A round-up of VT editors’ favorite newsworthy links: Got aches and pains from working out? A new study finds that drinking watermelon juice an hour before exercise relieves muscle soreness and increases performance.
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Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
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Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.
A flavorful twist on typical pumpkin soup
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I’ve survived another Shark Week. Every August, I steer clear of the Discovery Channel’s glut of sharks-ploitative shows with titles like Voodoo Sharks and Great White Serial Killer. Still, I've got to credit Shark Week with every now and then presenting an edifying program like Shark Fight, about Shark Attack Survivors for Shark Conservation (yes, you read that right). Here, a Q & A with the organizer of the group, Debbie Salamone, whose Achilles tendon was severed in a shark attack—she recovered successfully to resume her hobby of competitive dancing.
I don’t always buy organic, but when it comes to lemons, I make no exceptions. Why? Because there’s a lot more to lemons than their tart, juicy flesh; their aromatic skin is also edible, and an amazing flavor booster in both sweet and savory recipes. Because pesticide residue settles in the skin of fruits and vegetables, it’s a healthy investment to pay a bit more for organic lemons so you can reap all the tasty benefits.
Not ready to go to bed and still feel a bit hungry? Try these healthy, easy-to-make snacks!
This summer, an all-vegetarian restaurant debuted at Mexico’s Sandos Caracol Eco Resort & Spa, taking the destination’s eco-friendliness up a notch. We like that veg food will fuel such onsite volunteer activities as the SOS Marine Sea Turtles and Mangrove Swamps Cradle of Life environmental protection projects. Plus, the kitchen at Salvia contributes to the composting stations that, along with solar panels, help the beachfront getaway earn its eco-cred. Here, intel about Salvia’s menu—which includes raw options—from chef Milton Landa.
Summertime makes me giddy, and it’s not just the sunshine and subsequent Vitamin D boost that puts me in a good mood. It’s partly the produce: Those juicy tomatoes, succulent stone fruit, and vine-ripened peppers must contain some secret feel-good phytochemicals, because I feel fabulous after eating them. I’m also a big fan of shelling beans—favas, runner beans, and my favorite, cranberry beans. I buy them by the bucketload as soon as they make an appearance at the farmers’ market.
I loathe chopping garlic. I despise every part of the process, from peeling the cloves to mincing the sticky bits to having my hands smell like garlic for the rest of the day. I will chop garlic if I absolutely have to, but otherwise, I do my mincing in a garlic press.
A protein-powered breakfast could be the key to curbing cravings throughout the day. Here's how to serve it up.
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This quick and easy dish is packed with flavor, with super nutritious and delicious lentils.
Simple yet delicious and easily packable, these hummus pita pockets are perfect for a quick lunch at your desk or on the go
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Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.
This smoothie promotes a healthy immune and digestive system. The mixture of ginger, mint, chia and pineapple give a nice flavor to a natural energy drink.
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Move over Shel Silverstein and Dr. Seuss—make some room on the book shelf for a new, welcome series of children’s books—one that teaches “The ABCs of Being Kind”—both to animals and to our planet. From the author-illlustrator of the much-loved That’s Why We Don’t Eat Animals and Vegan is Love, Ruby Roth, comes the just-released V is for Vegan, a fun, uplifting, and educational picture book that introduces young readers to animal rights and environmental issues and the virtues of a plant-based diet. Below, Roth dishes on discovering children’s interest in veganism, the emotional lives of animals, and the writing and illustration style that’s uniquely hers—a style that enables her to present the ugly truth behind factory farming in a way that’s fun, funny, and empowering for young readers.
A round-up of VT editors’ favorite newsworthy links: A new study finds eating raw garlic significantly lowers the risk of lung cancer, but how to stomach the pungent little cloves?
“I guess they thought I’d go away, and the film would fall into the indie-documentary abyss,” says director Gabriela Cowperthwaite, in answer to my asking why she thinks SeaWorld declined to participate in her recently released documentary Blackfish. The film investigates the deadly 2010 attack on a trainer in SeaWorld's Orlando park by an orca named Tilikum, and its most compelling witnesses to the troubling reality of killer whales in captivity include former SeaWorld trainers. If SeaWorld was banking on the film sinking into obscurity, they figured wrong—Blackfish scored a 97 percent on RottenTomatoes.com’s All Critics Tomatometer, and the Los Angeles Times stated in an editorial, “The documentary ‘Blackfish’ reminds us that it’s time to stop imprisoning orcas in marine parks to entertain the public and enrich their corporate keepers.” Here, Cowperthwaite answers more questions about the film.
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Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.
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This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
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Top these crowd-pleasing tartlets with the best berries of the season — or sprinkle with nuts or chocolate chips. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.
Try this as a hearty side dish or a light lunch. You can substitute chickpeas or other beans for the white beans and use any stone fruit or a combination of them.
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Bright, beautiful, and bursting with veggies, this colorful minestrone is a great way to stretch the harvest.
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Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup.
Light, bright, and bursting with fresh flavors, sorbet is the ultimate warm-weather treat
Take a shine to these glossy summer vegetables
At-home spa treatments with ingredients fresh enough to eat