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In Season: Strawberries
June 1st, 2013Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.
Easing the Transition to Gluten-Free
June 1st, 2013What do you really know about gluten? That it’s a protein found in wheat, barley, and rye? That people are sensitive to it, or that some are making its avoidance a go-to diet?
If you feel you know the basics, it’s time to really dissect the craze and find out where gluten may be lurking.
Gluten: For Better or For Worse?
Gluten Avoidance 101
Just Raw: Satisfying Summer Drinks
June 1st, 2013The joys of summer are endless: sunshine, being outdoors, relaxing on sandy beaches, and biking along park trails. And what better way to cool off than with some healthy summer drinks?
Not so fast: just because you are drinking a sports drink or refreshing lemonade doesn’t mean it’s good for you. It could actually be loaded with sugar.
Say yes to fruit and no to sugar
Cook’s Corner: Ditch the Carbs, Ditch the Weight!
June 1st, 2013Summer is a great time to slim down (you are going to swim this summer, aren’t you?) and a time-honored and effective way to do it is to pump up the proteins and healthy fats and skinny up on the carbs. This can be a bit daunting if you’re not used to it—we Americans do love our carbs. If you want to make a run at it, here are some great recipes to get you started.
Protein-packed recipes
Choose to Be Raw
May 1st, 2013Common sense has always indicated that eating fruits and veggies is good for you—what common sense failed to mention is how valuable it is to eat those foods raw. Sometime after we discovered fire, we abandoned our “rabbit food” palate for a predominantly cooked diet.
Learn to ditch your processed foods
Let Them Eat Greens!
May 1st, 2013I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island!
How to buy, prepare, store, and cook with leafy greens
Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad
May 1st, 2013Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)
Mean Green Cleaning Machine
May 1st, 2013Between those balmy, beckoning summer nights, kids going back to school in the fall, and the blustery, hole-up-and-conserve-energy days of winter, it’s easy to neglect cleaning. Sure we’ll pick up toys and do the dishes, but I mean the down-and-dirty, scrub-until-the-floors-are-white kind of clean.
Win the war on dirt and germs—the green way
Perfection in Pawpaw
May 1st, 2013The sweet tropical fruit papaya—known as pawpaw in other cultures— is one of the healthiest fruits and a wonderful superfood. With its sweet and aromatic undertones and soft, butter-like consistency, there’s no question as to why Christopher Columbus dubbed it the “fruit of the angels.”
A plant of odd proportions
Discover the key to overall health
Red Cabbage
April 1st, 2013Cabbage is rich in vitamin C and an excellent source of dietary fiber. One of the oldest vegetables, its origins trace back to Asia and the Mediterranean. Cabbage can be served cooked in soups, steamed, or pickled (producing sauerkraut). Or cabbage can be eaten raw as a salad or used as the key ingredient in coleslaw.
Get your antioxidants, polyphenols, and vitamin C here
