According to a 2010 USDA report, eating just one meal at a restaurant adds an average of 134 calories to your daily energy intake, so a once-a-week dining-out habit translates to roughly 2 pounds gained per year (Todd, Mancino & Lin 2010). Now consider that most Americans eat away from home an average of 5.8 times per week—a fifth of their meals and a third of their total calorie intake (Berman & Lavizzo-Mourey 2008)—and the importance of bolstering your eating-out expertise becomes clear.
This year an essential component of your healthy Mediterranean diet is going to get more expensive. Spanish olive oil (about 50% of the global supply) is in crisis following a drought that reduced production by 62% and will send import prices soaring.
Seamus Mullen has blended his expertise as an award-winning chef, his childhood spent on the family farm in Vermont and a personal health crisis into a new book that may be the first gourmet publication to truly celebrate food as medicine.
We already understand the many benefits of the Mediterranean diet, but a new study casts yet another convincing health vote in its favor.
A landmark global study shows that people who eat a plant-based Mediterranean diet supplemented with nuts or virgin olive oil may enjoy long-term benefits, including a 30% lower risk of cardiovascular disease.
A variety of fresh cabbage is readily available in spring gardens and at farmers’ markets. Here is a creative way to enjoy it and to introduce other ingredients to your family and friends. The faculty at The Culinary Institute of America suggests a delicious heart-healthy and diabetes-friendly variation on a traditional stuffed cabbage roll with this salmon and wild rice recipe.
Natural Products Expo West, produced by New Hope Natural Media, showcased a record number of new natural and organic product launches and provided a lively, articulate community platform for brands, retailers and influencers in the natural, organic and healthy living sector. It’s a showcase for emerging trends, and the atmosphere germinates meaningful conversations about topics relevant to our industry.
Kale may be the dark leafy green on the red carpet right now, but cabbage is a close
relative that is stepping into a starring role on smart plates and in great recipes.
Part of the Brassicaceae family of
vegetables which, in addition to kale, includes broccoli, Brussels sprouts, cauliflower and collards, cabbage is one of the oldest known cultivated vegetables; more than 100 types are grown throughout the world, with the majority cultivated in China, India and Russia.