Food & Recipes

  • Pineapple & Mint Infused Water

    Weekly Recipe: 
    NonWeekly

    Pineapple spears

    Mint

    For a 32-ounce batch, use 2 pineapple spears (approx. 1 inch by 4 inches) and 1 sprig (6 to 8 leaves) of mint. Infuse in the refrigerator for 8 hours or overnight. Strain before serving. Source: infusedwaters.com

  • Watermelon Trio // Red Hot Blood Cleanser

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 2

    2 cups watermelon chunks

    1 small or medium beet, washed

    1 apple, seeded and cut into cubes

    1 tablespoon apple juice concentrate

    1/8 to 1/4 teaspoon cayenne pepper (depending on taste)

    1/4 teaspoon turmeric

    Place all ingredients in a blender, with watermelon on the bottom. Turn blender on slow speed until watermelon has liquified, then increase speed and blend for 1 minute or until liquified. Source: watermelon.org

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    1/3 cup sugar

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Source: watermelon.org

  • Cherry Kiwi Kiss

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup fresh cherries, pitted

    ½ cup frozen strawberries

    1 kiwi, peeled

    ¾ cup coconut water

    ½ cup ice

    Combine all ingredients in a blender and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Ginger Beer

    Weekly Recipe: 
    NonWeekly
    SERVES: 4

    ¾ cups brown sugar (packed, you can adjust to taste)

    1 ½ cups fresh ginger (peeled and minced)

    2 quarts filtered, cold water (divided)

    2/3 cup lime juice (freshly squeezed)

    1/4 teaspoon yeast (dried champagne)

    Mix sugar, ginger, and 4 cups water in a saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep. Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65 degrees. Add yeast. Cap bottle and let stand at room temperature for 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly. When ginger beer has achieved desired carbonation level, refrigerate. Source: yummly.com

  • Mango Guacamole

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    2 ripe avocados

    1 cup diced mango

    1/4 cup diced red onion

    1/2 clove garlic, minced

    1/2 to 1 jalapeno pepper, seeded and minced

    2 tablespoons chopped fresh cilantro

    1 1/2 teaspoons fresh lime juice

    1/4 teaspoon salt

    1/4 teaspoon ground cumin

    Cut the avocados in half, circling the center pit. Twist the halves to separate and then squeeze each half into a medium bowl. Coarsely mash the avocado flesh with a fork. Stir in the remaining ingredi­ents. Serve immediately or chill, covered. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD

  • In Season: Bok Choy

    Bok choy (Brassica rapa), a member of the cabbage family, has been cultivated by the Chinese for 5,000 years. According to Dr. Joel Fuhrman’s ANDI scores, bok choy (also known as Chinese cabbage) is the fifth-most nutritious food in the world.

  • Salty Talk

    The FDA’s recom­mendation for adults is 2,400 mg of sodium per day or less—the equivalent of a tea­spoon of table salt. If a food has 5 percent or less of your daily sodium, it’s a low-so­dium food. If it has 20 percent or greater, it is high in sodium.

    75% of sodium in the American diet comes from packages and restaurant foods

  • Cancer Fighters

    Garlic, leeks, yellow onions, dark green veggies, and cruciferous veggies have been shown to powerfully counteract cancer cell growth, according to a recent study in Food Chemistry. If you need a refresher, cruci­ferous vegetables come from the family Cruciferae (also called Brassicaceae).

  • Tea for Your: Detox

    Detoxification, the process of removing harmful toxins from the body, is a great way to achieve a higher level of health. Detoxes can last from a few days to a few weeks and can include drinking juices, cutting out sugar and flour, or eating a diet high in fiber.