Food & Recipes

  • Cold School

    We know: You thought you’d be safe from cold and flu season this year. You ate your immune-boosting sweet potatoes, got plenty of sleep, and hit the echinacea at the first sign of a scratchy throat.

    By Brooke Benjamin
  • Is Homeopathy Safe?

    For centuries, people around the world have used homeopathy to treat everything from seasickness to cancer. But this summer’s recall of Zicam, a popular homeopathic nasal cold remedy containing zinc, raised questions about the safety of this somewhat mysterious science.

    By Vicky Uhland
  • In Season: Chives

    These pungent, savory herbs add much more than flavor to dips, soups, and stroganoffs. Chives are high in dietary fiber and brimming with folate, iron, magnesium, potassium, calcium, and vitamins A, K, C, and B6.

    By Wendy McMillan
  • Baked Ricotta With Chives

    15 ounces ricotta
    1/2 cup cottage cheese
    1 egg white
    1/2 cup fresh chives, chopped
    2 teaspoons chili powder
    Black pepper to taste
    Olive OIl

    1. Mix 15 ricotta with cottage cheese, whites, chives, chili powder, and black pepper.

    2. Divide into ramekins (those small dipping dishes used to serve salad dressing) coated with olive oil, and bake about 30 minutes at 350 degrees.

    3. Cool slightly, and serve as an appetizer, or top with roasted tomatoes to serve as a side dish.

  • The Adrenal Fatigue Fix

    I knew something was really wrong when my son started preschool and I was the only mom who didn’t have another child on the way. I was too exhausted and sick all the time to even think about getting pregnant.

    Always sluggish? How to eat for lasting energy
    By Amy Logan
  • Pumpkin Powerhouse

    When you’re carving that jack-o’-lantern, don’t toss the seeds—they’re chock-full of protein, zinc, and magnesium. Roasted pumpkinseeds add flavor to salads and pastas, and they’re also delicious on their own. Chef Julian Medina, of the New York City Mexican bistro Toloache, shares his favorite recipe for roasting pumpkinseeds: Preheat oven to 300 degrees.

    By Celia Shatzman
  • Think Tank

    For dinner you choose wild-caught salmon and free-range chicken over the farmed and penned varieties, but when it comes to building a saltwater reef tank, sourcing from native environments is not the eco way to go.

    By Melaina Juntti
  • Asian-Inspired Fish Cakes With Chives

    1 pound form haddock or cod fillets
    2 eggs
    1/4 fresh chives, chopped
    1/3 whole grain bread crumbs
    2 tablespoons green onions, chopped
    2 tablespoons low-sodium soy sauce
    1 tablespoon fish sauce
    2 tablespoons fresh lime juice


    1. In a food processor, combine haddock or cod fillets, coarsely chopped; eggs; chives; bread crumbs; green onions; soy sauce; fish sauce; and fresh lime juice. Pulse well, and shape mixture into patties.

    2. Sauté gently in a skillet over medium-high heat, 2 minutes each side or until done. Serve over sautéed spinach or with stir-fried vegetables.

  • Carob and Psyllium Shake

    1 cup unsweetened vanilla soymilk
    1 scoop (24.3 grams) vanilla whey protein powder
    1 tablespoon unsweetened carob powder
    1 tablespoon psyllium seed husks
    2 teaspoons flaxseed oil
    1/2 teaspoon probiotic powder
    3 ice cubes

    Place everything in a blender, and blend until smooth.

    nutrition info per serving (1): 289 calories, 12 g fat, 2 g saturated fat, 15 mg cholesterol, 24 g protein, 25 g carbohydrates, 6 g fiber, 123 mg sodium

  • Black Bean Salad

    1 15-ounce can black beans, drained, rinsed, and chilled
    1 mango, diced
    1/2 red bell pepper, diced
    1 scallion, sliced thinly
    2 tablespoons extra-virgin olive oil
    2 teaspoons red-wine vinegar
    1 to 2 teaspoons minced jalapeno
    1/4 teaspoon dried cilantro
    Salt to taste
    2 tablespoons crumbled goat cheese

    Mix everything but the cheese in a bowl. Allow to marinate in the refrigerator for an hour before serving for best flavor. Add cheese just before serving.

    nutrition info per serving (4): 271 calories, 10 g fat, 3 g saturated fat, 7 mg cholesterol, 12 g protein, 35 g carbohydrates, 11 g fiber, 28 mg sodium