by Dana Angelo White in Cookbooks, June 25, 2014
by Amy Chaplin in Amy's Whole Food Cooking, June 24, 2014
Sustainable. Gorgeous. Rich in nutrients. These are three ways The Nourished Kitchen captures the fresh and simple elegance of food. In her new cookbook, blogger and real-food proponent Jennifer McGruther — who favors the likes of bone-enriched broths and fermented goods — entices readers to once again get their hands dirty in the kitchen.
What are you growing in your garden this year?
This time of the year, we’re just starting our garden, as mountain living means that snow can linger into June and arrive again in September. This year, my family is planning to plant lettuce, hearty greens, radishes, carrots and a wide variety of mints. Chocolate mint and mountain mint are always favorites.
Do you have a favorite seasonal food or dish, something you look forward to every cooking year?
Every season brings something I cherish, some recipe my family looks forward to all year. In summer, it’s true sour pickles, seasoned with dill, garlic and spice. Pickling cucumbers enjoy such a short season. I buy them by the case, pack them into stoneware crocks and ferment them with a spiced brine until they come out sharp, salty and sour. Fall brings quince, and I like to pair it with apples and pears in a simple sauce, or to poach the quince and drop them into flaky pie crusts. In winter, I lean on savory winter squash pies and stews of root vegetables, grass-fed beef and broth. In springtime, it’s lovage soup — all clean and bright in flavor, but still warm enough to take the edge off the cold evenings of spring.
by Sally Wadyka in Trends, June 23, 2014
Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any type of zucchini or summer squash into your breakfast routine.
by Alia Akkam in Healthy Recipes, June 22, 2014
It’s the new smoothie dilemma: Straw or spoon? Just when you thought the world of liquid meals was complete, along comes something new. The latest trend in purified food: Smoothie bowls. That’s right, these are smoothies, but you eat them out of a bowl. Before you write off this craze as just as change of scenery for your smoothie, there are, apparently, a few key distinctions between an old-style smoothie you drink and the newer, smoothie-in-a-bowl versions.
Besides the obvious difference in how you consume it, smoothie bowls provide the opportunity to get even more creative with liquefied creations. Because smoothie bowls don’t have to be slurped through a straw, cooks have the option to make the concoction as thick as they want — blending in ingredients like seeds, frozen bananas, nut butters or even avocado for added heft and texture.
“Smoothie bowls are essentially more nutrient-dense smoothies, thick enough to eat with a spoon and often topped with fruits, nuts, seeds, muesli or granola,” explains McKel Hill, MS, RD, and creator of the plant-based, whole foods blog Nutrition Stripped. “Think of smoothie bowls as the new cereal — like cereal 2.0.”
by Toby Amidor in Taste Test, June 21, 2014
Poor grilled chicken. Often considered bland and dry, the lean, good-for-you protein gets a bad rap. But these versions — abounding in herbs, spices and other flavor-forward add-ins — ensure that everyone’s summer staple is truly grill-tastic.
Grilled Honey Glazed Chicken with Green Pea and Mint Sauce (above)
Solely brushed with honey and balsamic vinegar, these golden-brown chicken breasts are loaded with flavor. But a drizzle of vivid pea-mint-cilantro puree adds an herbaceous jolt.
by Sara Reistad-Long in Food News, June 20, 2014
Have you browsed the cracker aisle lately? In addition to stocking the classic varieties, shelves are overflowing with versions made from whole grains, legumes, nuts and seeds. But are these options really what they’re cracked up to be?
For this taste test, we chose the plain or original flavor crackers. Each was tasted alone, without any toppings or condiments. The crackers were rated on calories, fat, fiber and sodium, along with ingredients (including preservatives and additives), flavor, texture and cost. Each brand was rated on a 5-point scale, with 5 being highest.
Kashi Original 7 Grain Snack Crackers (above)
Cost (per ounce): $0.44
Nutrition Info (per serving: 15 crackers): 120 calories; 3.5 grams total fat; 160 milligrams sodium; 3 grams fiber
The Healthy Eats Take: With plenty of crackers per serving (15!) and a respectable amount of fiber, these delicious crackers won’t leave you hungry. The snacks have a hearty crunch and a well-rounded list of whole-grain ingredients, including millet, oats, hard red wheat, brown rice, barley, buckwheat and sesame seeds.
by Toby Amidor in Healthy Tips, June 19, 2014
In this week’s news: Having an off-again-on-again relationship with bread; debating the meaning of “natural” food; and naming as many Dr. Oz diet catchphrases as possible (it’s a “miracle!”).
Hold the Gluten — or Make it Artisanal
Only about one percent of the population has celiac disease, about six percent are gluten-intolerant and, according to recent research, those who have gluten sensitivity may have another problem altogether. Nevertheless, more than a quarter of Americans say they’re cutting down on or eliminating gluten. In light of this, you might be surprised to learn that whole-grain bread is starting to get a lot of ink. Food world luminaries such as Michael Pollan are increasingly speaking up about the benefits of artisanal bread products and, this summer alone, carb lovers can look forward to meetings like the “Kneading Conference” (from the Maine Grain Institute) and “Grain Gathering” (brought to you by the Bread Lab in Washington State). Yet don’t judge a book by its cover (or a grain by its husk?). The bread/no-gluten trend might not be as discordant as it appears. Most of the flour in commercially sold foods is white — made from grains that have been refined to remove the nutrient-rich germ and bran. What’s left is something called endosperm, a tissue that happens to house the plant’s gluten supply. Eat white flour, and you’re essentially mainlining gluten. Whole wheat, on the other hand, is rich in not just nutrients, but also a number of proteins that seem to temper the gut irritation people complain they feel when they eat gluten. This means that, at least for non-celiacs, whole-wheat bread may offer a way to have your bread and eat it too.
by Toby Amidor in Food News, June 18, 2014
A study published earlier this month in the American Journal of Clinical Nutrition found that skipping breakfast doesn’t affect weight loss in dieters. But if you think the findings offer permission to skip breakfast, think again.
Researchers examined the effect of skipping or eating breakfast on weight loss in 309 healthy overweight and obese people who ranged in age from 20 to 65. One group ate breakfast before 10 a.m., while the second group didn’t eat anything before 11 a.m. A third group consisting of 44 people who normally skipped breakfast and 52 people who normally ate breakfast were not given any instruction.
The study found that eating or skipping breakfast did not affect weight loss one way or the other. But does it truly not matter if you bypass breakfast?
by Andrea Strong in Uncategorized, June 18, 2014
As blood pressure and health care costs for chronic disease continue to rise, the Food and Drug Administration is preparing to issue new guidelines on sodium. Americans currently take in about 3,400 milligrams (or 1½ teaspoons) of salt each day, a number well above the 2,300 milligrams per day (or 1 teaspoon) recommended upper limit. By advising food companies and restaurants to reduce sodium level in foods, the FDA hopes to lower the incidence of high blood pressure, strokes and other medical problems.
Talks of salt reduction have been swirling since 2010. Although the new salt guidelines were originally slated for release in 2013, the FDA told the Associated Press this week that the agency will be ready to issue the guidelines “relatively soon.” The FDA’s limits on sodium are expected to be voluntary, yet many food companies and retailers are planning to or have already cut back on salt in their products. Food giant ConAgra says it has already made a 20 percent reduction, while Walmart plans on slashing sodium by 25 percent in many products by next year. Subway restaurants have also claimed a 30 percent salt reduction in the chain’s offerings.
by Amy Chaplin in Amy's Whole Food Cooking, June 17, 2014
If you were to take a little bit of Cheryl Strayed’s memoir Wild, cross it with some of Elizabeth Gilbert’s Eat Pray Love, and set the story in the fields and parks of New York City, you’d come up with Eating Wildly: Foraging for Life, Love, and the Perfect Meal, a touching new memoir by the New York Times “Wild Edibles” columnist Ava Chin. Confronting the demise of a relationship she thought would end in marriage (but instead just ended), and reeling from the loss of her beloved grandmother, Chin takes to the urban forests of New York City, hunting for blackberries, dandelions and wild greens, ultimately finding herself (oh, and a new guy too.)
It’s crazy to think that you can find wildly healthy foods in Brooklyn’s Prospect Park or even your own backyard, but Chin proves it’s easy once you know where (and how) to look. You’ll never stroll through a park again without looking for something to eat growing right beneath your feet. Chin beautifully threads foraging tips and terrific recipes (wild greens pie, field garlic and hummus, and mulberry-balsamic jam) through a heartfelt memoir that is honest, real and inspiring.
You’re a professor of creative writing at the City University of New York. How did you get started foraging?
I was the kind of kid who grew up pulling onion grass from the back courtyard of my apartment building and eating it. I would also go fishing in New York City waters during summer camp and bring the fish home for my family to eat. I loved that kind of thing. But I didn’t start foraging in earnest until I became an adult, and I went on a foraging walk with a naturalist, Wild Man Steve Brill.
When it comes to quick sweet treats to beat the heat, nothing is as fast and satisfying as a scoop of this all-fruit “ice cream.” It’s pretty amazing how frozen bananas develop a lusciously thick and smooth consistency after a minute in the food processor. There’s no need for a high-powdered blender to achieve impressive results — nor any need for cream or sugar. Try making this with frozen peaches, mangoes, raspberries or apricots in place of the blueberries. You can also flavor it with cinnamon, cardamom or orange zest. Just be sure to have spoons at the ready, as this cool treat melts fast.
Frozen Blueberry and Banana “Ice Cream”
When the bananas are sliced prior to freezing, they create a super-thick consistency in less time, which prevents the mixture from thinning due to over-blending. If you only have whole frozen bananas, cut or break them into pieces before blending. Read more