by Amy Reiter in Food News, August 7, 2015
by Kiri Tannenbaum in Food News, Trends, December 12, 2014
Take a Pass on Pretzels
Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you’re trying to eat healthy, pretzels shouldn’t be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs. What’s more, they rank high on the glycemic index, meaning they can quickly spike blood sugar levels. “Pretzels are a snack food made from enriched flour, which provides very little fiber and overall very little nutritional benefit,” registered dietitian Kate Patton told the magazine. Patton recommends that those in search of a healthier alternative choose nuts, seeds, roasted edamame or popcorn. Read more
by Amy Chaplin in Amy's Whole Food Cooking, April 29, 2014
Tomato yogurt is a thing? You betcha. You may have noticed the yogurt aisle leaning more savory, with veggie-based yogurts, thick and tangy ethnic yogurts, and sheep’s milk yogurt taking up real estate in the dairy section. These yogurts offer essential protein and are loaded with calcium (good for those of us over 40). Another bonus: When you subtract the fruit, you’re not only looking at lower sugar content but endless ways to incorporate the creamy stuff into your dishes. From marinades to toppers, salads and spreads, savory yogurts are a great cooking shortcut, recipe substitute or snack. Here are three brands that are worth taking a closer look at.
by Alia Akkam in Trends, April 18, 2014
People often confuse coconut butter with coconut oil. Coconut oil contains only the oil from the coconut, whereas coconut butter is made from coconut flesh, so it retains more nutrients. Coconut butter is made by blending dried coconut into a paste-like consistency that is similar in texture to nut butter.
by Sally Wadyka in Healthy Tips, April 17, 2014
They simmer in stocks, accentuate pot roast and stand in as a crunchy, good-for-you snack between meals. But in the hands of deft chefs, taken-for-granted carrots are fast becoming the highlight of the dinner table.
“Carrots have a nice bright flavor, sweet, with the slightest bit of bitterness and astringency,” says Rob Marzinsky, executive chef of Fitler Dining Room, in Philadelphia. At the restaurant he combines a melange of carrots — yellow, white, Purple Haze and Kyoto red among them. The baby ones are roasted with whole spices and coffee beans, while the larger varieties are sauteed in shallot, ginger, jalapeno and the North African spice mixture, ras el hanout. Marzinsky then pairs them with farro from nearby Castle Valley Mill that’s dressed in ginger-carrot vinaigrette, a “pesto” made with carrot leaves and tangy yogurt.
by Dana Angelo White in Food News, January 3, 2014
Long a mainstay of South Asian cooking, turmeric adds zing to curries and other dishes. But it has also been used in Eastern cultures for thousands of years for its medicinal properties. More recently, turmeric has caught the attention of Western researchers who have been studying the herb and its potential health benefits.
What new health food trends are on the horizon? Which ingredients will be in health food stores everywhere? And what will restaurant menus be peddling? Here’s the scoop for 2014.