Food & Recipes

  • Olive Tapenade

    1 cup pitted Kalamata olives
    1 canned sardine fillet
    2 tablespoons fresh lemon juice
    1/2 tablespoon capers
    2 cloves garlic
    1/4 cup olive oil
    1/4 teaspoon sugar (optional)

    Blend all ingredients in a food processor or blender until pureed.

    Nutrition info per serving (4 to 6): 160.4 calories; 15 g fat; 0.7 g saturated fat; 2.8 mg cholesterol; 0.6 g protein; 6.1 g carbohydrates; 0.1 g fiber; 712.9 mg sodium

  • Pineapple-Date Ambrosia

    1 cup Greek or regular plain, unsweetened yogurt
    4 to 6 tablespoons agave nectar (depending upon desired sweetness)
    4 cups diced fresh, ripe pineapple
    1 heaping cup chopped dates
    1 cup coconut flakes
    1/2 cup minced fresh mint leaves

    1. Mix the yogurt and agave together in a dish.

    2. Toss all remaining ingredients in a large bowl and gently blend in the yogurt. Let sit 10 minutes before serving to allow flavors to develop.

    Nutrition info per serving (based on 6 servings): 228.1 calories; 6.4 g fat; 4.9 g saturated fat; 5.3 mg cholesterol; 3.1 g protein; 44.3 g carbohydrates; 5.1 g fiber; 24.2 mg sodium

  • Beat Golden-Year Blues

    In the last 20 years, the average life expectancy has increased 12 percent, but for our parents and grandparents living in nursing homes, a longer life may not mean a happier one. According to a recent study, one-third of nursing-home residents (median age of 82) suffer from depression. The good news: The fix may be as simple as supplementing with selenium.

    By Kristin Bjornsen
  • In Season: Figs

    If your only culinary encounters with this fruit occur when it’s squished inside a Newton, you’re missing out on a healthful treat. Tasty whether fresh, dried, poached, baked, or grilled, figs have a higher percentage of calcium by weight than milk (more than double), and an 8-ounce serving of figs provides 30 percent of your daily fiber requirement.

    By Wendy McMillan
  • Green and Gold Salad

    DRESSING
    3 tablespoons unfiltered honey, softened if hard
    2 teaspoons lemon zest (grated peel)
    1 tablespoon fresh lemon juice
    1 teaspoon balsamic vinegar
    1 tablespoon walnut oil
    Dash cinnamon, dash ground ginger
    Pinch ground nutmeg, pinch salt

    SALAD
    6 cups baby spinach
    1/4 red onion, thinly sliced into rounds
    1 orange or medium grapefruit
    1/4 cup chopped raw walnuts
    Pinch cinnamon (for garnish)

    1. Whisk the dressing ingredients in a small dish until emulsified.

    2. Arrange the spinach on a large platter and top with the red onion rounds.

    3. Remove the stem and opposite end of the orange with a sharp knife. Lay the orange flat side down, and slice the skin off in 1- or 2-inch sections from top to bottom, taking care not to remove too much of the fruit. Turn the orange so the flat ends face to the sides. Slice the orange into 1/4-inch rounds, and quarter each round.

    4. Arrange the oranges in a decorative fashion over the spinach and onions. Drizzle the salad generously with the dressing, and sprinkle with the chopped walnuts and cinnamon.

    Nutrition info per serving (4): 162 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 3 g protein; 22 g carbohydrates; 3 g fiber; 38 mg sodium

  • Build A Better Breakfast

    A well-balanced morning meal may be the key to maintaining a healthy weight, but a recent study shows that eating a variety of foods for breakfast—for example, toast with a glass of milk and a banana, rather than just toast—also improves mental functioning and alertness.

    By Nicole Duncan
  • Natural Pain Relief

    Pharmaceutical painkillers may provide temporary relief, but these natural alternatives can work just as well—minus the side effects.

    By Danielle Braff
  • Spice for the Spirits

    Frankincense has infused houses of worship for centuries with its heavenly aroma, so it’s not all that surprising to learn new research has proven the scent can, indeed, raise your spirits.

    By Barbra Annino
  • Spice Up Your Health

    There’s good reason to season: Doctors and dietitians agree that your spice rack can be just as essential as your medicine cabinet when it comes to preventing and treating disease. Research consistently shows that many spices and herbs have medicinal qualities and can help prevent everything from cancer to the common cold.

    By Vicky Uhland
  • Alternative Medicine Cabinet: Fight Food Poisoning

    From fine dining to take-out Thai, Americans eat out much more than they used to—an average of four times every week. Food poisoning is also on the rise—it’s second only to the common cold in how frequently it strikes. Some 76 million Americans suffer from it each year.

    Bounce back faster with these gentle cures.
    By Victoria Dolby Toews, MPH