by Toby Amidor in Healthy Recipes, Healthy Tips, February 4, 2012
by Healthy Eats in Healthy Recipes, August 2, 2011
- Broccoli is loaded with cancer-fighting plant chemicals.
In honor of World Cancer Day, we’re focusing on cruciferous veggies—those from the cabbage family. Studies show that these vegetables have a special plant chemical that protects against cancer. Here are some ideas on how to incorporate them into your everyday eating plan.
Cruciferous vegetables include cabbage, broccoli, cauliflower, turnips, kale, and Brussels sprouts. These superstar veggies are packed with so many nutrients it’s tough to keep count. They contain fiber, vitamins A and C, riboflavin, B6, folic acid, magnesium, potassium and omega-3 fats. What’s more, they also have plant chemicals known as glucosinolates that have been shown to help reduce the risk of various types of cancer.
A 2011 study in the International Journal of Urology found that the more veggies that were eaten from the cabbage family, the lower the risk was from prostate cancer. According to the American Institute for Cancer Research, studies also link the various components in cruciferous veggies to helping reduce the risk of colorectal, esophageal, stomach, mouth and pancreatic cancer.
by Toby Amidor in Healthy Recipes, Healthy Tips, March 15, 2011
- Crisp, light, melt-in-your-mouth kale chips.
There’s been a lot of buzz about kale chips lately. They’re so hot you can even buy them pre-made in packages, like potato chips. And like potato chips, they have a satisfying crunch, but unlike traditional potato chips, kale chips are baked in the oven and not fried. Kale chips are low in calories, are full of powerful antioxidants and are a good source of calcium, vitamins A and C and fiber. Don’t be tempted by the bags of kale chips at the grocery store. You can make your own in minutes.
by Karen Ostergren in Uncategorized, March 13, 2010
- Ina Garten's Brussels Sprouts
When you eat the rainbow, you get a rainbow of nutrients, so each month, we’re offering up 10 ways to eat foods of a different color. With both St. Patty’s Day and spring just around the corner, what better color to focus on than green? March is also National Nutrition Month and this year the focus is eating a variety of colors, so be sure to check out some yummy orange and red-colored foods, too.
10 ways to eat more green »
by Janel Ovrut Funk in Healthy Recipes, March 6, 2010
With our latest reader tips and comments, you share ideas for the the bulk bins, how to spice up your morning cereal and a sweet way to get more from your citrus. Plus, check out new ideas for eating your greens.
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by Katie Cavuto-Boyle in Uncategorized, December 27, 2009
This month has me seeing green and not just because of St. Patrick’s Day. I’m thinking dark leafy greens. Leafy greens are like the little black dress of produce — they go with just about everything. Eat greens raw in a salad, stirred into a soup or sautéed for a side dish.
If you’re used to cooking cabbage for your St. Patrick’s Day meal, why not change up your repertoire by adding some kale in your cuisine? Loaded with powerful antioxidants, kale is actually a form of cabbage, too. It’s hearty enough to stand up in soups and stews, but I like simple presentations such as Kale Chips and Kale with Raisins and Pine Nuts.
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by Dana Angelo White in Uncategorized, August 13, 2009
After all the holiday hubbub, there’s nothing more comforting than a simple, winter soup. I love soup all year, but in the winter I just crave it! Better still, soups are a wonderful way to celebrate seasonal flavors and clean out the fridge of leftover ingredients.
When it comes to creating soups, the possibilities are endless. Here is a creamy one that’s as filling as you can get and includes some hearty cool-weather veggies. My friend shared this recipe (originally from a Moosewood Cookbook) after she made it for Thanksgiving. I reworked it a bit and made it my own.
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by Katie Cavuto-Boyle in Healthy Recipes, August 2, 2009
Ever wondered what makes spinach green? Or egg yolks yellow? The answer: Lutein. This antioxidant doesn’t just add color to your favorite foods; lutein gives a boost to your body, too — inside and out.
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by Katie Cavuto-Boyle in Healthy Recipes, July 7, 2009
I had the pleasure of traveling back to my culinary school stomping grounds last weekend — Providence, Rhode Island. While there, we decided to grab a glass of wine at Al Forno restaurant and, of course, have one of their famous pizzas. With all the fresh summer herbs in season, I’ve been on a serious pesto kick lately, so I was super excited when the waiter announced that night’s “special” pizza was a kale pesto pizza! Yep, pesto made from kale. I love, love, love kale and I especially love pizza — so what could be better? Well, my expectations were blown away. The pizza, of course, was phenomenal, but the kale pesto was the star of the show. Mild and smooth, this was one of the best pestos I’ve ever had and so unique to boot.
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by Dana Angelo White in Farmers' Market Finds, Healthy Recipes, June 10, 2009
These kale chips are crunchy, light, and melt in your mouth. They’re a tasty alternative to traditional chips, and a yummy way to incorporate more greens into your family’s diet. Plus, kale is packed with vitamins A and C, fiber and antioxidants! My hubby is always asking me to make these, and they’ve been a big hit with kids, too.
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Sweet, tender and mild, Red Russian Kale isn’t carried in most supermarkets, but I was thrilled to find it at my farmer’s market recently.
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