Catherine (Sananès) Katz, PhD, was trained as a neuroscientist at Princeton, but today she makes her biggest impact on human health by sharing her knowledge of food and her love for cooking.newsletter_teaser: This vegan recipe is packed with flavor, fiber and plant protein. Visually stunning, it is an easy-to-make, satisfying dish that is perfect for a busy weeknight.
Every year, new words get added to the English vernacular by various dictionary editors and the sheer force of pop culture. This year saw the names of many ethnic dishes and new verbal culinary mashups officially recognized as part of our language. Among the most popular?
It’s not quite in the same vein as that must-try pop-up restaurant in town, but culinary experimentation in space is definitely edgy. Last August, astronauts aboard the International Space Station grew and ate the first vegetable cultivated in space—red romaine lettuce—as part of NASA’s Veg-01 experiment. “Future long-duration space missions will require crew members to grow their own food, so understanding how plants respond to microgravity is an important step toward that goal,” says a report on www.nasa.gov.
Even if you’re not a vegan eater, the recipes in The Homemade Vegan Pantry: The Art of Making Your Own Staples (Ten Speed Press 2015) will be game changers in your bag of kitchen tricks. Author Miyoko Schinner raises the bar on plant-forward cuisine by making her handcrafted food approachable for readers interested in lighter, healthier fare without the overprocessed or unrecognizable ingredients found in many prepared vegan and vegetarian foods.
Each morning is a clean slate and an opportunity to start fresh. As fitness professionals, we know that making healthy breakfast choices can set the tone for the rest of the day. Because it can be difficult to make drastic changes all at once, consider asking your clients to concentrate on fine tuning their breakfast habits just one or two days a week. In honor of National Breakfast month, IDEA has compiled a list of our favorite articles on breakfast nutrition, the benefits of eating breakfast and some delicious recipes to inspire your morning meal.
Perhaps nothing celebrates meat better than a traditional burger, but it’s quickly becoming apparent that vegetables can stand up on a bun next to this American standard just as well. Several chefs put their plant-forward burger creations to the test at the Menus of Change® 3rd Annual Leadership Summit in Hyde Park, New York, in June.
Muhammara is a hot-pepper dip that originated in Aleppo, Syria, and is also found in Levantine and Turkish cuisines. Other “meze” (small bites) cousins from this region include tabbouleh, hummus and baba ghanoush; they can be traced to the cuisine of the Ottoman Empire.
With a nod to consistently positive research reported about the health benefits of peanuts, the walnuts traditionally called for in this dish have been swapped out for the versatile, protein-packed legume.
Use as a dip with whole-grain pita, or spread on wraps and sandwiches.
½ cup black rice
1 carrot, shredded
½ green bell pepper, diced
½ pint grape tomatoes, halved
¼ cup dried cranberries, chopped
¼ cup slivered almonds
1 teaspoon (tsp) grated ginger
1 tablespoon (tbs) soy sauce
2 tbs honey
1 tbs light sesame oil
½ tsp black pepper
Rice: Boil black rice in 2 cups of water until softened, adding additional water as necessary. Remove from heat and allow to cool completely.
Sauce: Combine all sauce ingredients in bowl; set aside to marinate for 15 minutes or longer. Add sauce to cooled rice and combine.
In her book, JJ Virgin’s Sugar Impact Diet (2014 Hachette), the eponymous author, personal trainer and nutrition expert explains how different sugars react differently in the body and outlines the “seven most damaging sugars we eat every day without realizing it.” This recipe is a perfect way to show your loved ones you care about them on Valentine’s Day—or whenever the occasion calls for a delicious dessert. It’s beautiful to look at, and nutritious and sweet in all the right ways!
Italian cooking is simplicity defined. This soup makes the most of easily accessible winter vegetables and blends them into a delicious, hearty lunch or dinner that will warm and cheer you and your family on a cold winter night.
Chef Gina Stipo is an Italian-American whose enthusiasm for the cuisine and wines of Tuscany inspired her to make Siena the base from which to pursue her culinary passions. Her cooking classes in Tuscany are taught in English and are accompanied by the history and anecdotes of the Siena area.