Healthy Alternatives

  • Craft Brews for a Cause

    Although 64 countries require the labeling of GMO foods, the US is not one of them—and the Just Label It campaign is committed to changing that one step at a time. They recently partnered with Peak Organic Brewing, the first brewing company to receive Non-GMO Project verification for its beer. Together, they want to continue the conversation about GMO labeling.

  • Meatless: Delectable Dips

    A meatless diet doesn’t mean just vegetables all the time—but in the spirit of the backyard BBQ, why not pair some of your healthy favorites with a flavorful dip for a new twist on an old standby? Think nutrient-rich cruciferous veggies: broccoli, cauliflower, and radishes; or, include carrots on your veggie tray for a boost of vitamin A.

  • 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

  • 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

  • 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.)

  • 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

  • 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

  • Coolheaded Flower

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup coconut water

    1 tablespoon fresh chamomile flowers

    ¼ cup grapefruit juice

    1 ½ cups frozen watermelon chunks

    ½ cup frozen peach chunks or 1 fresh peach, pitted and sliced

    Combine the coconut water and chamomile flowers in a blender and blend until the buds smooth out. Add the remaining ingredients 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.)

  • Homemade Taco Seasoning

    Weekly Recipe: 
    NonWeekly

    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt

    1 teaspoon black pepper

    Combine all ingredients in a bowl. Source: gnowfglins.com

  • Life-Affirming Warm Nacho Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 8

    CHEESE SAUCE

    1 cup raw cashews

    1 cup chopped carrots

    2 tablespoons nutritional yeast

    2 tablespoons fresh lemon juice

    1 large clove garlic

    1 1/4 teaspoons fine-grain sea salt

    3/4 teaspoon chili powder

    1/2 teaspoon onion powder

    1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)

    DIP

    1 cup store-bought chunky marinara sauce

    1 cup diced sweet onions

    2 to 3 handfuls of baby spinach, roughly chopped

    1/3 cup crushed corn chips (or bread crumbs)

    1 to 2 green onions, finely sliced, for serving

    Tortilla chips

    To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have time. Drain and rinse the soaked cashews. Preheat the oven to 400 degrees. Lightly grease a 2-quart cast-iron or casserole dish. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork tender. Drain. In a blender, combine the soaked cashews, cooked carrot, nutritional yeast, lemon juice, garlic, salt, chili powder, onion pow­der, cayenne pepper (if using), and 2/3 cup water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl. To make the dip, stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the sauce into the prepared dish and sprinkle the top evenly with the crushed corn chips. Source: The Oh She Glows Cookbook by Angela Liddon