During the cold winter months, when most salad greens are weary and wilted, a raw salad is sometimes the last thing anyone wants to eat. So what dish to turn to that’s healthy, tasty and quick to put together? Steamed vegetables, which can be dressed just as a salad is, are a perfect stand-in. With a flavorful dressing, they make a warming light meal or a side dish to anything you’re making for dinner. Read more
In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag.
Takers for Tomato Yogurt?
Blue Hill Farm, annex of New York’s famed Blue Hill eateries, is making its mark on the yogurt scene. Instead of offering the conventional fruit-filled varieties, the high-end farm-to-fork establishment is spooning out concoctions that are 30 percent vegetable puree. The yogurts — made with dairy from grass-fed cows and selling in a small number of Whole Foods markets — are available in six flavors: tomato, carrot, beet, butternut squash, sweet potato and parsnip.
Cough, hack, sneeze — the sniffly season is upon us. Traditional go-to choices include tea (warm fluids are soothing, hydrating and some have antioxidants), orange juice (vitamin C!) and Grandma’s chicken noodle soup. But do these foods provide us with the nutrients needed to help the body recover? Or are there other options? The next time you’re sick, consider preparing — or having someone else prepare — one of the dishes below, which are chock-full of foods rich in immune-boosting nutrients.
It happens every year: Just as we’ve finally started to recover from the holidays, along comes the Super Bowl — or more specifically, Super Bowl parties, with their vats of chili, trays full of chickens wings and platters of bacon-entwined cheese balls. Between the onslaught of food and the hours spent sitting in front of the TV, it’s no wonder that the biggest game of the year can also be its biggest caloric blow-out. But don’t despair, healthy eaters! The Super Bowl need not be synonymous with a raw-vegetable bowl. The following dip recipes offer lighter but still eminently satisfying alternatives to the usual game-day fare. The only thing here that will weigh you down is the burden of expectation for your team to win.
Gluten-free dreams really do come true. The Girl Scouts have added a new cookie to their lineup — bite-size, certified gluten-free Chocolate Chip Shortbread cookies. The good news for many parents of gluten-intolerant kids is that their Girl-Scout-badge-carrying daughters can now actually eat the cookies they sell as part of the Girl Scout Cookie Program, which generates $700 million annually based on 200 million boxes sold.
Made with a basic gluten-free flour blend of rice flour, tapioca flour, cornstarch, potato starch, xanthan gum and guar gum, the new cookies contain no artificial flavors or colors, high-fructose corn syrup or hydrogenated oils — unlike most of the Girl Scout cookies. However, the cookies do contain other common food allergens, like dairy, egg and corn, as well as GMOs.
What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.
True, cooking from scratch with the freshest ingredients is a surefire way to create a delicious and nutritious meal. But then there’s dinnertime reality: Getting home from work and needing to put a meal on the table in not a lot of time. Happily, not every store-bought item that makes it easier to prep dinner is overly processed or full of suspect ingredients. Here are some shortcut foods nutrition experts say they rely on when they’re in a hurry.
The hustle and bustle of everyday life may have you skimping on lunch. But having a set plan can help bring order to the most hectic of schedules. Here is one week of delicious lunches.
By now, most people know that increasing their intake of whole grains can help them reap more nutrients, lose weight, lower levels of “bad” cholesterol and support digestive health. But in the kitchen, some cooks find it hard to get excited about what can easily pass as boring piles of drab grains — the likes of brown rice, oats, bulgur and amaranth. In her new book Whole-Grain Mornings, author Megan Gordon helps readers do just that.