Six Seasonings with Surprising Payoffs by Amber Lanier Nagle Spices add a punch of extra flavor to our favorite dishes, but they also possess proven health and wellness properties. From… read more →
Celebrity chef Rocco DiSpirito, of New York City, salutes his Italian heritage with chestnuts and embraces healthy living with millet and mushrooms in his special stuffing. His new book Rocco’s Healthy + Delicious includes healthy takes on Thanksgiving dishes such as a sugar-free cranberry sauce.
Fermented foods offer a variety of positive effects on health. “If you’re consuming a diet rich in fermented foods, you’re essentially bathing your GI tract in healthy, food-related organisms,” says food research scientist Robert Hutkins, Ph.D., a professor
Eat, play, party… and repeat. We may call it tailgating, fangating, homegating, a watch party or simply eating with friends before a big game. According to the American Tailgaters Association, in St. Paul, Minnesota, an estimated 50 million Americans tailgate annually. Whether we’re on the road or at home, making the menu healthy is a winning strategy for hosts and guests. Here, two experts divulge their winning ways.
The flip side of enjoying farm to table is taking the table to the farm. So-called “pop-up feasts” are booming at farms throughout the country during growing and harvest seasons. While the format varies, dinners are typically hosted on working rural or urban farms, last about three hours and include aperitifs and a tour before the meal. Wine pairings or beer tastings and live music may be among the enticing activities offered.
Traveling can be tricky for those trying to eat a plant-based diet, especially on long stretches of highway. More than 33 percent of Americans, or 100 million-plus people, are eating vegan/vegetarian meals more often, even if they do not adhere to a strict plant-based lifestyle, concluded a 2011 Harris Interactive study commissioned by the Vegetarian Resource Group. Here is what the discerning traveler can do when hunger strikes.