Juicing Recipes - Ultimate Juice Recipe Resouce

This post is part of my partnership with Grapes from California. I hope you enjoy it! Just the other day, I received a group text about our 4th annual Friendsgiving . I was immediately appreciative of the pre-planning, but then it occurred to me that our friendly celebration is just a few weeks away. (How did that happen?!) With Friendsgiving (and Thanksgiving) just around the corner, I couldn’t help but think about what I wanted to contribute. I personally love a good appetizer, especially one that everyone can share in together, so I created one using some of the most delectable flavors of the season. Grapes from California , in particular, were an easy choice. They’re in season right now, and they’re an ideal ingredient because they’re nutritious and give recipes a natural boost of added flavor and texture. Brie cheese, walnuts, and honey were also an easy choice since they pair so well with grapes and fit right into t...

Today I’m launching a petition asking the restaurant chain Bojangles’ Famous Chicken & Biscuits to: (1) formally prohibit the routine use of antibiotics for growth promotion and disease prevention in the production of their meat, with a concrete policy and timeline, and … Continued The post What Are Bojangles Ingredients? (Let Me Warn You.) appeared first on Food Babe . from Food Babe http://ift.tt/2eCZ29s

Over the past several years, I’ve noticed a subtle shift in the way the media discusses dietary protein, with many experts promoting lower intakes. The push for lower intakes hasn’t only come from the mainstream crowing about red meat and colon cancer. Many voices from the alternative health communities are urging a reduction in protein. Even the ancestral health community counts among its ranks protein skeptics. Am I one? I’m not sure. In past posts, I’ve discussed how my own tastes have changed, going from eating high protein to more moderate amounts . Today I’m addressing the standard arguments levied against high protein intakes. Hopefully, we can get to the bottom of the issue. High protein diets stress the kidneys. While it’s true that people with existing kidney damage or disease must limit protein intake, this isn’t the case in healthy people . Even type 2 diabetics with good kidney function can safely eat a long-term high-protein diet. If anything, higher protein i...

The star of pho, the Vietnamese noodle soup sold throughout the country at modest stands or tables on the street, is its rich and deeply flavorful broth, made by simmering beef or chicken bones for many hours. When there aren’t hours available, a shortcut version of this healthful, balanced meal in a bowl can be on the table in about 20 minutes. The key to giving store-bought broth extra flavor is to first char and toast the “aromatics” — that is, the onion, ginger and dried spices — under the broiler. Be sure to place the onion wedges over the dried spices so they don’t burn, which would make them bitter. Traditional pho is served with all the additional ingredients, such as the greens, fresh herbs, sprouts, lime, and chile peppers (whole or sliced, depending on their size) or Sriracha, for each diner to add to taste. Quick Weeknight Pho Ga Yield: 4 servings One 1-inch piece ginger, peeled and cut into thin slices One 2-inch piece cinnamon 2 whole star anise 3 whole cloves...

This post is sponsored by the Blueberry Council Frozen berries are always a staple in my freezer. Not only are they  super convenient to put into everything from smoothies to oatmeal to muffins, but they are  super foods as well. Flash freezing preserves most of the nutrition, and you can get a taste of the perfect summer berry all year round. Frozen blueberries contain the same vitamins and minerals as fresh blueberries.  They are a good source of fiber, contain vitamin C (3.9 mg per cup) and are only 80 calories per cup. Plus, they’re naturally low in fat and sodium. Blueberries are one of the fruits highest in the flavonoid anthocyanin, the pigment that makes blueberries blue! Eat them up! I’ve partnered with the Blueberry Council for this post to showcase a recipe that uses blueberries directly from the freezer. There’s no need to thaw them at all – just stir them into these muffins and you have a breakfast or snack bursting with warm blueberry cobbl...