Maybe you haven’t seen bottles of it at major grocery chains just yet, but whey beverages are on the way. Where is all this whey coming from? Gallons of liquid are separated from milk solids during yogurt production. That’s what actually gives Greek yogurt its nice, thick consistency; much of the liquid has been removed from straining. This byproduct is called whey. There’s so much whey, in fact, that yogurt producers have the liquid carted away by the truckload. Modern Farmer reports dairy facilities in the Northeast hauled 150 million gallons of whey away in 2012. But as the saying goes, one man’s trash is another man’s treasure.
In this nutrition week’s news: Chile peppers may get hot with dieters; organic foods are linked to lower pesticide exposure; and buyer beware of herbal supplements barren of herbs.
For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more
Chocolate is the aphrodisiac of choice on Valentine’s Day. But not all varieties of this confection are created equal. Here’s a rundown of the most-lovable options for you and your waistline.
The New York City dining scene is chock-full of options. But until King Bee opened, Acadian cuisine was not one of them. Now it’s here. Acadian food, you ask? Well, it’s inspired by the culinary evolution from the Acadian emigration to Louisiana. Think New Orleans country cooking meets the Pacific Northwest. It comes to the East Village in the form of a cozy little nest, decorated like a vintage cottage tucked into the mountains. A fire might as well be blazing on a hearth. Read more
Hip vegan restaurants and cafes are sprouting up all over the country. Perhaps the reason eateries are leaning meat- and dairy-free is because a plant-based diet is getting much-deserved press. Or maybe it’s simply because these restaurants serve up tasty, scrumptious food that happens to fit the vegan mold. Read more
Instead of making a sweet and chocolatey treat for Valentine’s Day, I decided to do the opposite and make something with a complex, bitter flavor. Why bitter, you may ask? According to Traditional Chinese Medicine, each flavor (sweet, sour, bitter, pungent and salty) nourishes a different organ. Bitter-tasting foods nourish the heart, so I thought it fitting to include a recipe that would benefit the heart on a day when we are encouraged to express our love.
At first glance, cocoa powder and raw cacao powder might look the same, but get a bit closer and they’re anything but. Once you get to know antioxidant-powerhouse cacao powder, you realize it’s the real deal: Made from cold-pressed raw cacao beans, it is thought that the vitamins and minerals stay intact. Meanwhile, cocoa powder is produced from raw cacao beans that have been roasted at high temperatures and then ground, reducing all those naturally occurring health benefits. This Valentine’s Day, make your sweetie swoon when you serve up these decadent cacao-packed recipes for everything from gooey truffles to spicy hot chocolate.
Is eating healthier on your list of New Year’s resolutions? These six foods are on this year’s must-try list because they pack a nutritional punch. Dig into these better-for-you foods and make your 2015 resolution a reality. Read more
Looks like Tuscan kale, tastes sweet like sugar snap peas, and offers 100 percent of your daily value of vitamin C and calcium per serving. What is this miracle food? It’s broccoli leaves. No, not those little delicate fronds that you find on the crowns of broccoli (though those, too, are edible); these larger leaves grow around the stalk of the broccoli plant. Farmers previously used them just for cultivating the soil, but now they are being recognized for their nutritional power. Read more