January is a month to eat healthy foods that help you look and feel your best and still taste delicious. Ladled over a pile of tagliatelle and topped with more cheese, this nourishing sauce tastes slow-cooked and comforting, especially on a snowy weeknight. Set the roughly chopped mirepoix (a combination of yellow onion, celery, and carrots, … Continue reading Charred Vegetable Ragu
Source: Bon Appetit; Jan 2015 Avocado toast lovers, why not expand your palate and try this savory breakfast alternative with lots of fresh, local, seasonal ingredients instead? Ingredients Wild mushrooms Garlic Olive oil Kale Fresno chile White wine vinegar Salt and pepper Ricotta Country-style bread Directions Cook wild mushrooms and sliced garlic in olive oil, … Continue reading Ricotta, Kale, and Mushroom Toast
Source: Pinchofyum.com This nutritional powerhouse is packed with carrots, curry hummus, red cabbage and dark leafy greens for color, crunch and general yumminess. And then, you know, dip it in some amazing peanut sauce. Detox Rainbow Roll-Ups – with curry hummus and veggies in a collard leaf, dunked in peanut sauce! Most beautiful healthy desk … Continue reading Detox Rainbow Roll-ups with Peanut Sauce
By Aparna Mele It’s back to school time (well, sort of) and whether your children are headed back to the school campus, signing up for a virtual school year, or doing some blend of both, packing school lunches remains high on a parent’s TO DO list this season. While convenient to just toss a mess … Continue reading Eco-Friendly Sustainable School Lunch
Recipe by Donna Hay, food stylist, author, and magazine editor Ingredients: *Makes 16 1 x 400-g (14-oz.) can of chickpeas (garbanzo beans), drained and rinsed 1 onion, finely chopped 1 cup (120 g/4¼ oz.) frozen peas, slightly thawed 2 tablespoons white chia seeds 1 cup (90 g/3 oz.) finely chopped broccoli 2 cups (70 g/2½ oz.) … Continue reading Oven-Baked Super-Green Falafel
By Aparna Mele, MD Not just a trendy mental game, mindful eating is a sort of meditation in motion being actively studied for its far-reaching health benefits. This kind of practice, like other mindfulness techniques, emphasizes judgment-free awareness of your thoughts, emotions, and sensory experiences to help you focus on the meal you are eating, … Continue reading Put Your Mind on Your Eating and Your Eating On Your Mind
By India Brand Equity Foundation India is the largest consumer of tea in the world – and the second largest producer of tea – including the world’s most popular tea varieties – like Assam and Darjeeling tea. Four main types of tea are produced based on how tea leaves are processed: Green tea (non-fermented) Black tea … Continue reading A Cup of Tea for Your Health
Submitted by Aparna Mele Pebre is a Chilean salsa and is most commonly used on bread. In Chile they put it on top of everything, from boiled potatoes to empanadas, from stirring it into soup or spooning it over meat. I like to add it into homemade pasta sauces. Enjoy! Ingredients 2 Roma tomatoes, quartered 1 … Continue reading Chilean Pebre Sauce
By My Gut Instinct March is Colorectal Cancer Awareness Month. Colorectal cancer (CRC) is the 3rd most common cancer and 4th leading cause of cancer-related death in worldwide. Because > 90% of CRC cases involve a carcinoma that develops from a precancerous polyp, screening for and early identification, and removal of polyps through screening colonoscopy … Continue reading Take a Bite Out of Colon Cancer
Source: EatingWell.com Ingredients Scones 2 ½ cups whole-wheat pastry flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 5 tablespoons cold unsalted butter, cubed ⅔ cup dried currants ¾ cup low-fat buttermilk ¼ cup pure maple syrup 1 large egg Glaze ½ cup confectioners’ sugar 1 tablespoon orange juice Directions To prepare scones: … Continue reading Irish Soda Bread Scones
