Food & Recipes

  • Beauty From Within

    Mom was right: When it comes to beauty, what’s on the inside is just as important as what’s on the outside. New research shows that certain foods and beverages can literally improve your skin from within. Here’s how you can slather, supplement, and snack your way to glowing, youthful skin with the help of four hot, new beauty ingredients.

    Four superfoods that feed your skin
    By Vicky Uhland
  • The Diabetes Cure

    Rosa Gonzalez knew firsthand about the disasters of type-2 diabetes—a condition that results when your body stops responding normally to insulin, a hormone that pulls sugar from the bloodstream into cells, where it’s used for energy.

    Forget counting carbs. Here's the new way to reverse this disease.
    By William Gottlieb
  • Back in Focus

    To Susan Williams of Charlotte, North Carolina, it was like a speed bump she couldn’t get past. That’s how she described the wall she would hit when work deadlines loomed and her focus pinballed from one subject to the next. “Sometimes I was so easily distracted, the simplest task seemed daunting,” says Williams, 60.

    19 ways to manage ADHD without drugs
    By Matthew Solan
  • Vegetarian Mixed-Bean Chili Express

    6 cloves garlic, minced or crushed
    1 tablespoon chili powder (preferably a dark variety, such as ancho)
    1 tablespoon dried oregano
    1 1/2 teaspoons ground cumin
    1/2 teaspoon crushed red pepper
    1 can (28 ounces) low-sodium diced tomatoes
    1 1/2 cups cooked or 1 can (15 ounces) pinto beans, rinsed and drained
    1 1/2 cups cooked or 1 can (15 ounces) black beans, rinsed and drained
    1 1/2 cups cooked or 1 can (15 ounces) small red or red kidney beans, rinsed and drained
    3 cups hot water
    1 1/2 cups dry textured vegetable protein
    1 cup frozen whole-kernel corn
    1/4 cup low-sodium soy sauce
    1 tablespoon hot-pepper sauce
    1 tablespoon onion powder
    1 tablespoon unsweetened cocoa powder
    1 teaspoon sugar
    2 tablespoons cornmeal or masa harina
    Salt to taste

    Steam-fry the garlic in a large, heavy nonstick skillet for 2 minutes. Add the chili powder, oregano, cumin, and red pepper and stir-fry for 1 minute. Add the tomatoes (with juice), beans, hot water, vegetable protein, corn bell pepper, soy sauce, hot-pepper sauce, onion powder, cocoa, and sugar. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 30 minutes. During the last 5 minutes of cooking sprinkle the cornmeal or masa harina over the top and stir thoroughly. Season with the salt.


    Per serving (6): 329 calories, 26 g protein, 57 g carbohydrates, 7 g sugar, 2 g total fat, 4% calories from fat, 0 mg cholesterol, 16 g fiber, 457 mg sodium  

  • Bottle of Youth

    Mom and Dad told you to take your vitamins. Hopefully, you listened because new research shows that popping multivitamins may actually make your cells younger. In an American Journal of Clinical Nutrition study involving 586 women, the cells of those who took multivitamins had a younger biological age than those of nonusers.

    By Melaina Juntti
  • Make Love Last

    It’s hard to believe that after those lofty vows of marriage, a relationship could break up because of something as mundane as dishes left in the sink or the protocols of reading in bed. Yet even the most evolved relationships get snagged in the pettiest of disputes.

  • Does Your Diet Need A Makeover?


    Shopping List

    Whether you want to drop a few pounds, lower your risk of heart disease, or decrease pain and inflammation in your body, certain foods can help you reach these goals. Here are the ones to add to your shopping list.
    Nicole Egenberger, ND
  • Alternative Medicine Cabinet: Get Off the 'Rhoids

    Actually a type of varicose vein, hemorrhoids develop when veins in the lower rectum or anus become inflamed and swollen from trauma or too much internal pressure. We most often hear about them in relation to constipation and pregnancy, but they also result from anal intercourse, high blood pressure, venous blockages, or simply as an unpleasant side effect of aging.

    Soothing cures for hemorrhoids
    By Hilary Oliver
  • Light Shrimp Salad

    1 pound cooked shrimp, deveined, shells and tails removed
    1/2 cup lime juice, preferably fresh-squeezed
    1/2 cup lemon juice, preferably fresh-squeezed
    3/4 cup white onion, diced
    1 jalapeño pepper, stemmed, seeded, and diced
    1/3 cup chopped fresh cilantro
    1 tomato, seeded and diced
    1 tablespoon olive oil
    Salt, to taste

    1. Chop shrimp into chunks and combine with the next three ingredients in a medium-sized bowl; let sit, refrigerated, for 1 to 4 hours. Since the shrimp is already cooked, this allows the flavors to meld, rather than letting the citrus juice actually cook the fish, like in a ceviche.
    2. Just before serving, stir in the remaining ingredients. Serve with tortilla chips.

    nutrition info per serving (6): 119.1 calories; 3.2 g fat; 0.5 g saturated fat; 147.3 mg cholesterol; 16.5 g protein; 6.6 g carbohydrates; 1 g fiber; 172.4 mg sodium

  • Blackened Striped Bass With Braised Greens

    1 pound striped bass
    4 whole cloves garlic, skin removed
    1 teaspoon salt
    1 teaspoon cayenne pepper
    2 teaspoons paprika
    2 teaspoons dried thyme
    2 teaspoons dried oregano
    2 teaspoons black pepper
    3 to 4 tablespoons olive oil
    1 to 2 large bunch(es) of spinach greens

    1. Rinse the fish and cut into portions. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 garlic cloves, browning on all sides until the oil is infused with the garlic flavor. Remove garlic and discard.

    2. Combine salt, cayenne, paprika, thyme, oregano, and pepper on a plate, and coat the fish on both sides. Place fish in the skillet and sear over medium-high heat for 4 to 5 minutes on each side, or until fish is white and flakes when prodded with a fork. Set aside.

    3. Heat the remaining oil over medium heat. Add the remaining garlic to the skillet and brown slightly. Add the greens and cover; cook until the greens have reduced by half, about 7 to 10 minutes. They should retain their color but be soft and edible.

    4. Serve fish over greens.

    nutrition info per serving (4): 285 calories; 14.6 g fat; 2.3 g saturated fat; 116.7 mg cholesterol; 31.3 g protein; 9.6 g carbohydrates; 5.2 g fiber; 817.4 mg sodium