by Kiri Tannenbaum in Healthy Tips, November 24, 2014
by Keri Glassman in Cooking for Kids, November 23, 2014
If you’re just joining us, it’s not too late to get on board with our No-Resolutions Resolution plan for 2015. We’re grabbing hold of the reins now so that come January 1st, we haven’t totally fallen off the (wholesome-eating) wagon.
This week (and for the next five weeks) it’s time to take the Vegetarian Vow. We’re taking Meatless Mondays one step further by suggesting what cookbook author Mark Bittman refers to as “VB6.” No, it’s not a fancy vitamin. The VB6 concept is to eat a plant-based diet for breakfast and lunch, thus becoming Vegan Before 6 p.m.
by Sally Wadyka in Healthy Tips, November 22, 2014
When you’re a parent, the day often (read: always) involves multiple negotiations. Long-sleeve pink shirt versus new purple shirt: You push for the warm pink one, while she begs for the sparkly purple number. Brushing teeth versus just using mouthwash: You try to give a lesson in dental hygiene, while he sees how far he can stand from the sink and spit. Later you navigate the playground slide. You try to settle the debate over who is first in line for the slide and then explain why four at a time is a bad idea. Sometimes we feel like we are running a company boardroom, mediating and arbitrating deals instead of preschool playdates.
by Silvana Nardone in Cookbooks, November 22, 2014
Presented with the likes of cookies and candy, most people keep their guard up — or at least try. But even if you’d never dream of going overboard on those foods, there are less obvious culprits that could be derailing a healthy diet. Go easy on these saboteurs, and you’ll be better for it.
by Amy Reiter in Food and Nutrition Experts, November 21, 2014
In his recently published cookbook — Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food (Rizzoli; $25) — the multi-Michelin-starred French chef and father of three shares his vegetable-heavy recipes along with his persuasive food philosophy on why our kids should be eating healthier.
by Toby Amidor in Grocery Shopping, November 20, 2014
In this week’s news: Scientists get the skinny on coffee and obesity; nutritionists root for plant-based omega-3; and why kids shouldn’t heart energy drinks (or even drink them).
by Jason Machowsky in Food and Nutrition Experts, Healthy Tips, November 19, 2014
We scoured this year’s Food and Nutrition Conference and Expo to find the best new healthy snacks, products and foods about to hit store shelves. Here are our top-five choices. Read more
by Andrea Strong in Chefs and Restaurants, Dining Out, November 19, 2014
Whether you’re traveling home for the holidays, getting away on vacation, or are a frequent flyer, air travel presents a common challenge to healthy eating. Understanding the unique needs of your body in flight, along with a little bit of planning, can go a long way in getting you to your destination energized, not exhausted.
by Amy Reiter in Food and Nutrition Experts, November 18, 2014
At San Francisco’s Le Marais, the beautiful artisanal bistro and bakery in the Marina District, the crowds come for many reasons. Some arrive just past dawn for the best Kouign-Mann and croissants this side of the Atlantic Ocean. (It doesn’t hurt that pastry chef Emily Riddell uses locally-milled organic flours and European-style organic butter). Others come for lunch — a crusty griddled ham and cheddar with grainy mustard and cornichon, and a salad of roasted beets with pomegranate, fennel and burrata, or one composed of Yali pears and wild greens, walnut, celery root and bitter onion. Late afternoon it’s bakery time again — a cup of Stumptown coffee and a slice of banana pecan bread, and then back for dinner — maybe scallops with persimmon and Serrano ham, black bass en papillote with turnips sorrel and lemon verbena, or smoky confited chicken with chickpeas, raddichio and citrus. The place is always humming with happy people.
But truth be told, it’s more than just the food that keeps the crowds in que. Owner Patrick Ascaso, a former investment professional with a passion for food, and his wife Joanna Pulcini, a literary agent, have created the kind of restaurant you can’t quite tear yourself away from. The service is great, the place is charming, and the food is divine. You may never care to leave. “The idea was to create a European eatery that serves food all day long, with the scents of bread baking in the morning, and then the pastry in the afternoon, and the wood-grilling savory dishes at night,” said Ascaso. “With the wood interior, it is remarkable how the space changes from the warmth of a bakery to the elegant feel of a bistro at night.”
by Amy Chaplin in Amy's Whole Food Cooking, November 18, 2014
It seems like every time we turn around, we hear about a new way the Mediterranean diet is good for us. Filling up on fruits, vegetables and whole grains, eating a moderate amount of fish and dairy and just a small amount of meat, sweets and unhealthy fats, and incorporating olive oil and the occasional glass of red wine is a recipe for reducing the risk of heart disease, Parkinson’s and Alzheimer’s diseases, and death due to heart disease or cancer. In the past few months alone, studies have concluded that the Mediterranean diet may lower the risk for chronic kidney disease, diabetes and peripheral artery disease and can help reverse metabolic syndrome. And that’s just a small sampling of the research fast piling up in the diet’s favor.
If you’re cooking for vegan and gluten-free friends or family this Thanksgiving, these tartlets are the perfect way to please everyone at the table. Unlike most desserts served on this holiday, this one is made without butter, sugar, cream and eggs. Instead the recipe calls for toasted nuts, whole grains, coconut oil, maple syrup and agar. Agar is a neutral-flavored seaweed that is used as a vegetarian gelatin; here, along with arrowroot, it gives great texture to the toasted almond filling.