Archive for June, 2008

The Budgeted Organic: Which Conventionally Grown Fruits or Vegetables are the Safest?

June 18th, 2008 by Angela, Nutritionist

Tweet The New York Times recently featured an article on the rising prices of organic food. Gas prices and foreign markets are having a drastic effect on our food market, forcing even the most devoted organic consumers to question their purchases. When faced with feeding a family and $5.99 per pound organic grapes the factRead the rest of this entry…



How to Get off the Emotional Eating Roller Coaster

June 18th, 2008 by Angela, Nutritionist

Tweet We must eat to survive and yet year after year billions of dollars are spent on diet books looking to restrict us from the foods we love, reduce our calories and remove us from the patterns that were giving us comfort. We know diets don’t work, but since we weren’t taught healthy relationships asRead the rest of this entry…



Bar Exam: Does your energy bar pass the test?

June 18th, 2008 by Angela, Nutritionist

Tweet Whether you are headed to the gym after work or hitting the trail on the weekend, energy bars can be a convenient and quick fix to your hunger needs. Even the classic PB&J or nuts and fruit are great on-the-go ‘energy bars.’ But if you don’t have time to make a sandwich and youRead the rest of this entry…



Curried Apple Couscous Recipe

June 15th, 2008 by Angela, Nutritionist

Tweet 4 tablespoons unsalted butter1 tablespoon curry powder1 medium apple, cored and chopped3 green onions, washed, trimmed, and thinly sliced1 cup whole wheat couscous (or regular)1 3/4 cup water1 teaspoon sea salt1/2 cup pine nuts, toastedSmall handful of mint, chopped In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curryRead the rest of this entry…



Cucumber Yogurt Dressing

June 15th, 2008 by Angela, Nutritionist

Tweet 1 cup nonfat plain yogurt 1/3 cup nonfat sour cream 1 cup loosely packed chopped fresh dill Juice from 1/2 lime 1 small clove garlic, finely minced Sea salt, optional Freshly ground black pepper, optional 4 medium cucumbers, peeled and chopped into small cubes or wedges (about 5 cups) In a mixing bowl, whiskRead the rest of this entry…



Pumped- up Hummus

June 15th, 2008 by Angela, Nutritionist

Tweet 2 1/2 cups cooked or canned and drained chickpeas 2 1/2 tablespoons tahini 1/2 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/2 bunch flat-leaf parsley, coarsely chopped (about 1 cup) Juice of lemon 1/2 cup diced onion Pinch of sea salt, optional 4 toRead the rest of this entry…



Guacamole Made Healthy

June 15th, 2008 by Angela, Nutritionist

Tweet 4 avocados, peeled and pitted 1 large or 2 small cucumbers, peeled, seeded and roughly chopped (about 1 1/3 cups) Juice of 2 small limes 1/2 cup chopped scallions, white and green parts 1/2 cup firmly packed chopped fresh cilantro 1 teaspoon extra-virgin olive oil 1 small garlic clove, minced 1/8 teaspoon cayenne pepperRead the rest of this entry…



Pineapple Frozen Bars

June 15th, 2008 by Angela, Nutritionist

Tweet 2 cups chopped summer fruits (pineapple, oranges, strawberries, etc) 1 tsp lemon juice Puree fruit in blender, adding a 1-2 T water if necessary. Add lemon juice and blend. Pour into bar molds or small cups and insert sticks. Freeze until solid



Roasted Tomato Basil Soup

June 15th, 2008 by Angela, Nutritionist

Tweet 3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, withRead the rest of this entry…



Sautéed Greens in Olive Oil

June 15th, 2008 by Angela, Nutritionist

Tweet 5 tablespoons currants ½ Cup water 1 Bunch Kale 1 Bunch Red Chard ½ Bunch Spinach 1 Tablespoon olive oil 1-2 cloves garlic, minced 4 Tablespoons toasted pine nuts Sea salt and pepper to taste Heat ¼ cup of water and cover with the currants, set aside, allowing them to plump. Dry toast theRead the rest of this entry…