Tiger nuts spilled out onto a wood table with a wooden scoop
From the Magazine

What are Tiger Nuts?

January 6, 2019 Taylor Wolfram

Also known as chufa nuts, Earth almonds and earthnuts, tiger nuts are not actually nuts but roots of the African plant yellow nutsedge, or Cyperus esculentus. Popular in Spanish and Mexican cuisine, tiger nuts taste

Baked beans in a small serving dish
From the Magazine

Micronutrients: Zinc

January 6, 2019 Kathleen Zelman

Determined to be an essential nutrient for humans in 1963, zinc is an antioxidant and trace mineral that we need to consume daily, since our bodies cannot store it. Zinc primarily is involved in supporting

Insight Timer
From the Magazine

Insight Timer (Version 14.4.2)

January 5, 2019 Marisa Moore

This app offers more than 12,000 free and searchable guided meditations for mindful eating, self-love and compassion, sleeping quality, anxiety, stress and depression, and more.

A scoop of powder next to a bowl of collagen powder
From the Magazine

Why are Collagen Supplements Popular?

January 5, 2019 Taylor Wolfram

Touted to reverse signs of aging, reduce joint pain and speed up healing, collagen is a new darling of the supplement market. Rich in protein, collagen supplements are made by cooking the connective tissues of

Greek dishes on display on a table
From the Magazine

My Global Table: Greece

January 5, 2019 Elena Paravantes

Some of the most vivid childhood memories I have about food are from the summers I spent in Greece. Every day was the same: We spent all morning on the beach, went home, ate, took

Pot filled with chicken and orzo
From the Magazine

One-Pot Chicken Thighs and Orzo

January 5, 2019 Abbie Gellman

The classic Greek dish Kotopoulo Yiouvetsi gets a modern twist with whole-wheat orzo, canned tomatoes and feta instead of kefalotyri cheese. SERVINGS: 6 SERVING SIZE: 1 thigh and 1 cup orzo and sauce (310 grams)

Plate of grilled eggplant with tomatoes and feta
From the Magazine

Grilled Eggplant with Tomatoes and Feta

January 5, 2019 Karman Meyer

Inspired by Greek baked eggplant and cheese, this lighter version features grilled eggplant slices topped with a fresh tomato, olive and feta salad. SERVINGS: 5 SERVING SIZE: 2 slices eggplant plus ¼ cup topping (140

Plate of Greek-style lima beans
From the Magazine

Greek-Style Lima Beans

January 5, 2019 Cindy Gay

Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish. SERVINGS: 5 SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams) PREP

Vertical view of a bowl of warm collard and black-eyed pea salad
From the Magazine

Southern-Style Collard Greens

January 5, 2019 Ashley Thomas

Reducing the amount of bacon and replacing ham bone with chicken broth allows Southern flavors to shine through while reducing sodium and saturated fat. SERVINGS: 6 SERVING SIZE: 1 cup (170 grams) PREP TIME: 15

A plate with collard greens and black-eyed peas
From the Magazine

Warm Collard and Black-Eyed Pea Salad

January 5, 2019 Emily Cooper

Thinly sliced collard greens and black-eyed peas are lightly sautéed and tossed with a simple shallot vinaigrette for a satisfying side dish. SERVINGS: 4 SERVING SIZE: 1 cup (100 grams) PREP TIME: 15 minutes COOKING