More Healthy Recipes Articles

In her new book The Whole Food Guide to Strong Bones (New Harbinger Publications, 2009), nutritionist Annemarie Colbin, Ph.D., founder of the Natural Gourmet Institute for Health and Culinary Arts, suggest that the best way to keep bones healthy is by eating meals that are rich in a variety of minerals along with essential fatty acids, fiber, complex carbohydrates, and good-quality protein, like this breakfast porridge dish. Read More
This foolproof stir-fry combines asparagus with black rice (also known as forbidden rice), which is actually dark purple and loaded with the powerful antioxidant anthocyanin. Read More
This recipe gives traditional tomato salsa a sweet makeover by adding red grapes. Read More
For a creamy marinade, use reduced-fat coconut milk instead of orange juice. You can marinate the tofu for 2 to 3 days and use it in sandwiches, salads, wraps, and stir-fries; it’s also delicious on its own, served with couscous and a side of zesty cabbage-and-carrot slaw. Read More
Serve this dish as is or jazz up the flavor with sun-dried tomatoes, kalamata olives, steamed broccoli, snow peas, and roasted red pepper—in any combination. Read More
You can vary this recipe in countless ways: Substitute brown rice or spelt berries for the wild rice; dried cranberries or currants for the diced apple; pine nuts for the almonds; cilantro for parsley; or use apple cider vinegar instead of balsamic. Serve with mixed greens tossed with dried apricots and a vinaigrette dressing. Read More
Every spring, wild leeks (also known as ramps) pop up in wooded areas throughout the northern U.S. Whether you forage for them in the wild or pick them up at the market, their sweet, oniony flavor is a seasonal treat that’s perfect for grilling or pickling. In fact, chef Michael Anthony and his team at Danny Meyer’s Gramercy Tavern in New York pickle so many ramps each spring they brighten things like braised lamb well into the winter.
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When economic times get tough, it’s tempting to eat cheap junk food. This short-term savings can add up to some expensive health problems. You can still eat quality food (even organic), you just need to shop smart and use everything you buy. Take this dessert: at only $1 per serving, it’s pretty darn affordable. We’ve made it even more so by including two recipes for the price of one—the first night, it’s a sorbet; the second night it’s a parfait.
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Arame’s minerals and B vitamins keep your neurons firing on all cylinders. But let’s be honest—you’ll find yourself making this dish again and again just for the succulent omega-3-rich scallops. Read More
Unlike most sweet treats and desserts, which can make you crash shortly after you eat them, this compote offsets the natural sugars in dried fruits with soluble fiber to keep your energy levels steady for hours after eating. Read More