Food & Recipes

  • Creamy Fava Bean Soup

    1 tablespoon olive oil
    1/2 shallot
    2 cups chicken broth
    2 cups fava beans
    2 tablespoons cream
    1 teaspoon thyme
    Salt and pepper to taste

    1. In a large pot, heat olive oil. Add  shallot, finely minced, and sauté until tender.
    2. Add chicken broth and fava beans; cover and simmer for 10 minutes.
    3. Using a blender, puree soup in batches until smooth, and return to pot.
    4. Stir in cream and chopped thyme. Salt and pepper to taste.

  • Pineapple-Tofu Fried Rice

    1 package firm tofu, drained and cubed
    1 tablespoon soy sauce
    2 tablespoons cooking sherry
    2 cloves minced garlic
    1 tablespoon minced ginger root
    2 tablespoons extra-virgin olive oil
    1/3 cup pineapple juice
    1 cup finely diced carrots
    1 cup frozen peas
    1/2 teaspoon salt
    3 cups brown rice, cooked
    1 cup bite-sized chunks fresh pineapple

    1. Place tofu in a large bowl. Combine soy sauce and cooking sherry and pour over tofu. Marinate for 1 hour.
    2. Sauté garlic and gingerroot in olive oil for 1 to 2 minutes over medium heat. Add pineapple juice, carrots, peas, and salt, and sauté until vegetables are tender.
    3. Add brown rice, tofu (and the tofu marinade), and pineapple chunks to skillet and cook until rice and tofu are heated through.

    nutrition info per serving (4): 399 calories; 13 g fat; 2 g saturated fat; 0 mg cholesterol; 17 g protein; 55 g carbohydrates; 5 g fiber; 315 mg sodium

  • Beet, Pear, and Cranberry Salad

    Weekly Recipe: 
    NonWeekly

    3 beets, peeled and cubed
    2/3 cup peach jam
    1 tablespoon lime juice
    2 teaspoons Dijon mustard
    4 Bartlett pears, peeled and cubed
    1 cup dried cranberries

    1. Steam beets in a colander until tender, about 20 minutes. Set aside to cool.
    2. In a saucepan, heat jam, lime juice, and Dijon mustard over low heat and stir until blended.
    3. In a large bowl, mix together the beets, pears, cranberries, and warm peach sauce. Toss well to coat.

    nutrition info per serving (6): 264.2 calories; 0.5 g fat; 0 g saturated fat; 0 mg cholesterol; 1.3 g protein; 66 g carbohydrates; 5.8 g fiber; 45.3 mg sodium

  • Ratatouille With Scrambled Egg Whites

    2 cloves minced garlic
    1 onion, diced
    4 tablespoons extra-virgin olive oil
    2 zucchini, sliced
    1 green bell pepper, diced
    1 Japanese/Chinese eggplant, sliced
    2 tomatoes, diced
    1/2 teaspoon salt
    2 tablespoons finely chopped parsley
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon salt
    8 egg whites

    1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat.
    2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.
    3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside.
    4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist.
    5. Place scrambled eggs on a large plate and top with ratatouille.

    nutrition info per serving (6): 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium

  • Combat Your Food Cravings

    Finish a meal and go straight for the cookie jar? Have to drink a soda with dinner? Arizona-based naturopath Colleen Huber says all food cravings are really your body trying to tell you it needs more of certain minerals. Here are clues to what your food cravings could be trying to tell you—and how to satisfy them the healthy way.
     

  • Angel Hair with Feta and Fava Crostini

    1/4 pound angel hair pasta
    2 to 3 tablespoons olive oil
    1/2 cup fava beans
    2 ounces crumbled feta cheese
    Coarse sea salt for seasoning

    1. Cook and toss angel hair pasta with olive oil.
    2. Add fava beans and crumbled feta cheese.
    3. Season with coarse sea salt. Serve warm.

  • Toxin Alert: Not-So-Sweet Treats

    Turns out high-fructose corn syrup can mess with more than just your waistline. A recent study published in the journal Environmental Health found this widely used sweetener often contains traces of mercury, a toxic metal that interferes with the brain and nervous system and causes a host of health problems, particularly for children and pregnant women.

    By Meghan Rabbitt
  • In Season: Fava Beans

    This eastern Mediterranean member of the pea family makes its debut in late spring. Favas pack a huge protein punch, boast ample amounts of fiber and iron, and contain L-dopa, an amino acid that produces dopamine, which triggers a feel-good response in the brain. Look for firm, vibrant green pods for the best flavor.

    By Caroline Mosey
  • The Clear Skin Diet

    Jodi Frestedt breezed through her teenage years without so much as a pimple. While most of her peers suffered their share of embarrassing breakouts, Frestedt never gave her skin a second thought as she posed for school pictures and primped for prom. But at age 26, her face erupted in a slew of blemishes, leaving her baffled and suddenly self-conscious.

    Five foods to eat, and four to avoid, for a glowing complexion.
    By Melaina Juntti
  • Holy Basil, Batman.

    Long-heralded by ayurvedic medicine for its antibacterial and anti-inflammatory properties, holy basil has recently passed scientific scrutiny. Indian researchers have now confirmed that the herb (also called tulsi) works as an adaptogen, sticking to and neutralizing free radicals that wear down the body.

    By Melaina Juntti