Did Food, Inc. leave you depressed? Then check out FRESH, the movie to see what folks around the US are doing to change the picture.
Dietitians are doing their part to change the picture, too. Under the clever title “Low Carbon is the New Low Carb,” Nutrition Unplugged reviews two new cookbooks written by registered dietitians for cooking green. Example tip that saves our personal energy as well as the earth’s: Do double duty. Aim to prepare, cook and serve in the same pans or bowls when possible so you’ll have less washing to do. For example, when making a salad, use one bowl to whisk the dressing, toss the salad and serve.
Rachel talks on Diabetes Daily how she’s reconciled having type 2 diabetes with the concept of health at every size by realizing that health is about how we live.
Dana McCauley gives us a brief primer on the different kinds of oats we have to choose from for a way to mix up our mornings from the usual toast. She also features a yummy-looking scone recipe featuring oats, courtesy of Cooks Illustrated (my favorite cooking mag). Unfortunately, you have to subscribe to CooksIllustrated.com to get the recipe, but I say it’s worth it.
A while ago at our request, Eddie’s Energy sent us some of their great energy bars to try out. They look homemade and taste that way, too. Which is a big plus in my book. Looks like they’ve added a new variety — lemon coconut. YUM!
It’s tomato season and Epicurious.com dishes out some great tomato recipes along with reasons why the fruit (yes, technically it’s a fruit, but then again, so are cucumbers, squash and green beans) is at the top of the list when it comes to healthy eating.