Though spinach is not as high in iron as many believe, it is still a nutritional powerhouse that can be enjoyed year round.
We all recognize the green asparagus we see in supermarkets. But did you know it comes in purple too? And white?
One four ounce serving of tempeh can give you 41.3% of your daily recommended protein in just 225 calories.
Known for their high protein, fiber and iron content, lentils are one of the most affordable and flavorful superfoods you can buy.
Farro is a protein packed grain that was once as popular as pasta throughout the Mediterranean.
The butternut squash owes its descriptive name not to its bell-shaped exterior, but to the sweet-yet-savory pulp found within.
It may seem that all varieties of cabbage are created equal, but the differences between red and white cabbage are more than skin deep.
“One of the best general tonics for the healing system,” according to wellness guru Dr. Andrew Weil, garlic is just the ticket for the long winter cold season.
Most folks prefer sweet over green bell peppers, and are willing to wait for the late-season arrival of those glorious red, yellow and orange varieties.
This Valentines, skip the sugar and try sweetening your treats with dates, the fruit that’s been called “the candy that grows on trees.”
The dreary cold of winter causes many of us to forego our normal diet and exercise routines —but poor diet and hibernative habits can lead to vitamin deficiencies. Before you reach for a highly processed food with added supplements, take a look at these common vitamin deficiencies and how you can combat them using plant-based whole foods! Incorporate a wide variety of veggies into your Meatless Monday this week for an added nutritional boost that’s sure to cure the winter blues.
Joshua Rosenthal, founder of the Institute for Integrative Nutrition, shares his views on Meatless Monday and healthy school lunch.
Next time you look at a bunch of broccoli, think of those stalks and florets as a bouquet bursting with beneficial compounds.
Dr. Serena Ma practices naturopathic medicine, which deals with holistic health and disease prevention. We asked her to tell us about her field and offer advice on how to stay healthy.
Most of us would grow increasingly bitter if left in the cold, but parsnips actually become sweeter after a light frost. This often overlooked veggie works well in many winter dishes.
The satsuma is a sweet winter treat that is enjoying a resurgence in popularity. Stay ahead of the trend by adding this delicately flavored citrus fruit to your next recipe.
Some say that you can predict winter weather by cutting open the seeds of a persimmons. Eat this delicious, Vitamin C filled fruit and you’re sure to have improved health in the upcoming year!
It may seem hard to believe, but just a handful of almonds can reduce your risk for heart disease and help lower your cholesterol!
Many of us associate the holiday season with our favorite sweets. In her newest book, Dr. Nancy Appleton argues this may be a deadly connection.
Ever wonder why carrots are orange? Their bright hue comes from a powerful punch of Beta-Carotene, which can help maintain vision.
The editor-in-chief of Nutrition Alert Newsletter, Elizabeth Somer, has written a new book, Eat Your Way to Happiness. She offers simple, powerful tips helping you to live brightly and be more energetic – try them this Monday!
Shiitake mushrooms are a hearty, healthy asset to any meal. Try this familiar fungus as a main dish or a delicious side.
Brussels sprouts are often snubbed by children and adults alike, but these versatile little veggies are worthy of a spot on your plate.
Boiled, roasted or pickled – any way you make ‘em, beets can be a delicious and healthful addition to every meal.
Pomegranates are a surprising fruit that varies in hue and harvest. The edible seeds of the plant are both flavorful and nutritious!
Daphne Oz is author of The Dorm Room Diet and the daughter of renowned cardiac surgeon Mehmet Oz. She uses both personal experience and the lessons of her upbringing to answer collegiate questions about diet and nutrition.
There seems to be a lot of chatter lately about the nutritional value of meatless meals. While some agree limiting meat is a healthy choice, others worry that plant-based fare won’t provide adequate protein. Truth is, by having a Meatless Monday, you not only are nourishing your body with sufficient and diverse protein sources, you’re taking strides toward better health.
As Sid Lerner, Chairman of The Monday Campaigns, says, "if you think chili needs meat, you don’t know beans!†Meatless chili comes in a variety of flavors and is a great source of protein. The Vegetarian Chili Cookbook by Robin Robertson offers 80 unique, hearty recipes that are both nutritious and satisfying.
You may be surprised to learn the culinary potential of the pumpkin goes way beyond a can of pumpkin pie mix.
With over 7,500 known varieties, apples offer a multitude of health benefits in a portable package.
Steamed, boiled, sauteed or served cold, kale is a nutrient packed leafy green in peak season right now.
Depicted in ancient Egyptian hieroglyphics, the grape is the world’s first recorded preventative health hero.
Modern cuisine has redefined celery as more than just an edible utensil used for transporting peanut butter.
A cousin of the traditional European pear, the Asian pear has the shape and crunch of an apple, with the pear’s coarse texture and sweet flavor.
The fig is a small, pear shaped "false fruit†with a rich history. They grow in shades of green, brown and purple in warm climates throughout the world.
Large quantities of cheap fast food may seem like a bargain on the surface, but a closer look shows us that these highly processed, industrialized food products have a multitude of hidden expenses. Brian Walsh, a health and science writer for TIME Magazine, recently tallied up the impact that industrial farming is having on the environment, our health and the national budget. Our solution: go meatless on Mondays!
Raspberries may look tiny, but they’re actually a bunch of smaller, seeded fruits called drupelets. These sweet smelling, slightly tart treats are easy to grow and improve almost any dish!
The nectarine is a genetic twist on just the peach — whose signature fuzzy skin is a dominant trait missing in the (naked) nectarine.
Cauliflower, like broccoli and cabbage, to which they’re related, is one of those powerhouse veggies that’s loaded with fiber and nutrients.
The key ingredient in America’s most popular muffin, the blueberry is as good for your body as it is for your taste buds.
Ice cream is one of summer’s simple pleasures. It comes in every imaginable flavor, and is always a hit with kids. But not all frozen treats are created equal. Many ice cream brands contain hidden calories. Often, the closer you look, the more you find dubious chemicals and questionable processing practices. To cap off a healthy Meatless Monday meal, why not try some flavorful, nutritious alternatives!
Beans are the finest form of protein on the planet. High in fiber, low in fat and chock full of nutrients, they’re a heart-healthy, earth-friendly alternative to animal proteins.
Vitamin-enriched Diet Coke, bread infused with Omega-3 fatty acids- you’d think we were getting our fair share of vital nutrients. But Michael Pollan in his best-selling book "In Defense of Food†– out now in paperback – offers a very different perspective.
Sometimes you come across a website name that says it all: simple, direct, powerful. Conde Nast’s NutritionData does just that: providing you the info you need to make informed nutrition choices.
Strawberries are sweet, easy to snack on and full of essential nutrients. Just one cup of strawberries holds more than the daily recommended amount of vitamin C.
The crunch of a sweet pea can breathe new life into a sweltering summer day. Fresh peas are easy to grow in your home garden and far superior to frozen.
Understanding all the words and terms nutritionists use can be confusing. That’s why we’ve taken the time to put them all down in one place and define them. Please use the glossary in conjunction with our weekly articles, and let us know if you’d like to see other terms added.
Found in every cell of your body, protein is essential to life. It builds and maintains muscles, bones, skin, and other tissues. It regulates basic processes like metabolism and digestion. Protein is one of life’s basic building blocks.
Calcium is best known as the mineral that builds and maintains strong teeth and bones. In addition, calcium is essential for the body’s basic functions, including nerve transmission, blood pressure and clotting, heartbeat and hormone regulation.
Fats are a necessary part of our diet and something our body needs to function properly. In addition to being an energy supply, fat is used to produce cell membranes and certain hormone-like compounds that regulate blood pressure, heart rate, blood vessel constriction, blood clotting, and the nervous system.
Carbohydrates are the body’s most important and readily available source of energy. Even though they’ve gotten a bad rap recently, "carbs†are a necessary part of a healthy diet.
Cholesterol is a type of fat your body needs to produce cell membranes and hormones. Most (65-85%) of the cholesterol in your body is produced by your liver. Additional cholesterol in our bodies comes from foods such as meat, high-fat dairy and eggs.
Antioxidants are compounds that help prevent and repair oxidative stress, a process that damages cells within the body and has been linked to the development of cancer, heart disease, Alzheimer’s disease and Parkinson’s disease.
We all know that the foods we eat affect our bodies. But they may have an even greater impact on our brains. The right food can help us concentrate, stay motivated, improve our memory, and even prevent our brains from aging!
