Food & Recipes

  • The Cayenne Cure

    Move the black pepper aside. Cayenne’s got a lot more flavor—and does more for your health than you might imagine. Malcolm Taw, MD, assistant clinical professor at the UCLA Center for East-West Medicine, says research shows cayenne helps:

    By Meghan Rabbitt
  • The Beauty Bar: Vitamin E's Antiaging Perk

    This free-radical fighter neutralizes the effects of pollution and protects lipid layers so your skin retains moisture and plumpness—keeping wrinkles away. It’s also been shown to decrease the risk of heart attack.

  • A New Way to Lower Your Cholesterol

    Looking for a way to reduce your bad cholesterol but concerned about the side effects of statins, the drugs most often prescribed for that purpose? A recent study in Alternative Therapies offers further proof that the supplement Sytrinol, a combination of extracts from citrus fruits and palm oil, can achieve significant results in as little as four weeks.

    By James Keough
  • For Grade-A Smarts, Try Vitamin A

    Ever wonder why Bugs Bunny always outsmarts Elmer Fudd? Chalk it up to the carrots he eats. Researchers at Harvard University conducted long-term studies on nearly 6,000 men and found that those who supplemented daily with 50 mg of beta-carotene (which your body converts to vitamin A) had significantly better memory, cognitive function, and verbal recognition than those who took a placebo.

    By Gina Roberts-Grey
  • In Season: Beets

    They may not be as refined as radicchio or as elegant as asparagus, but beets have an earthy appeal all their own. Sweet and full in flavor—not to mention easy to add to any meal—this root vegetable is a good source of vitamin C, iron, magnesium, fiber, and beta-carotene. Even better, beets come packed with antioxidants.

    By Lisa Turner
  • Turning the Tides

    Buying seafood these days is no easy feat. With wild fish stocks disappearing fast and concerns about the safety of farmed fish rising (not to mention the negative impact it’s having on the ocean environment) health-conscious consumers want to know which is better: wild or farmed?

    The smartest seafood choices for your health—and the Earth.
    By Alison Anton
  • Drundruff Woes

    First, steer clear of traditional shampoos and conditioners, which can contain dandruff-causing chemicals like sodium lauryl sulfate and parabens, says Lisa Frost, licensed aesthetician at Pharmaca Integrated Pharmacy.

    What is the best way to cure dandruff?
  • Healthy Pantry: Avocados

    As if we needed another reason to love guacamole: A recent study found that compounds extracted from Hass avocados halted the growth of oral cancer cells by killing some and preventing precancerous cells from developing.

    By Lisa Turner
  • Stovetop-Smoked Wild Salmon

    1 tablespoon each dried dill and parsley
    3/4 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon garlic powder
    1 (1 pound) wild Alaskan salmon fillet, 3/4-inch thick
    1/2 lemon, thinly sliced

    1. Follow brand instructions for preparing a stovetop smoker and smoking chips.

    2. Mix herbs, salt, pepper, and garlic powder in a small dish. Rub spices onto the fillet. Place lemon slices on top of the fish.

    3. Place fillet on the rack and close lid. Place the smoker on the burner and cook 25 minutes at medium heat, until the fish flakes.

    Nutrition info per serving (2 to 4): 210 calories; 9.3 g fat; 1.4 g saturated fat; 80.5 mg cholesterol; 29.1 g protein; 1.1 g carbohydrates; 0.3 g fiber; 66.7 mg sodium (based on 4 servings)

  • Shrimp Skewers in Thai Peanut Marinade

    THAI PEANUT MARINADE
    1/4 cup peanut or almond butter
    1/2 cup coconut milk
    1 tablespoon toasted sesame oil
    1 small shallot
    2 cloves garlic
    1/2-inch piece ginger, peeled
    2 teaspoons sugar or agave nectar
    1 1/2 tablespoons fresh lime juice
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    Pinch red chili fl akes (optional)
    SKEWERS
    24 prawns, both shelled and
    deveined
    1 (14 ounce) can pineapple chunks
    6 (12-inch) skewers, or 24 toothpicks

    1. Blend sauce ingredients in a food processor until smooth. If making a double batch for dipping, reserve half the sauce. Marinate the prawns in the remaining sauce for 30 minutes, up to eight hours. Stir occasionally.

    2. Heat the grill to medium-high. Slip three shrimp and four pineapple chunks onto each skewer (for appetizers, place one each onto 24 toothpicks). Grill three minutes each side, until shrimp turn pink and pineapple chunks are slightly browned. Remove from heat and serve with the optional remaining sauce.

    nutrition info per serving: 253 calories; 19.3 g fat; 6.8 g saturated fat; 45.6 mg cholesterol; 9.2 g protein; 13.4 g carbohydrates; 1 g fi ber; 54.7 mg sodium (based on 4 servings)