Love is a Bowl of Sweet Cherries: A Primer
Cherries are actually a tiny stone fruit, of the same family as plums and peaches and even almonds. Here are three sweet types to try (along with an easy sorbet).
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thursday giveaway
You know Clif Bar. Well these tasty bags, like grown-up versions of trail mix, are made by the same peeps (Gary and Kit). Enter to win a bag of their Smoked Paprika Almonds!
Diets and food fads come and go, but the fundamental principles of sound nutrition have nourished the people of countless cultures throughout the ages. Here, articles and recipes that will help you reshape your paradigm of what healthy eating means.
Recent articles in Sound Nutrition:
Flour Power: Think Beyond Wheat
You don’t have to be gluten-intolerant for specialty flours bring new flavors and textures to your cooking.
What’s for Lunch?
Do you often wonder what's for lunch? Here are five tasty ways to brown-bag your midday meal.
Make Your Dishes Do Double Duty
Whether it’s the heat or just wanting to squeeze every little drop out of these long days, I’m less motivated to start meals from scratch every night of the week. So I look for ways to make the dishes I do cook do double duty ...
Granita, granita!
Who knew you could make your very own snow cone in a freezer with nothing more than a fork? Here are three simple steps to making your own (hint: summer herbs and fruit work great!).
Peach Primer: 5 Ways with Summer’s Beloved Stone Fruit
Alison hails from California, which is the top peach-producing state. But it took a detour to Birmingham, Alabama, deep in the heart of Dixie, for her to fully appreciate the versatility of this stone fruit.
Healthy Made Convenient
Precooked legumes, whole grains, and veggies make it convenient to eat nutritious meals in a hurry
Love Your Veggies
A few years back, I interviewed Mollie Katzen—the vegetable guru—for a profile in Prevention Magazine and she spoke about a concept that really resonated with me. She talked about teaching to love vegetables rather than just telling people to eat more of them and—flash—I realized that the shift from ‘gotta do’ to ‘want to do’ was precisely when everything changed for me.
When “Light” is Right
Here on Nourish Network, we often advocate indulging in a little bit of the real deal. But, given that an excess of those pesky little things called calories will cause us to gain weight, there are times when, with certain ingredients, I'll opt to go light. Here's where I draw the line.
Look at Your Labels
Alison’s piece last week on egg labels got me thinking about how confusing it can be to evaluate foods. So I thought I’d distill some solid rules of thumb to help you choose wisely when in the packaged aisles.
Get a New Grain: Quinoa
You’ve probably heard about quinoa at some point by now—in a magazine, by a chef on a show. But is it really up to the hype? In a word: Yes.
The Last Supper … A Sign of Supersizing?
Brian Wansink, one of our favorites and the author of Mindless Eating: Why We Eat More Than We Think, teamed up with his brother, Craig Wansink, to conduct a study recently. Only his brother isn’t a fellow scholar of eating behavior; he’s a professor of religious studies at Virginia Wesleyan College. The two cross-pollinated their specialties to take a look at portion sizes as represented by 52 paintings of the Last Supper over the past millennium.
The Great Burrito Challenge: Fast Versus Fresh
As the dinner hour approaches, the cheap price and sheer convenience of fast food makes it a seductive option for millions of Americans each day. But what if we broke down the “cost” of that convenience into all of its correlating parts? The quality of the ingredients; the nutritional profile of the meal; the financial cost; the environmental impact; time; flavor, texture and color; and the social experience at the dinner table. Only by examining all of these factors can we truly gauge whether, on busy nights, the drive-thru is truly the better option.
Redefine Your Understanding of Fat
The ancient Greek language had three distinct words for love. Philia, a love borne of loyalty and familiarity, would never be used to describe the passionate attraction of eros or the deep contentment of agape. I think we need to take that concept—having words that describe the intricacies of a more general term—and apply it to fat.
Making Sense of Salt
If you’ve been cooking our recipes here on Nourish Network, you’ve probably noticed that the vast majority of them have no measurement when it comes to salt; only ‘sea salt’ listed in the ingredients. The reason is two-fold. First, range of preference varies widely when it comes to how heavily to salt a dish. Second, I’m more interested in encouraging people to wisely discern how much salt suits both their taste and needs than dictate how much to use in a single dish.
Get Your Flax Straight
It seems talk about flax—both flax oil and ground flaxseed—heats up and cools down at various intervals. There’s no question, flax is an incredibly nutritious food. But no matter what the buzz of the moment, it’s important to understand that flaxseed and the oil pressed from those seeds bring different benefits to our bodies.
favorite finds
I tasted this on a mad rush through the farmers market this weekend and am glad I did. Dukka is a Middle Eastern spice blend of nuts and seeds, and these guys include local fennel in theirs ...
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