October 30th, 2010 - Barbara Feiner
For a quick lunch, I’ll often combine a container of organic yogurt with a half-cup of cottage cheese, a dollop of sour cream and a healthy serving of fresh fruit. This dairylicious combo helps fulfill my daily calcium requirement.
You can also:
- Lighten baked goods by substituting cottage cheese for full-fat cream cheese.
Read More:Organic Cottage Cheese: An Underutilized Recipe Ingredient
October 29th, 2010 - Barbara Feiner
I can’t think of a better way to celebrate fall than incorporating seasonal textures, flavors and ingredients into evening meals.
Today’s recipe for Beet and Red Cabbage Salad doubles up on nutrient-rich vegetables: pickled beets and sweet-and-sour red cabbage. Finish the dish with crispy tart apples and crunchy toasted pecans.
Prep time is 15 minutes, cook time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Read More:Beet and Red Cabbage Salad
October 25th, 2010 - Barbara Feiner
Most Halloween treats are sweet, but you can also celebrate the holiday with more healthful savory dishes.
Sweet potatoes (or pumpkin) give today’s recipe its orange hue. Use small Halloween cookie cutters (right) to create a kid-friendly side dish that’s rich in vitamin A.
All of the ingredients should be available at a well-stocked natural and organic food store.
Read More:Halloween Polenta Bites
October 21st, 2010 - Barbara Feiner
Nutrition labels and symbols would best benefit shoppers if they appeared on the front of food packages and focused on calories, saturated fat, trans fat and sodium—the top four overconsumed nutrients, according to a new report from the Institute of Medicine (IOM).
The not-so-fab four are strongly associated with many of America’s health woes, including obesity, heart disease, high blood pressure, type 2 diabetes and certain cancers.
The IOM recognizes that packages have limited space, so its expert committee believes information on cholesterol, fiber, added sugars, vitamins and other nutrients that are listed on Nutrition Facts panels (right) can remain on the back.
Read More:Front of Food Packages Should Highlight Calories, Fats, Sodium Levels
October 18th, 2010 - Barbara Feiner
Looking for a Halloween treat that’s easy on your teeth?
Today’s recipes for Black-Cherry Bats and Citrus-Orange Pumpkins won’t screw up braces, fillings or crowns. The key ingredients are natural flavored gelatin (right) and fresh fruit juice.
Each recipe makes 2 dozen treats, and all of the ingredients should be available at a well-stocked natural and organic food store.
These recipes have been adapted from The Braces Cookbook by Pamela Waterman.
Read More:Halloween Treats: Black-Cherry Bats & Citrus-Orange Pumpkins
October 17th, 2010 - Barbara Feiner
Braces are no longer just a teen thing. In fact, roughly half of today’s orthodontic patients are adults.
Having lived through 4 years of mouth metal back in the day, I know how Halloween treats like caramel apples and popcorn balls can wreak havoc with just a few bites. Is it any coincidence that October is National Orthodontic Health Month?
The good news: The American Association of Orthodontists has provided the following list of best and worst Halloween treats.
Read More:When Halloween and Braces Collide
October 15th, 2010 - Barbara Feiner
In First They Came for the Cows: An Activist’s Story, Vermont farmer Sharon Zecchinelli has written a fictionalized account of her battle with federal farm regulations.
Zecchinelli’s target: the National Animal Identification System (NAIS)—a U.S. Department of Agriculture program that collects data on farm animals.
The book exposes how the USDA provides loopholes for massive industrial farms, favoring corporate operations at the expense of family farmers and consumers.
Read More:Book Explores Threats to Family Farms
October 12th, 2010 - Barbara Feiner
Iron Chef, restaurateur and cookbook author Bobby Flay (above) will host Brunch at Bobby’s, a new TV show that debuts 2 p.m. Saturday on the Cooking Channel.
Sunday brunch happens to be Flay’s favorite meal of the week, and he’s passionate about it. Brunch @ Bobby’s celebrates his favorite menus, which he’ll prepare from a relaxed kitchen in The Hamptons.
Read More:Bobby Flay Hosts New TV Show for Brunch Lovers
October 11th, 2010 - Barbara Feiner
Americans consume 300 million sandwiches daily—roughly one per U.S. resident each day.
While we tend to think of the noble ’wich as lunch fare, Organic Sandwich Night is a great way for families to enjoy a nutritious dinner that requires minimal preparation.
The Dietary Guidelines for Americans recommend six 1-ounce servings of grain foods each day, half of which should come from whole grains—a goal many of us fail to meet. A dinnertime sandwich helps ensure you’re eating at least two of those servings.
Read More:Make Tonight an Organic Sandwich Night
October 10th, 2010 - Barbara Feiner
If you love the flavors of chai and chocolate, check out the new organic Chai Drinking Chocolate from Dagoba Organic Chocolate.
Made with organic cacao powder, unsweetened dark chocolate, cane sugar, crystallized ginger and chai spices, it’s 100% organic and Fair-Trade certified. Just add water, milk, cream or soymilk for a deliciously rich hot beverage.
The mix is now available at supermarkets and natural/organic food stores. It joins Dagoba’s existing line of organic drinking chocolates:
Read More:Dagoba Introduces Organic Chai Drinking Chocolate