In this week’s news: Study casts shadow on claims that blueberries improve night vision; researchers provide an unforgettable reason to avoid trans fats; and a whole heap of new whole grains to try.
“Food is most flavorful when coaxed with very little,” says Jenn Louis, the chef and co-owner of Portland, Oregon’s Lincoln and Sunshine Tavern, as well as Culinary Artistry, a full-service catering business. Louis loves to cook with the seasons and as simply as possible. Nearly everything in her restaurants is made by hand. Her pastas have earned her a reputation as something of an Italian nonna, and in March she’s bringing out a pasta cookbook, Pasta by Hand (Chronicle), focused on the under-loved category of Italian pasta: the dumpling (there’s a lot more going on there than just gnudi).
Sometimes, warm freshly baked bread for breakfast is all you want — ideally made from dough that doesn’t involve activating yeast or kneading. You want bread that’s mildly sweet, but not cakey like muffins or a banana bread, and goes perfectly with a cup of tea. This gluten- and dairy-free skillet cornbread fits the bill and also happens to be perfect for lazy mornings — especially if you have leftover cooked squash to stir into the batter. This bread can be enjoyed with a pat of coconut oil if you want to keep it free of any dairy, otherwise a little butter melted in is pretty good. The scallions added to the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam. Either way, be sure to enjoy it warm.
Holiday meals just wouldn’t be the same without cranberry sauce. But this year, we think you should give up your favorite canned variety, and get festive with this nutritious batch of cranberry-chia jam. Enjoy it with your Thanksgiving meal, to liven up breakfast, or as part of your leftover spread.
If you’re just joining us, it’s not too late to get on board with our No-Resolutions Resolution plan for 2015. We’re grabbing hold of the reins now so that come January 1st, we haven’t totally fallen off the (wholesome-eating) wagon.
This week (and for the next five weeks) it’s time to take the Vegetarian Vow. We’re taking Meatless Mondays one step further by suggesting what cookbook author Mark Bittman refers to as “VB6.” No, it’s not a fancy vitamin. The VB6 concept is to eat a plant-based diet for breakfast and lunch, thus becoming Vegan Before 6 p.m.
When you’re a parent, the day often (read: always) involves multiple negotiations. Long-sleeve pink shirt versus new purple shirt: You push for the warm pink one, while she begs for the sparkly purple number. Brushing teeth versus just using mouthwash: You try to give a lesson in dental hygiene, while he sees how far he can stand from the sink and spit. Later you navigate the playground slide. You try to settle the debate over who is first in line for the slide and then explain why four at a time is a bad idea. Sometimes we feel like we are running a company boardroom, mediating and arbitrating deals instead of preschool playdates.
Presented with the likes of cookies and candy, most people keep their guard up — or at least try. But even if you’d never dream of going overboard on those foods, there are less obvious culprits that could be derailing a healthy diet. Go easy on these saboteurs, and you’ll be better for it.
In his recently published cookbook — Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food (Rizzoli; $25) — the multi-Michelin-starred French chef and father of three shares his vegetable-heavy recipes along with his persuasive food philosophy on why our kids should be eating healthier.
In this week’s news: Scientists get the skinny on coffee and obesity; nutritionists root for plant-based omega-3; and why kids shouldn’t heart energy drinks (or even drink them).
We scoured this year’s Food and Nutrition Conference and Expo to find the best new healthy snacks, products and foods about to hit store shelves. Here are our top-five choices. Read more