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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5 Smoothies to Kick-Start Your Day

by in Healthy Recipes, Kid-Friendly, October 31, 2014

Smoothie
Although tossing healthy ingredients into a blender can make a fabulous go-to breakfast, there are common mistakes folks make that can sabotage their morning shake. Read more

This Week’s Nutrition News Feed

by in Food and Nutrition Experts, October 31, 2014

Chocolate
In this week’s nutrition news: another reason to eat chocolate; acid reflux doctor cautions against late-night eating; and nutrition labels are poised for a major makeover.

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Vegging Out with Karen Page, Author of The Vegetarian Flavor Bible

by in Cookbooks, October 30, 2014

Vegetarian Flavor Bible
When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard Foundation, but was named one of the 10 best cookbooks of the past century by Forbes. Now Page and Dornenburg are back, but this time they’ve gone vegetarian. Their 554-page reference book, The Vegetarian Flavor Bible, uses the same approach to plant-based cooking as their bestseller. In addition to the history of vegetarianism, you can find an A-Z guide to herbs, spices and other seasonings, learn which techniques work best for which veggies and a stock list of flavor affinities for each ingredient. For instance, soba noodles have 16 suggested combinations like marrying them with greens, lime, sesame oil, soy sauce and tofu. Sound good? We think so. Not so much a cookbook as it is a culinary guide, the Bible is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.

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The Chef’s Take: Eric Korsh’s Free-Range Chicken for Two

by in Chefs and Restaurants, October 29, 2014

Free Range Chicken for Two

“I am not someone who just throws butter at things or sits around reducing heavy cream,” says Eric Korsh, Executive Chef of Danny Meyer’s rustic American restaurant, North End Grill. Korsh, who has helmed the kitchens of A-list spots like The Waverly Inn and Calliope, is all about good honest cooking. “This whole idea of healthy food, I think, is about cooking beautiful food — a nice vinaigrette, a lovely lean protein,” he said. “I think all good cooking is healthy cooking.”

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Food Is Fuel: Eat Like A Marathon Runner

by in Fitness, October 28, 2014

Marathon Runners
It’s a great time of year for runners! The New York City Marathon is just around the corner and proper nutrition and hydration can make or break your success in this 26.2 mile endeavor. Here are some tips and techniques to help fuel performance.

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Breakfast of the Month: Spiced Amaranth Porridge with Dates and Pecans

by in Amy's Whole Food Cooking, October 28, 2014

Spiced Amaranth Porridge
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