by Alexandra Caspero in Healthy Recipes, Vegan, June 8, 2016
by Toby Amidor in Food News & Trends, June 4, 2016
For an energy-packed treat, try these Superfood Energy Balls made with protein-rich nuts and seeds, naturally sweetened dates, and a little almond butter to bind them together. With only eight ingredients and 10 minutes of prep, you can have a portable, healthy snack option in just minutes! Ever since I realized how easy it was to DIY snacks like these, I’ve been doing so with gusto. I love knowing exactly what’s going into my snacks, and saving money in the process is a bonus.
These energy balls are a spinoff of my superfood granola bars, brought to you in bite-size form. They’re the perfect summer snack to tuck into your bag whenever you need a little fuel, whether that’s on an outdoor hike or simply lounging by the pool. The secret to these moist, hearty balls is the use of dates instead of other sweeteners. For this recipe I prefer Medjool dates, which are usually found in the fruit, dried fruit or bulk section of your grocery store. If your dates aren’t soft, soak them in warm water for 10 minutes before using. The pit should be easy to pop out; dates that are too hard can make these balls difficult to form. As a special ingredient, I’ve included a bit of maca powder, which is known to help increase stamina and energy levels, and is similar in taste to chocolate. If you can’t find maca at your grocery store, feel free to substitute unsweetened cocoa powder. Read more
by Toby Amidor in Grocery Shopping, May 3, 2016
The United Nations declared 2016 the “International Year of the Pulses.” Pulses include dry beans, peas, lentils and garbanzo beans (aka chickpeas). Another trendy theme this year is reducing food waste. If you put both of those together, you get aquafaba, or the liquid used to soak beans. Instead of tossing it, try using it in some of these creative ways.
The History Behind Aquafaba
One of the main uses for aquafaba is as a replacement for eggs. Although prunes, applesauce and beans have been used to replace whole eggs, and egg substitutes like Bob’s Red Mill and Ener-G have been available for years, they don’t always do the exact job some recipes need, specifically meringues. Plus, some of the store-bought egg substitutes are costly. Read more
by Amy Reiter in Food News & Trends, March 25, 2016
In response to the rise in allergies and in demand for nondairy cheeses, numerous vegan cheeses are now widely available. Vegan cheeses can be made from a variety of ingredients, like soy, tapioca, rice and almonds. Find out if these vegan cheeses measure up in flavor and nutrition.
by Sally Wadyka in Uncategorized, March 2, 2016
Starting the Day Right
It’s a big week for breakfast news: A new study, published in the journal Pediatric Obesity, found that middle-school students who ate no breakfast or ate it only occasionally had double the risk of obesity as those who ate breakfast regularly. But students who ate “double-breakfast” — first at home and then at school — did not seem to be at any greater risk for obesity as those who ate only one breakfast, either at home or school. “It seems it’s a bigger problem to have kids skipping breakfast than to have these kids eating two breakfasts,” concluded study co-author Marlene Schwartz, of the Rudd Center for Food Policy and Obesity. Meanwhile, the Deseret News weighed whether cereal, the sales of which have declined in recent years, is a breakfast food worth rescuing, and Time offered an eye-opening look at 10 healthy breakfast options enjoyed in countries around the world.
by Alexandra Caspero in Healthy Recipes, December 10, 2015
Chances are when you hear the phrase “vegan meat,” you think of bland veggie burgers, mealy meatless sausages and the much-maligned Tofurky. But that’s about to change. Enter a new breed of meatless “meat” that’s carefully crafted and technologically engineered to truly replicate the tastes, smells and textures of the real thing — no animals required.
by Min Kwon, MS, RD in Healthy Recipes, November 7, 2015
We all know that stuffing is a must-have at a holiday dinner, but it’s also a perfect side dish to complement a variety of other dishes for regular weeknight meals. This vegan stuffing stars farro, butternut squash and toasted almonds for an unexpected twist on a fall classic. Farro, a hearty grain native to Italy and the Middle East, is high in fiber and a good source of iron and protein. Similar to brown rice and wheat berries in texture, farro has an earthy flavor and a nourishing chew; it’s a bold choice for a nontraditional stuffing. Read more
by Alia Akkam in Dining Out, October 17, 2015
Whether you have food sensitivities and allergies, or you are a foodie, lover of nuts or a pumpkin-on-everything aficionado, this amped-up creamy vegan sauce is sure to satisfy. It’s important to note, however, that this isn’t a substitute for conventional dairy cheese. Instead, consider it a delicious and healthy alternative to your favorite fall dips.
by Jason Machowsky in Healthy Tips, June 7, 2015
At any one of the Meatball Shop’s six New York outposts, patrons relish, say, orbs of spicy pork over a bed of sauteed broccoli, or pesto-dressed chicken atop freshly milled polenta. And while a vegetable version of the meatball has long graced the menu, now Meatball Shop owner and Chef Daniel Holzman has dreamed up a vegan recipe. Read more
by Amy Chaplin in Healthy Recipes, June 1, 2015
Food marketers know that certain nutrition “buzzwords,” such as natural, organic, gluten-free and vegan, are perceived by consumers to be healthier. Don’t fall for that trap, often referred to as the “halo effect.” Just because a food is vegan doesn’t mean it’s necessarily healthier for you than its counterpart that contains dairy, egg or meat. Here are five potential offenders. Read more
This vegan, whole-grain and refined-sugar-free cobbler will change your mind about healthy desserts for good. When served warm from the oven, the succulent peaches and the sweet cinnamon-kissed top will leave your guests clamoring for more. Read more