The moment we heard Ben & Jerry’s was introducing both in-store and take-home frozen Greek yogurt, we couldn’t get over to the company’s tasting event fast enough. We love the rich creaminess of Greek yogurt with its health bonus of extra protein and calcium, so the notion that it is now reincarnated as a yummy frozen treat sounded like a dream come true.
What’s (slow) cookin’? Just about everything, these days — from beef stroganoff and chicken mole to corn pudding and veggie risotto. We love the convenience of tossing our ingredients into the cooker in the morning, then enjoying a homemade dinner hours later. (Photo credit: Agate Surrey)
It wasn’t until we saw a preview of the Finding North documentary that we understood the extent of the hunger problem in the U.S. So we took notice when the Food Network announced it would air a special called Hunger Hits Home, April 14 at 8 p.m. EST, part of a partnership with Share Our Strength’s No Kid Hungry campaign to end childhood hunger by 2015. (Photo credit: Courtesy Food Network)
A recall has been issued for Odwalla Chocolate Protein Monster 12- and 32-ounce beverages with an “enjoy by” date prior to and including May 23, 2012, after four consumers with peanut allergies who consumed the beverage reported reactions. While food recalls seem to be increasingly common, what surprised us was the way we found out. A friend told us she received a phone call from the grocery store where the product was purchased — in this case, a Giant Eagle supermarket in Ohio — because her shopper rewards card indicated she purchased the drink.
We love Indian food — the spices, rich creamy sauces, fragrant rice, papadum and naan … and that’s before even we get to dessert. But it’s easy to rack up more than 1,000 calories dining out at an Indian restaurant. During a recent trip to London, we were thrilled to discover that the elegant La Porte des Indes — one of our favorite Indian restaurants — was offering a new, light lunch menu.
Since April is National Soyfoods Month, chances are you’ll be hearing more news in the coming weeks about this green bean that the Chinese have been cultivating for thousands of years and turning into tasty foods like tempeh and tofu. Here’s a guide to different kinds of soyfoods available at supermarkets with suggestions for how to prepare them.
We shared our enthusiasm for Broadway Roasting Co. coffee in “An Appetite for Travel” in the latest issue of VIVmag, which has insider tips on the best food, drinks and edible souvenirs in Hong Kong, Glasgow, Cape Town, Austria’s Graz and Broadway Roasting’s hometown of Kansas City, MO. We’re pleased to report that Broadway Roasting Co. recently won a Good Food Award for its fair trade and organic Ethiopian Yirgacheffe. And five VIVmag readers can share the coffee buzz and each win a bag of the award-winning craft-roasted beans.
In light of the obesity crisis and documentaries like Forks Over Knives, we’re seeing more people opting for a vegan diet. In fact, we debunk a lot of misconceptions — from the protein question to the perception that forgoing meat and dairy means a life of bland foods — in “Vegan Myths” in the latest issue of VIVmag. For those considering taking the vegan plunge, the Physicians Committee for Responsible Medicine (PCRM) is offering a 21-Day Vegan Kickstart, beginning today.
Leave it to Mom to come up with one of the funniest meals we’d ever eaten — the Backwards Dinner she served one April Fools’ Day. The entrée was a square hamburger, meant to resemble a brownie, served with a scoop of “vanilla ice cream” made out of mashed potatoes. Next, came a bowl of “borscht” with a dollop of “sour cream,” which was really a dessert of sweet raspberry puree garnished with vanilla yogurt. That dinner kept us laughing all the way to the dishwasher. In the same silly spirit — yet with a serious nod to good nutrition — we’re sharing some of our favorite healthy food swaps. Our suggestions fool the eye — and the palate by offering satisfying flavor, but with less fat, cholesterol or calories.
While kombucha has enjoyed a surge in popularity in the past few years, people have been drinking the fermented tea-based beverage for at least two millennia. Evidence points to the first written mention of kombucha during the Tsin Dynasty in China, according to Eric Childs, founder of Kombucha Brooklyn — a recent discovery on our part.
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