This Week’s Nutrition News Feed

by in Food and Nutrition Experts, November 7, 2014

Red Wine
In this week’s news: There may be one fewer reason to drink red wine; meat companies ditch the drugs; and two studies take a glass-half-empty attitude toward milk drinking.

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Wake Up to Good News About Coffee

by in Food News, November 6, 2014

Coffee
Those of us who are addicted to coffee (put down that third cup of joe and raise your hand) would probably love to think all that java consumption is good for us in ways beyond just waking us up. Well, guess what? A new study has found that drinking coffee – both caffeinated and decaf – may be beneficial for your liver, helping to protect it.

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Chatting with Prune’s Gabrielle Hamilton: Celebrating 15 Years and a New Cookbook

by in Chefs and Restaurants, Cookbooks, November 6, 2014

Prune Book Jacket
Writing a New York Times Best Seller is no easy task. Neither is keeping a New York City restaurant packed and popular for a decade and a half. But Gabrielle Hamilton has managed to do both. Her 2011 memoir, Blood, Bones & Butter, proved that she was as good a writer as she is a chef. Now she’s finally giving her fans the cookbook they’ve been clamoring for. And the release just so happens to coincide with Prune’s 15th anniversary as one of New York’s most-beloved restaurants.

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How Healthy is Your Shopping Cart? New Database Rates Grocery Foods

by in Food News, November 5, 2014

Grocery Aisle
How healthy is your favorite cereal, bread, frozen pizza or go-to snack? And how does it compare with other brands crowding the supermarket shelves? Trying to figure that out can be daunting, but it just got a little less so. The Environmental Working Group, a nonprofit advocacy organization that has helped consumers parse everything from farm subsidies to cosmetics and cleaning-product toxicity, has just released a database of ratings, Food Scores: Rate Your Plate, for more than 80,000 commonly sold grocery items, aimed at helping shoppers make “healthier, greener and cleaner food choices.”

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The Chef’s Take: One Girl Cookies’ Raspberry, Flax and Olive Oil Muffins

by in Chefs and Restaurants, November 5, 2014

Raspberry Flax Seed Muffins

One Girl Cookies is one of Brooklyn’s most-beloved bakeries. Gem-size butter cookies, cream-filled whoopie pies, swirl-topped cupcakes and frosted layer cakes make this shop, located on a tree-lined street in Cobble Hill, an oasis of sweetness. Since opening in 2005, husband-and-wife team Dave Crofton and Dawn Casale have created a neighborhood spot for life’s most delicious treats and most precious milestones. Open its glass-paned door and a bell jingles — friends meet, couples fall in love and toddlers take their first steps. The couple have opened a second, larger cafe in Dumbo, have written a cookbook and are planning a third cafe for Industry City in Sunset Park for early 2015.

Crofton, the baker, has created a breakfast menu that offers all sorts of wonderful ways to start your day right: a fruit, granola and yogurt bowl (both the granola and the yogurt are made in-house), as well as muffins, scones, and savory and sweet breakfast breads. While he is a baker, he’s also mindful of serving a breakfast menu that’s actually good for you. “I think about health a lot when I create breakfast recipes,” says Crofton. “You can easily include whole grains in most breakfast muffins, breads, and scones. It makes them heartier and more filing, which is an important way to start the day.”

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Smashed and Mashed: A Toast to the Avocado

by in Dining Out, November 4, 2014

Bluestone Collective Avo Smash
Trending on the tables of eateries from Portland to Paris: Avocado Toast. This open-faced sandwich, sometimes referred to as Avocado Mash or Avocado Smash, has gained momentum as it requires few ingredients, offers endless possibilities and, well, it’s quite the looker. We like it for the fact that it is easy and quick, and its star ingredient is one of the best things you can put on your plate.

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Smoothie of the Month: Concord Grape

by in Amy's Whole Food Cooking, November 4, 2014

Concord Grape Smoothie
Concord grapes may not what you might normally think of as a smoothie ingredient. But their musky, fruity and tart flavor pairs surprisingly well with the creamy texture of blended cashews and frozen bananas. Sweet and festive thanks to the rich purple color, this smoothie is perfect to serve as a healthy dessert or afternoon treat.

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Make Your Own Pretzels

by in Healthy Recipes, November 3, 2014

Homemade Pretzels
Pretzels are everywhere: the grocery aisle, the sandwich counter, the mall, the airplane, and just about every vending machine on the planet. Now they’re even on restaurant menus in the form of soft baked breads. While the idea of snacking on a bag of pretzels, or opting for a sandwich on a pretzel roll may sound “healthy,” it’s just not.

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Pour it On! Maple Syrup is Good For You

by in Food News, Trends, November 2, 2014

Maple Syrup
In addition to its natural caramely sweetness, there’s one more reason to pour on the maple syrup: it’s actually good for you. Yes, pure maple syrup is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium and potassium. According to Helen Thomas of the New York State Maple Association, maple syrup has a higher concentration of minerals and antioxidants, yet fewer calories than honey.

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Boost Your Immunity! Eat These 5 Foods

by in Healthy Recipes, November 1, 2014

Ginger
Cold and flu season is right around the corner and while there’s no magical food to protect you from illness, eating more of these five foods can help keep you going strong through those chilly winter months.

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