Beyond the Juice Cleanse: Best Ways to DIY Detox
I went through a bizarre health kick my senior year of high school. I became vegan, binged on yoga, and cut back on coffee. And to round out my salad stint, I decided to try a cleanse. I spent an absurd amount of money on fresh produce to make juice and spent five days of my life blending, straining, and drinking ground-up fruits and vegetables. I was promised nirvana - isn’t that what all those “enlightened” yoga-toned, manicured mommies at my studio claimed?
The only sort of liberation I felt was a sort of hunger-induced delirium. But my …
Struggles & Lessons from a College Foodie
Dear Freshman Self,
Congrats. You’re about to enter fall term of what will be an exhilarating, fast-paced, but ultimately awesome first year of college. And guess what? Following that, you can look forward to a pretty cool three years. You’ll have your ups and downs, like anyone will. Dealing with that incredibly long distance relationship will be tough. You’ll have a close-knit, funny freshman floor (note: four years later, most of you will still spend a significant amount of time together) and the choice of classes you are now able to take will blow your mind.
Just wanted to let …
Gluten-Free the Healthy Way
If you haven’t noticed, gluten-free is the diet of the moment. Suddenly, everywhere from chain restaurants to your local deli advertises a gluten-free menu. Is it just hype, or is a gluten allergy now far more common?
There’s no easy answer. According to the National Foundation for Celiac Awareness, 3 million Americans have celiac disease and 18 million have non-celiac gluten sensitivity. Given those figures, it’s no surprise that more and more people are choosing to cut out gluten. Even those without a medically diagnosed condition claim they feel better without gluten. So if you have any of the …
5 Ingredient Feast: Frozen Greek Yogurt with Blackberries and Mint
Ice cream is one of those foods that is pretty much universally loved. I mean, who doesn’t love ice cream? Certainly not my family. We absolutely adore it. When, as a baby, it was found that I was lactose intolerant, my mother lamented the fact that I could never eat ice cream. Later, when I was a little older and had – thankfully – grown out of my lactose intolerance, my sister and I would spend a week or so each summer visiting our Nana. The last thing my dad always said before our parents dropped us off was, …
DIY Raw Nut Butter
Or, that one time I killed my mom’s vintage food processor.
Nut butter is an essential for any kitchen. I like to spread it on toast, plop it into smoothies, swirl it into baked goods, and admittedly eat it by the spoonful. The decadence is unparalleled by any plant food. Peanut butter has a certain childhood sweetness to it, while almond butter has some grown-up heft. Coconut butter is creamy and exotic, and cashew butter is a great alternative to classic nut spreads. Traditional roasted nut butter is still good for ya, but for the greatest health benefits you’ve …
A Tribute to Julia Child
One hundred years ago today, Julia Child was born. Once a typist working for the U.S. government, Julia became a culinary legend with the publication of Mastering the Art of French Cooking. By introducing Americans to the French ways of cooking, Julia sparked conversations about how Americans eat, and thus propelled many into the kitchen. Meticulously researched and tested, Julia’s recipes are foolproof and palatable. With her unrelenting charm and unflappable demeanor, the French chef taught us lessons that extended beyond kitchen knife skills and chicken deboning. From making mistakes to never being afraid of sticks of butter, this …
Overcoming a Fear of Fats
During a period of my life, I had a fear of fat. When reading nutrition labels, the site of double digit fat grams or a high number of calories from fat made me cringe. So instead, I reached for non-fat calorie everything. Because it had no fat, I found it easy to rationalize eating an entire bag of gummy worms or containers of yogurt that tasted nothing like the “red velvet cake” flavor it advertised.
I felt as if fat was something to be avoided, something that was harmful to my body, something that had no reason for …
The Food Matters Project: Beans ‘n Greens (and Potato) Quesadillas
This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!
My room as a child was colored mint green. Before my arrival, my parents had decided not to find out whether I would be a “Peter” or a “Bethany,” so they went with a gender neutral green paint color for my nursery. However, the pink butterfly wallpaper suggests to me that they might have had a strong …
Look Ma, No Oven! Tabbouleh
For me, it’s not truly summer until I’ve planted a small herb garden in my backyard. Nothing beats fresh ingredients, and it’s always a little sad when the end of the season comes around and I have to start using dried herbs. Sigh. Better use the fresh ingredients while you can! I use herbs in everything – chicken, fish, pasta, sandwiches, you name it. But considering how hot and sticky it’s been lately here in New York, who wants to turn on the oven or the grill? So I made tabbouleh.
Tabbouleh is a very common Middle Eastern …
Eat Under $10: Chipacado Cookies
Dish: Oatmeal Chipacado Cookies aka vegan oatmeal avocado chocolate chip cookies
Serves: A crowd. This recipe makes 2 dozen cookies, so it’s great for your friends or to devour by yourself. Over the course of a week. Maybe less. Definitely less.
Good For: They’re cookies. They are good for any situation.
Shopping List: 1/3 cup vanilla unsweetened almond milk ($2.39), 3 tablespoons ground flax seed (36 cents), 1 cup mashed, firm avocado ($1.29), 1 cup dark brown sugar ($1.29), 2 cups old-fashioned rolled oats (72 cents), 1 cup semisweet vegan chocolate chips ($2.50), 1/2 cup chopped …
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