“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
- Alice Walker
Bite into a perfectly ripe peach before summer takes its leave — taste its so-sweet flesh, feel its juice dribble down your chin, wriggle your toes in the green grass and know summertime. Continue reading
By Tory L. Davis and Amanda Hirsch
Cherries might be the unofficial fruit of summer — they’re nearly impossible to resist on hot days at the farmers market. (It’s hard to believe that these ephemeral, heart-shaped treats are related to the neon-red sugar bombs from a jar.) Cherries come in two forms, sweet and sour. While the sour fruit is generally too mouth puckering to eat out of hand, its soft, juicy cousin gets snapped up from May through August — and immortalized in paintings, poems and hard rock ballads. Continue reading
Radishes — those small but mighty, peppery members of the mustard family — have been eaten across the globe since prehistoric times. Rumors of radishes depicted on Egyptian pyramids can’t be confirmed, despite ancient Greek tales about the vital role the veggie played in the builders’ diets, but one thing is certain: Radishes of all shapes, sizes and colors continue to be part of a healthy diet for people around the world.
Packed with vitamin C, “radishes are detoxifying,” says Clean Plates founder and nutritional consultant, Jared Koch. A root vegetable that grows year-round in a range of climates, the crunchy, sharp radish also has benefits for thyroid health and is good for clearing up congestion, Koch says. Continue reading
Here are some of the best food stories we came across this week:
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Photo by Flickr user Jeff Hanway
“Juice and nutrition is no longer a fad. It’s a full-blown trend,” says Jeff Hansberry of Starbucks in USA Today, in an article about the company’s new juice business, Evolution Fresh. The first store is now open for business Bellevue, Washington, and bottled juices are available at a growing list of retailers nationwide.
Flavors are plentiful—Sweet Greens features lime, lemon, apple, and parsley to cut the intense flavors of wheatgrass and spinach, among other ingredients. It will be interesting to compare to Naked Juice’s Green Machine, which pairs spirulina and a host of other greens with apple, pineapple and other fruits.
It looks like a few of the Evolution Fresh flavors are organic (such as an Organic Ginger Limeade)—until they’re all organic, we’ll consider them a second-best alternative. It’s also not clear whether they use local produce. Still, it’s tremendously encouraging to see a company as ubiquitous and successful as Starbucks getting in the fresh juice game; we hope it gets more Americans drinking juice and infusing their bodies with health-boosting nutrients.
(If you’re interested in learning to make your own juice, check out Crazy Sexy Juices & Succulent Smoothies by Kris Carr.)
Do you drink fresh juice? If you make your own, please share your favorite recipe, or let us know your favorite juice bar/ brand. In NYC, we’re partial to One Lucky Duck.
Images courtesy of Evolution Fresh
By Erin Kuschner
Between a TV show, a mobile food revolution, and trying to solve the obesity crisis in America, Jamie Oliver is a busy man. But he can’t do it alone. Fundraising Supper Clubs, the latest idea from his Food Revolution, lets YOU be the catalyst for change.
The concept is simple: host a meal, and either ask guests for donations or charge admission — then donate the proceeds to Food Revolution, where it will be used to educate communities nationwide about the importance of healthy eating and cooking. Here are a few tips to help you get started:
Continue reading
Here are some of the best food stories we came across this week.
What did we miss?
Follow us on Facebook and Twitter for links like these throughout the week.
Image by Flickr user Frank Kehren.
Check out this segment on ABC News featuring Clean Plates founder Jared Koch, filmed at the delectable Brucie restaurant in Cobble Hill, Brooklyn. While you’re at it, read our review of Brucie — and a personal tip: the homemade tomato butter is to die for. (Yum.)
Here are some of the best food stories we came across this week:
Follow us on Facebook and Twitter for links like these throughout the week!
Photo courtesy of Flicker user Guillaume Paumier
“If you do decide to indulge, eat it, enjoy it, and forget about it. Stress and guilt are worse than some unhealthy food,” says Clean Plates founder Jared Koch in this interview over on the Everyday Health website. Read the article for the scoop on Jared’s path to starting Clean Plates, his favorite healthy habit, and more.
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“I'm thrilled to be included in Clean Plates and to be recognized for my commitment to providing my customers with high quality, delicious ingredients.
Iron Chef Marc Forgione, 2010 Iron Chef winner
“make better, more informed decisions when it comes to what we are putting into our bodies
