From this week’s nutrition headlines: Millions of kids seriously lack vitamin D, specialty drinks are the newest fast-food trend and Japanese women are guzzling collagen in hopes of staying young. Weird, right?
You may have some hibiscus growing in your backyard, but have you ever tried eating hibiscus blooms? I love using the dried buds to brew up hibiscus tea — poured over ice with lemon, it’s a great summer treat. But the edible options don’t end there. Learn other ways to use this flower.
From this week’s headlines: Starbucks ups their eco-friendly practices, more weekly food recalls, tips for creating dinner faster and weight loss surgery for teens.
On a hot day, one of my favorite treats is a cool summer drink. I’m always guzzling water, but sometimes I crave a little more flavor. What I don’t want, however, is all the extra calories that traditional juices and sodas can bring. When it comes to sprucing up my chilled drinks, I find inspiration from seasonal ingredients at my farmers’ market — fruits, herbs, you name it. Plop a few in some home-brewed tea or spritzer and you’ve got a delicious treat. Here are two recipes to try.
Many people jump start the morning — and afternoon — with a big cup of coffee or even a cold soda. Why? Because they want the energy-boosting caffeine. But how much is too much? Here are some tips to help you assess your daily dose.
This fizzy, fermented drink is the hot, new healthy drink. You may see it popping up at the office or hear about celebs drinking it, but what is this tea elixir and should you be drinking it?
Legend says that in 2737 B.C., tea leaves blew into a Chinese emperor’s pot of boiling water and voilà, tea was born! January is National Tea Month (bet you didn’t know that?), and to honor one of our favorite hot — and cold — beverages, we put together a short-and-sweet guide to this 5,000-year-old delight.