EatingWell Blogs (Page 3)
I don’t know about you, but I’ve been ready for flip-flop season for at least a month. I may still have a 4-foot-high snowbank at the top of my driveway, but the songbirds are my new alarm clock and all I can think about is spring. And after a long winter of hearty stews, rib-sticking chili and all things roasted, I’m craving the fresh, light, refreshing vegetables of spring. Luckily the best ones are showing up at farmers’ markets across the country: snappy peas, refreshing baby lettuce, spicy radishes and more. Here are 5 of my favorite spring veggies and amazing ways to cook them.
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Nutritional yeast has long been used by vegans as a naturally dairy-free cheese substitute because of its nutty, earthy, umami qualities. But this mustard-yellow powder is now attracting even more fans because of its stellar nutrition profile.
Nicknamed nooch, yeshi and hippie dust, nutritional yeast is not the same as yeast used to make bread—it’s heated and dried so it doesn’t rise.
Two tablespoons of the flakes provides about 3 grams of protein and 2 grams of fiber. Plus, it’s a good source of minerals and B vitamins.
Look for the golden flakes and powder—they can be used interchangeably—on natural-foods-store shelves, in bulk bins or online.
Use nutritional yeast in our healthy recipe for Mushroom Pâté or try one of these yummy ideas:...read full post »
We love a good Thai curry. And if you frequent Thai restaurants, you probably do too! You can put just about anything in a Thai curry, so we Test Kitchen cooks always keep curry paste on hand so we can whip up a curry with whatever we have hanging out in the fridge.
When we decided to use Thai curry paste in the March/April 2015 issue for our Market Pick column (that’s where we do four different takes on one ingredient), we in the Test Kitchen thought it would only be prudent to try as many curry pastes as we could get our hands on.
We tend to use red curry paste, which is the middle of the road in terms of heat. But you can also get yellow curry paste, which is milder than red, and green curry paste, which is hotter. Green and red get their color from chiles, the yellow from turmeric.
Most large supermarkets carry at least...read full post »
Every five years, the USDA releases the Dietary Guidelines for Americans (aka what we all should be eating).
In advance of the official release, an advisory committee publishes its suggestions for what should become the Dietary Guidelines. That report came out last week.
I’...read full post »
The concern started in 2012 when Consumer Reports published its first report on arsenic in rice. Since then, it’s been making us think twice about too much risotto and sushi rolls.
Arsenic is a natural element in water and soil. (It also comes from environmental contaminants.) And while many foods we eat contain some arsenic (from apple juice and beer to chicken), the concentration of arsenic tends to be higher in rice because rice absorbs it more readily than other plants do.
“Arsenic is held tight in soil by iron oxide, but in flooded paddy soil [where rice is grown] these iron oxides dissolve, releasing arsenic into the water, making it more available to plants,” says Brian Jackson, Ph.D., associate research professor at Dartmouth College.
Long-term exposure to high levels of arsenic is associated with skin, bladder and lung...read full post »