November-December 2016

Is Spirulina a Miracle Cure-all?

December 8, 2016 Taylor Wolfram, MS, RDN, LDN

Arguably the “superfood” of the moment, spirulina is associated with a number of health claims, from curing allergies and candida to detoxifying the body and aiding in weight loss. Does this blue-green algae deliver, or

November-December 2016

Supplementation to Lower Blood Sugar

December 8, 2016 Ginger Hultin

Dietary supplements taken for the purpose of decreasing blood sugar may be popular — after all, more than 9 percent of the American population (29.1 million people) is diagnosed with Type 2 diabetes — but

November-December 2016

Artichokes: A Rich History and Mild Flavor

December 8, 2016 Diane Welland

Artichoke lovers can thank Zeus for the creation of this unusual vegetable. Ancient Greeks believed that as punishment for deceiving him, Zeus transformed his beautiful lover Cynara into this prickly plant. In Italy and the

November-December 2016

Butternut Squash and Apple Crumble

November 1, 2016 McKenzie Hall

This dessert showcases the versatility of butternut squash — roasted and gooey in the company of sweet apples — with a whole-grain, high-fiber, low-sugar topping. Butternut Squash and Apple Crumble Developed by McKenzie Hall Ingredients

November-December 2016

Morocco Medallions

November 1, 2016 Cindy Gay

Slices of kasha-filled chicken breasts make a stylish entrée that can be prepared in advance and baked just before dinner. Moroccan Medallions Developed by Cindy Gay Ingredients [2 grams]      ½ teaspoon cumin seeds [1 gram]

November-December 2016

Pork Tenderloin with Porcini and Lentil Rub

November 1, 2016 Marcy Gaston

Savory and full of flavor, pork tenderloin is dry-rubbed with porcini mushrooms, lentils and rosemary. Serve with mushroom sauce for a delicious and elegant dinner. Pork Tenderloin with Porcini and Lentil Rub Developed by Marcy

November-December 2016

Kabocha Wedge Salad

November 1, 2016 Karman Meyer

Hearty kabocha squash gets dressed up as a filling “wedge salad” with sweet and savory flavors of dried figs, wilted spinach and creamy goat cheese. Kabocha Wedge Salad Developed by Karman Meyer Ingredients [1,690 grams]  1 large kabocha