Source: Redner’s HealthCents, Issue 64 Total time: 30 minutes | Servings: 4 Ingredients 1/2 cup U.S.-grown black rice cooked 1 cup U.S.-grown basmati rice, cooked 4 cups baby arugula, washed 1/4 cup basil, chopped 1/2 cup almond slices, toasted 3 Tbsp. sour cherries, dried and chopped 1/3 cup feta, crumbled 1/2 cup lemon dressing 1 … Continue reading Arugula and Rice Salad
By Meredith McGrath RD, LDN Corporate Dietitian “Wellness isn’t only about the food you eat or the weight on the scale. It’s about joy & happiness.” – Meredith Mcgrath Rice is the most popular grain globally and the primary dietary staple for more than half the world’s population. This tiny but mighty grain is nutrient-rich, … Continue reading The Power of Rice
By Aparna Mele, MD Plant based milks are increasingly popular, whether it is part of a vegan diet, a lactose allergy, a healthier and lower fat alternative, or simply because they are tasty! Each type of milk is distinct, with its own advantages and disadvantages. Some provide more nutrients, for example, while others are low … Continue reading Plant-Based Milks
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
