One of the best ways to flush toxins from your body is by eating water-rich foods like leafy greens and cabbage. Read More
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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
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
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.