Displaying items by tag: Conscious Eating

The Gifts of Citrus

Colorful Good Health in Holiday Dishes

by Judith Fertig

The Gifts of Citrus

Winter citrus fruits that arrive in a gift basket or show up on sale at the grocer present a welcome bright spot on winter’s darker days. Valencia and blood oranges, limes and Meyer lemons are delicious in their own right, and deserve their...

Not Your Grandma’s Stuffing

Healthy Twists on Old Favorites

by Judith Fertig

Not Your Grandma’s StuffingLisa F. Young/Shutterstock.com

Thanksgiving side dishes continue to evolve, even though traditional entrées still hold pride of place. New, lighter alternatives to time-honored stuffing maximize flavorful...

Fermented Foods Revival

Rediscover Probiotic-Rich Foods

by Judith Fertig

Fermented Foods Revival

Colorful jars of fermented Korean kimchee, Indian chutney, German sauerkraut and bottles of kombucha line many grocery store shelves today. We’re in the midst of a fermented food...

FABULOUS FAN FARE

Healthy Tailgating Foods to Cheer For

by udith Fertig

Fabulous Fan Fare

Eat, play, party… and repeat. We may call it tailgating, fangating, homegating, a watch party or simply eating with friends before a big game. According to the American Tailgaters Association, in...

Feast in the Fields

The Rise of Pop-Up Organic Dining

by John D. Ivanko and Lisa Kivirist

Feast in the Fields

The flip side of enjoying farm to table is taking the table to the farm. So-called “pop-up feasts” are booming at farms throughout the country during...

Eating Vegan on the Road

Clever Ways to Eat Healthy Anywhere

by Judith Fertig

Eating Vegan on the Road

Traveling can be tricky for those trying to eat a plant-based diet, especially on long stretches of highway. More than 33 percent of Americans, or 100 million-plus people, are...

Backyard Pizza Party

Grill Scrumptious Pizzas and Flatbreads

by Claire O’Neil

Backyard Pizza PartyJulie Vader/Shutterstock.com

Summer is high season for grilling when just about anything sizzled over high heat tastes great. Grill masters Karen Adler and Judith Fertig recently put this theory to the test when they fired up their grills—gas and charcoal—to cook...

Milk Minus the Moo

Evaluating Alternatives to Dairy

by Judith Fertig

Milk Minus the Moo

When dietary concerns, food sensitivities or curiosity prompt us to try alternative milks, it helps to know the basic facts about the leading types, to choose the best ones for...

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Eggs-pert Advice

How to Buy Good Eggs from Happy Hens

by JUDITH FERTIG

Eggs-pert AdviceCHRISDORNEY/SHUTTERSTOCK.COM

Janice Cole, the author of Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, knows how delicious a really fresh egg tastes. She keeps three chickens she calls “the girls” in the backyard of her suburban Minneapolis home. “Jasmine, a white Silkie, lays small, beige-colored eggs; Keiko a black and white Ameraucana and Silver Wyandotte cross, green eggs; and Peanut, a brown, feathery Cochin mix, brown eggs,” relates...

Thumbs-Up on Fats

Good Fat Doesn’t Make Us Fat

by Judith Fertig

Thumbs-Up on Fats

In an era of too much information, the role of fats in our diet has been a victim of not enough information. Today’s turnaround in nutritional thinking acknowledges natural fats as being vital to...

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