Sweet Corn, Three Delicious Ways

by in Amy's Whole Food Cooking, August 23, 2014

corn
Along with tomatoes, sweet corn is one of the top favorite foods of summer. When it’s good, it’s sweet, juicy and totally irresistible. Here are two easy and flavorful recipes to make while corn is at its peak, plus one surprising way to enjoy it on the cob (hint: It may have you thinking twice about the need for butter!). Read more

This Week’s Nutrition News Feed

by in Food News, August 22, 2014

cupcake
In this week’s news: Cravings could be a gut thing (if not a good thing); the outdated BMI system gets a checkup; and the “all-natural” label is, well, kinda fake.

It’s Not You, It’s Your Microbiome
Don’t blame yourself if you can’t resist that cupcake. Blame your gut bacteria. A new study, published in the journal BioEssays, has found that the bacteria living within us, which are 100 times more numerous than our own cells, may affect the foods we crave as well as our moods. The tiny bacterial overlords, the theory goes, compel us to eat the foods they live best on — perhaps fat or sugar — overriding our healthy eating efforts and propelling us toward obesity. “Bacteria within the gut are manipulative,” says study co-author Carlo Maley, PhD. “There is a diversity of interests represented in the microbiome, some aligned with our own dietary goals, and others not.” Read more

Adding the Yum Factor to Gluten-Free Cooking

by in Cookbooks, August 21, 2014

quinoa

Six years ago, Erin Scott was the happy, food-loving owner of a lifestyle boutique in Oakland, Calif., when she discovered she had celiac disease. The diagnosis transformed her life — not just her eating habits but her career. Instead of wallowing in the downsides of a newfound gluten-free existence, she launched the (now-popular) blog Yummy Supper, spending her days tinkering in the kitchen and taking vibrant photos of the concoctions she made for her family, which includes two gluten-intolerant children.

That passion for creative cooking, and her determination to make “flavorful, seasonal, food that just tastes good,” has spawned the just-arrived Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore, with dishes like quinoa tabbouleh (recipe below) and zucchini ribbon “pasta” — not to mention sweets such as pluot parfaits with sunflower seeds.

Read more

The Chef’s Take: Green Olive Tapenade from David Lebovitz

by in Chefs and Restaurants, August 20, 2014

olive tapenade
“When you cook at home, you know exactly what is going into the food you’re eating,” says David Lebovitz, who has been cooking and baking for most of his life — much of it in restaurants. He spent nearly thirteen years at Chez Panisse, working with Alice Waters and pastry chef Lindsey Shere, who became his mentor. He left the famed Berkeley restaurant in 1999 to coincide with the release of his first book, Room for Dessert. And five years later, he moved to Paris with little more than a cast-iron skillet and one French phrase: pain au chocolat.

Read more

Dessert of the Month: Nectarine-Raspberry Crisp with Quinoa Topping

by in Amy's Whole Food Cooking, August 19, 2014

nectarine-raspberry crisp
Crisps are one of the best summer desserts. They come together in minutes and can then be left alone to bake — no need to be exact about the timing, just bake until fragrant, golden and bubbling. With crisps, you get everything a pie has to offer in much less time and without any risk of a soggy crust.

Read more

10 Health Foods We’re All Saying the Wrong Way (Kefir, Anyone?)

by in Healthy Tips, August 18, 2014

kefir

It’s a cruel fact: Many of the foods that are potentially good for us also have names seemingly designed to trip us up. Who among us did not have the red-in-the-face moment of learning that quinoa wasn’t pronounced “kee-noah”? To spare us all future embarrassment in the aisles of the Health Food Hut, here’s a guide to several food words known to cause verbal stumbles.

Acai
What it is: This dark purple berry is now ubiquitous in health-food store products everywhere, thanks to its reputed superfood powers. It’s a storehouse of antioxidants and may help support the immune system.
How to say it: You’ll sound like a pro at the smoothie shack when you ask to have “ah-sah-EE” added to the mix.

Agar (also, Agar-Agar)
What it is: This gelatinous substance is derived from red algae and used as a thickener and gelling agent in foods like puddings, jelly candies, soups and sauces. Because it comes from a plant (unlike gelatin, which is derived from animals), it’s popular with vegetarians and vegans who can’t resist a good pudding.
How to say it: It’s pronounced “AH-ger,” which, beer lovers will note, rhymes with lager.

Read more

5 Next-Level Gazpachos

by in Healthy Recipes, August 17, 2014

charred tomato gazpacho
No need to pigeonhole a perfectly good chilled tomato soup to its classic definition. Instead, let go of your preconceived concepts and you’ll see gazpacho was just waiting to break loose.

Charred Tomato Gazpacho (above, from Food Network Magazine)
Smoky grilled tomatoes take the chill off this otherwise cold gazpacho. But the sultry cumin-coriander oil really makes it sizzle.

Read more

When It Comes to Healthier Grilling, How to Tame the Flames and More

by in Healthy Tips, August 16, 2014

grilled chicken
With the middle of August somehow already here, fans of open-flame cooking are right to embrace the last stretch of grilling season with as much fervor as possible. But is it possible to fire up the grill without flaring up the health risks?

Read more

Put Up Your Cukes: Umpteen Things to Make with Cucumbers

by in Healthy Recipes, August 15, 2014

glazed cucumbers

With all that summer has to offer in the way of showy vegetables (squash blossoms, anyone?) and fleeting stars (get your heirloom tomatoes while they’re here!), cucumbers can easily be overlooked. But not anymore.

Glazed Cucumbers
Never cooked a cucumber before? Now’s your big chance. Simmer slices in a little butter and water until tender, season them with dill and salt — and then pile atop pumpernickel bread.

Read more

When Cravings Call, What Are They Saying?

by in Diets & Weight Loss, August 14, 2014

http://blog.foodnetwork.com/healthyeats/2014/08/14/when-cravings-call-what-are-they-saying/

We all get cravings, but when they come in the form of high-sugar and calorie-dense foods, it’s our waistlines that suffer the consequences. But understanding the messages behind cravings can make it easier to resist the siren call of certain foods.

Why We Crave
One theory as to why we crave specific foods so intensely is that the body is deficient in a nutrient that food contains. For example, we desperately crave potato chips because our body is in need of salt. This theory, unfortunately, lacks scientific evidence to back it up.

Read more