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Nutrition
In Season: Chicory
February 1st, 2011Most commonly eaten in a mixed-green salad, chicory is a bitter-tasting green that is divided into three varieties: radicchio, sugarloaf, and Belgian endive.
Partner Nutrients
February 1st, 2011Did you know that bringing vitamin D up to optimum levels may actually accentuate a deficiency in one or more essential nutrients?
D's Dietary Sources
February 1st, 2011Vitamin D is naturally found in only a few foods. Because it is produced by our bodies, through our skin, animal products are primary sources of vitamin D3 such as eggs, fish, and meat.
How Much Vitamin D is Enough?
February 1st, 2011In 2010, the USDA increased its Daily Recommended Intake of vitamin D from 400 IU to 600 IU for people younger than 70 years old, and to 800 IU for those who are older. This revision is a step in the right direction, but still pales in relation to the levels of vitamin D the human body is capable of producing.
Get Cooking!
January 27th, 2011Our editors pick their 12 favorite cookbooks from 2010. (We couldn’t keep it to just 10!)Party Time
January 27th, 2011Ack, the holidays: Thanksgiving, Hanukkah, Christmas, New Year’s Eve, even the Super Bowl... The months-long celebration is often met with dread. What a shift from childhood days when the Christmas countdown began in, well, June and couldn’t arrive soon enough.
Top chefs give their best tips for how to entertain friends and family the healthy, natural way.Red Pepper Hummus
January 1st, 2011UnfeaturedWeekly Recipe:NonWeeklyMakes 3 cups
1/2 cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups red bell pepper, seeded and diced
1/3 cup tahini
1/4 cup lemon juice
1/2 teaspoon ground cuminIn a food processor add sesame seeds, garlic, and salt, process into small pieces. Add remaining ingredients and process until smooth. The dip will keep for 2 days in the refrigerator.
Tip: Hummus can come in as many flavors as your imagination will allow. Try replacing the red bell peppers with zucchini, using other herbs such as oregano or dill, and adding olives or sun-dried tomatoes.
Contributed by Ani Phyo, raw chef and author of Ani’s Raw Food Essentials (De Capo Press, 2010).Stop Trying to Lose Weight
January 1st, 2011
These days, we’re fed so many conflicting messages about how to stay slim and fit—Hollywood beach bodies and celebrity diets abound. But the secret to maintaining a healthy body weight doesn’t lie in deprivation or fly-by-night fads.Shedding the pounds is easy when you avoid these weight-loss traps.Immunity Superstars: The 10 Best Foods to Fight Off Colds and Flu
January 1st, 2011You've loaded up on tissues for the winter. But a smartly stocked pantry and refrigerator can prevent those sniffles in the first place.Party Time
January 1st, 2011Ack, the holidays: Thanksgiving, Hanukkah, Christmas, New Year’s Eve, even the Super Bowl... The months-long celebration is often met with dread. What a shift from childhood days when the Christmas countdown began in, well, June and couldn’t arrive soon enough.
Top chefs give their best tips for how to entertain friends and family the healthy, natural way.
