Healthy Food

Turmeric is making a comeback. Chances are, you've heard about the many health benefits that this relative of ginger carries. Its distinctive flavor and vibrant color are just bonuses to this incredible food.

screen-shot-2016-03-11-at-11-16-12-pm-3500940 In addition to its impact on health, meat consumption and production has been inciting some criticism. A lot of this criticism has been drawn from the fact that the production of meat has left a devastating effect on our environment. Documentaries like Cowspiracy have shown that meat production creates pollution through the use of fossil fuel, as well as water and land consumption. Of course, this isn't to suggest that it would be morally wrong to eat meat. A lot of the organic meat that we see in the grocery stores are from farms that practice sustainable methods. But let's say you are toying with the idea of going vegetarian, but you really, really love steak. Well, lucky for there's an actual term for such a lifestyle. It's called flexitarianism. And it's exactly what it sounds like—flexible vegetarianism.

sauteed-spring-vegetable-recipe-5-8482094 Seasonality of what you consume is more important than ever. Not only are restaurants adopting the practice of creating dishes that use ingredients that are in season, but many grocery stores are also beginning to do the same. One of the most important things you can do is to arm yourself with the knowledge of what's in season during certain months so you can make the most out of the produce. In-season produce not only tastes better, but you're also supporting the local farmers and eliminating your carbon footprint by minimizing orders for items that aren't available in your area, but are grown across the world and have to be shipped. Here's what's in season during Spring 2016.

6a00d8345157c669e201b8d09f9ef9970c-640wi-9735802 As they say: New year, new you. Now, we don't really buy into it. You can literally be whatever you want to be so long as you put your mind to it. But, of course, we also understand why the new year is a great time to get going. It's a mental thing, turning a new leaf at the start of a new year. There's a lot of "new" there, and for many, it works. So if you're there right now, start 2016 right with these healthy eating new year's resolutions.

main-photo-2773331 Cooking with fresh herbs isn’t just for gourmet chefs. Learn everything you need to know about buying, preparing, storing and cooking with herbs. A lot of people are intimidated by the idea of using fresh herbs in their cooking. You’ve heard that fresh is best, but if you don’t have a lot of experience with herbs then you’ll probably have a few questions. Which herbs pair with which types of food? How much should I use? When do I add them to the cooking process? What should I do with the leftovers? Although there are a few occasions when using dried herbs is recommended,cooking with fresh seems to be the preference for many chefs. They’re flavorful, make beautiful garnishes and most importantly, they’re packed with valuable nutrients and antioxidants. With a few tips and tricks you can maximize your use of fresh herbs to transform every meal into something special.

msdcn1m-4757803 The season of gourds is upon us! For the next few months, you won't be able to enter a grocery store without being greeted by funky looking pumpkins and curvy squashes of all types. The great thing about squash is that it can be the star, or act as an entrancing supporting role. In addition to its earthy flavor, squash is rich in beta carotenes, which are used to make vitamin A, an important vitamin for one's vision and bone growth. Pumpkins in particular are rich in lutein, which may help to lower the risk of cataracts, and the potassium in squash will also help contain blood pressure. Not sure how to flavor your squash? Here are some herbs that pair great with the autumn vegetable.

salt-014-1024x614-4993056 Saturday, August 29 is "More Herbs, Less Salt Day." It may sound silly, but it's actually a great time to reassess how much salt you're putting into your body. Salt isn't necessarily bad for you, but as with anything else, too much of it can lead negative consequences, like bloating due to water retention, hypertension, and heart disease. A clever way to use less salt is to use more herbs. This way, you won't sacrifice flavor blandness; instead, you might come out ahead with even tastier dishes! Here's how you can use more herbs and less salt.