Moderation isn’t sexy, but it is one of the primary keys to overall wellness. It means enjoying what you love, and what feeds you, rather than denying yourself meaningful pleasure. Here are four tips and a chocolatey pudding to help moderation work for you.
As the seasons change I feel the desire to find abundance in frugality; joy in what we already have. One way to do both, I’ve discovered, is to create a variety of economical stocks from scraps that then become the base for soups all winter long.
As the days grow grayer the light inside glows a tad warmer and anything cooked over a slow, mellow heat seems to suffuse our very souls with comfort. These, my friends, are braising days.
Find out about the “fifth flavor”–umami–how it tastes, what it is . . . and how to get it into your dishes. Plus a recipe for umami-rich stuffed mushrooms.
Here’s a nibble that falls under the “small change, big impact” category for both your body and the planet: designate one day a week where you take a break from meat.
Don’t let a stray French fry or a week low on veggies trip you up. It’s the overall trajectory of each and every choice we make about our food that ultimately makes a difference.
Wheat berries are actually whole wheat kernels. When cooked, they have a buttery sheen to them and are the size of plumped-up rice; in fact, subbing them for rice as a side dish is a great way to get to know them. Wheat berries’ sturdy texture and complex, wheaty flavor also make for wonderful salads and stir-fries.
Would you believe me if I said you stand a better chance of dropping pounds and maintaining a healthy weight by using more olive oil? It’s true. Yet if you’re like me, you’re still carrying around false paradigms instilled by decades of guidelines based on sketchy science. Here are 3 Fat Facts to Remember to help you reframe your views on fat.
Farro is an ancient strain of emmer wheat (think of it as a wheat varietal, like a chardonnay or pinot noir is to wine) that was originally domesticated in the Near East millennia ago, but has recently become popular on American menus. Enjoy it as a tomato farrotto in these summery eggplant stacks.
You’ve probably seen the stickers marking whole grain products on supermarket shelves and heard of their many health benefits, but the realm of grains extends far beyond the horizon of whole wheat bread. Ancient grains like quinoa, farro, kasha and bulgur are making a comeback in today’s kitchens, and those with former hippie appeal like millet and wheat berries are getting a thoroughly modern makeover. Here’s an overview of what makes whole grains so good.
The French know how to enjoy their food and this week, with the celebration of Bastille Day, is a great time for us to do so too. Here are five steps to enjoying without overindulging.
Dark chocolate. An ounce or so a few times a week (to borrow Michael Pollan’s formula). For many of us, this little prescription flies in the face of a decades-deep divide between what we want to eat and what we feel we should eat. But nature didn’t intend it to be that way.
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