Juice cleanses have taken a back seat to the next detox that’s emerged: soup cleanses. Instead of juicing, people are — you got it — souping. Soup is synonymous with comfort and nourishment, which is exactly what these “cleanses” aim to provide: a more satisfying experience that doesn’t leave users starved, tired or dying for solid food. While nutritionists do not recommend cleanses, they do recommend a diet rich in fruits and vegetables. And that is what these soups offer. Whether they’re part of a detox program or not, soups can pack nutrition into the body. While homemade is the best variety, here are a few souping brands on the rise. Read more
A cornerstone of the Mediterranean diet, olive oil contains healthy monounsaturated fatty acids — believed to protect against cardiovascular disease and high cholesterol. No wonder Homer deemed olive oil “liquid gold.” But not all olive oil is created equal. We spoke with olive oil expert Joanne Lacina of OliveOilLovers.com to get the lowdown on what makes a great olive oil, why extra virgin is so important, and the reason higher-quality oils are worth their weight. Read more
Dive into a warm bowl of goodness during this bone-chilling weather. With the right combo of healthy ingredients and a low-calorie stock or broth, soup can be a delicious way to get many good-for-you nutrients without packing on the pounds. Here are five slimming soups to choose from. Read more
Your intentions are healthy, but your choices may not be. Prevent diet sabotage by keeping an eye out for these seven foods.
1. Snack Mixes
Trail mix and other sweet-salty-crunchy concoctions may be handy snacks, but be careful that you’re not mindlessly munching on not-so-healthy versions. Many packaged varieties come filled with sugary candies and super-salty seasoned munchies. Some also contain highly processed sweeteners and partially hydrogenated oils (aka trans fats). Read more
Next time you feel a cold coming on, reach for your spice cabinet and your fridge’s produce drawer to help rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial properties, spices have long been prized for their medicinal qualities. From breakfast to dinner, spicy ingredients like cinnamon, allspice, cayenne, Chinese 5-spice powder, turmeric, curry powder and chile peppers step up to the plate to help keep you healthy. all day long. Read more
In this week’s news: A study finds benefits in intermittent fasting; a high-fat diet may be good for athletes, but not everyone; and if you drink coffee, your arteries may be spick-and-span. Read more
The Grocery Manufacturers Association reports that 70 to 80 percent of foods purchased by Americans contain genetically modified ingredients (GMOs). Celebrity chefs are not fans of this statistic and headed to Capitol Hill last December to encourage mandatory labeling on any food with GMOs. In their arsenal was a petition signed by more than 700 chefs urging lawmakers to act on consumers’ behalf so they know exactly what it is they are buying. Read more
We’re used to hearing dire predictions about our oceans and to feeling mounting concern about the seafood on our plates. But recent months have brought exciting news for fish lovers, cooks and people who care about seafood sustainability, an inspiring story of recovery and renewal. Read more
Tabbouleh — the classic Middle Eastern cracked wheat bulgur salad with lemon and parsley — has gotten a brilliant makeover at Boulud Sud, Daniel Boulud’s elegant Upper West Side restaurant, featuring the lush flavors of the Mediterranean. Chef Travis Swikard’s duo of tabbouleh features a riot of flavors that includes mint, cilantro, jalapeno and za’atar, as well as dried barberries, figs, apricots, walnuts and pomegranate seeds. To accommodate gluten-free diners, Chef Swikard doesn’t use the classic bulgur in his recipe; instead he pulses blanched cauliflower until it’s the texture of couscous and uses that as the tabbouleh’s base. “We have a lot of gluten-free diners here, and I wanted to do something fresh with lots of textures,” he said.
The entire nutrition community has been anxiously awaiting the release of the Dietary Guidelines Advisory Committee’s report (yes, it’s what we do!). The report was finally released last week. Although much of the chatter may seem vague, these recommendations tend to influence what we eat, how food is processed and how governmental policy takes shape. Read more