Live Naturally Houston Spring 2018

EASY-BREEZY BRUNCH… WITH COCKTAILS!

ENTER OUR

VEGAN

PG. 26

Recipe Contest PG. 4

STRESS-BUSTING SUPPLEMENTS PG. 30

GET CREATIVE WITH CARROTS PG. 18

nooASIAN dles WAY UDON NOODLES WITH CHICKEN, BOK CHOY AND ALMOND SAUCE PG. 22

COMPLIMENTS OF

HOUSTON SPRING 2018

the

Š 2018 Potatoes USA. All rights reserved.

BE

HOLD

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The th of the world

A handful of ingredients, a few quick steps and this reinvented potato salad will have you wondering why the rest of life isn’t this easy. And delicious. Grab some yellow potatoes from the produce department and get the Grilled Potato Salad with Feta Dressing recipe, plus hundreds more, at PotatoGoodness.com /easypotatosalad

FROM THE EDITOR

Diet Dilemma

I

SHUTTERSTOCK

don’t know about you, but I often feel a bit overwhelmed when it comes to trying to eat healthy. I call it my “diet dilemma.”

At a recent local film festival, my husband and I saw a new documentary called “The Game Changers” about one man’s quest to understand whether meat is necessary for protein, strength and optimal health. A Special Forces trainer and winner of “The Ultimate Fighter,” James Wilks (who in the film was recovering from a debilitating injury and considering changing his diet) meets with elite athletes—from a track runner to an ultrarunner, UFC fighters, bodybuilders, a number of NFL players, even the strongest man in the world—along with special ops soldiers, scientists and a group of New York City firefighters, to discuss the benefits of following a vegan diet.

The film was eye-opening. As it interspersed scientific research with real-life stories of people feeling healthier and stronger—and performing better—on a vegan diet, I pondered whether I could—and should—go vegan. In the film, even Wilks started to feel better as he increasingly ate more vegan. I’m far from being an elite athlete, but I’m active and always on the lookout for the best foods to feel my best. My husband was thinking the same.

I consider myself a “flexitarian,” eating mainly vegetarian with a bit of meat or fish here and there.

My husband is a vegetarian. After the film, we challenged each other to go vegan. Meat hasn’t been a problem for me to give up; the stickler is dairy, and both of us LOVE cheese. Luckily, we live in a day and age when plant-based “meat” and nondairy cheese, milk and yogurt options abound.

We had a fun outing to our local grocery store, where we spent the bulk of our time at the “plantbased case,” with all kinds of vegan options, including cashew milk yogurt; a mozzarella made from coconut oil, cashews and tapioca that melts and browns just like the dairy version; and a mini wheat-gluten-based “roast” stuffed with squash, apples and mushrooms. All were yummy!

I confess that I haven’t gone 100 percent vegan (it’s the dairy-cheese weakness), but I’m trying. I have become more aware of what I eat and how I plan our weekly menus. I’ve been referencing some

VISIT US ONLINE livenaturallymagazine.com

wonderful sources, including vegan chef Mark Reinfeld’s cookbook, Healing the Vegan Way (De Capo Lifelong, 2016). I’m addicted to his Sesame Kale Salad recipe with Tahini Dijon Dressing.

Speaking of Mark, we are excited to partner with him on a Vegan Recipe Contest. He and food-show personality and writer Ellie Krieger will be the judges, with a top prize of $1,000 for their favorite recipe, along with multiple runner-up prizes. I encourage you to enter at livenaturallymagazine. com/recipecontest.

As our new tagline says, “Your healthy life starts here.” We want to be one of your go-to resources for natural, healthy eating and living. Sometimes it’s easier said than done, so if you’re having a diet dilemma, reach out with questions. We’re here to help!

Rebecca Heaton, Editor editor@livenaturallymagazine.com

CONTACT US editor@livenaturallymagazine.com

FOLLOW US

LIVENATURALLYMAGAZINE.COM

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CONTENTS SPRING 2018

8 25

ENTER YOUR BEST VEGAN RECIPE FOR A

CHANCE TO WIN $ 1,000!

TURN TO PAGE 4

recipe index

departments BEGIN 5

The Clean Protein Revolution PLUS Meet Simply7, all about hydrogen water, using SmartLabel and why you need vitamin K.

KITCHEN 11 Plant-Based Milks PLUS A plethora of crunchy, flavorful chips, new cookbooks, fun kitchen gadgets and foods with probiotics.

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SPRING 2018 | LIVE NATURALLY

EAT 18 Dish It Up One of the world’s most versatile vegetables, carrots can be served savory to sweet. Try them in our medley of recipes, courtesy of the budding chefs at Johnson & Wales University.

22 Fast & Flavorful Broaden your noodle repertoire with four flavor-filled, Asian-inspired dishes that are a cinch to prepare—and some are gluten-free, too.

BY GENEVIEVE DOLL

26 Healthy Kitchen Who needs breakfast or lunch when you can have brunch? We’ve come up with easy-breezy ideas, each with a fun accompanying cocktail!

B Y K I M B E R LY L O R D S T E WA R T

BOOST 30 Stress-Busting Supplements Natural remedies to help kick stress to the curb.

BY KAREN MORSE

TRY 32 Candy-Apple Granola Bars Date syrup is the binder in these yummy, easy-to-make bars.

BY DINA DELEASA-GONSAR

Brownie Tahini Waffles with Chocolate Tahini Sauce 26 Candy-Apple Granola Bars 32 Carrot and Kasha Kugel 20 Carrot Oatmeal Cookies 20 Chicken Chorizo Bowl with White Bean and Pumpkin Seed Pesto 28 Date Syrup 32 Ramen with Steak and Shiitake Mushrooms 25 Rice Noodles with Baked Tofu and Broccoli 23 Roasted Carrot Baba Ghanoush with Pita Chips 20

COVER PHOTOGRAPHY: AARON COLUSSI FOOD STYLING: ERIC LESKOVAR PROP STYLIST: NICOLE DOMINIC

Soba Noodle and Edamame Salad with Miso Dressing 24 Tea-Thyme Cider 26 Tropical Morning Muffins 27 Turkish Cardamom Coffee Mocktail 27

AVAILABILITY OF PRODUCTS FEATURED IN THIS ISSUE MAY VARY BY STORE LOCATION.

Udon Noodles with Chicken, Bok Choy and Almond Sauce 22 Virgin Paloma 28

SHUTTERSTOCK (2)

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Asian Salad with Carrot Greens, Grilled Tofu and Carrot-Sesame Dressing 20

ENTER YOUR BEST VEGAN RECIPE FOR A CHANCE TO

WIN $ 1,000!

Submit your best vegan/plant-based recipe for a chance to win $1,000, as well as runner-up prizes.

Recipes that qualify as “vegan” or “plant-based” do not contain meat, fish, poultry or any animal products, such as dairy or eggs.

Recipes must use 10 ingredients or fewer and incorporate a product from Kroger’s Simple Truth® line.

Visit SimpleTruth.com for product ideas.

MEET OUR JUDGES MARK REINFELD A 2017 inductee into the Vegetarian Hall of Fame, Mark is a multiaward-winning vegan chef and author of eight cookbooks, including the best-selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has more than 20 years of experience preparing creative vegan and raw cuisine.

Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plantbased chef certification program, and chef trainings internationally.

More at veganfusion.com.

Part of the Live Naturally family of Kroger magazines SPRING 2018

livenaturallymagazine.com PUBLISHER Brendan Harrington V.P./GROUP PUBLISHER Deborah Juris EDITOR Rebecca Heaton ART DIRECTOR Lindsay Burke

ELLIE KRIEGER Ellie is host and executive producer of Ellie’s Real Good Food on Public Television and of the Food Network’s hit show Healthy Appetite. A registered dietitian and weekly columnist for The Washington Post, Ellie is also a New York Times best-selling, James Beard Foundation and IACP awardwinning author of five cookbooks.

Her most recent book is You Have It Made: Delicious, Healthy Do-Ahead Meals. Learn more about her at elliekrieger.com.

HOW TO ENTER Visit LiveNaturallyMagazine.com/recipecontest for details and to share your recipe. Up to 3 submissions per person. Recipes are due no later than July 15, 2018.

DESIGNER/DIGITAL Shannon Moore ASSISTANT EDITOR Kellee Katagi DIGITAL EDITOR Jennifer Davis-Flynn COPY EDITOR Julie Van Keuren MARKETING OPERATIONS MANAGER Susan Humphrey CONTRIBUTING WRITERS Dina Deleasa-Gonsar, Genevieve Doll, Kellee Katagi, Karen Morse, Kimberly Lord Stewart CONTRIBUTING ARTIST AND STYLISTS Aaron Colussi, Eric Leskovar, Nicole Dominic ADVERTISING SALES Deborah Juris, Tracy McIlroy PUBLISHED BY

RUNNER-UP PRIZES FROM THE FOLLOWING SPONSORS:

www.hungryeyemedia.com 800.852.0857

BEGIN The Clean-Protein REVOLUTION In their new book, Kathy Freston and Bruce Friedrich bust myths about protein and give readers a roadmap showing how and why to kick-start a clean-protein lifestyle. B Y R E B E C C A H E AT O N

P

rotein is the building block of life. Every part of our body uses it to develop, grow and function properly. For many Americans, though, protein simply means meat. In Clean Protein: The Revolution That Will Reshape Your Body, Boost Your Energy—and Save Our Planet (Hachette, 2018) Kathy Freston, a best-selling author and wellness expert, and Bruce Friedrich, cofounder and executive director of The Good Food Institute, examine what kinds of proteins are best and why.

Why did you decide to write this book together?

KF: For the past eight years, I’ve been delving more deeply into the food I was consuming, where it comes from, and how it affects the body and environment. Over a meal, Bruce and I were discussing clean protein. I told him he should write a book, and he asked, “Why don’t you do it with me?”

BF: I’ve been eating entirely plant-based for more than 30 years. There are so many false understandings about protein.

This has been a personal passion of mine, and it animates many of the conversations I have with Kathy. So we decided to turn our conversations into book form.

HEIDI BASSETT BLAIR

What are some of the top myths about protein?

KF: The number-one myth is that most people think meat is protein and protein is meat.

But it’s not the only source, and it’s not necessarily the cleanest. This goes for dairy and eggs, too. Another myth is

that meat alternatives aren’t real food; in reality, they are very clean and full of protein and fiber, with very little fat and zero cholesterol.

BF: We know that 97 percent of Americans are getting plenty of daily protein; even vegetarians get 70 percent more than they need. But we also know that 98 percent of Americans are not getting the recommended daily amount of fiber. If more people consumed clean protein from plants, they would also be getting a lot of that needed fiber.

heart disease, cancer, obesity and diabetes. They are also often contaminated with bacteria, like salmonella.

According to the Centers for Disease Control, tens of millions of people get sick from contaminated meat every single year, and tens of thousands end up in the hospital. Clean protein avoids all of that; it’s beans, whole grains, nuts and plant-based meat alternatives predominantly.

Your book title highlights saving our planet. How does our diet affect the environment?

BF: According to the United Nations, animal agriculture is contributing to the most serious environmental problems, generating more global-warming gases than all transportation globally combined. So, shifting some

of our diet away from animal-based protein to clean, plant-based protein packs a real power punch on behalf of a host of environmental concerns.

What are your favorite forms of clean protein?

KF: I’m a big fan of beans. They are inexpensive, versatile and delicious. They’re high in protein, fiber, iron and antioxidants, with no saturated fats or toxins. They’re associated with lowering cholesterol and aiding digestion. I’m also a big fan of nuts and nut butters, which are packed with fiber and complex carbs.

BF: Nuts certainly resonate with me. I enjoy tossing a half-cup of nuts like walnuts into smoothies, as well as flaxseed. I always travel with deluxe mixed nuts. I also enjoy a number of plant-based “meats,” such as Beyond Meat, Gardein, Tofurky and Lightlife products.

How would you define “clean protein”?

BF: It is protein that is clean for our bodies and clean for consciences.

Basically, animal proteins are linked to

AUTHORS BRUCE FRIEDRICH & KATHY FRESTON

5

BEGI N | D ID YO U KN OW ?

ANTI-INFLAMMATORY WATER?

V

Not OK on K?

itamin K doesn’t get much press—especially compared with the buzz around vitamins C, D and the B’s—but perhaps it should. A 2017 Dutch study published in Nutrients found that nearly one-third of the general Dutch population was low in functional vitamin K. What’s more, 50 percent of those studied who were elderly or who had conditions such as high blood pressure, type 2 diabetes, cardiovascular disease and chronic kidney disease were vitamin K deficient. More studies are needed to know if low K levels helped cause the diseases, but an association was clear, researchers concluded.

Part of the problem might be the tricky nature of vitamin K. There are two kinds of K found in food: K1 and K2 (K3 is a synthetic form). But the dietary guidelines are based on K1, which is more prevalent—it’s abundant in many vegetables, especially leafy and cruciferous ones like kale, chard, brussels sprouts, broccoli and asparagus—and enables blood to clot. But scientists think K2 is more important than K1 for functions like bone metabolism and preventing hardened blood vessels. The catch: K2 is found almost exclusively in animal products—such as most meat (especially animal livers, but also poultry, pork and beef), cheese and egg yolks. The only plant source of K2 is natto, a fermented soybean dish popular in Japan. —Kellee Katagi

DID YOU KNOW? Vitamin K is an essential nutrient necessary for responding to injuries. Why? It regulates normal blood clotting for healing.

Get Savvy with SmartLabel

Want to learn more about what’s in a product? See if it has a SmartLabel. Launched in 2016, the program is gaining traction, with more than 40 major companies—including Unilever, General Mills, Barilla, Blue Diamond and Kellogg’s—using the technology on 22,000-plus food, beverage, household, pet care and personal care products. If you find a SmartLabel QR code on a package, scan it with your smartphone or visit smartlabel.org and use the SmartLabel Product Search to access detailed product information that won’t fit on a product’s packaging. Possible info includes: nutritional specs, allergens, third-party certifications, social-compliance programs and company/brand details. Find out more at smartlabel.org.

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SPRING 2018 | LIVE NATURALLY

FROM TOP: COURTESY HYDROGEN WATER; SHUTTERSTOCK (2)

It’s a widespread trend in Japan—and it’s making its way stateside: hydrogen water. Numerous studies—mostly in Japan thus far—suggest that hydrogen may work as an antioxidant and reduce inflammation. A study with elite athletes revealed that drinking hydrogen water reduced lactic-acid buildup and decreased muscle fatigue.

According to Cody Cook, Ph.D., president and chief medical scientist of HTWO Hydrogen Water, continued research is also indicating that molecular hydrogen gas (in hydrogen water) may slow the progression of aging disorders, such as prostate cancer and breast cancer. “Since molecular hydrogen gas can generally and quickly reach all the cells of the human body, the benefits of hydrogen-infused water can be observed for a wide array of tissues and organs,” he says. Read more about it at htwo.com.

BEGIN | LOC AL HIGHLIGHTS

Do You Mochi?

Meet Simply7

FROM TOP: COURTESY SIMPLY7; SHUTTERSTOCK ; COURTESY OF SIMPLE TRUTH

B

Makers of chips and popcorn with flavor and flair.

ack when Simply7 started in 2010, natural products with simple ingredients were just starting to trend. “When we launched, the word ‘simple’ in the food industry was definitely more rare than it is today,” says Paul Albrecht, vice president of the family-owned, Houston-based business. The company name comes from the seven core standards in all its products: clean ingredients, no added preservatives, zero grams trans fats, no artificial colors or flavors, gluten-free, simple ingredients, simply delicious.

Simply7’s first chips were leading-edge, made from hummus and lentils.

Next came quinoa and kale. “It’s difficult playing with some of these grains and ingredients, but we have an internal R&D team and lab where we’ve been able to innovate on some things that others might not be able to,” says Albrecht.

The company’s latest project is a popcorn collaboration with award-winning chef Giada De Laurentiis. “It’s a co-brand with Giada that we’re really excited about,” says Albrecht. “She was looking for a popcorn that she would feel good about feeding her daughter, and we were looking at the popcorn trend thinking, ‘We can do this in a better way.’” The result is a unique line of popcorn with an Italian flair, using red and blue popcorn (versus the more common yellow) and traditional artisan seasonings, like Sicilian sea salt and extra-virgin olive oil.

Simply7 is also partnering with De Laurentiis on the Fund Her Farm program to support female farmers around the country. “Along with donating money to the program, we are working to source our popcorn from a number of female farmers,” says Albrecht. Read more about the program and products at simply7snacks.com.

On a hot day, treat yourself to a cool grab-and-go snack: mochi ice cream. It’s a little ball of ice cream wrapped in sweet rice mochi dough—a bit chewy, a tad squishy, but cool and creamy—no spoon required.

A relatively new trend in the U.S., mochi (sticky rice dough) dates back to 10th-century Japan, when it was considered a sacred dish symbolizing prosperity in the coming new year. In the 1990s, some innovators wrapped the dough around balls of ice cream, and the sweet frozen treat was born. Look for it in a special cooler in the deli section of your local Kroger store.

Another Cool Treat to Try Say hello to another frozen treat: new Simple Truth Low Cow Lite Ice Cream. Rich in flavor and oh-so-creamy in texture, it’s also high in protein and low in calories. Each pint contains 75 percent less fat and 55 percent fewer calories than regular ice cream. Low Cow is non-GMO, gluten-free and made with absolutely no artificial ingredients or preservatives. Along with traditional Vanilla and Chocolate, other yummy flavors include Sea Salt Caramel, Mint Chocolate Chip and Birthday Cake.

LIVENATURALLYMAGAZINE.COM

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B E G I N | P R O D U C T WAT C H

WHAT IS COLDPRESSED BABY FOOD? Once Upon a Farm uses highpressure processing (HPP), a technique that kills pathogens like listeria, salmonella, E. coli and other deadly bacteria, while maintaining nutritional value, flavors, aromas, colors and textures of the fresh ingredients, as well as extending shelf life. No chemicals. No heat.

No additives.

A Fresh Start to Happily Ever After In time for Mother’s Day, Once Upon a Farm is launching a yummy line of farm-fresh, cold-pressed, organic baby food at your local Kroger store. B Y R E B E C C A H E A T O N

C

alling new moms and dads: Who doesn’t want their baby to eat delicious and nutritious food? Once Upon a Farm is here to help.

“Parents make an inherent promise to their baby when they’re born,” says company cofounder Jennifer Garner, a mother of three, as well as a child advocate and award-winning actress. When you have a newborn, “it’s hard to fit everything in and hard to find a balance—it doesn’t exist. In the middle of that, you are asking, ‘How am I going to make fresh, healthy food for my baby?’ Once Upon a Farm’s goal is to help moms and dads keep their promise.”

So, what’s special about this product? Unlike most shelf-stable baby food in jars and pouches on grocery-store shelves, Once Upon a Farm’s certified-organic fruit and veggie blends and applesauce are cold-processed to preserve flavor and nutrition. “Our products are never heated, never messed with, so vitamins and nutrients in the ingredients are as fresh as when you pick them from a tree or harvest them,” says Garner.

Flavors range from one-ingredient pouches for ages 5 months and older, to blends for kids 7-months-plus, 9-months-plus and 18-months-plus that include

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nutrient-dense ingredients, such as avocado, coconut oil and hemp seed to support optimum nutrition for a child’s every stage of development. And every pouch is BPA-free, can be recycled via TerraCycle and features a clear window, so you can see what’s inside.

“My mom grew up on a farm, and during my years growing up in West Virginia [where the family shopped at Kroger!] with my two sisters, my mom was always connecting us to what she was growing in the garden,” shares Garner. “She wanted to make sure we ate well, and Find these fun flavors at Kroger in she made everything we ate.” the yogurt section: Now Garner is carrying on the tradition through Once Green Kale & Apples Upon a Farm, which sources Mama Bear Blueberry the bulk of its ingredients Wild Rumpus Avocado from organic farms across OhMyMega Veggie the U.S., plus a few abroad.

“I am looking forward to Sun-Shiny helping moms pass along Strawberry Patch food as close to homemade All flavors are as possible,” she says.

USDA-certified organic, vegan, non-GMO, gluten-free and kosher.

VISIT LIVENATURALLYMAGAZINE.COM FOR A FUN MOTHER’S DAY-INSPIRED RECIPE FROM ONCE UPON A FARM.

SPRING 2018 | LIVE NATURALLY

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// K I T C H E N G A D G E T S P 1 6

// N E W C O O K B O O K S P 1 7

Plant-Powered Milks

Dive into the ever-deepening pool of nondairy options.

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ore millennials consume dairy alternatives than any other generation (double those in Gen X!), suggests recent research from Comax Flavors, a world leader in flavor technology.

That means the trend toward plant-based milks is only bound to grow, with options becoming tastier, healthier and more creative. Already, you’ll find base ingredients, such as pea and quinoa, that weren’t available even a few years ago. Here are some of our favorites.

PEA

Type

ALMOND

SO GREE The new So N. line of Organ Delicious ic A with Cashew lmondmilk is available in custom-d recyclable bo esigned, ttles that ar e at least 80 percen plant-based. t

SOY

FLAXSEED

COCONUT

Our pick

Ripple Original

Califia Farms Vanilla Almondmilk

Good Karma Unsweetened Flaxmilk

Silk Unsweetened Soymilk

So Delicious Organic Coconut Milk Unsweetened

Why we like it

This smooth, pea-based beverage is nutritionally fairly similar to dairy milk. Peas are naturally high in protein, so each cup delivers 8 grams.

Plus, it’s fortified with 45% of your RDA of calcium and 30% RDA of vitamin D per serving.

The flavor is mildly sweet (6 grams of sugar), with just the faintest hint of peas.

Using a mere 3 grams of sugar per serving, this milk offers just the right amount of sweet to complement its slightly nutty taste. It’s also fortified with 50% more calcium than you’ll find in a serving of cow’s milk. Bonus: Its package is BPA-free.

The major selling point: 1,200 mg of omega-3s per serving! It’s also fortified with 30% of your daily calcium, 25% of vitamin D and 25% of vitamin B12, making it a great choice for vegans.

Also, only 25 calories and 0 grams of sugar per serving.

Soy milk is a longtimefavorite dairy alternative, because soy is one of the few non-animal sources of complete proteins. This drink contains 7 grams of heart-healthy soy protein per serving, along with 50% of your daily B12 needs and 45% of calcium. Best of all, it has none of the aftertaste that you get with some soy milks.

A coconut-cream base backs up the “delicious” claim of this 100% organic milk, while fortifications of 50% RDA of vitamin B12, 30% of vitamin D and 10% of magnesium makes it nutritious as well. Your taste buds will enjoy it, too.

Our tasters say

“Creamy, not chalky.”

“Very subtle almond flavor.”

“I would drink this plain.”

“Agreeable and mild flavor; smooth.”

“Just a touch of the tropics—yum!”

GF NG

GF

Pacific Original Ultra Soy

Silk Original Coconut

Bonus points for Also try

GF

B

K

NG NF

GF

K

NG SF

GF

K

NG NF

K

NG O

SF Bolthouse Farms Original

B B CORP

LABEL CHECK

Silk Vanilla Unsweetened Almond

GF GLUTEN-FREE

K KOSHER

Good Karma Vanilla Flaxmilk

NG NON-GMO

SF SOY-FREE

NF NUT-FREE

O ORGANIC

Although we call dairy alternatives “milk,” most don’t naturally have much in common nutritionally with cows’ milk. If you use milk as a protein source, pea or soy beverages are a good bet. For calcium or vitamin D, look for fortified products. Some brands, such as Silk, are even adding prebiotics to select products. You may want to opt for unsweetened varieties to minimize added sugars, but the resulting flavors are often bland.

LIVENATURALLYMAGAZINE.COM

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KITCHEN | GET SMART

Good for Your Gut

Four fermented foods with plentiful probiotics to keep your tummy happy.

T

he number is remarkable: In an average lifetime, more than 132,000 pounds of food pass through the human gastrointestinal (GI) tract, along with an abundance of microorganisms that can negatively affect your gut health, according to an article in Gut, a journal of the British Society of Gastroenterology. Fortunately, research also shows that you can counter those harmful bacteria with the beneficial bacteria found in fermented foods, which aid digestion and immune function. Here are four fermented foods you should be eating more to enhance gut health.

A fermented milk drink—it tastes a bit like drinkable yogurt—kefir is full of protein, calcium and probiotics. Because it’s fermented, most people who are lactose-intolerant can drink kefir.

TRY Lifeway Strawberry Lowfat Organic Kefir: This USDA Organic kefir contains 12 probiotic cultures, including Lactobacillus acidophilus, which helps you absorb nutrients, and Bifidobacterium longum, which breaks down carbohydrates and neutralizes toxins.

Yogurt

Most yogurt brands in the U.S. contain probiotics. Those labeled with a Live & Active Culture (LAC) seal contain at least 100 million probiotic cultures per gram (about 17 billion cultures in a 6-ounce cup) at manufacturing time.

TRY

Chobani A Hint of Gili Cherry: Protein-rich Greek yogurt, blended with a bit of sweetness and natural fruits and flavors. Contains live and active cultures and three probiotics, including L. acidophilus.

MORE FERMENTED FOODS MISO KIMCHI SAUERKRAUT

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SPRING 2018 | LIVE NATURALLY

Tempeh

Made from naturally fermented soybeans, tempeh has a slightly nutty flavor and is a good source of probiotics, as well as protein and essential amino acids. A 2013 study found that soy tempeh stimulates growth of Bifidobacterium, a probiotic strain that produces lactic acid, which in turn enhances cells that naturally protect the intestinal-wall lining.

TRY Lightlife Three Grain Organic Tempeh: Made with a blend of brown rice, barley and millet, plus probiotic-laden cultured soybeans. This USDA Organic meat substitute is great baked, steamed or in stir-fries.

Kombucha

Kombucha is a tangy, effervescent tea made from a SCOBY (bacteria and yeast), sugar, tea and water, and often flavored with herbs or fruit. Along with B vitamins and natural acids, kombucha contains numerous strains of probiotics, such as Acetobacter, which produces acids to aid digestion, and Lactobacillus, which produces lactic acid. Because ingredients vary, not all kombucha will contain the same strains.

TRY Simple Truth

Organic Blueberry Grape Kombucha: Fermented over four months per batch, this blend may remind you of drinking a healthy grape soda. One billion CFUs of probiotics are added to each USDA Organic bottle.

SHUTTERSTOCK

Kefir

Just a hint of natural fruit in mild and creamy Greek Yogurt New

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12g protein

© 2018Chobani, LLC

9g sugar

WHEN YOU BUY TWO (2) 5.3 OZ VARIETIES OF CHOBANI® GREEK YOGURT WITH A HINT OF FLAVOR

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to any person, firm, or group prior to store redemption. Consumer must pay any sales tax. Cash value: 1/100¢. Void in LA, MN, ND, NJ, NV, TN, KS and where otherwise prohibited or restricted. ONE COUPON PER PURCHASE. RETAILER: Chobani, LLC will reimburse the face value (up to $1.00) of this coupon plus 8 cents handling in accordance with our redemption policy (copy available upon request). Send all redeemed coupons to: Chobani, LLC, Mandlik & Rhodes, PO Box 490 Dept. #1074, Tecate, CA 91980.

K I T C H E N | H E A LT H Y P I C K S

Chips

AWAY The chip aisle harbors a rainbow of options using a variety of ingredients, oils and cooking styles to suit all tastes. Crunch down on some of our favorites.

Popchips Popchips are made via an oil-free method of heating the potatoes in a pressurized chamber until they “pop.”

Chips are then coated with oleic oils, which various studies have shown support cardiovascular health, ease inflammation and help reduce appetite.

FLAVOR PICK

Barbeque

This exotic blend features a seasonal mix of root vegetables—including sweet potato, parsnip, taro, yuca and batata—that are lightly salted to bring out the subtle and sweet flavors of each ingredient.

FLAVOR PICK

Original

Kettle Brand Potato Chips Cooked in 100% Almond Oil These are the first potato chips to be cooked in 100 percent almond oil. A healthy alternative to many other cooking oils, almond oil has been shown to reduce total cholesterol and LDL cholesterol in men and women, according to a University of California Davis study.

FLAVOR PICK

Wood Smoked Sea Salt

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SPRING 2018 | LIVE NATURALLY

Garden of Eatin’ Blue Corn Chips These always dippable chips come from consciously sourced organic blue corn.

They are made with expeller-pressed oils in a chemical-free process that can enhance flavor because the oil isn’t heated to a high temperature.

FLAVOR PICK

Red Hot Blues

SHUTTERSTOCK

Terra Real Vegetable Chips

Primizie Flatbread Crisps

Food Should Taste Good Tortilla Chips

Rhythm Superfoods Beet Chips

In Italian, primizie means “the first harvest” or the first of its kind. A new spin on old-style chips, these unique flatbread crisps were born when the company founders, who originally ran a catering business, tried browning sandwich flatbread into a crunchy option.

This line is a healthy, taste bud-pleasing spin on traditional tortilla chips. Sturdy for dipping in salsa, guacamole or hummus, they’re also flavorful enough to munch on their own.

Beets are high in immune-boosting vitamin C, fiber for digestion and potassium for healthy nerve and muscle function. And they’re so much more fun to eat in a crunchy dehydrated (not fried) chip form.

FLAVOR PICK

Simply Salted

FLAVOR PICK

Multigrain

FLAVOR PICK

Sea Salt

KITCHEN | GADGETS

No Sticking

There’s a new nonstick cookware in town: HexClad. Each pan, from 8-inch to wok size, features a tri-ply layer of stainless steel, aluminum and stainless steel, coated with a patented hexagon-patterned, nonstick surface on both the inside and outside of the pan for easier cleaning. The PFOA-free combo offers durability and faster, even heat conductivity. And unlike other nonstick pans, you can use metal utensils on the surface. Starts at $89.99 for 8-inch pan. hexclad.com

Kitchen Toys Instant Pot

It’s a rice cooker, it’s a slow cooker, it’s a sauté pan, it’s a steamer, it’s a yogurt maker, and—perhaps most interestingly—it’s a pressure cooker, which means it can cut cooking times dramatically (30-minute baked potatoes, anyone?). The Instant Pot can revolutionize the way you cook.

That said, it does demand a learning curve. Shorten that curve with How to Instant Pot (Workman, 2017) by Daniel Shumski, which also includes 100 Instant Pot recipes. Units start at $79.95. instantpot.com

Speedy Salads

The simple yet smart Websun Salad Cutter Bowl is a combo colander and cutting board that allows you to wash and chop your salad quickly, using just one dish. A bonus for kids and others still developing knife skills: The design makes it very hard to cut yourself as you chop.

As for the directions on the box… let’s just say English may not be the first language of the person who wrote them, but fortunately the bowl is simple enough that directions aren’t really needed. $12.99, amazon.com

Cooking and entertaining are more fun with cool kitchen tools.

Belgian-Style Waffles Perfect Pizza

Craving some restaurantquality homemade pizza? The T-fal Airbake Nonstick 16-inch Copper Pizza Pan can help. Made from durable carbon steel for even heating and a copper nonstick coating to prevent burning, the pan is perforated to evenly release moisture for that perfect pie. For a crispier crust, roll out and bake dough solo 8 to 10 minutes before adding toppings. Pan is oven-safe up to 450 degrees. $14.99, t-falusa.com

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SPRING 2018 | LIVE NATURALLY

You’ll be a hit at breakfast or brunch with the Krups 4 Slice Belgian Waffle Maker. The unit features five adjustable browning settings, from light to dark, to suit your preferences.

While you entertain guests, red and green indicator lights and audible beeps let you know when the waffle maker is on, when it’s ready to bake and when waffles are ready. Removable nonstick die-cast plates make cleaning easy. $59.99, krupsusa.com

COOKBOOKS | K ITCHEN

WHAT’S COOKING?

Enjoy the fresh flavors of spring with recipes from four new cookbooks.

VERSATILE PESTO

NURTURE YOUR BRAIN

In her latest release, The Pesto Cookbook (Storey, 2018), Olwen Woodier, author of multiple cookbooks and owner of the Glenfiddich Farm Cookery School in Virginia, proves there’s more to pesto than just basil. Woodier shares 49 diverse and delicious pesto and sauce recipes using a range of fresh ingredients with flavors from around the globe, like Brazilian Tempero Puree; Peanut-Sesame Pesto; and Sweet Pepper, Almond and Chive Romesco. She also includes 67 creative recipes for cooking with pesto—in salads, snacks, entrées and even some desserts—to show the versatility of these simple sauces.

For 20 years, Delia McCabe has been researching how food influences brain function. In Feed Your Brain: The Cookbook (Exisle, 2017), she provides a collection of 100 quick, easy and delicious recipes to keep the brain in tip-top shape. “Your brain is your primary survival organ; therefore it is also the hungriest and most nutrient-demanding organ that you possess,” she writes. Recipes include top brain foods, such as nuts and legumes (Pecan and Bean Burgers), colorful fruits and vegetables (Green and White Salad), and even dark chocolate (Chocolate Clusters).

RESTORE HORMONAL BALANCE Millions of women suffer from symptoms caused by hormone imbalance, such as digestive issues, weight gain, anxiety and mood swings.

In her new book Cooking for Hormone Balance (HarperOne, 2018), certified health coach and founder of Hormones & Balance (hormonesbalance.com) Magdalena Wszelaki provides a research-backed guide with detailed meal plans and 125 recipes full of hormone-supporting superfoods. Healing recipes include Zucchini Olive Muffins, Sweet Potato and Sage Pancakes, and a Decadent Chocolate Cherry Smoothie.

FEED THE FAMILY Food blogger and Today food contributor Siri Daly knows how hard it is to prepare healthy meals for a family.

In her new cookbook, Siriously Delicious (Oxmoor House, 2018), the busy mother of three has created 100 easy-to-follow recipes with accessible ingredients and simple cooking tips to make recipes both kid- and parent-friendly. Notables include lighter, healthier Chicken Parmigiana Burgers, Greek Nachos and a family favorite, Bacon Pizzadillas. There’s even an adults-only, happy hourinspired section of fun mixed drinks.

VISIT LIVENATURALLYMAGAZINE.COM FOR RECIPES FROM EACH OF THESE BOOKS, INCLUDING CHICKEN PARMIGIANA BURGERS, PEANUT-SESAME PESTO, PECAN AND BEAN BURGERS, AND SWEET POTATO AND SAGE PANCAKES.

LIVENATURALLYMAGAZINE.COM

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E AT | DISH IT UP

Get Creative with Carrots

THE AVERAGE AMERICAN CONSUMES 8.3 POUNDS OF CARROTS EACH YEAR. (VEGETABLE AND MELON OUTLOOK, 2016)

From savory to sweet, these fresh carrot recipes show innovative ways to prepare this healthy root veggie.

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California produces more than 85 percent of all carrots grown in the United States. Michigan and Texas are other prolific carrotproducing states.

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC

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STORAGE Carrots can be stored for one to two weeks. Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel to reduce condensation.

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Keep them away from apples, pears, potatoes, and other fruits and vegetables that produce ethylene gas; it will cause them to become bitter.

Don’t store on the counter at room temperature.

LIVENATURALLYMAGAZINE.COM

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E AT | DISH IT UP

Roasted Carrot Baba Ghanoush SERVES 6-8

Olive oil, for grilling and garnish 2 large eggplants 3 large carrots, peeled 1 teaspoon smoked paprika 1 teaspoon cumin 4 tablespoons tahini 3 tablespoons plain Greek yogurt 4 cloves garlic Juice from 1 lemon Salt and pepper, to taste Chopped pistachios, for garnish Smoked paprika, for garnish DIRECTIONS 1. Preheat grill to medium high and oil.

2. Lightly coat eggplants and carrots with olive oil. Grill covered, about 10 minutes. Turn vegetables; then continue to roast another 12–15 minutes, turning both eggplants and carrots every few minutes.* 3. Once veggies are charred and beginning to soften, remove from grill and place in a bowl.

Cover with plastic wrap, and allow to steam 15 minutes.

Asian Salad with Carrot Greens, Grilled Tofu and Carrot-Sesame Dressing SERVES 6-8

TOFU 1 (14-ounce) package firm or extra-firm tofu 1 tablespoon dark sesame oil ¼ cup tamari 1 tablespoon honey 1 tablespoon rice wine vinegar 1 tablespoon grated fresh ginger CARROT-SESAME DRESSING 2 tablespoons olive oil 1 tablespoon toasted sesame oil 2 tablespoons rice wine vinegar 1 tablespoon maple syrup 1 tablespoon white miso paste 1 clove garlic, minced 2 tablespoons grated fresh ginger 1 ⁄8 cup peeled, finely grated carrot ASIAN SALAD 1 bunch carrots, with greens on 1 bunch lacinato kale 1 small head napa cabbage 1 medium-sized zucchini 1 large watermelon radish 2 tablespoons toasted white and black sesame seeds, for garnish

4. Remove skin from eggplants; squeeze a bit of water out of eggplants. Place eggplants DIRECTIONS and carrots in a food pro1. Slice tofu into cessor along with re½-inch slices. maining ingredients, Brown Sugar 2. Whisk remainCarrot Blintzes except garnishes. ing tofu ingrediwith Berry Sauce Pulse until smooth; ents in a bowl.

Find online at season to taste. livenaturally3. Cover tofu 5. Place dip in a shalmagazine.com with marinade. low bowl; refrigerate Cover and refrigerate until ready to serve. Gar15 minutes, or up to 24 nish with a drizzle of olive hours. oil, chopped pistachios and a dusting of smoked paprika. Serve 4. For dressing, place all ingrediwith pita chips and fresh veggies. ents in a sealable container and PER SERVING: 260 CAL; 9G PROTEIN; 13G FAT; shake vigorously.

34G CARB (7G SUGARS); 320MG SODIUM; 5G FIBER

*If no grill is available, place rack in middle of oven, and turn broiler on high. Line baking sheet with foil.

Pierce eggplants and place on baking sheet with carrots; broil 2 minutes on all sides, until skins darken. Turn off broiler; turn oven to 375˚, and roast veggies until very soft: carrots 15–20 minutes, eggplants 25–30.

Allow to cool. Proceed with step 4.

FOR A PITA CHIPS RECIPE, VISIT LIVENATURALLYMAGAZINE.COM.

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SPRING 2018 | LIVE NATURALLY

5. Preheat grill to medium high.

If no grill, preheat broiler on medium heat with rack 6 inches from the top.

6. For salad, remove greens from carrots; chop greens into small, bite-sized pieces. Chop kale and cabbage into ¼-inch shreds.

Place all greens in a mixing bowl.

7. Peel carrots. Use a spiralizer to spiral-cut carrots and zucchini.

Add to mixing bowl with greens.

8. Using a chef's knife or a slicing blade on a food processor, slice radish paper-thin. Place in salad bowl with greens and vegetables.

7. In a large mixing bowl, beat remaining five eggs. Mix with kasha, shredded carrots, onions and salt, until well combined.

9. Grill tofu, 1½ to 2 minutes per side. Cut into thinner slices or cubes. If no grill, place tofu in a 9x13-inch baking dish and broil, flipping once, until golden brown, approximately 4 minutes.

8. Fill cupcake tins ¾ full, and bake until firm and golden brown, 35–40 minutes. Remove from tins, and serve warm with yogurt.

10. Toss greens and vegetables with dressing; disperse among 6–8 salad bowls. Top with tofu; garnish with sesame seeds.

PER SERVING: 190 CAL; 9G PROTEIN; 11G FAT; 16G CARB (8G SUGARS); 590MG SODIUM; 3G FIBER

Carrot and Kasha Kugel SERVES 6-8

6 large eggs, divided 1 cup kasha 2 cups vegetable stock Salt and black pepper, to taste 1 pound carrots, peeled 1 tablespoon canola oil 1 small yellow onion, finely diced ¼ teaspoon salt Plain Greek yogurt, for garnish DIRECTIONS 1. Preheat oven to 350°; lightly grease cupcake tin. Bring stock to a simmer on stove.

2. Meanwhile, beat one egg in a small bowl. Add kasha, and stir until well-coated.

3. Place egg and kasha mix in a saucepan over medium heat; stir constantly with a wooden spoon until egg begins to dry.

4. Pour stock over kasha, and stir thoroughly. Cover and cook over low heat 10–15 minutes, or until kasha has absorbed all liquid.

Remove from heat, fluff, and season with salt and pepper.

5. Shred carrots in a food processor or with a cheese grater.

6. In a small frying pan, heat oil over medium-high, and sauté onion until translucent and fragrant.

PER SERVING: 170 CAL; 8G PROTEIN; 5G FAT; 24G CARB (5G SUGARS); 260MG SODIUM; 4G FIBER

Carrot Oatmeal Breakfast Biscuits MAKES 16 COOKIES

1 cup instant oats ¾ cup whole-wheat flour 1½ teaspoons baking powder 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon salt 2 tablespoons Earth Balance Spread (or unsalted butter), melted and cooled slightly 1 large egg white, room temp ¼ cup honey 1 teaspoon vanilla extract 5 tablespoons almond or soy milk, room temp 1 medium carrot, peeled, grated 1 ⁄8 cup raw pumpkin seeds Brown sugar, for garnish DIRECTIONS 1. Preheat oven to 325°; line baking sheet with parchment paper.

2. In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg and salt.

3. In a separate bowl, whisk together butter, egg white, honey and vanilla. Stir in milk. Add in flour mixture. Gently fold in carrots and pumpkin seeds. Chill dough in refrigerator 30 minutes.

4. Place scoops of cookie dough onto sheet; flatten with a spatula. Sprinkle with brown sugar.

Bake 10–13 minutes. Cool on pan before transferring to a wire rack.

PER SERVING: 160 CAL; 4G PROTEIN; 5G FAT; 27G CARB (10G SUGARS); 110MG SODIUM; 3G FIBER

Live Naturally is excited to partner with Johnson & Wales University.

Natavia Cook, Chloe Rothschild and Chef Adam Sacks (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

nic, a g r o , h s ™ e r n o f e e s l t t i l Farm r o f d cold o o f -pressed A fresh start to a happily ever after!

Find us in the refrigerated section next to yogurt.

E A T | FA S T & F L AV O R F U L

Noodles from the East

Broaden your noodle repertoire with these four flavor-filled, Asian-inspired dishes that are a cinch to prepare—and some are gluten-free, too! B Y G E N E V I E V E D O L L

USE ANY EXTRA SAUCE AS A DIP FOR RAW VEGETABLES, OR WHISK IN ADDITIONAL SESAME OIL AND USE AS A SALAD DRESSING.

Udon Noodles with Chicken, Bok Choy and Almond Sauce Soft and chewy, udon is a Japanese wheat noodle, neutral in flavor. It makes an excellent blank canvas to showcase this rich, umami almond sauce. SERVES 4 SAUCE ¾ cup almond butter ¼ cup tamari ¼ cup lime juice ¼ cup water 2 medium garlic cloves, minced 2 tablespoons minced ginger 1 tablespoon toasted sesame oil 1 tablespoon rice wine vinegar 1 teaspoon maple syrup

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¼ teaspoon red pepper flakes ¼ cup sesame oil 1 (13-ounce) bag udon noodles 1½ tablespoons coconut oil 1 pound boneless chicken breast, thinly sliced (about ¼ inch) ½ teaspoon salt 1 pound baby bok choy, 1-inch slices

DIRECTIONS 1. In a medium bowl, whisk together all sauce ingredients with exception of ¼ cup sesame oil, until smooth. Whisking constantly, slowly drizzle in sesame oil to emulsify. Season to taste.

2. Bring a medium pot of water to boil. Add udon noodles; stir to separate.

Simmer uncovered about 5 minutes, until tender.

3. Meanwhile, in a large saucepan over medium-high heat, melt coconut oil.

Add chicken and salt; sauté 5–7 minutes, until lightly browned and cooked through. Add bok choy, and sauté about 4 minutes, until softened.

4. Drain noodles, and rinse with cold water.

5. Serve chicken and bok choy over a mound of noodles; drizzle generously with almond sauce.

PER SERVING: 844 CAL; 30G PROTEIN; 47G FAT; 88G CARB (6G SUGARS); 2,013MG SODIUM; 6G FIBER

FA S T & F L AV O R F U L | E A T

USE CRUNCHY INTERIOR OF BROCCOLI STALKS IN ADDITION TO FLORETS BY SIMPLY STANDING STALKS ON END AND SLICING DOWN TO REMOVE FIBROUS OUTER LAYER.

Rice Noodles with Baked Tofu and Broccoli Tofu is a versatile ingredient easily transformed from bland to flavorful. Pressing tofu releases excess water, resulting in a crispier final product. Wait to cook noodles until tofu and broccoli are almost finished; they typically cook in 2–3 minutes.

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC

SERVES 4

14 ounces extra-firm tofu ¼ cup plus 1 tablespoon sesame oil, divided 3 tablespoons tamari, plus more for serving 2 tablespoons plus 1 teaspoon toasted sesame oil, divided 3 garlic cloves, minced 1 tablespoon lime juice 2 teaspoons ground ginger 1½ pounds broccoli 1 teaspoon rice vinegar ½ teaspoon salt 1 (8-ounce) box rice noodles Sesame seeds, for garnish Lime wedges, for garnish Red pepper flakes, optional DIRECTIONS 1. Preheat oven to 425°. Line a large baking sheet with parchment paper.

2. Press tofu by placing on a paper towel– lined plate. Lay another paper towel over tofu; cover with a plate and an object such as a can, for weight.

3. Meanwhile, in a medium bowl, whisk together ¼ cup sesame oil, tamari, 2 tablespoons toasted sesame oil, garlic, lime juice and ginger.

4. Remove tofu from press, and dry one last time with paper towel. Cut tofu into ½-inch cubes. Add to bowl with marinade; stir to coat.

5. Slice broccoli into florets. Add to tofu, and stir to combine. Transfer to baking sheet. Roast about 20 minutes, until tofu and broccoli begin to crisp.

6. While tofu and broccoli are roasting, in a small bowl whisk together remaining tablespoon sesame oil, remaining teaspoon toasted sesame oil, rice vinegar and salt.

7. Bring a medium pot of water to boil, and add rice noodles; cook 2–3 minutes, until soft. Drain, and rinse briefly with cold water. Return to pot, and stir in sesame oil dressing.

8. Serve tofu and broccoli over a bed of noodles, and garnish with sesame seeds and a lime wedge. Serve with additional tamari and red pepper flakes on the side.

PER SERVING: 537 CAL; 23G PROTEIN; 23G FAT; 64G CARB (3G SUGARS); 1,213MG SODIUM; 7G FIBER NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

LIVENATURALLYMAGAZINE.COM

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E A T | FA S T & F L AV O R F U L

Soba Noodle and Edamame Salad with Miso Dressing Soba noodles are made with buckwheat, which is gluten-free, but they also often include wheat, so be sure to check the package if you don’t eat gluten.

For optimal texture, soba noodles are best served immediately after cooking.

SERVES 6

1 pound frozen, shelled edamame 1 (13-ounce) bag soba noodles 1 ⁄3 cup rice wine vinegar 3 tablespoons yellow miso 2 teaspoons ground ginger 2 teaspoons honey 1 ⁄8 teaspoon cayenne ¼ cup sesame oil 2 tablespoons toasted sesame oil 1 medium cucumber, medium dice 2 medium carrots, peeled, cut into ribbons with a peeler ½ bunch cilantro, roughly chopped Sesame seeds, for garnish DIRECTIONS 1. Bring 1 cup of water to boil in a medium pot; add edamame. Return water to a boil, reduce to a simmer, and cook 2–3 minutes, until beans are hot. Strain, and rinse with cold water. Transfer edamame to a large bowl.

2. Fill the same pot with water, and bring to a boil.

Add noodles, return water to a boil, stirring to separate noodles. Reduce heat to low, and simmer about 3 minutes, until tender.

Strain, and rinse with cold water. Add to bowl with edamame.

3. In a small bowl, whisk vinegar, miso, ginger, honey and cayenne. Drizzle in sesame oils, and whisk to emulsify.

4. Add to noodles, along with cucumber, carrots and cilantro. Stir gently to combine.

Garnish with sesame seeds.

PER SERVING: 430 CAL; 19G PROTEIN; 14G FAT; 70G CARB (5G SUGARS); 797MG SODIUM; 5G FIBER

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SPRING 2018 | LIVE NATURALLY OPTIMUM WELLNESS

NOODLES MAY BE WRAPPED WITH THIN PAPER TAPE WITHIN PACKAGING. DOUBLE-CHECK BEFORE PLACING IN WATER.

FA S T & F L AV O R F U L | E A T

SIMMER AROMATICS SUCH AS FRESH GINGER, GARLIC AND LEMONGRASS IN BROTH TO INFUSE ADDITIONAL LAYERS OF FLAVOR.

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC

Ramen with Steak and Shiitake Mushrooms How to poach an egg In a shallow saucepan over medium heat, bring a couple of inches of water and 1 teaspoon white vinegar to a simmer.

Crack an egg into a small dish. Carefully swirl water to create a vortex, and pour egg into center of pan.

Cook undisturbed for 3 minutes. Remove with a slotted spoon, and place in soup.

Ramen is a Japanese dish of noodles and flavorful broth. This recipe features steak and shiitake mushrooms, though the variations are endless. Top with a poached egg for added flavor and sophistication. SERVES 6 2 tablespoons coconut oil 3 cups thinly sliced green cabbage 1 medium onion, thinly sliced 8 ounces shiitake mushrooms, thinly sliced 1 medium red pepper, thinly sliced 1 tablespoon ground ginger 10 cups unsalted vegetable stock 2 blocks ramen rice noodles 8 ounces sirloin steak, very thinly sliced (about 1⁄8 inch) 2 medium carrots, shredded ¼ cup tamari 3 tablespoons lime juice 2 teaspoons salt 3 scallions, thinly sliced on the diagonal; for garnish Red pepper flakes, for garnish

DIRECTIONS 1. Melt coconut oil in a large saucepan over medium heat. Add cabbage, onion, mushrooms, red pepper and a pinch of salt. Sauté about 5 minutes, until vegetables begin to soften. Stir in ginger.

2. Add vegetable stock, cover, and bring to a simmer.

Simmer about 10 minutes, until vegetables are tender.

3. Meanwhile, bring a medium pot of water to boil. Add noodles, and cook for 1 minute. When noodles begin to unfold, separate with a fork and reduce heat to a low boil. Simmer 3–4 minutes, until soft. Strain, and rinse with cold water.

4. Add noodles to soup, and stir in steak, carrots, tamari, lime juice and salt. Cook steak about 2 minutes, until no longer pink. Season to taste. Garnish with scallions and red pepper flakes.

PER SERVING: 406 CAL; 23G PROTEIN; 19G FAT; 37G CARB (10G SUGARS); 2,131MG SODIUM; 3G FIBER

LIVENATURALLYMAGAZINE.COM

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E AT | H X XE XAXLT XH X XY K I T C H E N

brunch time Avoid the weekend wait times—and keep your slippers and pajamas on—with these better-than-restaurant recipes.

B Y K I M B E R LY L O R D S T E W A R T

Brownie Tahini Waffles with Chocolate Tahini Sauce Even sleepyheads will come out from under the covers for these dark-chocolate waffles with a nutty richness from tahini, a Middle Eastern paste made from ground sesame seeds. SERVES 2–4* 1½ cups all-purpose gluten-free flour 2 tablespoons cocoa 1 ⁄3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 3 ounces 85% dark baking chocolate 6 tablespoons tahini

2 eggs, beaten 1 cup milk or milk substitute 1 teaspoon vanilla Oil for waffle iron SAUCE: 4 ounces 85% dark baking chocolate 2 tablespoons tahini

GARNISH: 1 cup whipping cream, 1 tablespoon sugar; whipped together Shaved chocolate (optional)

Tea-Thyme Cider Place 6 sprigs of fresh thyme in a pitcher. Pour 12 ounces freshly brewed hot black tea over the herbs. Let steep 15 minutes. Cool, and remove sprigs. Fill each glass with ice. Add one-third tea, onethird apple cider, one-third soda water. Garnish with lemon and apple slice. (Want a spirit? Add 1 shot of bourbon.)

DIRECTIONS 1. Place flour, cocoa, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well.

2. Melt 3 ounces chocolate and 6 tablespoons tahini in the microwave for 30 seconds, then in 10-second intervals if needed. Stir well each time.

3. Whisk eggs with milk and vanilla.

Add to dry ingredients. Add chocolate and tahini, and stir well.

4. Oil waffle iron well; heat iron to medium. Spoon up to 1 cup of batter on waffle iron (will depend on size). Cook until done. Do not overcook; waffles should be crisp just on the outside edges. Keep warm, and continue in batches until done.

5. Melt 4 ounces chocolate and 2 tablespoons tahini in microwave for 30 seconds, then in 10-second intervals if needed. Stir well each time.

*Serves 2–4, depending on waffle iron (consider doubling the recipe for larger appliances).

PER SERVING: 732 CAL; 17G PROTEIN; 32G FAT; 95G CARB (44G SUGARS); 936MG SODIUM; 8G FIBER

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SPRING 2018 | LIVE NATURALLY

PHOTO CREDIT

6. Top warm waffles with whipped cream, chocolate tahini sauce and shaved chocolate.

H E A LT H Y K I T C H E N | E A T

Tropical Morning Muffins

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC

A coconut trilogy adds high fiber and an intense tropical vibe to these pineapple–macadamia nut muffins. SERVES 8 ½ cup palm coconut shortening, or softened butter (such as Nutiva) ¼ cup honey 1 cup mashed bananas (2–3 ripened bananas) 1 egg 1 teaspoon vanilla 1 cup white wholewheat flour

¼ cup coconut flour 1½ teaspoons baking powder ¼ teaspoon salt 1 ⁄3 cup shredded coconut ¼ cup macadamia nuts, chopped ½ cup dried pineapple, diced

DIRECTIONS 1. Preheat oven to 375°. Line muffin tins with paper liners.

2. Cream shortening or butter with honey, bananas, egg and vanilla in a bowl with an electric mixer until soft and well-blended.

3. Add flours, baking powder and salt; stir until combined.

Mix in coconut, nuts and pineapple.

4. Fill muffin liners ¾ full with batter. Bake 15 minutes, until tester toothpick comes out clean.

PER SERVING: 300 CAL; 5G PROTEIN; 16G FAT; 38G CARB (19G SUGARS); 184MG SODIUM; 5G FIBER

SERVE HOT OR COLD, WITH OR WITHOUT ALCOHOL.

Turkish Cardamom Coffee Mocktail Place 5 heaping tablespoons strong ground coffee and ½ teaspoon ground cardamom in a French press or drip coffee maker filter. Add hot or cold water accordingly—5 cups boiling water if using a French press, 5 cups cold if using a drip coffee maker. Allow to sit 5 minutes in French press before pushing plunger down.

If hot: Serve with warm vanilla almond milk and sweetener, if desired. If desired, add coffee liquor to taste. If serving cold: pour coffee over ice halfway up a tall glass. Add one ounce of coffee liquor, if desired. Top with soda water and serve with lemon.

Nondairy creamers and coffee drinks have come a long way as well.

TRY So Delicious French Vanilla Coconutmilk Coffee Creamer, Ripple Half-and-Half or Califia Double Espresso Cold Coffee.

LIVENATURALLYMAGAZINE.COM

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E A T | H E A LT H Y K I T C H E N

Chicken Chorizo Bowl with White Bean and Pumpkin Seed Pesto To take the stress off your morning, all but the poached eggs in this pictureperfect dish can be made ahead of time. Don’t let the long list of ingredients scare you off; most of it is blended in the food processor. SERVES 4 DIRECTIONS 1. Place all chorizo ingredients, except oil, in a food processor. Pulse until completely mixed.

2. Heat 2 tablespoons olive oil in a large skillet. Add poultry mixture, and sauté until well-browned. Add more oil if it sticks to pan.

3. While chorizo is cooking, prepare white bean pesto. Heat 2 tablespoons olive oil over medium-low heat in a small skillet; add scallions and garlic. Sauté for a few minutes until soft.

4. Wash out food processor well. Add in all pesto ingredients, except beans, with onion-garlic mixture. Pulse in short bursts, until finely chopped. Place beans in a bowl, add pesto, and stir. Set aside.

PESTO: 4 tablespoons olive oil, divided 4 scallions, sliced with half the green stems 1 clove garlic, minced ½ bunch cilantro ½ bunch Italian parsley ½ teaspoon ground cumin ½ teaspoon salt Juice of ½ lemon 2 tablespoons pumpkin seeds 1 (15-ounce) can white beans, drained 4–8 eggs (1 or 2 per person) 2 avocados, mashed (or prepared guacamole) 1 cup prepared salsa 1 cup quartered cherry tomatoes Ground cumin, for garnish Salt and pepper 4 small flour or corn tortillas, warmed

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Virgin Paloma Rim a glass with salt, and fill with ice. Pour over ice ½ ounce lime juice and 6 ounces grapefruit soda. Garnish with grapefruit slice.

(Want a spirit? Add 1 shot of tequila.)

5. Prepare poached eggs to your liking (3 minutes for soft yolks, 4 minutes for medium, 5 minutes for hard).

6. In shallow individual serving bowls, spoon warm chorizo, white bean pesto, mashed avocado, salsa and tomatoes in a circular pattern. Repeat for each serving bowl. Top each bowl with poached egg(s). Season with cumin, salt and pepper. Serve with tortillas.

PER SERVING: 962 CAL; 59G PROTEIN; 60G FAT; 53G CARB (5G SUGARS); 1,527MG SODIUM; 15G FIBER

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC

CHORIZO: 1 pound antibiotic-free ground chicken or turkey 2 tablespoons ancho chili powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon ground black pepper ¼ teaspoon ground cloves ¼ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground ginger 3 tablespoons cider vinegar Hefty pinch cayenne (optional) 2–4 tablespoons olive oil (may need more if poultry is lean)

save $1.0o off Any 3 (THREE) StonyfiEld® Organic PoucHEs or 1 (OnE) Multipack or LargE Cup (24-32oz)

Expiration Date: 7/15/18 Do Not Double

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YoBaby® is the #1 pediatrician recommended yogurt for babies 6 months – 2 years among refrigerated yogurts (IQVIA ProVoice Survey, 12/01/15-08/31/17). Stonyfield® Organic Kids yogurts have 25% to 40% less sugar than the leading kids’ yogurt with between 2.25g and 3g of sugar per oz compared to 4g per oz in the leading kids’ yogurt.

Not subject to doubling. Void if sold, reproduced, altered, or expired and wherever taxed, regulated, restricted or prohibited by law. Limit one coupon per purchase of specified product(s). Consumer pays applicable sales tax. Coupon may not be combined with any other offer. Coupons not properly redeemed will be voided. Retailer: For each coupon accepted as an authorized agent we will pay you the face value of the coupon plus 8 cents handling. Invoices proving purchase of sufficient stock to cover all coupons redeemed must be shown upon request. Cash value 1/20 cent.

Redeem by mail to: Stonyfield Farm, Inc., CMS Dept. # 52159, One Fawcett Drive, Del Rio, TX 78840. VOID in LA & NV. © 2018 Stonyfield Farm, Inc.

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B O O S T | S U P P L E M E N TA L H E A LT H C A R E

Stress-Busting Supplements Kick stress to the curb with these natural remedies. B Y K A R E N M O R S E , M . P . H .

S

tressors such as money and work keep more than 60 percent of Americans up at night, according to the 2017 Stress in America survey conducted by the American Psychological Association.

The survey also revealed a new source of significant stress: 63 percent of respondents worried about the future of the nation. Survey participants also reported anxiety, anger and fatigue as common stress symptoms.

Experts at the National Institute of Mental Health caution that long-term stress can lead to serious health problems, including heart disease, diabetes, high blood pressure and depression.

Lifestyle changes, such as incorporating practices such as yoga and meditation or bouts of exercise to get the endorphins flowing, can help you de-stress and boost your well-being, as can optimizing your nutrition and including supplements. Here’s the scoop on several supplements known for their stress-busting abilities.

STRESS IS NOT ALWAYS HARMFUL. STUDIES SHOW THAT INCREASED STRESS RESULTS IN INCREASED PRODUCTIVITY.

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SPRING 2018 | LIVE NATURALLY

SHUTTERSTOCK (2)

L-THEANINE

Research has shown that L-theanine, an amino acid found in green tea leaves, increases alpha wave activity in the brain, relaxing your body and mind without creating drowsiness.

A 2012 study published in the Journal of Physiological Anthropology found that L-theanine reduced symptoms of anxiety and lowered blood pressure in adults with high stress levels.

This natural stress reducer reportedly begins to work in as little as 30 minutes. Experts recommend between 50–200 milligrams daily; effective doses vary from person to person.

HERBAL REMEDIES Ashwagandha

This natural herb has been well-documented in several clinical studies for its ability to reduce stress and anxiety. A study published in the Indian Journal of Psychological Medicine found that ashwagandha root extract improved stress resistance when taken in doses of 300 milligrams twice daily.

Echinacea angustifolia

This extract, from one of the species of the Echinacea plant, has been noted for its stress-reducing properties. Several studies, including one published in Phytotherapy Research, have shown that use of this herbal ingredient can reduce anxiety, a common stress symptom.

Ocimum sanctum

Also known as holy basil, this adaptogenic herb is heralded for its ability to relieve stress symptoms and support adrenal gland health. Experts at the University of Maryland Medical Center who produce the Complementary and Alternative Medicine Guide recommend 400 milligrams daily to diminish stress symptoms. If you use a blood-thinning medication, talk to your doctor before taking holy basil.

B-COMPLEX VITAMINS

The eight B vitamins in a B-complex work with one another to support a healthy nervous system.

Vitamin B6, also known as pyridoxine, is one of these essential B vitamins used to produce energy and synthesize neurotransmitters needed for normal brain functioning.

Neurotransmitters such as serotonin are linked to mood, and research has shown that higher levels of vitamin B6 status can lead to improved mood.

Folate, or folic acid, is another B vitamin linked to mood. People with low folate levels often experience depression and irritability, which can increase stress.

A good B-complex vitamin contains these and all the essential water-soluble B vitamins your body needs for a healthy brain and improved mental health. Look for a B-complex that includes at least 400 micrograms of folate and 50 milligrams of B6.

MAGNESIUM

According to a Gallup survey, four out of five American adults aren’t consuming the recommended dietary allowance of magnesium.

A magnesium deficiency can lead to low serotonin levels, which can depress your mood.

Increased magnesium levels, on the other hand, have been linked to improved relaxation levels and fewer stress symptoms.

The National Institutes of Health recommend a magnesium intake of 400–420 milligrams daily for adult men and 310–320 milligrams daily for adult women.

PROBIOTICS

The latest research on probiotics shows that in addition to optimizing gut health, a daily probiotic enhances immune system health, reduces the body’s inflammatory response and even impacts mood.

In a review and meta-analysis of clinical trials studying the effect of probiotics on depression published in Nutrients, researchers found supporting evidence that taking probiotics could reduce the risk of depression and its symptoms, such as anxiety and irritability.

In another study out of the University of Missouri, researchers concluded that the common probiotic strain Lactobacillus plantarum could decrease stress-related behavior and anxiety.

Although this study was not conducted on humans, the research corroborates other evidence of links between a healthy gut and a healthy central nervous system.

Experts recommend taking a probiotic with 1 billion–15 billion CFUs daily to encourage gut health.

Essential Oils for Stress Certain scents can powerfully affect our minds and bodies. The practice of aromatherapy employs the healing powers of scents from essential oils to enhance well-being.

Lavender essential oil is well known for its ability to promote relaxation through inhalation and when used in massage. A study published in the Journal of the Medical Association of Thailand found that subjects who inhaled the scent of lavender oil had decreased blood pressure and heart rate, indicators of a more relaxed state.

A study published in Phytotherapy Research found that the sweet, floral scent of ylang-ylang oil calmed the nervous system by reducing heart rate and blood pressure.

LIVENATURALLYMAGAZINE.COM

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Sweeten the Deal with Dates

TRY FOR BAKING, USE 2⁄3 CUP DATE SYRUP FOR EVERY 1 CUP GRANULATED SUGAR, AND REDUCE LIQUID IN RECIPE.

Date syrup is a great natural-sugar alternative in these yummy, easy-to-make granola bars. B Y D I N A D E L E A S A - G O N S A R Turn healthy dates into a sweetener. Date syrup is easy to make, and is a great binder for granola bars. It contains about 33 percent less sugar than table sugar, and adds a caramel flavor to recipes.

MAKES 2 CUPS

2 pounds dried dates, pitted 8 cups water DIRECTIONS 1. Chop dates using kitchen shears. Place dates and water in a saucepan, simmer 30 minutes over medium heat, stirring occasionally. Cool, and then transfer to blender or food processor; blend until smooth.

3. Line a fine-mesh strainer with cheesecloth. Pour date puree through. Pull sides of cheesecloth together, and twist to press out as much liquid as possible.

4. Put liquid back into saucepan, and simmer until it thickens, about 20 minutes. Cool before using. Date syrup can be stored in an airtight container in the fridge for a few weeks.

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SPRING 2018 | LIVE NATURALLY

Candy-Apple Granola Bars SERVES 12–15

2 cups old-fashioned oats ¾ cup walnuts, chopped ¼ cup raw pumpkin seeds ¼ cup ground flaxseed 4 tablespoons coconut oil

¼ cup honey 1½ cups date syrup ½ cup dried apples, chopped (use kitchen shears to cut into pieces)

DIRECTIONS 1. Preheat oven to 350°. Spray a 9x9-inch baking dish with nonstick spray and line with parchment paper, leaving excess hanging over sides for easy removal later. Also line a baking sheet with parchment paper.

2. Spread oats, walnuts, pumpkin seeds and flaxseed on baking sheet. Bake 8 minutes, or until oats begin to brown. Remove from oven, let cool, and add to a large mixing bowl.

3. In a small saucepan, combine coconut oil, honey and date syrup. Simmer 2–4 minutes.

Let mixture cool.

4. Add apples, goji berries, cinnamon and salt to mixing bowl with oats. Stir ingredients together.

¼ cup dried goji berries 1 teaspoon cinnamon ½ teaspoon kosher salt ¼ cup almond butter

Add almond butter and date-syrup mixture. Stir until everything is well-coated. You may need to get your hands in there!

5. Press into prepared baking dish. Use another piece of parchment paper on top to pack mixture down, and press it into the corners.

6. Chill in refrigerator 1 hour before removing from baking dish to cut into bars.

PER BAR: 260 CAL; 6G PROTEIN; 13G FAT; 34G CARB (15G SUGARS); 81MG SODIUM; 5G FIBER NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients. See more of her creations at dishitgirl.com.

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC

Date Syrup

First Cereal to Contain Amazing Grain Berry Onyx® Sorghum™; an ancient grain that provides more natural plant fiber, more powerful antioxidants to protect your body from harmful free radicals and helps slow sugar absorption into the bloodstream. A healthy cereal that doesn’t sacrifice flavor!

Available in select stores.

ONLY GRAIN BERRY® CONTAINS WHOLE GRAINS PLUS ONYX®!

More Powerful Antioxidants!

More Plant-Based Fiber!

Slows Sugar Absorption!

Created on 2-13-17 at 11:01:53 Created on DigiCode™ Data File DigiCode™ Data File MANUFACTURER’S COUPON EXPIRES 7/31/2018 MANUFACTURER’S COUPON EXPIRES 7/31/2018 MAIL-IN COUPON EXPIRES 7/31/2018 by ACCOUNT : 89052 SILVER PALATE ACCOUNT KITCHENS : 89052 SILVER PALATE KITCHENS SYM ORDERED BY : JANA FREIDMAN ORDERED BY : JANA FREIDMAN SYMBOLOGY, INC. Maple Grove, Minnesota, Maple Grov P.O. NUMBER : SPROUTS FARMERS P.O. MARKET NUMBER JA : SPROUTS FARMERS MARKET JA 55369 763INVOICE NO. : 1546289 INVOICE NO. : 1546289 On any ONE (1) 763-315-8080 On any ONE (1) ( EPS via EMAIL ) ( EPS via EMAIL ) ® package of Send this form, UPCs from any two (2) Grain Berry Products package of with the sales receipt and a Grain Berry® Grain Berry® SELFapproved ADDRESSED STAMPED ENVELOPE NOTICE: This DigiCode™ NOTICE: original Thisartwork.

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