LESS SWEET SCHOOL YEAR

Elementary Pupils Enjoying Healthy Lunch In Cafeteria

If summer felt as though one too many ice cream cones were enjoyed, starting the school year in a less sweet way may be what we need. Foods that are high in added sugar, like cookies, ice cream, candy, lemonade and soda, are also high in calories and low in nutrition. They do not help kids to feel and perform their best to get through the busy school day and after-school activities.

Some of the latest research conducted at University of California, Los Angeles, discovered that a diet high in added sugar hinders learning and memory by literally slowing down the brain. According to the American Heart Association, kids from 2 through 18 years old should have less than 25 grams of added sugar, or six teaspoons, daily. Not only is too much added sugar linked with heart disease, but also obesity, tooth decay and Type 2 diabetes.

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JULY 2015: Food Democracy, Table of Contents

Click on image to read issue
or see Table of Contents below

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Our Longest and Often Most Challenging Relationship

by Patti McDougall

Our relationship with food can be a metaphor for our relationships in general. It is said that we do food like we do life. Think about this for a minute and ask yourself how you do food.
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Mood-Boosting Foods

by Melanie Stewart

Sugar may satisfy the sweet tooth and provide a pick-me-up or a quick boost to get going. However, other foods with more nutrition can help minimize feeling down in the dumps long after the sugar high wears off.
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Making Homemade Yogurt is Easy

by Audrey Chen

Yogurt has long been touted as having sundry health benefits that make it a smart addition to any daily health routine. It contains protein, fiber, probiotics, vitamin D and calcium, as well as many other vitamins and minerals.
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What Should I Eat?

by Daniele Hargenrader

It is a question that we ask ourselves on a daily basis: “What should I eat?”

It doesn’t have to be complicated. Overthinking things can often be one of the worst practices, as it often leads to inaction instead of making progress toward our goals. These simple principles will help anyone learn how to confidently make the important recurring choice of what to eat to live a healthy lifestyle.

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Recipe: Cilantro Lime Quinoa

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 2 servings

INGREDIENTS:

  • 2 cups vegetable stock or water
  • 1 cup quinoa
  • ¼ cup rice vinegar
  • 2 limes
  • 1 cup extra virgin olive oil
  • ¼ cup picked cilantro
  • ½ cup diced red peppers
  • ½ cup cooked black beans
  • Chopped scallions, to taste

PREPARATION:

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A Passion for Fresh, Simple Cooking

Tuscan Chef and Author Gabriele Corcos’ Brooklyn Life

by Gayle Wilson

Corcos and MazarFrom the tender age of 5, Tuscan chef and cookbook author Gabriele Corcos cooked with his grandmother. By 7, he was skilled enough to have earned an inheritance: her recipe for almond cake. He recalls, “She entrusted me with a family heirloom, although I didn’t really see it that way at first.” The recipe sharing was life-defining for Corcos. Besides freeing him from having to rely on her for cake, it reinforced his growing reverence for food and his love of family.

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New Classes at Fresh Fun Foods

Following a successful initial series of classes this spring, reservations are being taken for summer cooking classes at Fresh Fun Foods, in Hatfield. Fresh Fun Foods classes emphasize the techniques that fresh fun foods logoprofessional chefs use to make healthy food using fresh ingredients.

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Q&A with… Sara Glassman of Vine Dining

With her business, Vine Dining, Sara Glassman—a certified Natural Chef—teaches people of all ages, abilities and dietary needs how to cook delicious, healthy foods in their own kitchens in the greater-Philadelphia area. She was the face of Subaru during their Earth Week commercials on NBC, and will be teaching online cooking classes starting this spring.

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Large and Small Weekly Shares Offered by Living Hope Farm CSA

Living Hope Farm, a nonprofit, community supported agricultural farm (CSA) in Harleysville, offers large and small shares for its summer growing season. Both large and small shares are available for weekly pickup. The farm produces chemical free, locally grown fruits and vegetables to its CSA members and operates a public, indoor farm market from May to November.

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Eating For A Healthier Liver

by Sheri DeMaris

From the macrobiotic perspective, the liver becomes most active in the spring, because its natural tendency in the body is similar to that of springtime; it moves energy up and outward, just as plants grow up and outward during this season. Of all the organs in the body, the liver is the most susceptible to becoming full of excess energy and heavily burdened by the standard American diet, stress, lack of sleep and overeating, especially before bedtime.
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