Then comes the moment I have been waiting for: I sit down, my own personal pot of gravy poised by my plate. I cover the mashed potatoes, carrots, green beans, and salad with the aromatic concoction and I savor every bite. But more importantly, I savor the bounty, creativity, and love that have gone into this simple dish.
Squashes run the fall. While pumpkins get the most attention, its cousins are equally as tasty and versatile. The next time you're in the grocery store or at your local farmers market, branch out and try a different squash.
You can easily round out the turkey day traditional dishes with sides that accommodate a variety of dietary restrictions.
Food is nourishment. Food is medicine. Food is pleasure. Drop the dogma around food. Paleo, vegan, low-carb, high-protein, gluten-free, vegetarian...
I recently had the pleasure of speaking with Mark Hyman, M.D. -- a leading functional medicine doctor and author of numerous books, including The Bloo...
But with a little creativity, holidays like Halloween could become opportunities to teach kids that healthful eating can be both fun and delicious. While we can't save them from every villain, we can cast a healthy spell that will protect them from the worst of the real world's dastardly demons.
Despite celebrations planned from Atlanta, Georgia to Los Angeles, California, few people realize that November is World Vegan Month. So, TA-DA!!!
This was a meal in which every course was full of fresh flavors and unexpected, delightful combinations.
If you thought lentils were boring hippie fare, think again.
What many of us may lack in political pull, we can make up for in taking the time to become more educated and present in our food choices.
We would like to see the percentage of schools with NEPs double by 2020, so that most NYC school children, particularly those in the highest-needs schools, have access to education that helps them build healthy futures.
Who will step up to take on the food industry like those heroes who took on tobacco?
Throughout this evolution of my diet, I have been amazed and bewildered by the reactions I get from non-vegetarians when I tell someone I'm a vegetarian. Why, all of a sudden, were people who don't alter their diets berating me for not fitting into their idea of what mine should be?
If the well-being of lower-income Americans is so important to the beverage industry, how about ending the relentless marketing onslaught of sugar-laden and harmful products targeted right at them?
For the first time in history we believe that it is possible to eradicate malnutrition in our lifetimes. But to achieve this we need to build a food system that is fit for the future.
You need food you can make the night before and grab from the fridge as soon as you get home from work.