Live Naturally Kroger Michigan Winter 2018

Natural Supplements to Boost Brain Health

SPICED COCONUT CHIA PUDDING WITH TOASTED HAZELNUTS AND POMEGRANATE PG. 20

Breakfast BETTER

FAST AND FLAVORFUL OPTIONS …LIKE CHIA PUDDING

COMPLIMENTS OF

MICHIGAN WINTER 2018

PEAR-FECTLY DELICIOUS RECIPES

NEXT-GENERATION PROTEIN POWDERS

THE POWER OF PURPLE FOODS

PG. 18

PG. 13

PG. 25

BE

HOLD

9

The th of the world

FROM THE EDITOR

A Day for Everything

D

SHUTTERSTOCK

id you know there are close to 1,500 national days, weeks and months each year when you can celebrate your favorite mail carrier, share your joy for apple pie, wear pajamas to work or practice random acts of kindness?

Here are several food-related days over the next few months that I’m marking on my calendar: JANUARY 26 National Green Juice Day. Started to encourage people to keep wellness resolutions in the New Year.

Grab a cold-pressed green juice or make your own at home.

FEBRUARY 9 National Pizza Day. Approximately 3 billion pizzas are sold in the U.S. each year, and 17 percent of all U.S. restaurants are pizzerias.

Celebrate the day with a pie, from thin crust to Chicago-style or deep dish.

FEBRUARY 24 National Tortilla Chip Day. Tortilla chips originated in a Los Angeles tortilla factory in the 1940s, when the owners found a way to make use of misshapen tortillas. Pick up some dips with your chips.

MARCH 16 National Artichoke Hearts Day. One of my favorite vegetables, artichoke hearts (and leaves) are delicious, particularly when dipped in garlic butter.

These oddly shaped veggies are a good source of antioxidants, vitamin C and magnesium.

APRIL 2 National Peanut Butter and Jelly Day. The first known reference to this iconic sandwich was published in 1901.

An excellent go-to food for a quick lunch or energy boost before or after a workout.

National food days are a fun excuse to eat a particular food on a particular day.

They’re also a way to expand our horizons by trying things we might not have considered. (Don’t like lima beans?

Consider preparing some on April 20, National Lima Bean Respect Day.) That said, you don’t have to wait for National Pear Day on October 25 to cook

VISIT US ONLINE livenaturallymagazine.com

up some delicious, pear-based recipes.

Head to pages 16–18 for creations like Pear and Sweet Potato Soup; Grilled Pear Salad with Pistachio-Crusted Goat Cheese Grapes; and Whole-Wheat Spaghetti with Pears, Radicchio and Brown Butter.

We’ll also get you ready for National Breakfast Day on March 13 with several fast and flavorful options, including Orange Cranberry Almond Muffins and Spiced Coconut Chia Pudding with Toasted Hazelnuts and Pomegranate (page 20–23).

In honor of the unofficial National Seaweed Day, also on April 20, we share a unique way to make pesto, using sheets of nori (page 32), the seaweed most commonly used for sushi.

By the way, National Apple Pie Day is Sunday, May 13, when you’ll find me in the kitchen baking one of my favorite pies. Check out nationaldaycalendar.com for a full list of ideas on how you can celebrate something every day this year.

A FULL SERVING OF FRUITS & VEGGIES. READY TO GO.

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Rebecca Heaton, Editor editor@livenaturallymagazine.com

CONTACT US editor@livenaturallymagazine.com

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CONTENTS WINTER 2018

22 27

recipe index Apple Ginger Sausage with Sautéed Kale 21 Café con Leche 29

departments

Fried Yuca with Cilantro Aioli Dipping Sauce 29

BEGIN 5

Meal Prepping Made Easy PLUS All about sorghum, going bananas, functional teas, foods your face will love and heart health for women.

KITCHEN 13 Protein Powders PLUS The many types of yogurt, from Greek to Icelandic, organic to nondairy.

EAT 16 Dish It Up Versatile and delicious, pears are perfect for everything from breakfast to dinner and dessert. Try them in our medley of recipes, courtesy of the budding chefs at Johnson & Wales University.

BOOST 20 Fast & Flavorful Tired of cereal or a granola bar for breakfast? You’ll be surprised at how many healthy breakfast ideas require very little effort.

BY GENEVIEVE DOLL

25 Healthy Kitchen Purple is popular in the grocery aisles. We’ve come up with fun ways to use purple ingredients like eggplant, berries and beets.

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

28 Around the World A taste of Cuban history, culture and food, including traditional dishes with Spanish, African and French flavors.

B Y K E L L E E K ATA G I

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WINTER 2018 | LIVE NATURALLY

30 Supplements to Enhance Brain Health 5 mind-supporting supplements to preserve brain health and help you age gracefully. B Y K A R E N M O R S E

TRY 32 Seaweed Pesto Italy meets Japan in this tasty pesto variety.

BY DINA DELEASA-GONSAR

Grilled Pear Salad with Pistachio-Crusted Goat Cheese Grapes 18 Leek and Spinach Frittata with White Cheddar 23 Nori Pesto with Spiralized Cucumber 32 Orange Cranberry Almond Muffins 22 Pear and Balsamic Onion Grilled Cheese 18 Pear and Sweet Potato Soup 18 Purple Cabbage Strudel 26

COVER // PHOTOGRAPHY: AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINIC AVAILABILITY OF PRODUCTS FEATURED IN THIS ISSUE MAY VARY BY STORE LOCATION.

Purple Potato and Beet Salad 25 Roasted Grapes with Honey Goat Cheese 27 Spiced Coconut Chia Pudding with Toasted Hazelnuts and Pomegranate 20 Whole-Wheat Spaghetti with Pears, Radicchio and Brown Butter 18

CLOCKWISE FROM TOP LEFT: AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINIC (2); SHUTTERSTOCK

14

THE OFFICIAL

MILK, YOGURT AND CREAMERS OF U.S. FIGURE SKATING

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on any ONE (1) Silk® Milk or Silk® Creamer or any TWO (2) Silk® Yogurt

face value of this coupon, plus 8¢ handling, provided you and your customer have complied with the terms of this offer. Consumer must pay all applicable taxes.

Coupons not properly redeemed will be voided. Cash value 1/100¢. Limit one coupon per purchase. Void in Mexico and Canada and where regulated, prohibited or if altered, reproduced, sold, purchased, transferred, or exchanged. Any other use constitutes fraud. DO NOT DOUBLE. Send coupons to: CMS Dept. #25293 One Fawcett Drive, Del Rio, TX 78840

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Part of the Live Naturally family of Kroger magazines WINTER 2018

livenaturallymagazine.com V.P./GROUP PUBLISHER Deborah Juris EDITOR Rebecca Heaton

Recipes in f the palm o your hand the Download lly ra u at N Live app

EXPERIENCE LIVE NATURALLY ONLINE

VISIT OUR WEBSITE, WHERE YOU CAN: • Create a personal recipe box and save your favorite recipes.

• Make shopping lists from recipes with our checklist feature.

• Order groceries online.

READ US ON THE GO Pull us up on your smartphone or tablet.

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Save healthy recipes and take us grocery shopping.

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ART DIRECTOR Lindsay Burke DESIGNER/DIGITAL Shannon Moore ASSISTANT EDITOR Kellee Katagi DIGITAL EDITOR Jennifer Davis-Flynn COPY EDITOR Julie Van Keuren MARKETING OPERATIONS MANAGER Susan Humphrey NATIONAL BRAND MANAGER Sue Sheerin CONTRIBUTING WRITERS Dina Deleasa-Gonsar, Genevieve Doll, Kellee Katagi, Karen Morse, Kara Nielsen, Debra Rouse, Kimberly Lord Stewart CONTRIBUTING ARTIST AND STYLISTS Aaron Colussi, Eric Leskovar, Nicole Dominic ADVERTISING SALES Deborah Juris, Sue Sheerin PUBLISHED BY

www.hungryeyemedia.com 800.852.0857 PRESIDENT Brendan Harrington

BEGIN

Making Meal Prep Easy and Fun YouTube stars Stephanie Tornatore and Adam Bannon of Fit Couple Cooks take a simple, unfussy—and fun—approach to empowering people to cook healthy meals at home. B Y R E B E C C A H E AT O N

COURTESY OF FIT COUPLE COOKS

F

or those of us trying to stay healthy amidst busy lives, cooking and meal prep should be easy and fun. That’s where Stephanie Tornatore and Adam Bannon come in. With their YouTube channel Fit Couple Cooks and new book Healthy Meal Prep (Alpha, 2017), the couple give home cooks the tools they need to ensure healthy and fast meals for the week for the whole family.

written recipes? Do you have videos, as I felt the art of a blog?” Now they have a cooking was dwindling. I collection of our recipes in called it Chef Stef. their hands. The book I met Adam, who is a includes 12 weeks of meal classically trained professional chef and personal trainer plans, with four recipes in from Australia, and brought each that you rotate. We him on as a guest chef. He’s a include a shopping list for natural in front of the camera. each week. We also list Adam had been meal prepping nutrients with each recipe for for the last 10 years; I was anyone counting calories. meal prepping without really Many of our meals can be calling it that. I would make made on the stovetop and food and then use it for the have no more than 10 rest of the week. A year and a ingredients. People worry it’s half ago, we changed the going to be complicated, but channel to Fit Couple it’s not.

Cooks with weekly meal prep videos, What are and now have people’s biggest close to 400,000 obstacles to viewers. Adam meal prep? and I also got ST: They’re afraid STEPHANIE AND married last ADAM UPLOAD of getting bored A NEW VIDEO December! with making EVERY SUNDAY ON THEIR YOUTUBE meals using CHANNEL FIT What’s your similar ingrediCOUPLE COOKS. process ents repeatedly. planning your They’re afraid it weekly videos? will be too difficult to AB: We cater to a lot of make so many recipes at once. requests from fans and make And they’re worried it will comfort/fast foods into take them 10 hours a day to healthy meal prep recipes. We prep for the week. develop recipes together. It AB: People don’t realize how works out great because I use simple meal prep really is. my chef techniques and skills, They give up before they even while Steph has a start, deeming it “too diffimore practical cult.” In reality, it’s just approach. preparing food in advance so Together, it turns you can stay on course with into a really easy, your healthy eating. yet delicious meal.

What do you like most

about working together?

How did you start Fit Couple Cooks?

ST: When I was in college, I recognized it was healthier and cheaper to cook for myself. I would buy a piece of

meat, like chicken, and call my mom or grandma for ideas on how to prepare it. After college, I started a YouTube channel of healthy cooking

Tell us about your new cookbook Healthy Meal Prep.

ST: So many viewers were asking: “Where are your

AB: Getting to work with your best friend is awesome!

There’s nothing better than sharing the same passion with your wife, changing the world together. I am so grateful.

LIVENATURALLYMAGAZINE.COM

5

BEGI N | D ID YO U KN OW ?

SORGHUM: THE NEXT COOL GRAIN

A new initiative is focused on making food labels less confusing and reducing food waste.

“S

ell by…” “Use by…” “Enjoy by…” These are just three of 10 expiration-date labels you might see on your next trip to the grocery store, in addition to products that have a date with no explanation at all. Problem is, research shows that most consumers don’t understand what these labels actually mean, which leads to tons (literally) of unnecessary food waste. One survey found that 91 percent of people have thrown out food because they mistakenly thought it was no longer fit to eat.

Fortunately, help is on the way in the form of an initiative launched by Trading Partner Alliance (TPA)—a widespread, collaborative body of grocery manufacturers and retailers—that urges all food manufacturers to use only two labels: either “BEST If Used By” (or “BEST If Used or Frozen By”) or “USE By” (or “USE or Freeze By”). The former indicates when a product reaches its peak freshness (as estimated by the manufacturer), but doesn’t mean it’s no longer safe to eat after that time. The latter means the food might present a safety concern if consumed after that date. TPA is calling for all product labels to adopt the format by this July.

But even this simplification isn’t as simple as you might hope. A few variations you might still see include abbreviations—“BEST By,” “BEST,” “BB” or “USE”—for small packages, and additional instructions like “Use within 7 days of opening.”

—Kellee Katagi

6

WINTER 2018 | LIVE NATURALLY

DID YOU. KNOW?.

Onyx Sorghum carries an antioxidant called 3-deoxyanthocyanin that neutralizes all known free radicals.

Plant-Based and Prebiotic Milk Silk, maker of non-dairy plant-based milks, creamers and yogurts, has added a new blend to its stable: Prebiotics Almond and Cashew milk with oats. So what’s the benefit?

Prebiotics are specialized plant fibers that nourish the good bacteria in your gut. Technically, they are “food” for probiotics, which keep your gut healthy by controlling growth of harmful bacteria. According to a 2017 report, more than 80 percent of adults in the U.S. experience some type of digestive health problem. Each 8-ounce glass has 5 grams of added prebiotic fiber and only 50 calories.

FROM TOP: SHUTTERSTOCK (2), COURTESY OF SILK/WHITEWAVE

When Does That Expire?

This little-known, gluten-free grain is gaining attention for its nutrition prowess and environmental friendliness. According to the Sorghum Checkoff Program, which promotes awareness of the grain, sorghum is in more than 1,000 items being sold in grocery stores across the U.S., and that number is growing. It can be served like rice or quinoa, and is full of nutrients including protein, iron, magnesium and phosphorus. One company, The Silver Palate, uses a specially formulated high-tannin, high-antioxidant black sorghum called Grain Berry Onyx Sorghum in its Grain Berry line of breakfast cereals. —K.K.

T R E N D WAT C H

Banana Magic The sweet, versatile banana transforms into exciting new foods. B Y K A R A N I E L S E N

SHUTTERSTOCK

N

ews flash: Bananas are trendy! They are moving far beyond the fruit bowl, transforming into a host of healthful grocery products. While banana-scented baked goods and treats remain a constant, new beverages, snacks, frozen treats and even gluten-free flours show off the versatility of this beloved staple. Along for the ride are bananas’ luscious sweetness and nutrients like potassium, vitamins B6 and C, and even some protein and fiber.

The banana-magic trend launched in 2016 with Sir Bananas, a banana-flavored dairy milk from WhiteWave, made with real bananas to please kids and parents alike. The The banana’s natural sugars cheerfully packaged milks, in multi- and single-serving sizes, and unique come in both regular and chocolate flavors. They have no texture make it well suited artificial flavors, sweeteners or colors, and are also carrageenfor dairy- and an-free. Sir Bananas provides 7 grams of protein, plus a egg-free frozen desserts, a boon handful of essential nutrients, per serving. to vegans and The banana’s natural sugars and unique texture make it allergy sufferers. well suited for dairy- and egg-free frozen desserts, a boon to vegans and allergy sufferers. Fronana is a “banana-based ice cream alternative,” with no added sugars and free of the top eight allergens. For those seeking a banana-split-sundae experience, Halo Top offers both regular and dairy-free pints of Chocolate Covered Banana flavor of its popular low-calorie, high-protein ice cream.

Turning a soft banana into a crunchy snack is quite a feat. Barnana makes thin and crispy Banana Brittle with upcycled bananas (those that can’t be sold but are still delicious). The crunchy, gluten-free brittle features nutritious oat and almond flours, coconut palm sugar, and coconut oil, and comes in four flavors: Gingersnap, Chocolate, Peanut Butter and Toasted Coconut.

On the horizon, look for gluten-free and high-fiber baked goods, and baking mixes made from green banana flour, an ingredient low in sugar and banana flavor yet high in resistant starch, a prebiotic fiber that feeds good bacteria in our gut.

BEGIN | SIMPLE TRUTHS

Food for Your Skin

Raid your pantry for ultra-healthy, cost-effective, DIY skin-care ingredients. Here’s what to look for. B Y K E L L E E K ATA G I

D

espite the high price tag on most skin-care products, maintaining healthy skin doesn’t have to be expensive. Most of the ingredients you need to nurture your skin can be found right in your kitchen cupboard, says Deborah Burnes, author of Natural Beauty Skin Care (Rockridge, 2016) and founder and CEO of Sumbody, a natural skin-care company featuring eco-friendly products.

“Ingredients matter,” Burnes says. “Not all ingredients [in skin-care products] can penetrate skin, be metabolized by skin or are truly beneficial. Just because it costs more doesn’t necessarily mean it’s more effective. There’s a lot of power hiding in your pantry.” To get started, try this recipe from Burnes.

Cucumber contains vitamin C and caffeic acid, which soothe inflamed, irritated skin. Cucumber’s high water content makes it a hydration wonder. Tea plays different roles, depending on the kind: Chamomile calms inflammation and red, irritated or sensitive skin; red (rooibos) tea quells acne; and green and white teas fight wrinkles. Apple cider vinegar restores your skin’s pH balance, relieves sunburn and reduces age spots. As an antiseptic, it fights viruses, bacteria and yeast that cause acne and infection.

¼ cup sliced cucumber cup sliced lemon with rind 1 bag of chamomile, green, white or red (rooibos) tea ½ cup apple cider vinegar 1½ cups distilled water DIRECTIONS 1. Make tea using 1 tea bag and ½ cup boiling water.

Let steep for 30 minutes. Cover, and set aside.

2. Slice cucumber and lemon; place in a small jar with a lid (like a jam jar).

3. Add apple cider vinegar.

4. Refrigerate overnight.

5. The next day, remove cucumber and lemon slices from apple cider vinegar and tea bag from the water. Add the tea to the cider, and shake well.

6. Place cooled toner in a misting bottle; keep in fridge. Mist on face after washing, or apply with a cotton ball.

FOR MORE NATURAL SKIN CARE RECIPES AND A LIST OF DEBORAH BURNES’ TOP FOOD-BASED INGREDIENTS FOR SKIN, VISIT LIVENATURALLYMAGAZINE.COM.

SHUTTERSTOCK (2)

CucumberLemon-Tea Toner

Teas for the Tummy

SHUTTERSTOCK (4)

Three natural herbs to soothe and support digestion Have a bad stomach?

Instead of popping pills or chewing an antacid, take care of your tummy the natural way with an herbal tea. Particularly during the colder months, tea is such a natural comfort. Here are three reliable choices.

GINGER An old Indian proverb says, “Everything good is found in ginger.” Research from the University of Maryland Medical Center shows that the active oils and phenol compounds in ginger, such as gingerols and shogaols, give this spicy root its power to improve digestion, as well as enhance elimination and nutrient absorption.

PE

PPERMINT

This herb’s naturally present menthol has relaxant and anti-spasmodic properties that relieve cramps and spasms in the gastrointestinal tract by moving gas through the body. Peppermint tea also stimulates bile flow to increase digestive efficiency and promote healthy bowel movements.

CH

AMOMILE

Chamomile’s power comes in part from its essential oil, which has anti-spasmodic and anti-inflammatory properties that reduce flatulence and heartburn by mildly sedating and soothing the mucous membrane of the digestive tract. The natural sedative properties can also calm the nervous system and further ease digestion.

Numerous tea brands like Traditional Medicinals offer these single-herb teas, plus custom blends for digestion, including Ginger Aid, with ginger, blackberry and lemon myrtle, and Belly Comfort, with peppermint, fennel and ginger.

NEW YEAR, NEW YOU!

SUPPORT A HEALTHY LIFESTYLE

OMEGA-3 SUPPORT

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GET OMEGA-3s YOU NEED

98% Of Us Don’t Get Enough Omega-3s† † 98% of people have low Omega-3 levels according to a 2016 study comparing dietary perceptions of

Omega-3s in the diet with the Omega-3 index.

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BEGIN | WOMEN’S WELLNESS

Go Red for Heart Health EIGHT STRATEGIES FOR HEART-HEALTHY LIVING.

BY DR. DEBRA ROUSE

I

t’s an eye-opening statistic: Heart disease remains the number one killer of American women. Approximately one in four women in the U.S. will die of heart disease. The good news is that it’s preventable.

Heart health has been a longtime passion of mine, because I lost my father to sudden cardiac death when he was 59. In recognition of Heart Health Month in February, I offer the following heart-healthy advice.

Don’t skimp on healthy fats.

Aim for at least 20 to 30 percent fat in your diet in the form of avocado, extravirgin olive oil, wild salmon, grass-fed butter and/or ghee (in moderation), omega-3 fatty acids (DHA [docosahexaenoic acid] and EPA [eicosapentaenoic acid]), hemp seeds, flaxseeds and chia seeds.

These fats offer anti-inflammatory and antioxidant benefits, and have been shown to reduce the risk of cardiovascular-related incidents.

2

Avoid unhealthy fats.

This includes partially hydrogenated fats/oils, hydrogenated oils, fried foods and trans fats. Evidence suggests eating these types of fats increases low-density lipoprotein (“bad”) cholesterol levels, which in turn increases the risk of heart disease.

10

WINTER 2018 | LIVE NATURALLY

3

Get lots of exercise.

4

Don’t smoke.

Interval training— short bursts of intense exercise followed by brief periods of rest—in particular is an effective and efficient way to strengthen the cardiovascular system and build a healthier heart.

Smoking is a major risk, because it can damage the structure and function of your blood vessels. It is responsible for close to 20 percent of deaths from heart disease.

5

Consume plenty of fiber.

Get at least 25 to 30 grams daily. Adequate dietary fiber can protect against diabetes, stroke and high cholesterol levels. Choose foods like beans, legumes, fresh fruits and vegetables, ground flax, and hemp and chia seeds.

Don some red for National Wear Red Day on February 2 to increase awareness of heart disease.

Share a photo of you and your friends in your best red gear on social media with #theheartfoundation.

6

Enjoy a plantbased diet.

Making the switch can lower your risk for high blood pressure, heart disease and type 2 diabetes. You don’t need to go vegan; simply eating a heavily plant-based diet will benefit heart health. Try including more high-fiber foods already mentioned.

Substitute a few meat-based dinners for a vegetarian (bean, legume or nut-based) option.

Include plenty of vegetables at every meal.

7

Practice mindfulness.

8

Decrease your sugar intake.

In a recent study of more than 200 people with active heart disease, practicing mindfulness meditation for 15 minutes daily lowered blood pressure and stress levels, which in turn decreased the risk of heart attack, stroke and death by nearly 50 percent.

Sugar elevates inflammation in the body and blood vessels.

It also increases risk of type 2 diabetes, which raises heart disease risk. Aim to limit your intake to no more than 25 grams of sugar daily.

Dr. Debra Rouse is a registered naturopathic doctor and member of the Institute for Functional Medicine. drdebrarouse.com

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SIMPLICITY HAS NEVER TASTED SO GOOD

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New Organic So Delicious Dairy Free Almondmilk with only 7 ingredients or less

on any ONE (1) So Delicious Ice Cream (any variety)

©2017 WhiteWave Services Inc. All rights reserved.

Kick off the New Year with Plant-Powered Nutrition Chocolate Peanut Butter Smoothie Bowl Ingredients: 2 scoops Kashi® GOLEAN® Dark Cocoa Power Plant Powered Shake • 1 cup unsweetened almond milk (or, for a mocha, try it with cold-brew coffee) • ¼ avocado • 1 small frozen banana •

Directions: Place all ingredients into your blender in the order listed and blend for 30 seconds.

Serve immediately. Garnish with Kashi® GOLEAN® Peanut Butter Crunch Cereal, sliced strawberries, and bananas.

NEW Kashi® GOLEAN® Peanut Butter Crunch Cereal will be available in select locations soon.

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®, ™, © 2018 Kashi Company

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SAVE $100 S on any ONE Kashi GOLEAN Cereal or Plant-Based Protein Powder ®

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Mail Coupons to: KASHI COMPANY 1354, NCH Marketing Services, P.O. Box 880001, El Paso, TX 88588-0001 ®, ™, © 2018 Kashi Company 62006319

KI TCHEN Powered by Plants From sprouted grains to seeds and peas—and even artichokes— ingredients in protein powders have come a long way. B Y R E B E C C A H E ATO N

B

est known for post-workout recovery and nutrition, protein powder is also an ally when you’re time crunched in the morning and need a quick breakfast. Blend a scoop or two of powder with milk (dairy or nondairy) or water. Add in fruits and veggies, like spinach, even nut butter. Healthy, natural options abound, including a number of plant-based brands that are whey-free for vegans.

PlantFusion Complete Plant Protein

Kashi GoLean Plant Powered Shake

Designer Whey Essential 10 Meal Replacement

Essentia acids, wh l amino ich repair, can aid muscle no by the bo t be made d must com y, so they e fro or supple m food ments.

Vega Clean Protein

Pure Protein Super Food

Flavors

Vanilla Bean, Chocolate

Dark Cocoa Power, Vanilla Vinyasa

Belgian Chocolate, Madagascar Vanilla

Vanilla, Chocolate

Vanilla Bean, Dark Cocoa

What’s inside

Made with a diverse blend of plant-based proteins (several of which contain all essential amino acids), including: pea protein isolate (an isolate is higher in protein and lower in fat), artichoke protein, organic sprouted amaranth powder and organic sprouted quinoa powder. Sweetened with a touch of fructose and stevia.

Every serving of this new powder includes ¾ cup of dried kale and spinach, along with sprouted legumes and superfoods like pea protein, hemp, flaxseeds, chia seeds, turmeric, beets, lentils, and garbanzo and navy beans. More than 1 billion CFUs of Bacillus coagulans (a probiotic) support digestion and a healthy tummy. Lightly sweetened with monk fruit extract.

Both pea protein and organic sprouted brown rice protein give this plant-based meal replacement powder its maximum protein benefits. A blend of 23 vitamins and minerals provides 100 percent daily value (DV) of Vitamin C, 25 percent DV of calcium, and 20 percent DV of Vitamins A, D, E and K. Also provides prebiotic vegetable fiber for digestion and probiotics for gut health.

One bonus with this plant-based powder is a mere 1 gram of sugar per serving, thanks to natural stevia sweetener. Protein comes from a combination of pea protein and ground hemp seeds, pumpkin seeds and alfalfa. Also contains all nine essential amino acids for healthy body function.

This protein powder is made from 100 percent plant-based sources, including brown rice, hemp seed and pea protein isolate, plus chia seeds, cucumber, banana and spinach.

Sweetness comes from monk fruit extract and stevia. A good source of iron (45 percent DV), calcium (25 percent DV) and zinc (20 percent DV), and all essential amino acids.

Nutrition

1 scoop (30g): 21g protein; 120 calories; 4g carbs; 2g fat; 4g sugars

2 scoops (40g): 20g protein; 160 calories; 10g carbs; 6g fat; 1g sugars

2 scoops (60g): 22g protein; 210 calories; 29g carbs; 3g fat; 3g sugars

1 scoop (35g): 25g protein; 130 calories; 4g carbs; 2.5g fat; 1g sugars

2 scoops (38g): 20g protein; 140 calories; 10g carbs; 3g fat; 3g sugars

Bonus points for

DF GF SF NG WF

NG WF GF US SF

GF WF

NG WF GF DF SF

NG WF GF DF SF

V

V

READYTO-DRINK OPTIONS

V

V

Plant Fusion Complete Plant Protein

Orgain Organic Nutrition Complete Protein Shake

Flavors: Vanilla or Chocolate

Flavors: Creamy Chocolate Fudge, Sweet Vanilla Bean, Iced Café Mocha, Strawberries & Cream

Nutrition in 11 ounces: 18g protein; 150 calories; 9g carb; 4.5g fat; 6g sugars

NG WF GF DF SF

Nutrition in 11 ounces: 16g protein; 250 calories; 32g carbs; 7g fat; 12g sugars

NG GF SF US

US USDA ORGANIC

WF WHEY-FREE

DF DAIRY-FREE

GF GLUTEN-FREE

SF SOY-FREE

NG NON-GMO

V VEGAN

LIVENATURALLYMAGAZINE.COM

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

The Many Faces of Yogurt

Today’s yogurt aisles are vast and varied.

Here’s how to navigate yours.

B Y K E L L E E K ATA G I

Y

ou can’t argue with science: Studies show that yogurt eaters—both men and women—tend to be healthier overall and have better metabolic profiles than those who don’t eat yogurt. This creamy, versatile staple contains ample nutrients, including high doses of calcium, protein, vitamin B12, riboflavin, phosphorus and sometimes probiotics. In addition, these days there are so many varieties of yogurt that all people can find one type to suit their tastes.

Here’s an overview of your options.

This thick, creamy variety skyrocketed in popularity over the past decade, now accounting for more than 50 percent of all yogurt sales.

It’s made by straining out the liquid whey, leaving a dense and tangy yogurt that’s extra high in protein and low in lactose. Also, traditional Greek yogurt doesn’t contain modified cornstarch, whey concentrates or other thickening agents.

Try: DANNON OIKOS Look for delicious flavors such as lemon meringue and triple berry.

FAGE This popular brand contains live cultures and no added thickeners.

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WINTER 2018 | LIVE NATURALLY

ICELANDIC. Also called skyr (pronounced “skeer”), Icelandic yogurt is becoming a consumer favorite. Even thicker and higher in protein than Greek yogurt—it takes four cups of milk to make a cup of Icelandic versus three cups for Greek—it’s also usually less tangy and contains less sugar.

Try: SIGGI’S Uses milk from grass-fed cows; the flavored varieties have only 8–11 grams of sugar.

AUSTRALIAN. Fashioned after yogurt from Down Under, Australian yogurt generally uses whole milk, infused with a bit of honey and packed with live, active cultures. It’s not strained, so its texture resembles that of traditional yogurt.

Try: NOOSA Every tub of Noosa’s blueberry flavor employs 70 farm-fresh blueberries; and don’t miss the Noosa Mates honey pretzel peanut variety with honey yogurt and crunchies.

ORGANIC. Some studies have shown organic dairy to be higher in omega-3s and conjugated linolenic acid (CLA), an essential fatty acid that may increase metabolic rates and strengthen immunity.

Organic yogurts are also free of added steroids, growth hormones and pesticides that are toxic to humans.

Try: STONYFIELD For more than 30 years, this brand has delivered delicious and pure, organic products.

DREAMING COW This grass-fed yogurt features delicious flavors like honey pear and maple ginger.

SHUTTERSTOCK (2)

GREEK.

It’s All in the Delivery PROBIOTIC.

NONDAIRY.

All yogurts begin with live, active cultures, but not all contain clinically verified beneficial strains known as probiotics. To get more of these beneficial bacteria—good for your immune system and more—look for the phrase “live, active cultures” on the package, or a list of which strains the yogurt contains.

Opt for types with less sugar, which can counteract the benefits of the probiotics.

Many people who are lactose-intolerant can enjoy yogurt because of its lower lactose levels, but for those allergic to milk, nondairy options offer creamy, tasty, plant-based goodness.

Popular dairy substitutes include almond, coconut and soy milks.

Try: ACTIVIA Provides billions of CFUs of beneficial bacteria, which can relieve minor digestive distress.

STONYFIELD Delicious, organic and packed with six strains of beneficial probiotics.

Try: SO DELICIOUS This vegan product uses coconut milk for its base, with a rich and creamy result.

SILK Choose from tasty almondor soy-based flavors, including peach mango and dark chocolate coconut.

We’ve come a long way from simple tubs of yogurt.

Shelves abound with packages that suit your every need. Innovations we applaud include: single-serve containers with separate compartments containing mix-ins, squeeze tubes for people on the go, and an ancient but newly popular style: drinkable yogurt (like Drink Chobani), also called kefir, which is high in probiotics.

A Kitchen Staple Yogurt is delicious on its own, but it’s also a healthy substitute for mayonnaise or sour cream in nearly any recipe. You can also use it to cut down on butter when baking: Replace half the butter with half as much plain yogurt—for example, for 1 cup of butter, use half a cup of butter and a quarter cup of yogurt. For oil, exchange half the oil for three-fourths the amount of yogurt. For creamy smoothies, use yogurt instead of milk.

VISIT LIVENATURALLYMAGAZINE.COM AND SEARCH “YOGURT” FOR DELICIOUS RECIPES USING VARIETIES OF YOGURT.

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15

E AT | DISH IT UP

Peared Off Versatile and delicious in a multitude of recipes, pears boast more fiber, potassium and folate than apples. We offer up a selection of delectable savory and sweet dishes, using a plethora of pear varieties.

WHOLE-WHEAT SPAGHETTI WITH PEARS, RADICCHIO AND BROWN BUTTER

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WINTER 2018 | LIVE NATURALLY

PEAR, BALSAMIC ONION AND GOUDA SANDWICH

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

IN THE ODYSSEY, THE GREEK POET HOMER LAUDS PEARS AS A “GIFT OF THE GODS.”

GRILLED PEAR SALAD WITH PISTACHIO-CRUSTED GOAT CHEESE GRAPES

DID YOU KNOW?.

Evident in the works of Renaissance masters, pears have long been a still-life subject for artists.

PEAR CRISP

PEAR CARE: RIPENING Did you know that pears are one of the few fruits that do not ripen on the tree? They are harvested when mature and, if left at room temperature, slowly ripen from the inside out.

Leave firm, unripe pears at room temperature so they can ripen. To check for ripeness, apply gentle pressure to the neck, or stem end, of the pear with your thumb.

If it yields to pressure, then it’s ripe and ready to eat. Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.

PHOTO CREDIT

PEAR AND SWEET POTATO SOUP

It’s best not to freeze fresh pears because the juice and fibers will separate when thawing. Freezing cooked or processed pears with added sugar, such as a pear sauce or pear pie filling, will work.

TIP: For speedy ripening, place underripe pears in a fruit bowl at room temperature near other ripening fruit like bananas, which naturally give off ethylene that accelerates the ripening process. And if you find yourself with a few too many overripe pears, blend them into smoothies, soups, sauces and purees.

LIVENATURALLYMAGAZINE.COM

17

E AT | DISH IT UP

Pear, Balsamic Onion and Gouda Sandwich SERVES 8

2 ounces coconut oil, divided 2 red onions, sliced into ¼-inch-thick rounds 2 teaspoons kosher salt ¼ cup balsamic vinegar 1 tablespoon brown sugar Ground black pepper, to taste 16 slices crusty baguette or ciabatta bread 4 cups smoked gouda, grated 2 Red Bartlett pears; halved, cored and thinly sliced DIRECTIONS 1. To make balsamic onions: In a medium nonstick skillet, melt 1 ounce coconut oil over medium heat. Add onion and salt; cook, stirring often, until onion begins to caramelize. Add vinegar, sugar and black pepper; then simmer until onions are soft and liquid is reduced to a glaze. Set aside.

2. Building the sandwich: Top a slice of bread with ½ cup cheese, followed by pear slices and balsamic onions. Place second slice on top. Press gently.

3. Wipe out skillet used to cook the onions; melt remaining 1 ounce of coconut oil over medium heat. Place two sandwiches in skillet, press gently with spatula, and reduce heat to medium low. Cook 2–3 minutes or until golden brown.

4. Flip sandwiches, and again cook until golden brown. Repeat with remaining sandwiches.

5. Transfer sandwiches to plates, cut in half, and serve.

PER SERVING: 319 CAL; 12G PROTEIN; 12G FAT; 42G CARB (12G SUGARS); 393MG SODIUM; 2G FIBER

Whole-Wheat Spaghetti with Pears, Radicchio and Brown Butter SERVES 8

2 pounds whole-wheat spaghetti 2 radicchio heads, cored and cut into 2-inch pieces 4 green Bartlett pears, sliced 2 tablespoons salted butter 2 tablespoons extra-virgin olive oil 3 cups arugula 2 cups Parmigiano-Reggiano cheese, grated 2 ⁄3 cup hazelnuts or pecans, chopped DIRECTIONS 1. In a large pot, boil water. Add spaghetti, and cook al dente (slightly starchy).

2. Prepare radicchio and pears for cooking.

3. Place a large saucepan over medium heat. Add butter, and cook for 3–4 minutes until it starts to brown lightly and becomes fragrant.

4. Drain pasta when finished, but reserve a cup of pasta water.

It can be used if pasta is getting dry, or as a sauce thickener.

5. Add pasta to browned butter and coat well over low heat. Add radicchio and arugula; cook 1–2 minutes until wilted and well incorporated.

6. Turn off heat and add sliced pears, stirring gently. Add pasta water if needed.

7. Transfer to a bowl, and garnish with cheese and hazelnuts.

PER SERVING: 420 CAL; 14G PROTEIN; 19G FAT; 49G CARB (10G SUGARS); 271MG SODIUM; 8G FIBER

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

Jack Maguire, Chef Adam Sacks and Morgan Sauer (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.

NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

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WINTER 2018 | LIVE NATURALLY

Grilled Pear Salad with Pistachio-Crusted Goat Cheese Grapes SERVES 6-8

Dressing: ¼ cup red wine vinegar 5 ounces reduced or no added sugar raspberry jam 2 tablespoons fresh basil, chopped 1 garlic clove, minced ½ teaspoon salt ½ teaspoon ground black pepper 1 ⁄3 cup canola oil

Salad: 3 Bartlett pears (red or green), cut into ½-inch-thick wedges 2 cups red, seedless grapes 4 ounces goat cheese ½ cup pistachios, ground 2 cups mixed salad greens, chopped ½ red onion, thinly sliced 2 cups fresh raspberries ¾ cup cashews, honey-roasted or raw

Pear and Sweet Potato Soup SERVES 8

¼ cup olive oil 2 cups chopped yellow onion 2 garlic cloves, minced 8 Anjou pears, peeled and chopped 3 sweet potatoes, peeled and chopped 2 teaspoons salt 2 teaspoons fresh thyme, chopped 2 quarts vegetable broth Salt and pepper, to taste 1 tablespoon butter 1 tablespoon brown sugar 1 Anjou pear, chopped in ¼-inch cubes 2 tablespoons roasted pumpkin seeds Pinch of cinnamon DIRECTIONS 1. In a large pot, heat olive oil over medium heat; add onion, and cook until translucent. Add garlic, and cook until fragrant, about 30 seconds.

DIRECTIONS 2. Add pears, sweet 1. Preheat grill to 350– potatoes, salt and 400° (medium high).

Pear thyme; cook 5 Grill pear wedges Crisp minutes, stirring with grill covered, Find online at occasionally.

1–2 minutes on each livenaturallyside, until gold3.

Pour in broth. magazine.com en. When finished, Bring to a boil; then remove pears from grill reduce, cover, and let and allow to cool. (Note: simmer 30 minutes.

If a grill is not accessible, pears 4. Transfer to a blender, and procan be sautéed in a nonstick pan cess until very smooth. Season until golden brown.) with salt and pepper.

2. Whisk together red wine vin5. In a small saucepan, melt butegar, jam, basil, garlic, salt and ter, add brown sugar, and cook pepper in a small bowl. Slowly until melted. Add chopped pear add canola oil while constantly and pumpkin seeds, and sauté whisking until smooth. until caramelized. Sprinkle with 3. Cover grapes with goat cinnamon. cheese, and roll them in ground 6. Pour soup into bowls; then pistachios to make a crust. garnish with caramelized pear 4. In a large bowl, combine cubes. Can be served chilled or mixed greens, onion, raspberries warm. and nuts. Add desired amount PER SERVING: 190 CAL; 1G PROTEIN; 7G FAT; of vinaigrette, and toss.

35G CARB (20G SUGARS); 760MG SODIUM; 5. Serve and top with pears and crusted grapes, plus any remaining goat cheese.

PER SERVING: 317 CAL; 7G PROTEIN; 20G FAT; 32G CARB (15G SUGARS); 78MG SODIUM; 8G FIBER

5G FIBER

Find a spoonful of nutrition in every bite.

Yogurt can be part of a healthy eating pattern because it is a smart snack, a delicious cooking ingredient or a great choice for dessert. Yogurt is nutrient-dense and a good source of protein, calcium and vitamin D. ©2018 The Dannon Company, Inc.

MANUFACTURER’S COUPON

EXPIRES 4/30/18

DO NOT DOUBLE

Save 1.00 $

on any TWO (2) Dannon multi packs or any ONE (1) quart product. ®

CONSUMER: For ultimate consumer redemption only. Redeem this coupon when purchasing in accordance with the terms of this offer. Limit one coupon per purchase.

Good only on purchase of product indicated.

Any other use constitutes fraud. You pay sales tax. Void if sold, transferred, reproduced or where prohibited or restricted by law. Void in Louisiana.

RETAILER: Retailer will be reimbursed face value plus 8 cents for handling if coupons are redeemed properly. Submit in accordance with requirements for proper coupon redemption to: Dannon Coupon Redemption, CMS Department #36632, One Fawcett Drive, Del Rio, TX 78840. Invoices showing purchases of sufficient stock to cover all coupons redeemed must be provided upon request. Cash value 1/20th of 1 cent. ©2018 The Dannon Company, Inc.

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

Morning Fuel

Tired of cereal or a granola bar for breakfast? Get out of the sameold-foods rut and kick-start your day with these easy-to-make ideas.

BY GENEVIEVE DOLL

Spiced Coconut Chia Pudding with Toasted Hazelnuts and Pomegranate The ideal make-ahead breakfast, easy to eat on the go. Chia seed pudding is best prepared the night before, to properly thicken and allow flavors to develop.

SERVES 8 (½-CUP SERVINGS)

2 cups water ½ cup chia seeds 1 (13.5-ounce) can coconut milk 1 ⁄3 cup maple syrup 2 teaspoons freshly grated ginger

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WINTER 2018 | LIVE NATURALLY

1 teaspoon cinnamon ½ teaspoon ground cardamom 2 pinches salt 1 cup hazelnuts 1 medium pomegranate, seeds removed

DIRECTIONS 1. In a medium bowl, add water and whisk in chia seeds.

Let sit 10 minutes, until mixture becomes gelatinous.

2. Meanwhile, in a small bowl whisk together coconut milk, maple syrup, spices and salt.

3. Add coconut milk to chia seed mixture; whisk vigorously to break up any clumps.

4. Allow pudding to chill for at least 20 minutes to thicken, preferably overnight.

5. Warm a medium skillet over medium-low heat. Add hazelnuts, and toast until golden brown, stirring often to prevent burning, about 5 minutes. Transfer to a dish towel, and rub to remove loose skins. Roughly chop.

6. Top chia pudding with hazelnuts and pomegranate seeds.

PER SERVING: 315 CAL; 6G PROTEIN; 24G FAT; 25G CARB (13G SUGARS); 37MG SODIUM; 8G FIBER

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

EXPERIMENT WITH ALTERNATIVE TOPPINGS, SUCH AS BERRIES AND TOASTED COCONUT FLAKES.

Apple Ginger Sausage with Sautéed Kale Apples and ginger take center stage in this sweet and mildly spicy breakfast sausage.

A simple preparation of kale makes for a nourishing accompaniment. Any kale variety can be used; try purple or lacinato.

SERVES 4 (2 SAUSAGES PER PERSON)

½ pound ground turkey ½ pound ground pork 1 teaspoon salt, divided Freshly ground pepper 1 medium Gala apple, medium dice (about 1 cup) 2 teaspoons grated ginger 1 large bunch kale 1 tablespoon unsalted butter Juice of ½ lemon, more to taste DIRECTIONS 1. Preheat oven to 425°.

Line a baking sheet with parchment paper.

2. Place turkey and pork in a large bowl. Sprinkle ¾ teaspoon of the salt and pepper over top; then add apple and ginger. With lightly oiled hands, mix only until incorporated.

3. Form mixture into eight patties, about ¾-inch thick, and place on baking sheet. Bake 15–17 minutes, until firm to touch and juices run clear.

4. Meanwhile, remove stems from kale.

Roughly chop into bite-sized pieces.

5. Melt butter in a large skillet over medium heat. Add kale and remaining ¼ teaspoon salt.

Sauté 4 minutes, until leaves are bright green and volume has reduced by about half. Season with lemon juice, adding more to taste.

6. Serve sausage over a mound of greens.

PER SERVING: 328 CAL; 23G PROTEIN; 20G FAT; 15G CARB (3G SUGARS); 420MG SODIUM; 3G FIBER

KALE STEMS CAN BE SAVED AND ADDED TO A FREEZER BAG OF VEGETABLE SCRAPS, TO LATER BE USED FOR VEGETABLE BROTH.

USE A MICROPLANE ZESTER TO ACHIEVE THIN WISPS OF CITRUS ZEST. USE GENTLE PRESSURE WHEN ZESTING TO AVOID WHITE PITH, WHICH CAN BE BITTER.

Orange Cranberry Almond Muffins Quick and easy to prepare, this almond flour–based muffin provides a great source of protein to begin your day. Savor the inviting aromas of orange and cranberry, perfect for the season.

MAKES 1 DOZEN MUFFINS

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WINTER 2018 | LIVE NATURALLY

Zest of 2 large oranges 3 eggs 3 tablespoons unsalted butter, melted 1 ⁄3 cup fresh orange juice (about 1 large orange)

DIRECTIONS 1. Preheat oven to 375°.

Line muffin cups with 12 muffin liners.

4. Use a scoop to distribute batter evenly among muffin cups.

2. In a large bowl, whisk together almond flour, coconut sugar, baking soda and salt. Stir in dried cranberries and orange zest.

5. Bake about 18 minutes, until golden and firm to touch. Allow to cool slightly before transferring to a cooking rack.

3. In a small bowl, whisk together eggs, butter and orange juice. Add to dry ingredients; stir just to combine.

PER SERVING: 219 CAL; 5G PROTEIN; 4G FAT; 41G CARB (15G SUGARS); 117MG SODIUM; 2G FIBER

PHOTO CREDIT

3 cups almond flour ½ cup coconut sugar ½ teaspoon baking soda ¼ teaspoon salt ½ cup dried cranberries

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

Leek and Spinach Frittata with White Cheddar This rustic egg dish features leeks, spinach and parsley, but other vegetables in your refrigerator can be substituted. Incorporate a couple of additional egg whites for an extra-fluffy frittata. SERVES 6 2½ tablespoons butter, divided 2 medium leeks; white parts only, thinly sliced into half-moons 1 dozen eggs ½ teaspoon salt

Freshly ground pepper 2 cups loosely packed baby spinach, roughly chopped ¼ cup roughly chopped parsley ½ cup grated white cheddar cheese

DIRECTIONS 1. Preheat oven to 425°. Melt 2 tablespoons of the butter over medium-low heat in a 10-inch ovenproof skillet. Add leeks and a couple of pinches of salt. Sauté until softened, 3–4 minutes.

2. Meanwhile, whisk eggs, salt and pepper in a large bowl.

3. Add spinach and remaining ½ tablespoon butter to skillet; cook for about 1 minute, until spinach is wilted.

4. Whisk parsley into eggs, and pour eggs into skillet.

5. Place in oven, and bake 12–14 minutes, until frittata is puffed and eggs are firm to touch. Top with cheese, and bake an additional 2 minutes until melted. Serve warm.

PER SERVING: 226 CAL; 14G PROTEIN; 17G FAT; 5G CARB (2G SUGARS); 390MG SODIUM; 1G FIBER

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

TOP WITH YOUR FAVORITE HOT SAUCE FOR A CONTRASTING FLAVOR.

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• AVA I L A B L E I N S E L E C T S T O R E S •

NEW YEAR, NEW YOU!

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† Based on survivability testing vs. yogurts and leading probiotics including a high potency and probiotic

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©2018 Reckitt Benckiser

REV. 121417

★THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THESE PRODUCTS ARE NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE.

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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.

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

Put Some Purple on Your Plate

In case you hadn't noticed, purple is a popular color in the grocery aisles these days.

Whether it’s violet cauliflower or purple kale, berries, potatoes or cabbage, the hue is strikingly beautiful on your plate and excellent for your health. B Y K I M B E R LY L O R D S T E WA R T

Purple Potato and Beet Salad Look for purple new potatoes prebagged with red and yellow varieties in the produce section. Vacuum-sealed, ready-to-eat beets, also found in the produce aisle, speed up the prep time in this bright and versatile salad.

MAKES 6 SIDE-DISH SERVINGS.

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

1 teaspoon salt 8 small purple potatoes (1 pound), washed ¼ red onion, thinly sliced 2 tablespoons dill pickle juice 2 tablespoons red wine vinegar 1 tablespoon honey 1 (8-ounce) package readyto-eat beets, drained and cut into quarters 3 tablespoons half-and-half cream ½ teaspoon dried dill DIRECTIONS 1. Fill large saucepan with water and 1 teaspoon salt. Add potatoes, and bring to a boil. Do not cut potatoes before cooking, or the purple color will fade. Cook until tender, about 15–20 minutes. Drain, and rinse under cold water to cool.

2. While potatoes are cooking, place onion, pickle juice, vinegar and honey in a small saucepan. Bring to a boil; reduce to a simmer until onions are soft, about 5 minutes. (Or place in a microwave-safe bowl, and cook on high for 3 minutes.)

3. Cut potatoes into quarters, and place in a bowl with beets. Scoop out onions from pan, and mix in.

Reserve pickle juice mixture.

4. In a small bowl, stir together cream, dried dill and 2 tablespoons of pickle juice blend.

Pour over vegetables; combine well. Cover, and chill in the refrigerator until ready to serve.

PER SERVING: 92 CAL; 2G PROTEIN; 1G FAT; 19G CARB (6G SUGARS); 425MG SODIUM; 3G FIBER

We can thank Peru for perfecting the growing of the purple potato, which has been around for 8,000 years and includes 5,000 varieties. To retain all the purple polyphenols, do not cut the potatoes before boiling.

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

Purple Cabbage Strudel Ask anyone with Eastern European heritage for their favorite family recipes, and no doubt a cabbage strudel will be in the mix. Serve this as a main dish or a side with oven-roasted bratwursts.

SERVES 6-8

4 tablespoons butter, divided 2 tablespoons lemon juice ¾ head small purple cabbage, chopped (4 cups) 1 organic baking apple, such as Honeycrisp; cored and chopped (do not peel) ½ cup diced prunes ½ teaspoon salt ¼ teaspoon ground cardamom ¼ teaspoon ground cinnamon ½ cup sour cream 3 slices organic raisin bread 10 sheets phyllo dough 5 tablespoons oil, such as canola, safflower or coconut 1-2 tablespoons turbinado sugar DIRECTIONS 1. Preheat oven to 375°. Line a baking sheet with parchment paper.

2. Place 3 tablespoons butter and the lemon juice in a medium pan over medium heat. When butter is melted, add cabbage, apple, prunes, salt and spices.

Cook 10–15 minutes, until cabbage is slightly soft. Cool for 10 minutes, and stir in sour cream.

4. Place first sheet of phyllo dough on a piece of parchment paper (with the long side nearest you). Brush with oil, top with another phyllo sheet, and repeat for a total of five layers. Sprinkle one-quarter of the breadcrumbs on the lower third of the phyllo.

5. Place half of the cabbage mixture over the crumbs. Spread across the dough, leaving 2 inches on each side. Sprinkle with one-quarter of the breadcrumbs.

6. Fold in the sides and begin rolling the strudel away from you to form a long pastry. Carefully transfer the roll to the baking sheet with a long spatula (it will be fragile). Repeat with remaining ingredients for a second roll.

7. Bake 25 minutes, until golden brown.

Spread last tablespoon of butter over strudels and sprinkle with sugar; cut individual servings with a serrated knife.

PER SERVING: 299 CAL; 4G PROTEIN; 18G FAT; 32G CARB (5G SUGARS); 323MG SODIUM; 3G FIBER

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

3. Toast raisin bread until very brown, and place in a small blender or food processor. Pulse to make breadcrumbs.

X X X X X X X X | E AT

DID YOU KNOW?.

“Concord grapes are a dark-purple powerhouse that delivers many of the same polyphenols and heart-health benefits as red wine, while promoting healthy circulation to keep your blood pumping and energy flowing,” says Amber Pankonin, RDN, LMNT, and consultant to Welch’s.

Roasted Grapes with Honey Goat Cheese When you need a fast appetizer or healthy dessert that will grab guests’ attention, try this one. Roasting brings out purple grapes’ natural sweetness. Serve with crusty bread slices.

SERVES 4–6

3 bunches of purple grapes 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper

Dried thyme 4 ounces honey goat cheese* Artisan bread, sliced Honey, for drizzling

DIRECTIONS 1. Preheat oven to 450°. Place grapes in a shallow glass baking dish, one you would also use as a serving dish. Brush grapes with olive oil and balsamic vinegar.

2. Sprinkle with salt, pepper and dried thyme.

3. Bake in oven 15–20 minutes, until sizzling and grape skins just begin to pop.

4. Serve alongside goat cheese and bread slices. Top bread with

a smear of cheese and a soft grape, drizzle with some honey.

Dip in the balsamic vinegar and olive oil in the bottom of the dish. *If you can’t find honey goat cheese at your store, make your own! In a food processor, blend until smooth 4 ounces soft goat cheese, 1/8 cup honey, 1 teaspoon fresh lemon zest and 1 tablespoon fresh lemon juice.

PER SERVING: 223 CAL; 6G PROTEIN; 9G FAT; 29G CARB (11G SUGARS); 434MG SODIUM; 2G FIBER

LIVENATURALLYMAGAZINE.COM

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E AT | AROUND THE WORLD

Over the centuries, people from all over the world have descended on this island. The result has been delicious.

B Y K E L L E E K ATA G I

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WINTER 2018 | LIVE NATURALLY

D

SHUTTERSTOCK

A Taste of Cuba

escriptions of some cultures boil down nicely into just a few words. Not so with the nation of Cuba, where centuries of eclectic influences have molded its society into a colorful, if sometimes enigmatic, blend of tastes (both literal and figurative) and approaches to life.

History has been a major player in shaping Cuban culture, but perhaps nothing defines the nation more than simple geography. Cuba is a tropical island—or rather 4,000 of them—and with that comes warmth of both climate and spirit. You feel it in the spicy dances (think mambo, rumba and cha-cha), taste it in the zesty cuisine and see it in the people’s friendly smiles.

Cuba’s size and prominent Caribbean location also influenced its history. Christopher Columbus landed here in 1492, claiming the land for Spain and ushering in 400 years of Spanish rule. The island’s ideal climate for sugarcane and coffee plantations made it ripe for slave trade, with about 800,000 slaves trafficked to Cuba—nearly double the number who ended up in the United States. When the slave trade diminished in the mid-1800s, many Chinese people arrived with eight-year contracts to work on the plantations. Although few Chinese remain today, their imprint crops up occasionally in Cuban cuisine, along with more prominent native Caribbean (Taíno), Spanish, African and even French influences.

Rice-and-bean dishes anchor many Cuban meals. One mainstay is black beans and rice, called Moros y Cristianos, which translates to “Moors and Christians.” Pork and ham are prominent meats, while tomatoes star in most sauces. The frequent use of tropical fruits like mango, guava and plantains, and root vegetables such as yuca (cassava) and malanga (taro) again nod to geography as a major shaper of Cuban culture. As does the popularity of Cuban sandwiches and even fritas, Cuban mini-hamburgers

X X X X XS P XX OXN S| O E RA ED T

that mix ground beef and chorizo and are topped with onions and shoestring fries; both of these American-style favorites emerged in the 1800s, when workers flowed back and forth more easily over the 90 miles of ocean between Cuba and Florida.

Over the years, many a society has

left its stamp on Cuba, but—as with fritas—Cubans have a knack for taking the best parts of other cultures and adding their own unique twists. Then in turn, Cuba leaves its own indelible mark on anyone who has the privilege to delve into the rich offerings of its cuisine and culture.

Fried Yuca with Cilantro Aioli Dipping Sauce If you love french fries, try this unique vegetable fried. You will love the crisp exterior and the tender creamy center. Of course, the cilantro dipping sauce (which is also great with croquetas) is reason enough to make these. If you’ve never had yuca (a popular Hispanic root vegetable, often called yucca in English), try this version first. It is a unique substitute for french fries and has a mild flavor everyone loves. Make an extra batch of sauce, though—double dipping is the norm! SERVES 4 TO 6 1 tablespoon salt 1 tablespoon white vinegar Approximately 3 pounds frozen or fresh yuca Oil for frying

DIRECTIONS 1. Bring a large pot of water to a boil. Add salt and vinegar. Boil peeled yuca for about 45 to 50 minutes, until tender.

3. Let yuca cool and dry completely.

4. Cut the yuca into 2-inch-thick strips and deep fry in oil at 350°F. 5. Sprinkle with salt and serve with Cilantro Aioli sauce.

Cilantro Aioli 1 bunch fresh cilantro ¼ cup fresh lemon juice 3 tablespoons water ½ cup minced garlic 1 teaspoon salt 1 teaspoon black pepper 2 cups mayonnaise

DIRECTIONS Mix together all the ingredients except the mayo. Blend the ingredients using a hand blender until a fine purée forms, about 3 minutes. Combine with mayonnaise. Add salt and additional pepper if necessary.

Excerpted from The Versailles Restaurant Cookbook, by Ana Quincoces and Nicole Valls. Gainesville: University Press of Florida, 2014. Reprinted by permission of the University Press of Florida. Photo by Michael Katz

Want to cook Cuban at home?

The Versailles Restaurant Cookbook A compilation of recipes from the world-famous Cuban restaurant in Miami.

(University of Florida Press, 2014).

Each of these cookbooks offers a wealth of delicious recipes.

The Cuban Table A contemporary overview of Cuban food, recipes and culture.

(St. Martin’s Press, 2014).

A Cuban Heritage: Café con Leche Courtesy of Don Francisco’s® Coffee

No morning in a Cuban household is complete without a café con leche. Literally translated as “coffee with milk,” it is sweetened espresso with warm milk. Follow this simple recipe at home. SERVES 2 16 ounces whole milk 4 ounces freshly brewed espresso 4 rounded teaspoons white cane sugar DIRECTIONS 1. Warm milk in a pan on the stovetop. Remove from heat before boiling.

2. Add espresso and sugar.

3. Mix well and serve in warm ceramic mugs.

Complete your traditional Cuban breakfast with buttered and toasted Cuban style bread.

Don Francisco’s Coffee is named after our grandfather. Born on the family coffee farm in Cuba, he learned the art of growing and roasting coffee.

He passed on this family tradition to his four children— Paco, Pedro, Jose and Leonor—who continue to lead the company their father started over 50 years ago in the U.S. This craftsmanship, handed down through generations, is what sets Don Francisco’s family crafted coffee apart. To learn more about Don Francisco’s Coffee, visit donfranciscos.com.

LIVENATURALLYMAGAZINE.COM

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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

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OMEGA-3s

You may have heard of fish such as salmon and sardines referred to as “brain food.”

That’s because fatty fish is such a rich source of omega-3 fatty acids. In addition to omega-3s being a great heart health supplement, researchers have found that an omega-3 supplement containing both eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) benefits cognition.

“DHA is an essential nutrient for brain health,” says Kenneth R. Shields II, a national key account manager at California-based Nordic Naturals.

“Original research on DHA has shown that it supports a healthy mood, structural integrity of the central nervous system and cognitive function.”

2

Supplements to Enhance Brain Health Preserve brain health and age gracefully with these powerful mind-supporting supplements. B Y K A R E N M O R S E , M P H

W

e all have those moments when we can’t find our keys or remember a PIN. A certain amount of memory loss is completely normal and part of the natural aging process.

Mild cognitive impairment (MCI) is a more serious condition affecting memory. According to the National Institute on Aging, about eight of every 10 people with amnestic MCI (the type of MCI associated with memory loss) go on to develop Alzheimer’s disease within seven years.

Nutrition plays a significant role in protecting brain health. A Mediterranean-style diet rich in fruits, grains, nuts, olive oil and fish has been linked to a lower risk for memory problems in older adults.

A number of supplements are also known for their ability to give the brain a healthy boost. Here are a few of our favorites with science-backed results.

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B VITAMINS

B vitamins are vital for a healthy brain and nervous system. Studies have found that B-vitamin supplementation can ease symptoms of stress and depression, as well as improve mental performance.

A 2013 study found that consuming vitamins B6, B12 and folic acid can reduce levels of the amino acid homocysteine, which has been linked to brain shrinkage in neurological disorders such as Alzheimer’s disease.

Thiamine (also known as B1) deficiency has also been connected with brain disorders, including dementia.

DOSE: Although consuming a healthy, balanced diet can fulfill B vitamin requirements for some, experts recommend taking a good B-complex vitamin to fill in any dietary gaps.

SHUTTERSTOCK (2)

5

DOSE: The Academy of Nutrition and Dietetics recommends that adults get at least 500 milligrams of EPA and DHA daily.

3

CURCUMIN

A powerful antioxidant with anti-inflammatory properties, curcumin has been studied extensively in both Indian and Western medicine.

“Curcumin has quickly elevated itself as a potent supplement for brain health,” Shields says. Study findings suggest that curcumin potentially helps prevent and treat Alzheimer’s disease and preserve brain health in general.

One of the major challenges with curcumin supplementation has been that the body doesn’t absorb it well. New breakthrough formulas using free-form Longvida Optimized Curcumin are up to 70 percent more absorbable than other forms of curcumin, according to Shields.

DOSE: Although an effective dose of curcumin has not been established, a study from The Ohio State University found a dose of 80 milligrams per day produced a number of health benefits in adults between the ages of 40 and 60.

4

RESVERATROL

A powerful antioxidant found in the skin of red grapes, as well as peanuts and berries, resveratrol has been studied extensively and is found to have numerous health benefits, including protecting the brain. Scientists believe that the plant-based compound may activate the SIRT1 gene, which is thought to ward off age-related diseases.

A United Kingdom study on healthy adults published in The American Journal of Clinical Nutrition found that after resveratrol consumption, blood flow to the brain increased while people performed cognitive tasks that activated the frontal cortex.

DOSE: Another study of 46 older adults found that those who took 200 milligrams of resveratrol daily for 26 weeks had improved memory performance when tested on word recall than subjects who received a placebo.

5

HUPERZIA SERRATA

A type of Chinese moss that has been used in traditional Chinese medicine for centuries, Huperzia serrata is another supplement with brain-boosting benefits.

The plant, called Hup A for short, has been used in Asia to develop treatments for Alzheimer’s disease and dementia. Researchers have shown that Hup A is able to preserve acetylcholine levels in the brain—higher levels of acetylcholine are believed to result in less-severe cognitive impairment.

DOSE: In a 2012 Chinese study on vascular dementia patients, Hup A was found to significantly improve cognitive function. Study subjects were given 100 micrograms of Hup A twice daily.

Other Ways to Stay Sharp Cognitive health is an important part of overall brain health. The National Institute on Aging offers a cognitive health–focused guide, which includes these recommendations:

Take care of your health: Manage chronic health issues; get regular screenings and enough quality sleep; limit alcohol use.

Eat healthy foods: Eat plenty of fruits and vegetables; whole grains; lean meats, fish and poultry. Limit solid fats, sugar and salt intake.

Be physically active: Aim to move 30 minutes per day on most days. Walking is a great option.

Keep your mind active: Volunteer; read books or magazines; play games; learn a new skill or hobby.

Stay connected:.

Visit with family and friends; participate in social activities in your community.

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TRY Seaweed Unleashed Italy meets Japan in this supernutritious—and super-tasty—pesto variation. B Y D I N A D E L E A S A - G O N S A R IT’S AN UNUSUAL component for pesto. However, with its nutritional power of vitamins A, C, K and B12; iodine; omega-3s; and numerous minerals, including potassium, magnesium and sodium, seaweed is a formidable ingredient that pairs well with pasta and pasta substitutes. For this recipe, use nori (what sushi is wrapped in). If you can find a spicy version at your store, even better!

Nori Pesto with Spiralized Cucumber SERVES 2–3

THIS SEAWEED PESTO IS YUMMY ON PASTA, TOO!

DIRECTIONS 1. Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into “noodles.” Cut noodles into 2-inch lengths.

2. Place spinach, basil, nori, garlic, lemon juice, sesame oil, olive oil, salt and pepper into the bowl of a food processor. Pulse until well combined. Add up to 1 tablespoon water if mixture is too thick.

3. Spoon pesto on top of cucumber noodles, garnish with sesame seeds, and serve. *If you can’t find spicy nori strips, substitute two sheets of plain nori. To give your pesto a little kick, add a teaspoon of Chinese Five Spice or Japanese Seven Spice (Shichimi Togarashi) seasoning.

PER SERVING: 330 CAL; 4G PROTEIN; 26G FAT; 25G CARB (4G SUGARS); 72MG SODIUM; 3G FIBER

Dina Deleasa-Gonsar loves to create recipes and, in particular, experiment with ingredients. She was recently named the Hallmark Channel’s “Home and Family’s Best Home Cook.”

See more of her creations at dishitgirl.com.

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WINTER 2018 | LIVE NATURALLY

Seaweed story: There are thousands of types of seaweed (scientists call it macroalgae), but only a few dozen are typically eaten. The most commonly consumed include wakame and kombu, two types of brown seaweed; and nori and dulse, both red seaweed.

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

2 cucumbers, spiralized into “noodles” 2 cups baby spinach, packed ½ cup basil leaves, packed 8 strips spicy nori*, crushed 3 cloves garlic, minced ½ lemon, juiced 1 tablespoon sesame oil 1 ⁄3 cup olive oil Salt and pepper, to taste Raw sesame seeds

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!

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