Nutrition

  • How Much Vitamin D is Enough?

    In 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.

    By Craig Gustafson
  • Partner Nutrients

    Did you know that bringing vitamin D up to optimum levels may actually accentuate a deficiency in one or more essential nutrients?

    By Craig Gustafson
  • Foods to Boost Your Mood

    Boost Your Mood

    Fight the blues wit these nutrient-packed superfoods.
    By Marjolein Brugman
  • Get Cooking!

    Our editors pick their 12 favorite cookbooks from 2010. (We couldn’t keep it to just 10!)
  • Party Time

    Ack, 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.
    By Amanda M. Faison
  • Vegan Crab Cakes


    Serves 6 to 8


    Crab cakes:
    2/3 cup Veganaise
    10 ounces extra-firm tofu
    ¾ cup celery, chopped
    ¾ cup onion, chopped
    1¼ cup oyster mushrooms, chopped
    3 slices whole wheat bread, processed to crumbs
    1 teaspoon dulse (seaweed)
    1 teaspoon Old Bay seasoning
    ½ teaspoon salt
    ½ teaspoon black pepper

    Tartar sauce:
    2/3 cup Veganaise
    1 tablespoon yellow mustard
    ¼ teaspoon garlic powder
    ¼ cup dill pickles, chopped
    ¼ teaspoon dried dill
    Salt and pepper to taste

    Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. Grind Tofu thoroughly by hand until it resembles rough crumbles. In a large mixing bowl combine all ingredients. Portion the mixture into 1/3 to 1/2 cups, and form into cakes by using a measuring cup or large spoon.

    Place cakes on baking sheet. Bake for 40 minutes or until golden brown. Serve with tartar sauce and wedge of lemon.

    For tartar sauce, combine all tartar ingredients in a bowl and mix until well incorporated. Serve on the side.

    Contributed by Art Eggertsen, vegan chef and founder of ProBar

  • Red Pepper Hummus

    Weekly Recipe: 
    NonWeekly

    Makes 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 cumin

    In 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).

  • Make the Rice Choice

    by Melania Junnti
  • In Season: Grapefruit

    This super-citrus fruit is in season in the United States from October until June and comes in white, pink, and Ruby Red varieties. Little known fact: The grapefruit gets its name because it grows in clusters much like grapes.

  • Party Time

    Ack, 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.
    By Amanda M. Faison