Kids Love These Homemade Drinks by Judith Fertig At day camp or the pool, on the playing field or in the backyard, kids can get really thirsty, especially as temperatures climb. Although filtered water is always a good choice, sugary, carbonated, artificially colored and flavored beverages can be tempting. Having homemade options ready can entice kids to stay hydrated in a healthy way.
10 Foods Help Us Relax and Rest by Judith Fertig Getting enough sleep—or not—has a trickle-down effect. A study in the Journal of Obesity shows that good quality shut-eye helps us reduce stress, lose weight and function better. Research also shows that most Americans would be healthier, happier and safer going about their daily activities if they slept 60 to 90 more minutes each night, according to the American Psychological Association. A consistent sleep routine
What Five Countries Can Teach Us about Good Eating by Judith Fertig Americans love to explore ethnic cuisines and then put their own “more is better” spin on them, like a Chinese stir-fry turned into chop suey with fried rice or a pasta side dish super-sized into a whole meal. “We’ve Americanized dishes to the extent that they don’t have their original health benefits,” says Dr. Daphne Miller, a family physician in the San Francisco Bay area and author of The Jungle Effect: The Healthiest Diets from Around the World—Why They Work and How to Make Them Work for You.
On Saturday, March 3, the Whole Health Nation health symposium comes to Zen, in Greenville. The intention of the conference is to help the community regain control of their health by learning to practice the behaviors of our forefathers. Classes such as Weeds: Friend or Foe?, Seed Saving, Mushrooms for Immunity, Culinary Herbs for Healing Meals, Potato Gardening in Containers, and Growing
Colorful Good Health in Holiday Dishes by Judith Fertig Winter citrus fruits that arrive in a gift basket or show up on sale at the grocer present a welcome bright spot on winter’s darker days. Valencia and blood oranges, limes and Meyer lemons are delicious in their own right, and deserve their place on the breakfast table. Yet there are many other intriguing ways to enjoy them in vinaigrettes, salads, main dishes, baked goods and desserts.
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.
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.
“No patio pizzeria repertoire is complete without a signature grilled bread. It’s one of the easiest and most flavorful appetizers ever,” says Adler. This dish starts with good whole grain bread, liberally brushed with extra-virgin olive oil on both sides, and then grilled and topped with any number of vegetable mixtures, from fresh sliced tomatoes to sautéed bell peppers or broccoli rabe and garlic.