The Chef’s Take — Jeremie Tomczak’s Farro Salad with Beets and Blood Oranges at King Bee

by in Chefs and Restaurants, Dining Out, February 11, 2015


The New York City dining scene is chock-full of options. But until King Bee opened, Acadian cuisine was not one of them. Now it’s here. Acadian food, you ask? Well, it’s inspired by the culinary evolution from the Acadian emigration to Louisiana. Think New Orleans country cooking meets the Pacific Northwest. It comes to the East Village in the form of a cozy little nest, decorated like a vintage cottage tucked into the mountains. A fire might as well be blazing on a hearth. Read more

Veg Out! 5 Vegan Cafes to Try Today

by in Dining Out, February 11, 2015


Hip vegan restaurants and cafes are sprouting up all over the country. Perhaps the reason eateries are leaning meat- and dairy-free is because a plant-based diet is getting much-deserved press. Or maybe it’s simply because these restaurants serve up tasty, scrumptious food that happens to fit the vegan mold. Read more

Salad of the Month: Valentine’s Day Roasted Radicchio with Pomegranate Seeds

by in Amy's Whole Food Cooking, February 10, 2015


Instead of making a sweet and chocolatey treat for Valentine’s Day, I decided to do the opposite and make something with a complex, bitter flavor. Why bitter, you may ask? According to Traditional Chinese Medicine, each flavor (sweet, sour, bitter, pungent and salty) nourishes a different organ. Bitter-tasting foods nourish the heart, so I thought it fitting to include a recipe that would benefit the heart on a day when we are encouraged to express our love.

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50 Shades of Cacao: Your New Valentine

by in Healthy Holidays, Valentine's Day, February 9, 2015


At first glance, cocoa powder and raw cacao powder might look the same, but get a bit closer and they’re anything but. Once you get to know antioxidant-powerhouse cacao powder, you realize it’s the real deal: Made from cold-pressed raw cacao beans, it is thought that the vitamins and minerals stay intact. Meanwhile, cocoa powder is produced from raw cacao beans that have been roasted at high temperatures and then ground, reducing all those naturally occurring health benefits. This Valentine’s Day, make your sweetie swoon when you serve up these decadent cacao-packed recipes for everything from gooey truffles to spicy hot chocolate.

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6 Foods to Try This Year

by in Grocery Shopping, Have You Tried, February 8, 2015


Is eating healthier on your list of New Year’s resolutions? These six foods are on this year’s must-try list because they pack a nutritional punch. Dig into these better-for-you foods and make your 2015 resolution a reality. Read more

Turn Over a New (Broccoli) Leaf

by in Grocery Shopping, Have You Tried, February 7, 2015


Looks like Tuscan kale, tastes sweet like sugar snap peas, and offers 100 percent of your daily value of vitamin C and calcium per serving. What is this miracle food? It’s broccoli leaves. No, not those little delicate fronds that you find on the crowns of broccoli (though those, too, are edible); these larger leaves grow around the stalk of the broccoli plant. Farmers previously used them just for cultivating the soil, but now they are being recognized for their nutritional power. Read more

This Week’s Nutrition News Feed

by in Food and Nutrition Experts, February 6, 2015


In this week’s news: New findings about sugar and diabetes are not so sweet; vitamin drinks may do more harm than good; weight training could prevent your weight from yo-yoing.

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Delivery Services Make Wholesome Meals a Snap

by in Food News, February 5, 2015


Half of what it takes to eat healthfully is finding the time to do it all — hunting for recipes, shopping for ingredients, putting it all together — it can feel like a full-time job! Take a deep breath. We’re sharing our favorite wholesome delivery services to help you make it all happen without losing your mind. You can order local groceries, healthy snacks, full-on meals and even smoothies! Relax.

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The Chef’s Take: Jimmy Bradley’s Roasted Broccoli with Almonds, Parmesan and Red Onion at The Red Cat

by in Chefs and Restaurants, Dining Out, February 4, 2015

If you’ve been around the food circles in New York City, the name Jimmy Bradley is a familiar one. He’s a rock star. Bradley opened his iconic restaurant The Red Cat in 1999, and since then has been serving New Yorkers a straightforward, market-driven menu that aims to please. No foams, no dusts, no deconstructed dishes or immersion circulators. Just good, local, seasonal American food with a nudge from the Mediterranean. It’s a formula that has been going strong for 15 years.

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Smoothie of the Month: Warm Chai-Spiced Smoothie

by in Amy's Whole Food Cooking, February 3, 2015


In the depths of winter, when the temperatures plummet I’ll take a cup of chai tea over a cool smoothie any day. It was that impulse exactly that got me thinking of combining the two and having the best of both worlds: a warming and invigorating drink with a creamy, whipped consistency. To achieve this, I made a cup of chai and instead of drinking it, I simmered a chopped pear in the spicy brew, then blended it with cashews, a knob of coconut butter and a couple of plump dates. The result was the perfect snack and cup of tea in one.

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