5 Smart Ways with Coconut
From oil and sugar to milk and water, coconut is enjoying its day in the culinary sun. Use it to add a tropical note to recipes–and some unique nutritional benefits, too.
From oil and sugar to milk and water, coconut is enjoying its day in the culinary sun. Use it to add a tropical note to recipes–and some unique nutritional benefits, too.
Eggs are one of those foods that got a very bad rap during the low-fat era, poor things. Here’s the real scoop on why you shouldn’t feel guilty eating an Easter egg or two.
They’re cheap, quick-cooking, sustainable and downright yummy … yep, we’re talking bivalves, baby!
Ten easy ways to add pizzazz to your veggies … just in time for spring.
Hearty greens are nutritional superstars. Here’s a quick guide for how to cook greens, from kale and collards to spinach and chard.
It’s not just kids who are taken in by labels. The bolder the proclaimed virtues, it seems, the more wary of the box you should be.
We discovered amaranth has a lot in common with quinoa–until you cook it. Here’s how to make the most of this grain’s comfort-food quality.
If you’re buying whole grain bread for the health benefits as well as the taste, read this. Looks (and labels) are often misleading.
When all is said and done, the new 2010 Dietary Guidelines for Americans are pretty straightforward: Choose more plant-based foods, enjoy what you eat (but don’t eat too much) and cook more often at home.
Next up in our Get a New Grain Series … millet. Quick-cooking, packed with nutrition and super-versatile, this grain is one to try.
It’s well into 2011, and we’re still awaiting the 2010 Dietary Guidelines for Americans. Here are our predictions for what those guidelines will include.
Our monthlong series will focus on simple goals to nourish body, soul and planet. First up: 4 easy ways to incorporate more fruit into your diet.
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