recipes

  • Fatophobic

    It seems like the fastest way to sell food today is to slap a “lowfat” or “no-fat” label on it—and after 35 years of authorities on diet demonizing fat, it is no wonder that we are programmed to respond.

    Why Our Preoccupation with Fat Is Killing Us
    By Craig Gustafson
  • The Gluten-Free Diet for Kids

    The gluten-free diet and its products are everywhere. Is the diet fashionable, all hype, or a healthy choice? Perhaps you have considered the diet for yourself, but what about your kids?

    There are a number of reasons your children may benefit from the gluten-free diet. In this article I’ll show you these reasons and give you tips to make the diet easier on you and your child.

    How, why, and when to take your kids gluten-free
    By Carla Spacher
  • Cook’s Corner: Put the Fun in Back to School Food

    It’s that time of year: The leaves are turning, the busses are rolling, the kids have their new backpacks and new kicks. We want to get them off to a great start in the new school year, but that starts with eating right: Great nutrition must precede great learning.

  • In Season: Zucchini

    Though it is treated like a vegetable, zucchini is actually the fruit of the zucchini flower. Ripe in late summer, zucchinis are notoriously prolific. When shopping for them, look for smaller, younger zucchini, typically less than eight inches long. (Zucchini can grow to three feet, but they become fibrous at that size.) They should be firm and heavy with bright, glossy skins.

  • Veggies Forever

    My mother always had a passion for healthy eating and tried to share those values with me and my siblings. However, I was not interested in being the only kid to eat whole-grain wheat bread when everyone else seemed to be living in a Wonder Bread world.

    Teaching children to eat—and stay—vegan
    By Kaitlin Jones
  • Cook’s Corner: Paleo Paradise

    Sometimes dieting is hard. The summer begs for you to eat ice cream, potato salad, chips, and other unhealthy summer staples. You can still get great taste without falling into these food traps, however. Meals that are low-carb and full of protein will pack a punch.

    Low-carb, high-protein meals
  • Hot ‘n Sweet Broccoli and Asparagus

    Weekly Recipe: 
    NonWeekly
    Serves 4

    1/4 cup honey

    2 tablespoons soy sauce

    1 teaspoon ground ginger

    1/2 to 1 teaspoon crushed red pepper

    1 pound asparagus, trimmed

    1 pound broccoli, trimmed

    2 tablespoons olive oil or vegetable oil

    Combine honey, soy sauce, ginger, and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet—add broccoli and asparagus and stir-fry over medium-high heat for three minutes. Add 1/2 cup water to pan—cover and steam vegetables for two minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about two minutes. Source: naturenates.com

  • Chickpea “Tuna Salad”

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    2 15-ounce cans chickpeas, drained and rinsed

    1 small red onion, diced

    3 scallions, thinly sliced

    2 tablespoons capers

    1 tablespoon fresh chopped dill or 1 teaspoon dried dill

    ¼ cup chopped walnuts or sliced almonds

    3 tablespoons grapeseed Vegenaise

    1 tablespoon Dijon mustard

    2 teaspoons apple cider vinegar

    Sea salt and pepper to taste

    Using a food processor fitted with the S-blade, grind the chickpeas to small flaky pieces. Add to a bowl with the remaining ingredients and mix well using a large spoon. Season with salt and pepper. Source: The Karma Chow Ultimate Cookbook by Melissa Costello

  • Georgia Juice Shrimp

    Weekly Recipe: 
    NonWeekly

    Wash one package of peeled and deveined shrimp in a large bowl of water. If you can, find shrimp with no tails. If not, once thawed and washed you can take the tails off. Melt one tablespoon of unsalted butter in saucepan. Drain shrimp and add to saucepan over medium heat. Gently toss until the shrimp are half pink, add 1/2 cup to one cup of Georgia Juice, and finish cooking shrimp until all pink—approximately five minutes. Sprinkle generously with Uncle Bob’s Cajun Rub.

    Add to bow tie pasta or top a Caesar salad, make shrimp tacos, or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa. Source: unclebobssauces.com

  • Grilled Radicchio Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 head radicchio

    2 heads baby bok choy, chopped

    1/2 cup minced scallions

    1 carrot, shredded

    2 tablespoons reduced-sodium tamari

    1 1/2 tablespoons agave nectar

    1/4 teaspoon mirin

    1/4 teaspoon toasted sesame oil

    Preheat grill to medium-high heat. Lightly oil the grill with canola oil. Lightly mist the radicchio with olive oil spray. If using an outdoor grill, put the intact head of radicchio on the grill and close the lid. If using a grill pan, put the head of radicchio on the pan and cover with an inverted heatproof bowl to create an oven effect. Cook until marked and softened, about six minutes. When the radicchio is cool enough to handle, quarter it to remove the core. Chop the radicchio and put it in a medium bowl. Add the bok choy, scallions, carrot, tamari, agave nectar, mirin, and oil and stir to combine. Serve warm or at room temperature. Source: Grills Gone Vegan by Tamasin Noyes