Live Naturally QFC Summer 2017

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EMBR ACE YOUR WELLNESS

GRILLED BANANAS? YOU BET! PG. 14

DELICIOUS SALADS IN 30 MINUTES OR LESS

BEYOND GUACAMOLE

THERE’S A LOT TO LOVE ABOUT AVOCADOS

JUST CHILL

COLD SOUPS FOR HOT SUMMER DAYS

CRUNCH TIME

HEALTHY CHIPS FOR DIPS & SNACKS

8

ESSENTIAL B VITAMINS

DIY FLAVORED ICE CUBES FOR FUN SUMMER DRINKS

Grilled Peach Salad with Radishes, Prosciutto & Jalapeno Vinaigrette

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SUMMER 2017

All that’s within you is all that you need.

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thing I’ve always wanted to do, but it Naturally to the printer, I wonder, “Will always seemed too complicated. I picked readers enjoy this issue? Are the stories up a copy of your magazine, and it got interesting and engaging? Will they learn me started!” something new? Will they “It inspires me to Congratulations! like the recipes?” continue to eat and live In our winter issue, we in a healthy way.”

As part of our reader survey, asked you, our readers, to “There is a good bal­ we picked five winners of fill out a survey to let us ance in the magazine. $250 gift cards. They are: know what you think It has it all.”

Regina Davidson about Live Naturally.

“I always learn some­ Melody Dover Thanks to the more than Ali Mata thing new and truly look Vicki Vasquez 3,000 of you who took forward to the recipes.”

Casie Zalud the time to answer our “As a former health We hope you enjoy shopping questions, and offer com­ professional of 34 years, I for a wealth of healthy foods! ments and suggestions. find this magazine informative and necessary I thought it would be fun to share some in our attempts to improve good health.” highlights: ✱ FAVORITE SECTIONS. Almost 60 Along with plenty of interesting stories and percent of readers favor our array of food and health news in this issue, we’re recipes. Articles and coupons came in pleased to share a wealth of flavorful and at a close second. healthy recipes, from COLD SOUPS (pages ✱ HOW MUCH DO YOU READ? 62 percent 32–34) to CREATIVE SALADS (28-31) and of respondents shared that they read every dishes using AVOCADOS (pages 24-26). We issue cover to cover. also welcome a new contributor, Dina ✱ TRYING NEW PRODUCTS. We were Deleasa-Gonsar, who will be creating thrilled to learn that a whopping 94 yummy recipes using lesser-known ingre­ percent of respondents have tried new dients. This month’s ingredient: MISO. products after reading Live Naturally, Enjoy reading—and cooking—and either from learning about them in stories always feel free to reach out to me with or recipes, or from advertisements. your comments. I love to hear from you. ✱ LEARNED SOMETHING NEW. Our goal in every issue is to inspire and educate readers on eating and living healthier.

More than 66 percent of respondents replied that our magazine is a valuable source of new information. ✱ RECIPES. 65 percent of respondents have made recipes from the magazine.

Of those, 57 percent have saved them to prepare another time.

There were many individual comments, too. Here are just a few of my favorites: “Cooking and eating healthy is some­

Rebecca Heaton, Editor editor@livenaturallymagazine.com

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contents summer 2017

departments begin 5 THE BULLETPROOF DIET PLUS Organic Every Day event, all about stevia, reasons to consume more eggs, summer shape-up tips, the lowdown on sunscreen and the power of affirmative eating.

kitchen 13 CHIPS & FUNCTIONAL DRINKS PLUS Grilling tips beyond burgers, tips on what to feed your pet, great new cookbooks and fun with fruit, herbs and ice cubes.

23

Dish It Up

Avocados are full of healthy monounsaturated fats…and more. Try them in our medley of recipes, from dinner to dessert, courtesy of the budding chefs at Johnson & Wales University.

eat Chop and toss four hearty, nourishing, detoxifying salads in 30 minutes or less.

By Genevieve Doll

32 HEALTHY KITCHEN Chill out with four flavorful and summery cold soups, from savory to sweet.

By Kimberly Lord Stewart

boost

9

37 B EDUCATED An outline of the eight essential B vitamins.

By Kellee Katagi

try 40 GARLIC MISO SLAW Get ready to add extra depth to a favorite summer side dish.

By Dina Deleasa-Gonsar

24 2 Summer 2017 / Live Naturally

18

Avocado & Pomegranate Crostini 26 Avocado Buckwheat Belgian Waffle with Blueberry Confit 26 Avocado Cilantro Cornbread 26 Avocado, Coconut & Lime Cheesecake 26 Beet Salad with Goat Cheese, Maple Pecans & Mint Vinaigrette 31 Chilled Caramelized Corn Soup with Shrimp Jalapeno Salad 34 Chilled Udon & Broth with Miso and Mushrooms 34 Chipotle Tomato Watermelon Gazpacho 34 Curry Chicken Salad in Lettuce Cups 29 Garlic Miso Slaw 40 Grilled Peach Salad with Radishes, Prosciutto & Jalapeno Vinaigrette 28 Red Potato Salad with Herbs 30 Southwestern Avocado & Wild Rice Soup 26 Sweet & Sour Cherry Dessert Soup 34 COVER PHOTOGRAPHY: AARON COLUSSI FOOD STYLING: ERIC LESKOVAR

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

CLOCKWISE FROM TOP: AARON COLUSSI; SHUTTERSTOCK (2); AARON COLUSSI

recipe index

28 FAST & FLAVORFUL

Lunchboxes

MADE

EASY! Yummy for kids, easy for you and packed with Horizon® organic goodness. Look for Horizon® organic milk, cheese, crackers and more — available at QFC. Product selection varies by store. ©2017 WhiteWave Services, Inc. All Rights Reserved.

Part of the Live Naturally family of Kroger magazines

Summer 2017 livenaturallymagazine.com

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

NEW!

Order and ingredients ts supplemen online

ART DIRECTOR Charli Ornett

EXPERIENCE LIVE NATURALLY ONLINE

MORE GREAT WEBSITE FEATURES:

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• Create your own personal recipe box.

• Save your favorite recipes.

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

Swipe through our all-natural product recommendations.

Save healthy recipes and take us grocery shopping.

DOWNLOAD OUR APP Share great recipes and stories with your friends.

LIVENATURALLYMAGAZINE.COM

ASSOCIATE ART DIRECTOR Lindsay Burke ASSISTANT EDITOR Kellee Katagi COPY EDITOR Julie Van Keuren MARKETING OPERATIONS MANAGER Susan Humphrey DESIGNER Shannon Moore NATIONAL BRAND MANAGER Sue Sheerin CONTRIBUTING WRITERS Genevieve Doll, Dina DeleasaGonsar, Kellee Katagi, Karen Morse, Debra Rouse, James Rouse, Kimberly Lord Stewart CONTRIBUTING ARTIST AND STYLIST Aaron Colussi, Eric Leskovar ADVERTISING SALES Deborah Juris, Sue Sheerin PUBLISHED BY

www.hungryeyemedia.com 800.852.0857 PRESIDENT Brendan Harrington

begin Biohacking His Biology Silicon Valley entrepreneur, creator of Bulletproof Coffee and New York Times best-selling author Dave Asprey is on a mission to make people feel better. BY REBECCA HEATON

I

t’s amazing how much nicer people are when they have energy. This according to Dave Asprey, who, more than 20 years ago, began a personal journey of health and wellness that he’s transformed into the wildly successful Bulletproof Coffee and two best-selling books: The Bulletproof Diet (Rodale, 2014) and his latest, Head Strong (HarperCollins, 2017).

What triggered you to go on your two-decade odyssey to hack your own biology?

fell asleep at my desk. I got smarter. I got thinner.

I was in my 20s and profoundly successful in Silicon Valley…and I weighed 300 pounds. My brain was all over the place. I got medical tests, I worked out every day, I ate low fat, but I was still overweight.

Then one day I realized: This is not me; I’m doing the wrong things. So I developed a practice of “biohacking,” realizing that I could take charge of how I felt.

As part of your biohacking practice, you traveled the world. Can you share a memorable experience?

Please explain “biohacking.”

COURTESY DAVE ASPREY

It’s the art and science of changing the environment around you and outside of you so that you have full control of your biology. I had made a career of managing complex systems, so I thought that maybe I could do something similar for myself. I started an anti-aging group. I started running. I researched about health online until I

I went to Tibet to learn meditation at the base of Mount Kailash, which is at 18,000 feet. I wasn’t feeling well, and a woman gave me a cup of tea with yak butter. I felt better than I had in months; it was so unlikely and profound. This planted the seed for Bulletproof Coffee and the Bulletproof Diet.

Tell us about Bulletproof Coffee and the Bulletproof Diet.

acids. So I invested in a line of ultraclean, Guatemalan-grown coffee to which you can add grass-fed butter and another product, Bulletproof Brain Octane, to energize your mind and body for hours.

The Bulletproof Diet book followed. After spending so much time and money on myself to get my biology where it is today, I wanted to share this experience with people struggling with health issues who don’t have the time and resources I have.

I wrote the book because I want people to learn how to feel the way I feel. One of the things I discovered is that when you eat foods that are not compatible with your biology, you have less energy and focus. So I developed a road map of foods that, as you follow it more closely, the more bulletproof you’ll become.

Tell us about your new book, Head Strong.

When I came back from Tibet, I couldn’t get yak butter, so I bought regular butter and blended it with coffee. It was gross.

After extensive testing, I discovered that butter from grass-fed cows worked because of its special fatty

I wanted to write more about willpower and how you can hack it. If you don’t have willpower, it’s not that you’re weak or don’t try enough. It’s a physical thing in your body, and you can change it. You have way more control than you ever thought possible of your body and mind.

How are you feeling today?

I am 44. I’m 100 pounds lighter. I’m a dad, a husband, a CEO and a book author. I have a brain that works. I have energy. My emotional regulation is incredible. I’m full of energy because of biohacking. And I’m planning to live until I’m 180.

Download the Bulletproof Diet Roadmap at blog.bulletproof.com/the-completeillustrated-one-page-bulletproof-diet.

livenaturallymagazine.com

5

begin

DID YOU KNOW?

Eggs for Eggheads

Real cream cheese on a bagel?

Tacos with sour cream?

Lactose-free feels good.

A

n egg a day may keep cognitive decline away, according to a recent study out of Finland. Researchers evaluated the egg consumption of 1,260 men ages 42 to 60; then after about 22 years, researchers checked in to assess any dementia or Alzheimer’s disease (AD) diagnoses, as well as performance on cognitive tests compared with baseline scores from four years into the study. They found that egg consumption was not linked with greater incidence of dementia or AD, but higher egg intake (at least four eggs per week) did correspond with better cognitive-test results—specifically on tests involving verbal fluency, perceptual motor speed, visual searching and sequencing, and making conceptual shifts. Our conclusion: Get cracking! —K.K.

•

Lactose-Free Love

$1 off coupon in back of magazine www.greenvalleylactosefree.com

Do you dream of a bagel slathered in cream cheese but have to deny yourself because of lactose intolerance?

You now have an option thanks to Green Valley Organics, creators of the U.S.’s first lactose-free, real dairy cream cheese. Certified kosher and organic, it’s made from four ingredients: pure organic cream, sea salt, lactase enzyme, and live and active cultures. The enzyme is the “magic pill” that helps those with lactose intolerance digest the dairy. More at greenvalleylactosefree.com.

FROM TOP: SHUTTERSTOCK (2); COURTESY GREEN VALLEY ORGANICS;

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SIMPLE TRUTHS

Why Eat Organic?

Once found only in health food stores and at farmers’ markets, organic is now a regular feature alongside conventional food at QFC stores. Which should you choose?

We break down some of the facts to help you shop.

Visit organicseveryday.com for yummy organic recipes, including a gluten-free Fresh Cherry Crisp.

What is Organic?

According to the U.S. Department of Agriculture (USDA), organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation.

COURTESTY JOYFULHEALTHYEATS.COM

Why Eat Organic?

First, organic produce contains fewer pesticides that can leave residue on (and in) the food we eat. Organic foods often taste fresher, too, because they are free of preservatives that make them last longer.

Some studies have shown a small to moderate increase of nutrients in organic produce, such • NIC as flavonoids with antioxidant properties, ORGA DAY according to the Mayo Clinic. The reason: EVERY C F Q er how In the absence of pesticides and fertilizers, Discov brating s is cele d idea plants boost their production of the phytonic. Fin s at a rg o eating 0 in coupon chemicals (vitamins and antioxidants) that m 0 and $1 everyday.co ics strengthen their resistance to bugs and weeds.

–26. organ 9 ly u from J Eating organic is also good for the environ• ment. According to the Organic Trade Association, organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion.

It also decreases pesticides that can end up in drinking water. livenaturallymagazine.com

7

begin

SIMPLE TRUTHS

Sweet, Sweet Stevia

What you need to know about this popular sugar alternative.

BY KELLEE KATAGI

A

mong many nutritionists, added sugar is now the ultimate supervillain. But America’s sweet tooth remains alive and well, causing many people to seek out sugar substitutes. One of the most popular, since its FDA approval in 2008, is stevia. Here we examine what stevia is, how it affects your body and how best to use it.

What is Stevia?

Stevia sweetener derives from a small shrub native to South America that is now grown in many places; in fact, China is now the largest stevia exporter. It’s sold in many forms, which makes sorting out its merits and demerits a challenge.

Types of Stevia Unprocessed stevia leaves can taste bittersweet and have a licorice flavor. Fresh stevia leaves are rare in stores, but dried, crushed leaves are sometimes used in tea, or ground into a green powder. Stevia leaves are 30 to 40 times sweeter than sugar.

In the 1970s, Japanese researchers discovered how to extract compounds— called steviol glycosides—that make the leaf sweet. The glycosides most commonly used in stevia sweeteners are stevioside and rebaudioside A (or reb A). Stevioside is roughly 140 times sweeter than sugar, while reb A is about 240 times sweeter.

Reb A is also less bitter and has less of an aftertaste, but stevioside seems to be the compound that delivers most of stevia’s health benefits. The extracts are sold in two main forms: white powder and liquid drops.

HOW TO USE STEVIA. Substitute stevia powder or drops for sugar in beverages, oatmeal, yogurt, smoothies and more. You can use stevia in place of sugar in baked goods, but it’s not a 1-to-1 swap, and it can be tricky to find the right amount, so it’s usually best to stick with established stevia recipes. Visit livenaturallymagazine.com for Cocoa Brownies with stevia.

HAVE QUESTIONS ON WHICH BRAND TO BUY? Ask a natural products expert at your local store.

8 Summer 2017 / Live Naturally

Our bodies don’t absorb stevia well, which is what makes it popular: The result is that it provides 0 calories and has a 0 rank on the glycemic index, meaning it doesn’t raise blood sugar or insulin levels.

This makes it a hit with diabetics, but some health practitioners recommend consuming

stevia only in moderation. They contend that habitual stevia use can overwork the adrenal glands because the ultrasweet taste primes the body to process sugar by lowering blood sugar levels; then, when no sugar is delivered, the adrenal glands pump out adrenaline and cortisol to restore balance. To date, little to no research exists to test this theory.

Research has shown some positive benefits to stevia—such as normalizing blood pressure and reducing pancreatic cancer risk—but the studies primarily used highdose stevia supplements containing stevioside, not sweetener extracts.

SHUTTERSTOCK (2)

Is It Good For You?

POWER OF WE

Affirmative Eating Now Get the most spirited “bang from your brain” by feeding your neurotransmitters. BY DR. JAMES ROUSE

Y

ou may find it inspiring to know you can positively impact your thinking, emotions and outlook through a practice of affirmative eating. How? By choosing foods rich in key compounds that serve as building blocks for your brain’s chemical messengers called neurotransmitters.

There are four powerful neurotransmitters that, when supported through healthier living and eating, can help you feel less moody, depressed and anxious, and assist with focus, energy, concentration, sleep and controlling sugar cravings. They are serotonin, dopamine, acetylcholine and norepinephrine.

Serotonin is a natural antidepressant and reduces your cravings for carbohydrates like cookies, cakes and chips. When your levels are healthy, your mood and sense of personal peace are well. Build your stores by eating foods rich in the amino acid tryptophan, found in poultry and avocados, and in whole grains, legumes and tofu.

TOP: SHUTTERSTOCK

Dopamine contributes to energy, passion and greater concentration. When fatigue and lethargy set in, support your dopamine levels with foods rich in the amino acids tyrosine and phenylalanine, which can be found in dairy products, eggs, rice and fish.

Acetylcholine promotes mental fitness and supports overall optimism and balance.

If you are experiencing more than just temporary difficulties with recall, and

concentration is fleeting, consume cholinerich foods like oatmeal, soy, nuts, whole grains, sesame seeds and brewer’s yeast.

Norepinephrine stimulates the brain and encourages positive perception, motivation and energy. When you experience stress, sleep disturbances, depression or general unhappiness, you may want to boost your levels with the amino acid phenylalanine, found in fish, eggs, poultry, legumes, red vegetables, spinach, apples and, thank goodness, dark chocolate.

Affirmative eating can be a vital pleasure on the path to greater peace and wellbeing. Begin today. Set your table and your intention. Let the grace begin.

Dr. James Rouse has a doctorate in naturopathic medicine. He is an inspirational speaker, personal coach, author and the cofounder of Skoop, a line of powdered superfoods.

begin

WOMEN’S WELLNESS

Summer Shape-Up

D

oes this sound familiar? Summer is here, and you’re still fighting to lose those 10 pounds that you swore would be gone when you set goals in January. With rates of obesity and being overweight in America continuing to climb, it’s time to pay attention and take action.

Excess body weight is more than just a number on the scale or how you look in a bathing suit; it’s also about increased risk for type 2 diabetes, heart disease and certain cancers. It can be a precursor to arthritis, sleep apnea and pregnancy-related problems, too.

When it comes to your diet, keep several elements in mind: portion control, swapping in healthier choices and choosing foods that fuel your metabolism.

Portion Control Effective portion control comes down to consciousness. Consider buying a kitchen scale, which can help you visualize appropriate portions. Read labels, and be aware that several portions may be disguised in one small package (think cookies and muffins).

Food Swapping

make it a main course. Top your leafy greens with a quarter to half of an avocado and 4 ounces of protein (wild salmon, free-range chicken or tempeh). Make your own dressing with olive oil and lemon juice, plus your favorite herbs. Add nuts or seeds (I love walnuts, pumpkin seeds or sunflower seeds).

Aside from diet, two activities are imperative for successful weight management: exercise and sleep. If walking is enough of a challenge for you (that is, you can break a sweat walking quickly), start there. If you can amp it up a notch, run or bike several times a week. Mix in

some resistance training, along with stretching, and aim to do something to move your body every single day.

Sleep is often overlooked as an essential component of healthy metabolism. Lack of sleep is associated with poor appetite control and junk-food cravings.

It can also hamper weight loss.

If you are having trouble falling asleep or staying asleep, talk to your doctor about possible causes and solutions.

iSTOCK

Good eating habits, plus exercise and sleep, are the keys to feeling your best. BY DR. DEBRA ROUSE

Here are a few ways to make healthy substitutions:

1 2

3

Swap eating out for homemade meals and brown-bag lunches.

This way you have 100 percent control of what you’re eating.

Swap soda for sparkling water, green tea or plain water. Avoid “sports drinks,” which are often loaded with sugar and artificial colors. Also avoid artificial sweeteners, which have been linked to rising obesity rates.

Visit livenaturallymagazine.com for an array of articles about sleeping better.

Swap flavored (sweetened) yogurt for plain Greek-style yogurt; for added flavor, top with fresh berries and a few walnuts.

Fuel Your Metabolism

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

10 Summer 2017 / Live Naturally

SHUTTERSTOCK

Choose foods that increase energy levels—and burn fat and calories— naturally. Some of my favorites include blueberries, cherries, walnuts, wild salmon, whey protein, hemp seeds, almonds, green tea, avocado, spinach and romaine lettuce.

Summer is perfect for salads.

Begin your meal with a salad, or

SIMPLE TRUTHS

✺ 365 of s Daycreen s Sun ✺

Protect Your Skin Reasons why you should wear sunscreen year-round.

BY REBECCA HEATON

I

t’s easy to equate wearing sunscreen with sunny summer days.

But regardless of the time of year, the sun’s ultraviolet (UV) rays are hitting your skin whenever you’re outside, so it’s important to protect yourself year-round.

“Sunscreen is good to use 365 days,” says dermatologist Rebecca Baxt, M.D., a fellow of the American Academy of Dermatology.

“It’s important to make it a part of your regular routine. Don’t be caught without it, because even little bits of sun can take a toll on your skin.”

Most people wear sunscreen to protect against sunburn. “Sunscreen can also prevent hyperpigmentation and freckles,” says Baxt. “Sun ages collagen in your skin, so when you protect your skin, you will have fewer fine lines and wrinkles.” Wearing sunblock also reduces your skin cancer risk by blocking harmful radiation from UVA and UVB rays.

REASONS TO WEAR SUNSCREEN

SHUTTERSTOCK

“A tricky thing with sunscreen is that it only lasts HOW two to three hours, assuming you’re not sweatOFTEN & HOW ing or in the wind,” says Baxt. “Even if you’re MUCH? good putting some on first thing, halfway through the day it stops working.” Baxt recommends reapplying every two to three hours; if you’re outside and active, every one to two hours. Don’t be afraid to glop it on. A trick for women is powder sunscreen. “Powder contains an inert chemical that sits on the surface of your skin and helps deflect the sun’s rays.”

According to Baxt, sun protecWHAT ABOUT tion factor (SPF) means that it’s SPF? going to take you X (SPF number) times longer to burn than without the sunblock. If you don’t want to reapply as often, use a higher SPF. “In winter, SPF 15 is probably OK, but in spring, summer and fall, SPF 30 or above is better,” says Baxt. “But if you have problems such as pigmentation or sensitive skin, or have dealt with skin cancer, use SPF 50 or 60.” Baxt also recommends using zinc-oxide sunscreens, because they are the most reliable.

Natural Sunscreens Alba Botanical Hawaiian Green Tea Sunscreen SPF 45 Recommended by the Skin Cancer Foundation, this non-greasy, biodegradable, water-resistant sunscreen is good for daily wear. Aloe, green tea and palm kernel oil absorb quickly to nourish sun-exposed skin. The light, fresh scent comes from a combo of lavender, calendula and chamomile.

Kiss My Face Sun Spray Lotion Sunscreen SPF 30 This sunscreen contains zinc oxide for sun protection, with carrot and sunflower moisturizers to soften dry skin. Aloe soothes and cools, and antioxidant green tea helps fight sun damage. With its easy-spray bottle, this water-resistant, fragrance-free formula is a natural for kids.

There are two types of UV rays harmful to your skin: UVA and UVB. According to the Skin Cancer Foundation, UVA rays account for up to 95 percent of the UV radiation that reaches the Earth’s surface.

Although UVB rays are less prevalent, they also cause skin damage.

Be sure to use a broadspectrum sunscreen, which offers protection against both UVA and UVB rays.

livenaturallymagazine.com

11

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kitchen A Better Crunch

FRYER BE GONE! Finding new ways of cooking chips has been perhaps the best health innovation we’ve seen. Baked chips are a popular alternative, but the most creative approach comes from Popchips, which “pops” potatoes in a pressurized container to create light, delectable, crunchy chips—some varieties even have ridges.

Today’s chips use healthier, innovative ingredients to make snack time every bit as delicious, but with less guilt. BY KELLEE KATAGI

G

one are the days when your only chip options were potato and tortilla. The chip aisle is now full of brands that offer inventive base ingredients, oils and cooking styles that make snacking healthier and more appetizing. Here are our top choices— broken down by main ingredient—for getting your crunch on.

Type

POTATO

CORN

VEGETABLE

BEAN/LEGUME

FRUIT

Our pick

Kettle Brand

Garden of Eatin’

Terra Real Vegetable Chips

Food Should Taste Good — Black Bean

Bare

Why we like it

Kettle Brand won our hearts with no-nonsense ingredients lists and interesting flavors (try: Maple Bacon or Pepperoncini). Some flavors use avocado or olive oil, and every bag comes with a tater-tracking code you can use to learn about your chips’ farm of origin.

You can taste the “natural” in Garden of Eatin’s hearty tortilla chips and (new!) corn chips, both made with USDA Organic corn.

The seasonings— nacho, ranch, BBQ black bean—come from real, wholesome ingredients, like organic cheddar and organic cumin.

We did not expect these to be so addicting! Whether the thick, crinkly sweet potato variety or the original mix of root vegetables (taro, cassava, parsnip and more), these chips deliver a depth of delicious flavor and natural color unusual for a chip—in a very good way.

Just 10 of these black bean, multigrain chips provide 15% of your daily fiber from beans, seeds, corn and quinoa. The texture is hearty, and the touch of salt is just right.

Perfect for dipping in salsa, guacamole or beans.

The crispness of a chip with the subtle sweetness of fruit—yum! Made from the simplest of ingredients—just fruit and minimal, realfood flavorings—these baked (not freezedried!) snacks are high in fiber and crunch.

Eat plain or atop salads or yogurt.

Our tasters say

“Love the creative flavors!”

“Thick, crunchy and satisfying.”

“Sweet, salty—my new fave!”

“A great blend of tastes.”

“Yummy any time of day.”

Bonus points for

Also try

K

NG

Boulder Canyon

B

NG

O

Simply Organic Tostitos

B CORP*

GLUTEN-FREE

K

NG

Rhythm Superfoods Beet Chips

K

KOSHER

NG NON-GMO

V

NG

B

Off the Eaten Path

O

ORGANIC

V

NG

Dang Coconut Chips

VEGAN

*B CORP Certification for social and environmental performance, accountability and transparency.

livenaturallymagazine.com

13

kitchen

TIPS

*

TIP

food DO coat fruit, fish, s, le b ta e (veg says h olive oil, meat) wit the in s p e ke Karmel. It so al d ices an natural ju elizaam ar c s promote ded tion for ad flavor.

ROMAINE LETTUCE “Everybody loves a wedge salad,” says Karmel. Serve grilled romaine with vinaigrette, blue cheese and a bit of bacon. Or bake prosciutto in a 300° oven on parchment paper for a few minutes. “It crumbles like bacon and is leaner,” says Karmel.

How to grill Split head of romaine in half; coat with olive oil, salt and pepper. Place on grill over direct heat; sear each half on both sides.

ASPARAGUS “The natural heat of the grill caramelizes the natural sugars in asparagus, giving it a roasty, toasty flavor,” says Karmel.

“Grilled asparagus is finger food at its best!”

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR

How to grill Coat with olive oil and salt, plus pepper if desired. Cook over direct heat, 5–6 minutes, turning occasionally until all sides are blistered.

14 Summer 2017 / Live Naturally

Ready, Set, Grill Branch out from the usual burgers and brats with these healthy, adventurous grilling ideas. BY REBECCA HEATON

I

f you can eat it, you can grill it. That is the motto of Elizabeth Karmel, founder of Girls at the Grill (girlsatthegrill.com) and author of several cookbooks on the topic. “The gateway to getting people to grill is for them to choose foods that they like, and knowing the difference between direct and indirect heat,” says Karmel. Then it’s as simple as using Karmel’s grilling trilogy: olive oil, salt and pepper.

BANANA This is Karmel’s favorite fruit to grill.

“I fell in love with bananas Foster in New Orleans, but making it with all the butter can be such a mess. So I created a grilling recipe that is unbelievable!”

How to grill Mix up a rub of cinnamon sugar and a touch of salt. Cut a banana lengthwise, keeping skin on; you’ll have two long halves. Lightly coat with olive oil, and sprinkle on cinnamon/salt rub.

Place face down on grill; then cook 2 minutes over medium-low direct heat. Turn over on skin side, put grill lid on, and let cook until skin pulls away from the flesh. Serve with ice cream, pecans and bourbon (for adults!) to make a delicious sundae.

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TIP

DON’T oil the grill g Karme rates. Why ? l expla burns ins th at o qu drates ickly, so it d il e food.

It also hysticky , so it gets w il l gluing end u p food to the grates .

DIRECT VS. INDIRECT HEAT GREEN BEANS “This is the only way I’ll eat green beans,” says Karmel. “Grilling brings out the flavor that you won’t get if the beans are steamed.”

How to grill Coat with olive oil and salt, plus pepper if desired. No need for a vegetable grilling basket. Place beans directly on the grill in the opposite direction of the grates.

Cook over direct heat, 3–4 minutes, turning once for grill marks.

Whether you are fond of gas grills or charcoal, there are two types of fires to master—direct and indirect heat.

“If food takes 20 minutes or less to cook, use direct heat,” says Karmel. “If it takes more than 20 minutes, use indirect.”

Direct heat is evenly spaced across the entire grill for both gas and coals. A hot fire means you can hold your hand over the fire 3 inches above the grate for 3 seconds before you have to pull your hand away.

Indirect heat is divided into two temperatures, hot and cool. A middle cool section is sandwiched by live gas grill flames or hot coals on each side. A charcoal grill rack holds the coals in place, or you can simply push the coals aside. This method is preferred for recipes that need slower cooking times, like chicken and vegetables.

livenaturallymagazine.com

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GET SMART

helpful for dogs and cats with specific dietary sensitivities, but it’s not something that all cats and dogs necessarily need to be on. Grains provide fiber, carbohydrates and protein, and are good sources of energy,” says Stockman.

There’s also the raw-food trend. “While there are potential benefits of food that is less processed, these have not been proven in pets, and there is higher risk of raw food being contaminated,” says Stockman. “So in general, I recommend to avoid it.”

Nourish Your Pet Tips on feeding the best food to your furry friends.

BY REBECCA HEATON

Y

ou work hard to eat a healthy diet. So why shouldn’t your pet have the same opportunity? Dr. Jonathan Stockman, D.V.M., D.A.C.V.N., a veterinary nutritionist at Colorado State University Veterinary Teaching Hospital, offers advice on choosing the most nutritious food for your furry family member.

JUST MEAT? Dogs and cats have higher protein requirements than people, but feeding your pet 100 percent meat is not a balanced diet, says Stockman. “The issue is that a number of nutrients like calcium, phosphorus, vitamin D and zinc are not available in meat in sufficient amounts, so it’s important to supplement with 16 Summer 2017 / Live Naturally

other nutrients.” The best option, Stockman recommends, is to review your pet’s diet with a veterinary nutritionist via your veterinarian. A nutritionist can also offer insight into preparing the most nutritious homecooked pet food.

What about a grain-free diet?

“I think grain-free can be

INGREDIENTS When shopping for pet food, Stockman suggests looking for brands with the Association of American Feed Control Officials (AAFCO) statement, which means the product meets AAFCO

SHUTTERSTOCK (2)

NUTRIENTS According to Stockman, there are approximately 40 essential nutrients that dogs and cats should consume; most need to come from diet, including vitamin D. “We can form vitamin D in our skin when we go outside, but dogs and cats don’t have that ability,” says Stockman, noting that vitamin D in dogs and cats is important for bone health; plus, it may have anti-cancer and anti-inflammation properties. On the other hand, oversupplementation of vitamin D can be dangerous and should be avoided. Other important nutrients are zinc, which supports a healthy coat and skin, and choline for healthy metabolism. Stockman recommends speaking with your veterinarian or contacting a boarded veterinary nutritionist regarding safe supplementing.

COOKBOOKS

TOY: COURTESY PLANET DOG

nutrient guidelines that are updated each year. “It also might be beneficial for pet owners to contact the pet food company and ask for additional information, such as who formulated the recipe and what kind of qualitycontrol tests are done,” he says. The World Small Animal Veterinary Association website (wsava.org) is also a good resource for pet owners, offering a tool kit on how to select the best food.

TREATS What pet doesn’t like a little something special? “For more balanced nutrition, I usually recommend 10 percent of daily calories from treats,” says Stockman. He recommends packaged treats that provide a specific benefit, such as oral health, and to avoid bulk options.

“Often those bulk treats have not undergone proper cooking or sterilization, and are not stored well,” he says.

But Stockman says that fruits and vegetables make great treats for dogs and some cats, too. “You’d be surprised, but some cats actually like zucchini!” he says. Of course, it is important to avoid treats that may be toxic to dogs and cats, such as chocolate, grapes, raisins, garlic, onion, xylitol-containing foods and macadamia nuts.

TREAT YOUR PUP TO A FUN, NEW TOY! Planet

Dog offers eco-friendly and durable “foodie” dog toys, from artichokes and strawberries to chile peppers, carrots and eggplants. planetdog.com

What’s Cooking?

Turn the bounty of summer into delectable dishes with recipes from 3 new cookbooks.

1 | FOR FERMENTATION FANS Like spice? Enjoy making fermented foods?

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Storey, 2017) will expand your recipe repertoire. Kirsten and Christopher Shockey have developed tongue-tantalizing fermented formulations of condiments and recipes for drinks and dishes— including desserts—that use them. The book also provides complete instructions on the tools and techniques for mastering fermentation methods. With recipes like Thai Pepper Mint Cilantro Paste, Habanero Carrot Sauce and Thai-Inspired Green Bean Relish, this book will please spice-friendly palates.

2 | EASY VEGETARIAN In her book Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals (Roost, 2017), cook/writer/farmer Susie Middleton introduces her “one-dish veggie supper strategy” via 125 easy vegetarian meals.

The strategy is pairing fresh veggies with one major “player” from your fridge or pantry in each recipe: noodles, grains, beans (and other legumes), leaves, toast, tortillas, eggs or broth. Have a nice head of cauliflower? Mix it with chickpeas in an Indian Curry with Chickpeas, Cauliflower, Spinach, Tomatoes and Coconut Milk. Match carrots with couscous in a Couscous with Colorful Carrots and Citrus Tarragon Butter Sauce. Options abound.

3 | EXTRAORDINARY VEGETABLES Chef Joshua McFadden offers 225 flavorful and inventive recipes for veggie main dishes, side dishes and even desserts in Six Seasons: A New Way with Vegetables (Artisan, 2017). McFadden divides his book into six seasons of recipes to address the ever-changing cycles of vegetables at their peak: spring; early, mid and late summer; fall; and winter.

Spring is for delicate greens, asparagus and artichokes. Summer seasons are for almost everything under the sun. Fall is beets, carrots and leafy greens. And winter is cabbage, squash and root vegetables. It’s healthful eating all year long.

Visit livenaturallymagazine.com for yummy recipes from each of these books, including Couscous with Colorful Carrots, Thai Pepper Mint Cilantro Paste and Beet Slaw. livenaturallymagazine.com

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FLAVORS

Build a Better Ice Cube Upgrade your summer beverages and wow your friends with DIY flavored ice cubes. BY KELLEE KATAGI BLACKBERRY + BASIL + COCONUT WATER. ✱ Fresh berries make for a striking appearance—picture a berry suspended in a clear cube—while frozen berries color the whole cube and impart a stronger flavor as the cube melts. You can also puree fruits or berries if you like a pulpier texture. Coconut water adds nutrients, but you can opt for seltzer or plain water if you prefer.

LIME + CUCUMBER + MINT. ✱ Limeade, fresh-squeezed lime juice and bottled lime juice all work well as the base. Use a fresh mint leaf and a quarter slice of cucumber per cube.

PINEAPPLE + COCONUT. ✱ Aesthetically, this works best as a puree. Puree canned coconut milk and fresh or frozen pineapple chunks, and then pour into the tray. Great for a tropical twist.

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R USE YOU N O L E M

ng a ays by usi Skip the tr melon e ak m to ler melon bal eze. e fr n e d th rounds, an lement p m o c ls The bal juicesodas and nks. based dri

ALO Original ExPOsEd Aloe Vera Honey

ALO Original COmFOrt Aloe Vera Watermelon Peach

Goodness From Inside Out. Available in select stores.

SHUTTERSTOCK

GREEN TEA + LEMON + HONEY. ✱ Dissolve the honey in the tea when it’s still hot. After the tea cools, pour it into the tray and add a lemon wedge. If you pour the honey into the tray, it sinks to the bottom and stays there when you pull the cube out. Same goes for agave nectar or other sweeteners.

kitchen

FUNCTIONAL DRINKS

Smart Sips Once upon a time, hydration was enough. Now people want functional drinks with more benefits. We take a look at some of the most interesting brands.

BY REBECCA HEATON

BAI ANTIOXIDANT INFUSIONS

ALŌ ORIGINAL

Coffee fruit is the “secret” ingredient in Bai’s Antioxidant Infusions. It’s the pulp that surrounds a coffee bean and is laden with healthy antioxidants that strengthen your immunity and protect against free radicals.

With no artificial colors or preservatives, Bai’s concoctions are low in calories—they use 0-calorie natural stevia leaf extract as a sweetener—and contain about one-third the amount of caffeine as a cup of coffee.

Drinking aloe vera versus using it to soothe sunburn may sound odd, but don’t let that deter you from trying Alō. The Original line, which is Non-GMO Project Verified, is made with natural aloe vera juice and pulp, combined with fruit juices and other ingredients for a variety of flavors. Aloe vera is packed with antioxidants, vitamins, minerals and amino acids that offer numerous health benefits, including promoting healthy digestion and decreasing inflammation.

FUNCTIONS: Energy, antioxidants, hydration FLAVORS: 9 fruit-infused flavors SERVING: 8 ounces | Calories: 5 | Sugars: 1g Sodium: 5mg | Caffeine: 35mg

FUNCTIONS: digestion, inflammation, antioxidants, hydration FLAVORS: 10 flavors SERVING: 8 ounces | Calories: 60 | Sugars: 15g Sodium: 30mg | Caffeine: 0mg

Made from 100 percent Non-GMO Project Verified coconut water, with no added sugar, Zico naturally supports hydration with five electrolytes: potassium, magnesium, sodium, calcium and phosphorus.

You can also try cooking with it; substitute it for water when preparing veggies, rice or chicken for an added flavor and nutrition boost. Also available in blends with natural fruit flavors, and even one with chocolate.

C2O COCONUT WATER This 100 percent coconut water comes from young green coconuts harvested in Thailand. Non-GMO Project Verified with no artificial ingredients, colors or preservatives, C2O is low in calories and easy on the stomach, thanks to various enzymes that aid digestion and may boost fat metabolism. It also hosts nutrients and electrolytes, including potassium and magnesium for heart health and preventing dehydration.

FUNCTIONS: electrolytes, hydration FLAVORS: Natural, Watermelon Raspberry, Chocolate, Pineapple

FUNCTIONS: electrolytes, hydration FLAVORS: Natural, With Coconut Pulp, Espresso, Pineapple, Tropical Punch, Ginger Lime Turmeric

SERVING: 8.45 ounces | Calories: 50 | Sugars: 9g Sodium: 70mg | Caffeine: 0mg

SERVING: 17.5 ounces | Calories: 50 | Sugars: 11g Sodium: 66mg | Caffeine: 0mg

20 Summer 2017 / Live Naturally

TOP: SHUTTERSTOCK

ZICO 100% COCONUT WATER – NATURAL

NEURO

GUAYAKÍ BRAND YERBA MATE Yerba maté (yer-bah mah-tay) has the strength of coffee and the health benefits of tea. Made from the naturally caffeinated leaves of the rainforest holly tree in South America, maté has been sipped for centuries, traditionally from a gourd. It boasts 24 vitamins and minerals, 15 amino acids and numerous antioxidants, and is both fair-trade and organic certified. A feel-good factor: Guayakí is working to restore 200,000 acres of South American rainforest and create living-wage jobs.

This line of low-calorie, lowsugar drinks is flavored with a variety of natural fruit extracts and serves a variety of daily functions, from Sleep (with melatonin) and Bliss (stress reduction) to Sonic (energy), Trim (weight management) and Daily (immune support). All except Daily contain L-theanine, an amino acid commonly found in green tea that can reduce anxiety and high blood pressure, as well as improve mental acuity. Daily contains impressive RDAs of vitamin D (250%), vitamin C (100%) and zinc (50%), plus antioxidant-laden aloe vera. All drinks except Sleep are lightly carbonated.

FUNCTIONS: mental acuity, energy FLAVORS: 10 natural fruit and herb flavors; sweetened and unsweetened; in bottles and cans

FUNCTIONS: sleep, stress reduction, immune support, energy, weight management FLAVORS: Sleep (Mellow Mango), Bliss (White Raspberry), Daily (Tangerine Citrus), Sonic (Superfruit Infusion), Trim (Tropical Lychee)

SERVING: 8 ounces (mint flavor) | Calories: 56 Sugars: 14g | Sodium: 10mg | Caffeine: 75mg

SERVING: 14.5 ounces | Calories: 35 | Sugars: 9g | Sodium: 0mg Caffeine: 0–100mg, varies per flavor

Upgrade y��r SNACKS

You never have to trade off craveable taste for real ingredients – because life’s a balance, not a compromise.

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22 Summer 2017 / Live Naturally

eat Advocating for Avocados There’s a lot to love about this unusual fruit—not least, its favorable fats and fiber.

GOOD FAT The avocado is virtually the only fruit that contains healthy, beneficial monounsaturated fat.

More than 75 percent of the fat in avocado is unsaturated.

Monounsaturated fat in avocados can help lower LDL (bad) cholesterol levels while raising the amount of healthy HDL cholesterol in your body.

Fat is essential for every single cell in your body. In fact, more than 60 percent of your brain is made of fat.

Eating healthy fats supports skin health; enhances the absorption of fat-soluble vitamins, minerals and other nutrients; and may even strengthen your immune system.

Eating fat slows the breakdown of carbohydrates into sugar, which helps to keep blood sugar levels stable.

NUTRIENT DENSE This fruit is naturally sodium-, cholesterol- and trans fat–free.

Avocados act as “nutrient boosters” by improving the absorption of fat-soluble nutrients like vitamins A, D, K and E.

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR

One medium avocado contains 9 grams of fiber, a third of your daily needs. Consuming foods rich in fiber may reduce the risk of heart disease, obesity and diabetes.

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DID YOU KNOW? 95 percent of U.S. avocado production is located in Southern California, where the coastal climate creates ideal growing conditions, including rich soil, warm sunshine and cool coastal breezes.

WHAT’S INSIDE 1 medium avocado (150g) contains nearly 20 vitamins, minerals and phytonutrients, including: FIBER (33% DV), 9 grams FOLATE (30% DV), 132 mcg POTASSIUM (18% DV), 762 mg VITAMIN E (18% DV), 4 mg

➺ 240 calories Source: California Avocado Commission livenaturallymagazine.com

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DISH IT UP

Avocados All Around There’s more to avocados than guacamole. From savory soup and cornbread to breakfast waffles and cheesecake, this nutritious, creamy, green fruit adds color, nutrients and flavor to many a meal. BY JOHNSON & WALES UNIVERSITY TURN TO PAGE 26 FOR RECIPES

HOW TO...

RIPEN To ripen an avocado, place the fruit in a paper bag with an apple, banana or kiwi for two to five days at room temperature (these fruits accelerate the process by giving off ethylene, a natural hormone that promotes ripening). When the avocados yield to gentle pressure, they are ready.

CUT 1. Start with a ripe avocado on a cutting board, and cut it lengthwise around the seed. Cut into the avocado until the knife hits the seed; then rotate the avocado with one hand while holding the knife horizontally in the other hand.

Southwestern Avocado and Wild Rice Soup

2. Turn the avocado by a quarter, and cut it in half lengthwise again.

3. Rotate the avocado halves in your hands, and separate the quarters.

4. Remove the seed by pulling it out gently with your fingertips.

5. Peel the fruit by sliding your thumb under the skin and peeling the skin back.

STORE Cut avocados will naturally oxidize or “brown” if left unprotected. To store: 1. Cut fruit.

2. Sprinkle with lemon or lime juice, or white vinegar.

3. Wrap tightly in plastic wrap, and store in the refrigerator.

Ripe, uncut fruit can be stored in the refrigerator for 2–3 days.

To store guacamole, place in an airtight container and press clear plastic wrap on the surface of the guacamole before covering to help prevent oxidation; then refrigerate.

24 Summer 2017 / Live Naturally

✳

Swap avocados for butter in baked goods recipes.

The creamy texture and healthy fats make for a surprisingly easy baking substitution. And, no, your muffins or cookies won’t look green.

Replace butter with avocado for healthier chocolate chip cookies, banana bread and brownies.

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR

TIP Using this cutting method eliminates the other common seed-extraction method (striking the seed with a knife and twisting), which requires some skill and is not recommended.

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DID YOU KNOW? The Hass avocado is a California native. The Hass variety was discovered in La Habra Heights, California in the 1920s by Rudolph Hass. In fact, every Hass avocado in the world can trace its lineage to the original Hass Mother Tree.

Avocado Buckwheat Belgian Waffle with Blueberry Confit

It takes 14–18 months to grow single a a vocado . On avocad o tree c e an produc e up to 200 avocad os (or 1 00 pounds of fruit) a seaso n.

Avocado, Coconut & Lime Cheesecake

Avocado Cilantro Cornbread Muffins

ium 1 med 50g) o d (1 avoca ly 20 s near d in als an conta miner g , s in d in lu vitam rients inc ut n d o n t a y ph folate fiber, sium. potas

Avocado & Pomegranate Crostini

livenaturallymagazine.com

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DISH IT UP

Southwestern Avocado and Wild Rice Soup Serves 8 8 cups vegetable broth 2 cups wild rice 2 cups corn, frozen 1 cup cilantro, chopped 1 red onion, diced 3 tablespoons vegetable oil 2 teaspoons garlic salt 4 tablespoons Southwest seasoning* 2 avocados; peeled, pitted and cut into ¼-inch pieces

1. In a large pot, bring broth to a boil; reduce to medium heat. Add rice. Stir constantly until rice is al dente, about 45 minutes. Add corn and cilantro.

2. In a medium pan, sauté red onion with vegetable oil.

3. When rice is done, turn heat to low; add onions, garlic salt and seasoning.

4. Pour a serving into a bowl; add cut avocados on top.

PER SERVING: 290 CAL; 8G PROTEIN; 11G FAT; 43G CARB (4G SUGARS); 300MG SODIUM; 6G FIBER

CONFIT

1. Place half of the blueberries in a small saucepan with all other ingredients; cook over medium heat approximately 10 minutes, until blueberries start to break down and liquid thickens.

2. Fold in remaining blueberries; cook an additional 8 minutes until heated and all blueberries are tender.

PER SERVING: 250 CAL; 10G PROTEIN; 4.5G FAT; 46G CARB (4G SUGARS); 250MG SODIUM; 6G FIBER

Avocado Cilantro Cornbread Muffins Serves 8 1 very ripe avocado; peeled, seeded, pureed ¼ cup honey 2 eggs 1 cup buttermilk 1 teaspoon baking soda 1 cup cornmeal 1 cup whole-wheat flour 1 jalapeno, seeded and finely chopped 1 clove garlic, finely chopped ½ cup chopped cilantro ½ teaspoon salt

* If you’re watching your sodium, use a salt-free version of Southwest seasoning.

Avocado Buckwheat Belgian Waffle with Blueberry Confit Serves 8 1½ cups buckwheat flour ½ cup all-purpose flour 2½ teaspoons turbinado sugar 2¼ teaspoons baking powder ¼ teaspoon salt 1¾ cup milk 1 egg 1 egg white ½ very ripe avocado; peeled, seeded, pureed BLUEBERRY CONFIT 2 cups frozen blueberries, divided ¼ cup water ¼ cup maple syrup or agave nectar 2 teaspoons fresh lemon juice Diced avocado, for garnish

1. In a large bowl, combine flours, sugar, baking powder and salt.

2. Whisk milk, egg, egg white and avocado in medium bowl.

3. Whisk milk mixture into dry ingredients until fully incorporated.

4. Preheat waffle maker. Pour 1 cup batter onto center of the bottom grid. Close top. Bake until golden, about 4 minutes.

Garnish with blueberry confit and avocado, if desired.

26 Summer 2017 / Live Naturally

1. Preheat oven to 350°. Grease a muffin tin with oil or butter.

2. In a large bowl, mix avocado, honey and eggs; beat until well blended. Combine buttermilk with baking soda, and stir into mixture.

3. Add cornmeal and flour; mix until no lumps remain.

4. Add jalapeno, garlic and salt; give mix a final stir. Pour batter into muffin tin.

5. Bake 15 minutes, or until center of a muffin is firm. If muffin tin is large, increased baking time is expected.

PER SERVING: 280 CAL; 10G PROTEIN; 6G FAT; 51G CARB (7G SUGARS); 400MG SODIUM; 8G FIBER

Avocado & Pomegranate Crostini

around the edges. Set aside.

3. In a mixing bowl, combine avocado, lime juice and scallions; mash and blend until creamy. Season with salt and pepper.

4. Spoon avocado mixture onto crostini pieces, top with pomegranate seeds and feta, and serve.

PER SERVING: 260 CAL; 7G PROTEIN; 17G FAT; 22G CARB (5G SUGARS); 340MG SODIUM; 7G FIBER

Avocado, Coconut & Lime Cheesecake Serves 8 CRUST 1 cup almonds 2 cups shredded coconut 2 ounces raisins 2 teaspoons water 1 teaspoon cinnamon 1 tablespoon melted coconut oil FILLING 2 medium/large avocados 6 tablespoons agave nectar ½ cup lime juice 1 teaspoon vanilla extract 1 tablespoon sugar 5 tablespoons melted coconut oil 4 tablespoons melted butter Lime zest to taste

1. Grind almonds in a food processor. Add coconut, raisins, water and cinnamon, and grind into a dough.

2. Add coconut oil. Grind again into a mixture that will hold together when pressed in your hand.

3. Press into bottom of a 9-inch springform pan, and set aside.

4. Blend avocados, agave, lime juice, vanilla and sugar until smooth and creamy.

5. Add oil, butter and some zest. Blend to incorporate. Add more zest if needed.

6. Pour over crust. Allow to firm in refrigerator for at least 8 hours.

PER SERVING: 510 CAL; 6G PROTEIN; 40G FAT; 37G CARB (28G SUGARS); 70MG SODIUM; 6G FIBER

Serves 8 1 baguette, thinly sliced into 1-inch slices 1 ounce olive oil 1 large avocado; peeled, seeded and cubed 2 ounces lime juice 2 tablespoons chopped scallions ¼ cup crumbled feta cheese 2 tablespoons pomegranate seeds Salt and ground black pepper to taste

1. Preheat oven to 350°. Line a baking sheet with parchment paper.

2. Place sliced bread on baking sheet and lightly brush all pieces with olive oil and salt. Bake until golden brown

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

Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (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.

Manufacturer’s Coupon • Expires October 31, 2017

Save $1.00

on any ONE (1) Stonyfield® YoKids® multipack (4-pack or larger) or THREE (3) Stonyfield® YoKids® single serve pouches

Product selection varies by store.

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.

eat

FAST & FLAVORFUL

Creative, Colorful Salads These fresh and easy dishes top our list of go-to recipes for warm nights. BY GENEVIEVE DOLL

Grilled Peach Salad with Radishes, Prosciutto & Jalapeno Vinaigrette Peaches take center stage in this salad, pairing beautifully with crisp radishes, rich prosciutto and tart lime. For a simple summer dinner, grill chicken breast alongside peaches. If you prefer, peaches can be seared in a cast-iron skillet. This dish is best served immediately.

Serves 4

1. Heat a grill or cast-iron skillet over medium-high heat.

2. Add 1½ teaspoons of the coconut oil and half of the peaches.

3. Sear on both sides until you see light-colored grill marks or browning. Repeat with remaining coconut oil and peaches.

4. Remove from heat and toss with radishes in a medium bowl.

5. Combine olive oil, lime juice, jalapeno, maple syrup and salt in a small jar, shake vigorously to emulsify.

6. Stir dressing into salad until well combined.

7. Before serving, top with prosciutto and parsley.

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Shake all dres sing ingredients in a small jar for a quick and easy way to m ake salad dressin g.

PER SERVING: 147 CAL; 4G PROTEIN; 7G FAT; 19G CARB (15G SUGARS); 297MG SODIUM; 3G FIBER

NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR (2)

1 tablespoon coconut oil, divided 1½ lbs. peaches at room temperature, sliced into wedges 1 bunch radishes, thinly sliced rounds 1 tablespoon olive oil 1 tablespoon lime juice 1 tablespoon minced jalapeno ½ teaspoon maple syrup ¼ teaspoon salt 2 oz. prosciutto, torn into pieces Small handful Italian parsley leaves, for garnish

Curry Chicken Salad in Lettuce Cups Coconut cream, the thick top layer in a can of coconut milk, serves as the creamy base for the dressing in this chicken salad. Additional curry powder can be added to boost spice level if preferred. A simple dish that can be prepared ahead of time for lunches throughout the week.

Serves 4 1½ lbs. boneless, skinless chicken breasts (about 5 small) Salt and pepper 2 teaspoons curry powder 3 firm but ripe apricots, medium dice ¼ lb. snap peas, ends trimmed and medium dice ¼ cup chopped cilantro 1 teaspoon minced fresh ginger ½ cup coconut cream 1 tablespoon avocado oil Juice of 1 lime ½ teaspoon salt 1 head butter lettuce

1. Preheat oven to 450°.

2. Place chicken in an 8 x 8 inch baking dish and sprinkle both sides with salt and pepper, followed by curry powder. Cover with foil. Bake about 25 minutes, until chicken reaches 165°.

3. Meanwhile, in a large bowl 4. combine apricots, snap peas, cilantro and ginger.

5. In a small bowl, whisk coconut cream, avocado oil, lime juice and salt.

6. Wash and separate lettuce leaves.

7. Once chicken is cooked, shred 8. using two forks, leaving some larger pieces. Add chicken to apricot and snap pea mixture, and stir to combine. Fold in dressing and season to taste.

9. Serve on lettuce leaves.

PER SERVING: 363 CAL; 36G PROTEIN; 12G FAT; 27G CARB (23G SUGARS); 405MG SODIUM; 2G FIBER

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sing Purcha ken hic c r e ll sma p eeds u p s breasts . e m ti g cookin

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FAST & FLAVORFUL

Warm Red Potato Salad with Herbs Infuse a classic summer favorite with bright flavor from fresh herbs. Serve this salad warm, or make ahead and refrigerate. An excellent dish to enjoy as part of a picnic, or alongside your favorite grilled protein.

Serves 6

1. Bring a large pot of salted water to a boil over high heat. Add potatoes, reduce heat to a gentle boil and cook 20–25 minutes, until easily pierced with a fork.

2. Meanwhile, in a large bowl, combine remaining ingredients.

3. Strain potatoes and let them cool for a few minutes until they can be handled.

4. Roughly chop into bitesized pieces and combine with other ingredients.

Season to taste. Serve warm.

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PER SERVING: 141 CAL; 5G PROTEIN; 2G FAT; 28G CARB (4G SUGARS); 526MG SODIUM; 3G FIBER

e by Save tim ga in d n u mo erbs o tion f h combina ard, o b cutting on your ase le re to ce and min l u a delightf aroma.

30 Summer 2017 / Live Naturally

NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR (2)

2 lbs. small red potatoes 1 cup whole milk yogurt 2 stalks celery, small dice 1/3 cup minced fresh herbs (any combination of parsley, dill, chives, rosemary) 2 tablespoons coarse ground mustard 1 shallot, minced 1 tablespoon capers, minced Zest of 1 lemon 1 teaspoon sea salt Freshly ground pepper

Beet Salad with Goat Cheese, Maple Pecans and Mint Vinaigrette Summer is the time to enjoy the sweet earthiness of beets in their prime. This beautiful medley of flavors is complemented by tart goat cheese, sweet and salty pecans, and a subtle pop of fresh mint.

Serves 4 2 lbs. medium beets, mix of red and golden if available MAPLE PECANS ¾ cup whole raw pecans 2 tablespoons maple syrup ½ teaspoon salt MINT VINAIGRETTE ¼ cup firmly packed mint leaves, minced

2 tablespoons olive oil 1 tablespoon apple cider vinegar ½ teaspoon maple syrup ½ teaspoon salt 2 oz. goat cheese, crumbled Mint leaves, for garnish

1. Prepare a medium pot for steaming.

Add a couple of inches of water to a medium pot, add a steaming basket and cover. Place over medium heat and bring water to a lively simmer.

2. Meanwhile, trim ends of beets and peel.

Slice each beet into 8 wedges.

3. Steam 18–20 minutes, until tender and easily pierced with a fork.

4. Meanwhile, toast pecans in a medium sauté pan over medium-low heat, stirring occasionally. When fragrant and lightly browned, add maple syrup and salt and stir continuously for a couple of minutes, until sugar crystallizes. Remove from heat.

5. Combine all ingredients for vinaigrette in a small jar and shake vigorously to emulsify.

6. In a medium bowl, combine steamed beets and vinaigrette until beets are well coated.

7. Before serving, top with pecans, crumbled goat cheese and mint leaves.

PER SERVING: 391 CAL; 10G PROTEIN; 26G FAT; 32G CARB (22G SUGARS); 807MG SODIUM; 8G FIBER

+

Make extra peca ns for a delicious sn ack.

Experiment with adding different spices like cinnamon or curry powder.

NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

livenaturallymagazine.com

31

eat

HEALTHY KITCHEN

Summer Soups Four cold concoctions that pack a nutritious punch and take the heat off on hot summer days.

BY KIMBERLY LORD STEWART

TURN TO PAGE 34 FOR RECIPES

Chilled Caramelized Corn Soup with Shrimp Jalapeno Salad

FRESH, FROZEN OR CANNED? Nothing, and we mean nothing, beats fresh summer tomatoes, cherries and corn. But if your hankerings are ahead of the season, these recipes work just as well with frozen or canned fruits and vegetables where noted.

32 Summer 2017 / Live Naturally

AARON COLUSSI

Chilled Udon and Broth with Miso and Mushrooms

Sweet and Sour Cherry Dessert Soup

Gazpacho originated in Spain.

The original recipe was blended stale bread, olive oil and garlic, with water or vinegar and vegetables pounded together in a mortar.

Chipotle Tomato Watermelon Gazpacho

✳

HOW TO PICK A WATERMELON AT THE GROCERY STORE. PICK IT UP. It should be heavy from all the water stored inside (92 percent).

FOOD STYLING: ERIC LESKOVAR

LOOK IT OVER. It should be symmetrical and free of dents and cuts.

CHECK THE BELLY. A good watermelon will have a yellow underside from sun exposure with some rough patches.

livenaturallymagazine.com

33

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HEALTHY KITCHEN

Chilled Caramelized Corn Soup with Shrimp Jalapeno Salad This one-bowl corn soup and seafood salad is cool and refreshing.

Makes 4–6 servings SOUP 2 tablespoons vegetable oil 4 shallots, peeled and sliced 6 cups frozen or fresh white corn kernels (2 pounds frozen), divided 3 cloves garlic, minced 4 cups water, divided ¼ teaspoon paprika 3 sprigs fresh dill, leaves removed; divided Salt and pepper to taste 1 cup plain kefir SHRIMP SALAD 1 cup corn/shallot mixture 1 pound cooked shrimp, deveined and tails removed 1 mango, diced 1 tablespoon diced sweet and hot jalapeno, from jar 1 clove garlic 5-inch English cucumber, diced 1 red pepper, diced 1 lime, juiced 1 sprig fresh dill; chopped, fronds removed Salt and pepper to taste

1. Heat oil in a large skillet over medium heat. Add shallots, and sauté until soft.

Add corn, and turn heat to high. Sauté until corn begins to brown. Add garlic, and stir until fragrant. Remove from heat, and take out 1 cup of corn/shallot mixture for the salad.

2. While corn cools, toss salad ingredients together and refrigerate.

3. Place corn in a blender, add 2 cups of water, paprika and most of dill leaves (reserve some for garnish). Puree. Add more water until soup is as thick as pancake batter, but pourable.

4. Place a wire-mesh colander over a bowl.

Pour corn soup in strainer in batches.

Push solids through the wire until all liquid is removed.

5. Add ½ cup kefir to soup, and stir well.

Season with salt and pepper. Add more kefir if too thick.

6. Transfer to a pitcher, and refrigerate for 2 hours or more.

7. Serve a generous spoonful of salad in individual shallow bowls, pour a few inches of soup into the bowl, and garnish with reserved dill.

PER SERVING: 318 CAL; 22G PROTEIN; 8G FAT; 45G CARB (13G SUGARS); 148MG SODIUM; 5G FIBER

34 Summer 2017 / Live Naturally

Chilled Udon and Broth with Miso and Mushrooms

Chipotle Tomato Watermelon Gazpacho

This tasty soup is delicious as is or with a sliced flank steak.

Makes 4–6 servings

A light summer soup with sweet and savory flavors.

Makes 6 servings

4 tablespoons vegetable oil, divided 1 yellow onion, quartered (don’t peel it, the skins add color to the broth) 4 inches unpeeled ginger, sliced 3 unpeeled garlic cloves, smashed with the side of a knife 4 cups beef broth (or vegetable broth) 4 cups water ½ cup white miso ½ cup mirin wine (sweet rice wine) 1/3 cup + 2 tablespoons low-sodium tamari or soy sauce, divided 1 pound baby bella mushrooms; washed, stems separated from caps Hefty pinch crushed red pepper, to taste 12 ounces udon noodles 2 tablespoons sesame oil 1 bunch scallions, sliced, divided 2 bunches baby bok choy, sliced, divided 3 boiled eggs; peeled, halved (for garnish) White beech mushrooms (for garnish); washed, clusters separated Sriracha sauce

15 ripe tomatoes, chopped (or 15 canned whole tomatoes with juice) 1 cup tomato-based vegetable juice (delete if using canned tomatoes) ½ English cucumber, diced 4 stalks celery with inner leaves, sliced 1½ cups seedless watermelon cubes 2 canned chipotle peppers in adobo sauce 10 basil leaves 3–4 tablespoons red wine or sherry vinegar ½ cup slivered almonds Salt and pepper to taste Extra-virgin olive oil, for drizzle

1. Heat 2 tablespoons vegetable oil in a large soup pot over medium-high heat.

Add onions, and cook until very browned. Add ginger and garlic, and cook for another 2 minutes.

2. Add broth, water, miso, mirin, 1/3 cup tamari (soy sauce) and mushroom stems. Bring to a boil, and reduce heat to a simmer. Add crushed red pepper to taste, and cook for another 30 minutes at a low, rumbling simmer.

3. Prepare noodles, and cook until just tender. Drain, and rinse under cold water.

Toss with sesame oil and 2 tablespoons of soy sauce. Refrigerate until serving.

4. Drain broth from vegetables, and refrigerate broth for 3 hours or more. Put pan back on the stove (don’t clean it).

5. Thickly slice mushroom caps. Heat sesame oil in the soup pot over mediumhigh heat, and sauté mushrooms until brown. Scrape any brown bits from the pan, and cook until liquid is gone. Add half the bok choy and half the green onions, and sauté 1 minute. Refrigerate.

6. Place noodles in bowls. Pour broth over the noodles, and garnish with cooked mushrooms, remaining raw onions, bok choy, egg and beech mushrooms. Serve with Sriracha and tamari or soy sauce.

PER SERVING: 493 CAL; 22G PROTEIN; 21G FAT; 56G CARB (6G SUGARS); 1801MG SODIUM; 5G FIBER

1. Place all ingredients except the vinegar, oil, salt and pepper in a blender. Puree, and pulse until soup is thick. Add half the tomato juice or water, and pulse.

If too thick, add more liquid.

2. Season with vinegar, salt and pepper.

Pulse to mix; taste, adjust seasoning.

3. Chill until ready to serve. Pour into bowls, and drizzle with olive oil.

PER SERVING: 155 CAL; 6G PROTEIN; 7G FAT; 21G CARB (13G SUGARS); 46MG SODIUM; 6G FIBER

Sweet and Sour Cherry Dessert Soup Serve this tart cherry soup over sweet Bing cherries, ice cream and grated chocolate.

Serves 4–6 3 cups pitted sour cherries or 2 cans water-packed sour cherries (drained, but reserve the juice) ½ cup light red wine ½ cup sugar 7 ounces plain Greek yogurt Juice of ½ lemon 1 cup water (if using fresh sour cherries) Pinch of cinnamon Pinch of salt 1 cup sweet fresh or frozen cherries Vanilla ice cream Unsweetened dark or semi-sweet chocolate, grated for garnish

1. Put sour cherries, red wine, sugar, yogurt and lemon juice in a blender.

Puree until smooth and sugar is dissolved. Thin with cherry water or water until it’s a thick soup; blend well. Add cinnamon and salt; then blend again.

2. Chill at least 1 hour, until ready to serve.

3. Serve in small glasses. Pour soup over sweet cherries and a small scoop of ice cream. Top with grated chocolate.

PER SERVING: 205 CAL; 4G PROTEIN; 3G FAT; 44G CARB (39G SUGARS); 54MG SODIUM; 2G FIBER

NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM

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SUPPLEMENTAL HEALTH CARE

boost

THE B FAMILY B1

Thiamine

Also spelled thiamin, this vitamin helps keep your heart, mind and eyes working properly. It helps metabolize carbs, protein and fatty acids; supports RNA and DNA production; and assists nerve function.

Three ounces of pork delivers nearly 75 percent of your RDA; half a cup of green peas provides almost 20 percent.

RDA 1.2 mg/day for men; 1.1 for women; 1.4 for pregnant or breastfeeding women GOOD FOOD SOURCES fortified cereals, grains and rice; pork; green peas; lentils B2

Educated B vitamins are essential—and widely misunderstood. Here we outline why you need them and how to get enough. BY KELLEE KATAGI

SHUTTERSTOCK

E

very cell in your body needs B vitamins, a family of eight nutrients necessary for cell metabolism. A few of their headliner jobs: producing and regulating DNA and RNA (the body’s genetic material), turning food into energy, enabling nerve function, and equipping cells to divide and make new cells.

The B vitamins are not all found in the same foods, but some of the most common sources are dark leafy greens, meats, poultry, whole grains, dairy products, eggs, fish and seafood, and nuts and seeds. Because the Bs are widely spread across many food groups, most Americans get enough B vitamins in their diet.

Even so, it’s possible for people to have low levels, especially of B12, for two main reasons: 1. B12 is found only in animal sources (including eggs, fish and dairy), so vegans must rely on supplements (which use a synthetic form) to get enough; and 2. People ages 50 and older have a hard time absorbing it from food. “It’s recommended that people over 50 obtain most of their B12 from fortified foods or dietary supplements, because our bodies absorb the synthetic form better than the natural one,” says Carol Hagga ns, R.D., a consultant for the National Institutes of Health Office of Dietary Supplements.

To get better acquainted with the B family and see if you’re a good candidate for a supplement, check out this quick primer. Pay special attention to B6, B9 and B12—the ones you’re most likely to need in supplement form.

Riboflavin

Riboflavin helps release energy from food, improves absorption of other B vitamins and iron, acts as an antioxidant, and is sometimes used to treat migraines and reduce risk of heart disease and cancer. In food sources, exposure to light quickly diminishes B2 levels, which is why milk is often stored in opaque containers.

RDA 1.3 mg/day for men; 1.1 for women; 1.4/1.6 for pregnant/breastfeeding women GOOD FOOD SOURCES oats, milk, beef, almonds, eggs B3

Niacin

In addition to metabolizing nutrients, niacin also helps maintain healthy nerves, skin, heart, digestive system and triglyceride levels. B3’s upper-intake level is 35 mg/ day, because too much can cause flushing of the face, arms and chest when ingested in a form called nicotinic acid.

RDA 16 mg/day for men; 14 for women; 18/17 for pregnant/breastfeeding women GOOD FOOD SOURCES poultry, fish, beef, mushrooms, fortified cereals, peanuts B5

Pantothenic Acid

This vitamin is essential to all life forms, so its presence is widespread in food, making deficiency rare. It metabolizes

*Adequate Intake (AI) is based on the minimum that healthy people generally consume; it’s used when not enough information is known to set a recommended daily allowance.

SUPPLEMENTAL HEALTH CARE

DID YOU KNOW?

Q A

Why are numbers missing in the B sequence?

The numbering exists because 4, 8, 10 and 11 got booted from the family when scientists concluded they didn’t meet the essential vitamin qualifiers (necessary for life and not manufactured by the body) after all.

food, helps make red blood cells and sex and stress-related hormones, processes cholesterol and aids digestion.

ADEQUATE INTAKE (AI)* 5 mg/day for men and women; 6/7 for pregnant/ breastfeeding women GOOD FOOD SOURCES sunflower seeds, fish, dairy, avocados, sweet potatos, poultry, eggs B6

Pyridoxine

B6 is necessary for brain function, mood regulation, heart and eye health, and protein metabolism, which means you might need more if you eat a lot of protein. Most Americans take in enough B6, but not all of it is bioavailable, which means people (especially vegetarians) are more likely to not get enough B6 than most other B vitamins. Women who take oral contraceptives or people with chronic inflammation may also have low B6 levels.

RDA 1.3 mg/day for men and women; 1.9/2.0 for pregnant/breastfeeding women GOOD FOOD SOURCES garbanzo beans, fortified cereals, salmon, poultry, potatoes, spinach, bananas B7

Biotin

Also called vitamin H, biotin helps metabolize carbs, fats and proteins; regulates gene expression; and is thought to strengthen nails and hair. It’s also essential for healthy fetal development.

Biotin is better absorbed from plants than from animal sources.

AI 30 micrograms/day for men and women; 30 (or more)/35 for pregnant/ breastfeeding women. The National Institutes of Health recommends up to 300 micrograms daily for everyone.

38 Summer 2017 / Live Naturally

GOOD FOOD SOURCES almonds, sweet potatos, eggs, onions, oats, salmon, avocados, dairy, legumes

B9

Folate/Folic Acid

The latter is a synthetic form of B9, found in supplements and fortified foods; folate occurs naturally in foods. B9 is crucial for mental and emotional health. It helps produce DNA, RNA and red blood cells, and enables the body to process iron.

B9 isn’t always easy to absorb, so inadequate levels are more common than with most other B vitamins. Low B9 levels during pregnancy can lead to birth defects, so all women of childbearing age should consider B9 supplements. “The key development happens usually before women even know they are pregnant, so they shouldn’t wait until a positive test to start taking folic acid,” Haggans says.

RDA 400 micrograms/day for men and women; 600/500 for pregnant/breastfeeding women GOOD FOOD SOURCES lentils, peanuts, asparagus, spinach, brussels sprouts B12

Cobalamin

Beyond metabolizing food, key functions of B12 include keeping nerve cells healthy; producing DNA, RNA and red blood cells; and working with folate to help iron do its job. Up to 15 percent of the population doesn’t get enough B12. More than half of people 50 and older have levels below the RDA because they have less stomach acid to digest it, and vegans may struggle to get enough because B12 is naturally found only in animal sources; experts recommend supplements for both populations.

RDA 2.4 micrograms/day for men and women; 2.6/2.8 for pregnant/breastfeeding women GOOD FOOD SOURCES shellfish, beef, salmon, dairy, turkey, eggs

To find out what the best time is to take supplements visit livenaturallymagazine.com

YOUR SUPPLEMENT QUESTIONS ANSWERED

Q A

Should I take a B-complex supplement?

Q A

What form of supplement should I take?

Q A

Will a B vitamin supplement give me more energy?

Even if you’re low in only one or two of the Bs, some experts recommend taking a supplement that contains all eight B vitamins because they work synergistically, and some evidence suggests that absorption may improve when they’re taken together—or at least when you’re getting enough of each one. They’re water-soluble, so you’re likely to excrete any excess, and their recommended upper limits are either very high or nonexistent (B6 is the main one to watch out for; the upper limit is high, but it’s dangerous to exceed it).

B vitamin supplements come in just about any form imaginable. In general, any of the forms are fine. Exception: If you have a digestive issue that makes it hard to absorb nutrients, opt for sublingual (under the tongue), spray or liquid forms, which bypass the digestive system and immediately enter the bloodstream.

Because the B vitamins help extract energy from food, they’re often billed as energy boosters. But science indicates that they’re helpful only if you’re not already getting enough. Extra doses won’t do anything for you.

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Holistic Holidays Mindful and healthful ways to navigate the season.

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try A Spin on Slaw Miso introduces probiotics and compelling flavor to a classic dish. BY DINA DELEASA-GONSAR

F

or your next summer barbecue or gathering, introduce a new twist on an old classic and make your spread stand out with this tasty miso-based coleslaw.

Garlic Miso Slaw Serves 4 SALAD 2 cups shredded white cabbage 2 cups shredded purple cabbage 1 cup julienned carrots 1 cup julienned apples (try Fuji) 4 large radishes, sliced thin 1/3 cup scallions, chopped

FIND IT

You’ll find miso in plastic tubs in the refrigerated sectio n of your grocery store.

1. In a large mixing bowl, add salad ingredients and toss to combine.

2. In a medium-sized bowl, whisk together all dressing ingredients until well combined. Keep in mind the miso will not totally break down.

If you want the dressing smoother in consistency, pulse it in a blender.

3. In a large mixing bowl, add dressing to salad ingredients and gently toss to combine. Let mixture sit for about 30 minutes to allow vegetables to absorb dressing.

PER SERVING: 217 CAL; 2G PROTEIN; 17G FAT; 15G CARB (9G SUGARS); 820MG SODIUM; 3G FIBER

WHAT IS MISO? Miso paste is made from fermenting soybeans, sea salt and koji (a mold starter), and sometimes rice or barley. The fermentation creates healthy nutrients, including copper, manganese and vitamin K, as well as probiotics.

Miso has a potent and salty flavor, so use it in small amounts. Here are three common varieties:

Winter 2017 2017 / Optimum / Live Naturally Wellness 40 Summer

WHITE The most mild.

Made from soybeans and rice. Use for marinades or dressings (like a coleslaw).

YELLOW Mild, earthy flavor. Made from soybeans, barley and a bit of rice.

Nice addition to soups, glazes and marinades.

RED More concentrated flavor. Made from soybeans and barley. Best for hearty dishes, such as roasted vegetables, braises and stews.

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.

AARON COLUSSI: FOOD STYLING: ERIC LESKOVAR

DRESSING ¼ cup olive oil 1 tablespoon sesame oil 1 teaspoon soy sauce 1 teaspoon honey 1 tablespoon lime juice, freshly squeezed 1 tablespoon garlic, minced ½ tablespoon white or yellow miso 1 teaspoon fresh tarragon, chopped ½ teaspoon celery salt ½ tablespoon sesame seeds 1 teaspoon kosher salt 1 teaspoon black pepper

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