Nutrition

  • Stop Trying to Lose Weight

    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.
    By Katie Arnold
  • Immunity Superstars: The 10 Best Foods to Fight Off Colds and Flu

     

    You've loaded up on tissues for the winter. But a smartly stocked pantry and refrigerator can prevent those sniffles in the first place.
    by Kate Hanley
  • 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

  • Focus On: Calcium

    Why You Need It: Calcium, the most abundant mineral in the body, is essential for muscle contractions, a healthy nervous system, blood clotting, hormone secretion, and, of course, strong bones.

    By Kristen Bjornsen
  • 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).

  • 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.

  • Make the Rice Choice

    by Melania Junnti
  • Pumpkin Soup

    Weekly Recipe: 
    NonWeekly

    1 cup celery, chopped
    1 cup carrots, chopped
    1 cup onions, chopped
    1 tablespoon fresh garlic, chopped
    8 cups vegetable broth or vegetarian chicken-flavored broth
    Dash nutmeg, optional
    3 cups fresh pumpkin, cubed
    ¼ cup Earth Balance trans fat-free margarine
    ½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand)
    Salt and pepper to taste
    Chives, chopped

    Sauté celery, carrots, and onions until slightly caramelized. Reduce heat to medium and add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until pumpkin is tender.

    Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour Cream substitute and chives; serve warm.

    Contributed by Art Eggertsen, vegan chef and founder of ProBar

  • Gluten-Free Baking Basics

    Back in 1997 when next to nobody had heard of the term “gluten free,” I found myself sick—so sick that I couldn’t get out of bed. Sure, I’d experienced the telltale fatigue, migraines, and anemia for years, but with the additional onset of serious gastrointestinal symptoms, my situation had become unbearable.

    Expert help for how to make gluten-free, holiday treats taste good.
    By Elana Amsterdam
  • Soup's On!

    Nothing warms body and soul like a steamy bowl of soup. While our grandmothers had the time and ingenuity to make their soups from scratch, these days we are more likely to pluck ours from a grocery store shelf.

    Suss out the healthiest and most delicious ready-made soups.
    By Cara Hopkins