With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.
Skim milk is out — and cream-top yogurts and whole-milk lattes are in.
Don’t toss those leaves! Celery, carrot, and cauliflower leaves are actually edible and add a pop of flavor to your meal. Use them in place of greens like in this celery and cauliflower leaf salad.
What’s the buzz? Drinking vinegars are today’s hottest healthy mocktail. What does the science say? Also referred to as “shrubs” or “tonics,” drinking vinegars were popular during the Prohibition Era,...
What’s the buzz? Jackfruit tastes like meat but is way better for you. What does the science say? Jackfruit is a plant relative of the fig — though with a...
Carbs are often at the center of controversy when discussing diet trends. New studies look at the relationship between carbohydrate consumption and overall health and well-being.
Hummus lovers, raise your hands! We’ve got a new dip for you. Roasted eggplant and garlic come together to create a smoky, savory dip that will have you craving more.
The bright flavor of lemon pairs well with the spiciness of cinnamon in this fiber-rich salad packed with heart-healthy fats found in sunflower seeds and olive oil.
The change of seasons always feels like a good time to reflect and renew any wellness goals, doesn’t it? But it can also mean a shift in your daily routine.
The buzz is the powdered versions of nut butters are “better for you” than the real thing, but what does the science say?
The nuttiness of barley pairs beautifully with juicy cucumber, savory seaweed, and toasted sesame. Although underappreciated in the U.S., sea vegetables like wakame provide satisfying umami flavor and are more nutrient-dense than land vegetables.
Tender cauliflower rice, sautéed in a savory blend of cumin, onions, and tomato, leaves your mouth with a spicy flavor that calls for a summer celebration.