This Week’s Nutrition News Feed

by in Food and Nutrition Experts, November 21, 2014

Flax Seeds
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).

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5 Healthy New Finds For You and Your Kids

by in Grocery Shopping, November 20, 2014

Nourish Snacks
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

Up, Up and Away! Pack These Nutrition Tips Next Time You Fly

by in Food and Nutrition Experts, Healthy Tips, 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.

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The Chef’s Take: Max Snyder’s Yali Pear Salad at Le Marais

by in Chefs and Restaurants, Dining Out, November 19, 2014

Yali Pear Salad
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.”

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Mediterranean Diet Health Benefits May Last Longer Than You Think

by in Food and Nutrition Experts, November 18, 2014

Mediterranean DietIt 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.

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Dessert of the Month: Gluten-Free, Vegan Cranberry Almond Tartlets

by in Amy's Whole Food Cooking, November 18, 2014

Cranberry Tarts
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.

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Countdown to New Year’s: No-Resolutions Resolution Week 1

by in Healthy Tips, November 17, 2014

No Resolutions
Halloween has come and gone, which means the holidays are about to descend upon us. In a blink of an eye, the turkey will have been carved, the presents will have been opened and the champagne uncorked. We can already feel that 2015 will be different. Why? Because this new year we are not going to write down our typical weight-loss resolutions on Jan. 1. Nope. Instead we’re going to avoid packing on the extra pounds by following our six-week No-Resolutions Resolution plan — beginning right now.

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Pass the Tofurky! Candle Cafe’s Vegan Holiday Favorites

by in Cookbooks, November 15, 2014

Vegan Holiday Cooking Candle Cafe
Holidays and food are so closely connected that it’s hard to even imagine one without the other. And not just any food, but very specific culinary traditions — often ones that have been passed down through generations. But what happens when you remove all animal products from your holiday goodies? Well, at least in the case of the New York’s legendary vegan restaurant, Candle Cafe, you end up with some incredibly tasty dishes. “Our restaurants always have wait lists on all the holidays, and we hate to turn people away,” says Joy Pierson, co-owner of Candle Cafe and coauthor of the new cookbook Vegan Holiday Cooking. “So putting our favorite holiday recipes in this book is a way to feed as many people as possible.”

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This Week’s Nutrition News Feed

by in Food and Nutrition Experts, November 14, 2014

School Lunch
In this week’s news: Parents get schooled about the healthfulness of home versus school lunches; weight-loss study tips the scales in favor of vegan diet; and researchers suggest attempts to reset metabolism are likely futile.

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Gluten-Free Thanksgiving Desserts (Delicious Too!)

by in Healthy Holidays, Thanksgiving, November 13, 2014

Pumpkin Coconut Custard
It can be a challenge to use the words “healthy” and “desserts” in the same breath, especially when you’re serving up Thanksgiving dessert. Keep this one trick in your back pocket and you’ll be surprised at how sweet healthy desserts can really be: You can’t go wrong if you bake along with the season. All of these treats (all gluten-free) use your fall fruit favorites, like pumpkin, apples and pears — low in calories and high in fiber. Plus, cranberry is naturally bursting with antioxidants and vitamin C.

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