Not your typical “slaw,” but we don’t aim for predictable. The ginger and coriander add a brightness to lentils you didn’t know could exist. Packed with protein and fiber, it can be enjoyed as a hearty side or as a main for a light lunch or dinner.
Read More
Nightshades have a shady reputation, but before opting to avoid these vegetables, get the facts — you might end up going for seconds.
Read More
Toasting quinoa (or any whole grain) brings a subtle nutty flavor to any dish. Paired with cauliflower, you have a vegetable- and protein-packed twist on a dish traditionally made with bulgur.
Read More
Insect products are popping up at supermarkets. Learn more about how they’re produced and their nutritional value.
Read More
End of summer flavors don’t get much better than this eggplant topped with coconut, mint, and pistachio
Read More
Are the trendy (and often spendy) acai bowls worth all the health buzz? Click to find out.
Read More
If you never thought about grilling your fruit it’s time to start. When fruit is placed on the grill it caramelizes and its flavor intensifies. The recipe calls for apricots but they can easily be swapped out for another seasonal fruit such as peaches.
Read More
Drinking kombucha? Take a moment to understand the science behind pasteurized vs unpasteurized.
Read More
Forget boring salads. Fresh figs, bright mint, spicy watercress, and walnuts come together to form a gorgeous salad that takes under 10 minutes to make.
Read More
Read what the science says about monk fruit sugar, the newest zero-calorie sweetener getting buzz.
Read More
Have you met muesli? It’s similar to granola but rather than mixing in oil and honey prior to baking, you toast the grains plain and add your own honey upon serving (yes, you control the sugar!).
Read More
Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing.
Read More