your 2015 resolution a reality. Read more

Turn Over a New (Broccoli) Leaf

by in Grocery Shopping, Have You Tried, February 7, 2015


Looks like Tuscan kale, tastes sweet like sugar snap peas, and offers 100 percent of your daily value of vitamin C and calcium per serving. What is this miracle food? It’s broccoli leaves. No, not those little delicate fronds that you find on the crowns of broccoli (though those, too, are edible); these larger leaves grow around the stalk of the broccoli plant. Farmers previously used them just for cultivating the soil, but now they are being recognized for their nutritional power. Read more