Old-fashioned bakers knew that soaking flour overnight made baked goods rise to new heights and hold their shape, producing a delicious, melt-in-your-mouth goodness. You can do it, too! Here’s how—and why it matters.
“Our foods do more than nourish our bodies. They feed our souls,” said the late Inuit activist Ingmar Egede in Silent Snow: The Slow Poisoning of the Arctic by Marla Cone. “When I eat Inuit foods, I know who I am. I feel the connection to our ocean and to our land, to our people, to our way of life.”
Noshing on healthy foods is a healthy eating habit, right? Wrong—at least some of the time.
For starters, people assume many foods are healthier than they really are because they contain one or two nutritious ingredients. Researchers call this the “health halo” effect.
Each serving of Terra Sweet Potato Chips has more calories (160 versus 140), more fat (11 grams versus eight grams), more sugar (three grams versus less than one gram), and less protein (one gram versus two grams) than the same-size serving of Cape Cod Kettle Cooked Potato Chips.
Eager to rev up your libido? Click here to learn more about the best foods to feed your body's sexual vitality, then try these recipes from raw vegan chef Elyse Clark.
Super Kale Salad
1 head of kale
1 ripe avocado
1/3 cup unrefined flax oil
2 tablespoons Bragg's Liquid Aminos/Nama Shoyu/Tamari
1/2 cup nutritional yeast
2 tablespoons garlic powder
1 tablespoons chili powder
Visionary physician Dr. Alejandro Junger on figuring out which foods work best for you.
By the time he met juicing chef Craig King, Ramon Lopez’s type II diabetes had spiraled out of control. His blood glucose reading hovered around 400 milligrams per deciliter, several hundred points higher than an average non-diabetic’s. Nearly 100 pounds overweight, he couldn’t see his feet when standing. Because of diabetes-related circulation problems and the resulting foot ulcers, he’d just had several toes amputated.
“I had been trying to lose weight,” Lopez says, explaining that he doesn’t get much exercise on the job.
The aspens are changing their greens for yellows here in Colorado. Golden branches hug the base of the mountains and wrap me up in emotions. I'm grateful for their reminder to change and shake and shed the unserving habits and priorities of last season. With change in the air and weather, we will witness transformation in nature but also, perhaps, in our friends, colleagues, and neighbors. Our challenge is to make room for everyone to change and grow as they wish, and to invite our personal changes to meet and welcome the new colors of all people and all things.
Easy ways to benefit from nature’s golden treasure
This summer, bring a splash of color to your table.
As someone who has been fascinated by and infatuated with food for as long as I can remember (and through subsequent chapters as a chef, restaurateur, author, teacher, consultant, and media expert), I have explored and navigated many denominations of food philosophy: vegetarian, vegan, raw, macrobiotic, Ayurvedic, locavore, pescetarian, gluten-free, and hybrids of each.
Producing food on an industrial scale presupposes a trade-off or two. Unfortunately, nutritional value is one of the first things to be sacrificed when food companies seek to make their products easier to produce and last longer. When bread experienced its industrialized transformation, food scientists worked with plant breeders to create an affordable (high-yielding) wheat hybrid, farmed with high doses of nitrogen, potash, and phosphorous fertilizers.