More Healthy Eating Articles

Loaded with cumin, turmeric, and cayenne, this stew's fiery personality can be reined in slightly by cutting the amount of cayenne in half.

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A guide to finding vitality, three times daily. Read More
Substitute cranberry sauce at your holiday table with this chutney adapted from One Spice, Two Spice: American Food, Indian Flavors (Morrow Cookbooks, 2006) by Floyd Cardoz with Jane Daniels Lear. Read More
Follow this recipe to enjoy the fresh flavor of apples all year long. Read More
Protect your health with these 10 cancer-fighting foods. Read More
Cauliflower and bell peppers are sturdy enough to stay on a kebab without too much flopping or turning. Thread the skewers through the stem of each cauliflower floret and use tongs to turn the skewers as they cook. Don't skip the lime wedges; the lime juice pulls all the flavors together. Read More
If peaches aren't available, substitute nectarines; even canned peach halves will work. Read More
Tempeh is a fermented soy product that originated in Indonesia. An excellent source of soy protein, it's found in the refrigerated cases of most natural-food stores. You can use soy tempeh or tempeh that has been combined with grains for these delectable sandwiches. Read More
Thyme-scented grilled zucchini replaces cucumber in this classic salad. To turn the salad into a rewarding meal, stuff into pita pockets and add grilled slices of eggplant. Read More
These appetizers are perfect with a cold beer or a glass of chilled white wine. You can also serve them as lunch along with a green salad.

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