If you’re cooking for vegan and gluten-free friends or family this Thanksgiving, these tartlets are the perfect way to please everyone at the table. Unlike most desserts served on this holiday, this one is made without butter, sugar, cream and eggs. Instead the recipe calls for toasted nuts, whole grains, coconut oil, maple syrup and agar. Agar is a neutral-flavored seaweed that is used as a vegetarian gelatin; here, along with arrowroot, it gives great texture to the toasted almond filling.
Halloween has come and gone, which means the holidays are about to descend upon us. In a blink of an eye, the turkey will have been carved, the presents will have been opened and the champagne uncorked. We can already feel that 2015 will be different. Why? Because this new year we are not going to write down our typical weight-loss resolutions on Jan. 1. Nope. Instead we’re going to avoid packing on the extra pounds by following our six-week No-Resolutions Resolution plan — beginning right now.
Holidays and food are so closely connected that it’s hard to even imagine one without the other. And not just any food, but very specific culinary traditions — often ones that have been passed down through generations. But what happens when you remove all animal products from your holiday goodies? Well, at least in the case of the New York’s legendary vegan restaurant, Candle Cafe, you end up with some incredibly tasty dishes. “Our restaurants always have wait lists on all the holidays, and we hate to turn people away,” says Joy Pierson, co-owner of Candle Cafe and coauthor of the new cookbook Vegan Holiday Cooking. “So putting our favorite holiday recipes in this book is a way to feed as many people as possible.”
In this week’s news: Parents get schooled about the healthfulness of home versus school lunches; weight-loss study tips the scales in favor of vegan diet; and researchers suggest attempts to reset metabolism are likely futile.
It can be a challenge to use the words “healthy” and “desserts” in the same breath, especially when you’re serving up Thanksgiving dessert. Keep this one trick in your back pocket and you’ll be surprised at how sweet healthy desserts can really be: You can’t go wrong if you bake along with the season. All of these treats (all gluten-free) use your fall fruit favorites, like pumpkin, apples and pears — low in calories and high in fiber. Plus, cranberry is naturally bursting with antioxidants and vitamin C.
Instant smartphone gratification leads to updating Facebook statuses, sliding through potential Tinder dates and curating Pandora playlists. Entertainment options aside, your iPhone or Android can also be a solid resource for eating better. In fact, a Gallup study says 19% of adult participants regularly use at least one mobile application that supports healthy living, while about 50% of those who use smartphones have at least one such app. The study says calorie-counting tools, health recipes and food/exercise diaries are the most commonly used apps. You can get in on it too. Learn how many calories are in a slice of multigrain bread via Fooducate, skip the cross-country Big Mac for a nearby brown rice bowl discovered on Food Tripping and find out where to gorge on sustainable sushi from the Monterey Bay Aquarium’s Seafood Watch. Embracing a healthy — and delicious — lifestyle has never been easier, especially with the help of these seven new empowering apps.
If you’re talking about great seafood in Brooklyn, chances are you’re talking about the fish restaurant Bergen Hill, a snug outpost located in a quiet corner of Court Street in Carroll Gardens. The chef, Andrew D’Ambrosi, cooks out of a kitchen that seems to have been built for a doll, not a fully grown man. It’s about 3 feet by 5 feet and has no oven; it includes four induction burners, one sandwich press and a toy-sized electric oven. (Don’t complain about your kitchen!)
This Thanksgiving, gather your friends and family and serve them, well, sorghum! It won’t send your guests running for the hills — we promise. The recipes we’ve created below are as tasty as they are good for you. But instead of white bread and butter, we’ve added a slew of hearty whole grains to your Thanksgiving. Sorghum (pictured above) powers up a salad amped up by sprouted lentils and spinach while millet stars in a corn-chive casserole. No need to scrap the stuffing. Just lighten up by loading up on veggies and using heart-healthy fats like olive oil. Even the typical waist-busting green bean casserole can be good for you — the secret’s in the gravy.
With its festive fall flavors, this salad would make the perfect accompaniment to a Thanksgiving spread — especially if you’re looking for hearty vegetable-based dishes to serve to your guests. Spelt berries become plump and tender after simmering, giving the salad an interesting texture and an earthy whole-grain flavor that pairs well with bright, tart pomegranate, bitter greens and sweet roasted carrots. Perhaps the greatest thing about a salad like this is that it’s versatile and can be adapted to complement the rest of your meal. If you already have carrots on your menu, the roasted carrots can easily be replaced with other fall vegetables like squash or fennel. Or use rosemary or thyme in place of sage and add some toasted walnuts or pecans if you’re looking for something a bit richer. Robust salads like this one also stand up well long after being dressed, making them perfect for holiday buffets and leisurely meals.
When I recently had my annual checkup the first thing my doctor asked was, “Are you eating enough dairy? Dark leafy greens?” She hadn’t asked that question a year ago so I wondered why now? Part of that answer lies in the fact that I’m over 40. Call it 40-something. Though I lean toward good-for-you and good-tasting foods, I didn’t know exactly why she singled out dairy and leafy greens for this particular time in my life — or if I needed to add more. That’s when I got on the phone with Lisa Sasson, clinical associate professor of nutrition and food studies at New York University, to shed some light on the “why dairy and dark leafy greens now” for those of us who are 40-something — er, 39 again.