by Amy Reiter in Food News, May 6, 2016
by Toby Amidor in Taste Test, May 24, 2015
It’s what’s inside that counts.
When it comes to fruit and vegetables, maybe they should say that the best things come in ugly packages. A growing body of research indicates that produce with signs of stress — pockmarks, scales, dimples, strange shapes — may actually be nutritionally superior and taste better than perfect-looking produce. The scars on ugly fruits and veggies may be signs they have successfully battled environmental threats such as an insect or an infection and may indicate high antioxidant content, NPR’s The Salt reports. “There is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us,” Clemson University environmental biologist Brian Ward tells the site. Embrace the unsightly! Read more
by Toby Amidor in Healthy Recipes, May 14, 2015
Many salad dressings have added sugar (yes, sugar!) and lots of sodium. Although many tend to have preservatives, some dressings contain fewer. If you like the convenience of bottled salad dressings, make sure you’re choosing the healthiest option. Here’s a rundown of better-for-you best bets. Read more
by Robin Miller in Uncategorized, August 12, 2013
Spring is the perfect time to use seasonal veggies and fruit to create a delicious salad. However, you need to top them with the perfect vinaigrette. Instead of opting for bottled dressings with a laundry list of additives, you can easily whip up one of these 10 easy dressings with clean ingredients at home. Read more
by Toby Amidor in Grocery Shopping, Healthy Tips, February 29, 2012
It’s easy to make salad dressings that are full of flavor, not calories. Here are some tricks for homemade versions.
1. Add citrus juice, citrus zest and fresh herbs (basil, parsley, cilantro, chives, oregano, or thyme) for a burst of flavor and color.
2. Replace all but 1 to 2 tablespoons of the oil in a recipe with reduced-sodium chicken or vegetable broth.
3. Use a blender: The ingredients come together faster and easier. (Try Food Network Magazine’s Grilled Chicken Salad with Gazpacho Dressing, above.)
4. For variety, use cider vinegar, sherry vinegar or white balsamic vinegar.
5. Add chopped shallots for nuance that’s more subtle than garlic or onion.
6. Bind ingredients together with 1 to 2 tablespoons honey mustard, Dijon mustard or grainy mustard.
7. Use reduced-fat sour cream for creamier dressings, as in this blue-cheese version from Food Network Magazine.
by Dana Angelo White in Healthy Recipes, Meal Makeovers, March 23, 2010
- Is there sugar hiding in your groceries?
Move over salt, there’s a new bad guy in town: sugar. We know that sweet treats and heavily processed food tends to be laden with sugar, but you’ll be shocked to find out that these 8 common foods that contain more sugar than you think.
The American Heart Association recommends that women limit their added sugar to no more than 6 teaspoons (or 100 calories) while men shouldn’t consume more than 9 teaspoons (or 150 calories) each day. Americans blow these recommendations out of the water, consuming an average of 475 calories of added sugar each day! So take a good look at your pantry to see if you’re eating any of these hidden sources of sugar.
by Dana Angelo White in Healthy Recipes, March 16, 2009
Bottled salad dressings are my pet peeve — the majority of them are full of sodium, sugar and other preservatives. Whether you like a vinaigrette or the creamy stuff, you only need a few simple ingredients (and a couple minutes) to make some yourself.
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Bottled salad dressings are convenient, but most are full of sweeteners, sodium and other preservatives — many with names you wouldn’t recognize. You’ll know all the ingredients in this homemade dressing; there’s only a few of them. Make a batch and use all week to top salads, dip veggies or marinate chicken, fish or vegetables.
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