Broccoli haters might want to consider coming around: The cruciferous vegetable can help give you a healthy gut. And — in case you wondered — having a healthy gut is important for your overall health. Broccoli has other health perks too.
We didn’t always like eating our veggies. When someone puts a huge plate of plain steamed broccoli in front of you as a kid, it’s no wonder you suddenly decide it’s your least favorite food for years to come. But, now that we’re old enough make our own dinners (and no one is making us sit at the table until we finish our peas), we’ve figured out some tips and tricks to make eating our vegetables something we actually want to do. (And no, this post wasn’t surreptitiously sponsored by all of our parents.)
Brushing and flossing regularly remain your best bets when it comes to maintaining good oral health, but incorporating some specific foods into your diet can also help improve your oral hygiene.
These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic pickle—a perfect introduction to pickling for anyone new to the craft.
At Roots, customers come for the modern cuisine, including shape-shifting ingredients like pecan leathers and blueberry rice noodles, as well as the dazzling presentations, like edible flowers in a smoking terrarium.
Eggs and nuts are major players in a vegetarian diet, but there’s one food in particular that packs the protein, fiber, versatility and can cost less than a dollar per serving. We’re talking beans—kidney beans, white beans or fresh beans—all far cooler now than they were when in that old middle school rhyme.
Get this: Certain nutrients are enhanced during the cooking process while other nutrients actually break down heated—depending on the vegetable. Broccoli Best When Eaten: Raw Heat damages one of broccoli’s enzymes, myrosinase, which is important because it contributes to the formation of sulforaphane. Research suggests that sulforaphane not only kills precancerous cells and blocks them from multiplying, but also reduces the risk of stomach ulcers and stomach cancer.
Following a "pro"-vegetarian diet has its perks, according to a new study. But what if you don't like the green stuff? Here are 6 vegetables to ease you into things.
Serves 2 Noodle Ingredients: * 4 small zucchini, spiralized * 10 brussel sprouts, thinly shaved * 1/2 bunch kale, thinly sliced * 2 scallions, thinly sliced * 1 avocado * Hemp hearts, for topping * Sesame seeds, for topping * Coconut oil Dressing Ingredients: * 1 tablespoon sesame oil * 1 tablespoon fresh lime juice * 1 tablespoon white miso paste * 1 tablespoon reduced sodium tamari * 1/2 tablespoon apple cider vinegar * 1/2 inch of ginger * Water, to thin * Blend the dressing ingredients together in a mini food processor. You can double the dressing and use it on steamed veggies and salads later in the week. Thin with a little bit of water or veggie broth as needed. (If you do not have a food processor, finely mince the ginger and then whisk ingredients together.)
Kathy Freston is vegan, but forgivingly so. The bestselling author (whose most recent book, Veganist: Lose Weight, Get Healthy, Change the World , inspired Oprah Winfrey and her staff to take a one-week vegan challenge) encourages people to “lean into” the lifestyle by slowly replacing meat and dairy products with plant-based foods. Related: Veganism’s Surprising Skin Effects We like her style, so we asked the Los Angeles-based Freston to share her top vegan-friendly recipe resources.
During Yahoo Y’All week, we’re celebrating the food culture of the American South. Here's a CSA helmed by a Hawaii native (Iwalani Farfour) and a Californian (Jason Mann), with an output, such as the eggplants below, is distinctively, wonderfully Georgian.
A brain-scan study published in Nature by Tufts University researchers showed that after overweight and obese adults spent six months following a healthy diet, their brains responded less strongly to images of high-calorie foods like fried chicken or French fries. The authors write that brain scans suggested that following the healthy diet seemed to dampen that rewarding effect that junk food had previously triggered in the participants’ brains.
Green goddess is usually a dressing, not a dip, and it generally has mayo. But in this rich, flavorful, and healthy recipe, avocado is central, and mayo is nowhere to be found.
Chill out. And get your alliums to do the same. As much as we value alliums as a base for all we do, their bite is easy to resent and difficult to forget.
Chefs across the country are realizing that a little bit of salty, fatty protein goes a hell of a long way. By: Adam Erace STANDING AT A burly six feet three, David McMillan looks more like the man who started Joe Beef —the Montreal institution that serves pig-skin pastas and supersize foie gras, bacon, and cheese sandwiches—than a man who regularly eats cauliflower for dinner.
Every week — often with your help — Food52’s Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A near-instant springy green vegetable before the springy greens. (And, yes, you can cook lettuce — here’s why you should.) It’s easy to think that lettuce ought to be served cold, that its virtue is in its firm and fibrous nature.