Food & Recipes

  • Party Time

    Ack, the holidays: Thanksgiving, Hanukkah, Christmas, New Year’s Eve, even the Super Bowl... The months-long celebration is often met with dread. What a shift from childhood days when the Christmas countdown began in, well, June and couldn’t arrive soon enough.

    Top chefs give their best tips for how to entertain friends and family the healthy, natural way.
    By Amanda M. Faison
  • In Season: Grapefruit

    This super-citrus fruit is in season in the United States from October until June and comes in white, pink, and Ruby Red varieties. Little known fact: The grapefruit gets its name because it grows in clusters much like grapes.

  • Focus On: Calcium

    Why You Need It: Calcium, the most abundant mineral in the body, is essential for muscle contractions, a healthy nervous system, blood clotting, hormone secretion, and, of course, strong bones.

    By Kristen Bjornsen
  • Make the Rice Choice

    by Melania Junnti
  • Immunity Superstars: The 10 Best Foods to Fight Off Colds and Flu


    You've loaded up on tissues for the winter. But a smartly stocked pantry and refrigerator can prevent those sniffles in the first place.
    by Kate Hanley
  • Pumpkin Soup

    Weekly Recipe: 

    1 cup celery, chopped
    1 cup carrots, chopped
    1 cup onions, chopped
    1 tablespoon fresh garlic, chopped
    8 cups vegetable broth or vegetarian chicken-flavored broth
    Dash nutmeg, optional
    3 cups fresh pumpkin, cubed
    ¼ cup Earth Balance trans fat-free margarine
    ½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand)
    Salt and pepper to taste
    Chives, chopped

    Sauté celery, carrots, and onions until slightly caramelized. Reduce heat to medium and add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until pumpkin is tender.

    Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour Cream substitute and chives; serve warm.

    Contributed by Art Eggertsen, vegan chef and founder of ProBar

  • Chitin-glucan and Gut Microflora

    Chitin-glucan, an Artina-branded ingredient, comes from the Aspergillus niger fungus, and alters microflora within the gut to improve metabolic processes related to obesity.

  • Grapefruit Sorbet

    6 grapefruits
    1 cup sugar
    1 tablespoon lemon juice

    Peel six grapefruits, discarding all but the peel from one grapefruit. Remove the zest from the peel and chop into small pieces. Process chopped zest and 1 cup sugar in a food processor or blender until finely chopped, set aside.

    Squeeze the juice from each grapefruit until you have 4 cups. Pour juice into a mixing bowl and add the zest mixture and 1 tablespoon lemon juice, mix well. Pour mixture into a 2- or 4-quart ice cream mixer and process according to the manufacturer’s directions. If no ice cream mixer is available, the mixture can be frozen and re-processed in a blender or food processor to break up the ice and add a smooth texture.

  • Citrus Chicken

    1 pound chicken
    1 large grapefruit, ruby red
    Salt and Pepper to taste
    Garlic powder to taste

    Prepare chicken in a baking pan (any chicken parts will work, in addition to a whole chicken). Use 1 large grapefruit for each pound of chicken. Cut the grapefruit in half. Squeeze the juice from 1/2 grapefruit over the chicken. Peel the remaining half and cut into medium-sized pieces and arrange around, under, and on top of the chicken.

    Add salt, pepper, and garlic powder to taste. Roast at 400 degrees for 15 minutes per pound of chicken, being sure to baste chicken with juice half way through the total cooking time.

  • Grapefruit Crisp

    1 grapefruit, ruby red
    1/4 old-fashioned oats
    1 tablespoon brown sugar
    1/4 teaspoon cinnamon
    2 tablespoons butter

    Preheat oven to broil. Slice a grapefruit in half and remove the seeds from each half. Place halves, cut-side up, in a baking dish and set aside. In a medium bowl, mix together 1/4 cup old-fashioned oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon. Add 2 tablespoons butter and mix with a fork until the mixture is completely incorporated.

    Spread the oat mixture over the tops of the grapefruit halves. Cook in broiler for 10 minutes—or until topping turns golden brown.