Food & Recipes

  • Best-Selling Produce

    Which ones were really tearing up the produce section in 2013? The numbers are in from Meijer Foods.

    >> Power Greens. Kale showed particularly strong growth along with Brussels sprouts, organic salads, and bagged greens.

    >> Fresh Herbs. Fresh herbs like basil and cilantro were a way to bring out flavor without adding salt.

  • Feeding the Nations

    Moringa, a tree native to the foothills of the Himalayas, has been around for thousands of years—yet we are just starting to realize the power it contains. Could this tree be the key to ending poverty and nourishing the malnourished?

    IN THE BEGINNING

    Can moringa end poverty and hunger?
    By Amy Vergin
  • In Season: Arugula

    Whether you know it as garden rocket, salad rocket, roquette, or arugula, this spicy little leafy green veggie botanists call Eruca sativa has many names. Arugula resembles a small-leaved open lettuce and is in the same family as kale, mustard greens, and cauliflower.

  • The Über Tuber

    On the lower slopes of the Andes Mountains in Peru grows a tuber nicknamed “the apple of the earth.” A staple of the Peruvian diet for thousands of years, yacón has a tremendous list of benefits: It is low in calories, has a low glycemic index, and provides a rich supply of inulin, an important prebiotic fiber.

    A look at the many benefits of yacón
    By Adam Swenson
  • Meatless: Protein Shakes

    When you think protein shakes, you typically imagine a hulk-like person with a big tub of protein powder working out at the gym for several hours at a time. The only problem with this image is the average person is uninterested in looking this way and thus uninterested in protein powder.

  • Effortless Anytime Balsamic Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 3/4 CUP

    1/4 cup apple cider vinegar

    3 tablespoons flaxseed oil or extra virgin olive oil

    2 tablespoons balsamic vinegar

    2 tablespoons unsweetened applesauce

    1 tablespoon pure maple syrup

    1 1/2 teaspoons Dijon mustard

    1 clove garlic, minced

    1/4 teaspoon fine-grain sea salt, or to taste

    Freshly ground black pepper

    In a small bowl, whisk together all of the ingredients. This dressing will keep in an airtight container in the fridge for at least two weeks. Source: The Oh She Glows Cookbook by Angela Liddon

  • Sweet Mustard Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 3/4 CUP

    1/2 cup extra virgin olive oil

    1/4 cup cider vinegar or freshly squeezed lemon juice

    1 tablespoon Dijon mustard

    2 teaspoons maple syrup or agave nectar

    1/2 teaspoon crushed garlic

    1/4 teaspoon plus 1/8 teaspoon salt

    Dash ground pepper

    Put all the ingredients in a blender and process on medium speed until smooth and creamy. Store in a sealed jar in the refrigerator. Sweet Mustard Dressing will keep for one week. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • Apple Cider Vinaigrette

    Weekly Recipe: 
    NonWeekly
    MAKES: 3/4 CUP

    1/2 cup apple cider vinegar

    2 tablespoons (packed) light brown sugar

    1/4 cup extra virgin olive oil

    Pinch of salt, or more to taste

    Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to two weeks. Let it return to room temperature and shake vigorously before using.) Source: The Earthbound Cook by Myra Goodman

  • Greener Than Green Goddess Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 3/4 CUPS

    3/4 cup water

    1/2 cup organic plain yogurt

    2 tablespoons freshly squeezed lemon juice

    2 tablespoons extra virgin olive oil

    1 avocado, halved and flesh scooped out

    1/4 cup chopped fresh parsley

    2 scallions, white and green parts, chopped

    1 clove garlic, chopped

    1/2 teaspoon sea salt

    Put all the ingredients in a blender or food processor and process until smooth and creamy. You may want to add a pinch of salt and a squeeze of lemon juice. Store in an airtight container in the refrigerator for up to three days. Source: The Longev­ity Kitchen by Rebecca Katz with Mat Edelson

  • Garlic Herb Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    2 tablespoons freshly squeezed lemon juice

    1 – 2 teaspoons salt-free garlic and  herb seasoning

    1/4 teaspoon Dijon mustard

    Pinch of sugar

    3 tablespoons olive oil

    In a small bowl, whisk together the lemon juice, garlic and herb seasoning, mustard, and sugar. Slowly, in a thin stream, whisk in the olive oil until the dressing is emulsi­fied. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb