Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few extra minutes to cook, its mild, nutty flavor and nutrients make it well worth the time. It also maintains a slight crunch after cooking. Although amaranth is one of the smallest grains around, it also happens to be one of the highest in protein. Topped with toasted pecans and chopped dates and served with a splash of almond milk, this breakfast is sure to keep you going until lunch time. Read more
There’s nothing new about fermenting food. In fact, it may be one of the oldest food preparation techniques around. Long before we were sipping pricy Kombuchas at the local café, our ancestors were using this process as a means of keeping their food from spoiling in age without refrigeration. “Fermentation was one of the earliest forms of food preservation,” says Kathie Swift, RDN, author of The Swift Diet (Hudson Street Press, 2014). “Traditional cultures were intentionally fermenting fruits, vegetables and grains well over 10,000 years ago, but they lost popularity when modern conveniences came into use.”
Lately, despite our ability to preserve and refrigerate food, fermentation is all the rage again. So what exactly are fermented foods (and beverages)? And why should we make a point of including them in our diets? We asked Swift — a huge fan of fermenting — for some answers.
It’s Halloween and the candy aisle is the popular spot. According to The Nielsen Company, Americans spent about $1.9 billion on candy in 2013 – that’s the equivalent of 600 million pounds of candy! We don’t recommend taking the fun out of Halloween by banning beloved sweets, but some choices are better than others. Read more
When the weather turns chilly, nothing beats a comforting plate of pasta. Indulge the healthy way with these tasty dishes that are low in fat, but high in flavor. Read more
You don’t have to eat just like a caveman to call yourself Paleo. Or at least that’s the attitude of Paleo blogger and cookbook author Michelle Tam, creator of NomNomPaleo.com and the book, Nom Nom Paleo: Food for Humans. “I’m not a slave to ‘this is exactly Paleo,'” she says. “Cavemen ate bugs and raw meat.” For Tam, the real goal of eating Paleo is to make smart choices and be more conscious of where your food comes from and how eating it makes you feel. Oh, and it’s got to taste good too!
In this week’s news: Gluten-free diets spark a grain of concern; slow and steady may not win the weight-loss race; and that regrettably fattening lunch may have been your brain’s fault.
Ever since her childhood in rural Australia, Amy Chaplin’s diet has revolved around whole foods. After 20 years of cooking around the globe, the New York-based private chef, teacher, recipe developer and writer — her work appears on this very blog every week — is sharing this nurturing lifestyle in her first book, At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well (Roost Books). Through more than 150 recipes — and a slew of striking minimalist photos—for soulful vegetarian and vegan dishes like cherry coconut granola with extra virgin olive oil, millet cauliflower mash and roasted acorn and Delicata squash salad strewn with wheat berries and bitter greens, the former chef of the celebrated East Village vegan restaurant, Angelica Kitchen, illuminates the simplicity and creativity of eating healthy. Read more
Of all the five tastes, umami is the most mysterious. Technically speaking, the savory flavor comes from glutamic acid. Less technically speaking, when added to recipes, umami makes a dish taste yummy (which is the actual English translation of the Japanese name).
But while umami is most commonly associated with high-sodium, bottled products — like soy sauce, miso paste, and kimchi — here’s the tastiest secret of all: Mother Nature makes it too. Those magical glutamates are also found in mushrooms, meat, seaweed, and even green tea. So when your taste buds crave a savory oomph, try swapping out the salty options for fresh sources of umami. And to get started, try this Umami Mushroom Noodle dish, complete with Five Spice Sauce. If you want to even more flavor, add in umami-rich shrimp and ground pork or beef for a multiplied umami effect.
If you’ve cooked from Plenty, Israeli chef and London restaurateur Yotam Ottolenghi’s bestselling and award-winning cookbook, it’s probably dog-eared and food-stained from loving overuse. (Baked eggs with yogurt and greens, Brussels sprouts with tofu, and soba noodles with eggplant and mango, are personal faves.)
Now comes the hotly anticipated follow-up, Plenty More, in which Ottolenghi unapologetically celebrates the wonderful world of vegetables one cooking method at a time — braising, steaming, roasting, char-grilling and frying. In keeping with his signature inventive and vibrant style, Ottolenghi’s recipes in Plenty More feature rather exotic pops of flavor — yuzu in a dish of candy beets with lentils, sorrel and mustard in a bowl of fresh sweet peas, sweet labneh on a plate of warm baked rhubarb, and tahini on a sweet mess of honey-roasted carrots, featured below.
New research is giving us another reason to question the safety of artificial sweeteners. Researchers concluded that artificial sweeteners may be contributing to diseases like obesity and diabetes. It may be another reason you should swap the pink or blue packet of the artificial stuff for something more natural.
A recent study published in the journal Nature found that folks who were given saccharin (a type of artificial sweetener) over a week developed glucose intolerance, a condition that can lead to diabetes. Additionally, researchers also analyzed close to 400 people and found that the gut bacteria of those who used artificial sweeteners were really different from folks who did not use the fake stuff. The study concluded that more research should be done to really determine the safety of these calorie-free sugar alternatives.