Sweet and satisfying, nutrient-rich and perfect for roasting, winter squashes—like acorn, butternut, Hubbard, spaghetti, and pumpkin—are irresistible...except for their thick skin. Sometimes, peeling or carving it away is one step too many.
One of the healthiest diets—it’s endorsed by the American Heart Association, the American College of Cardiology, and other health authorities—is DASH (Dietary Approaches to Stop Hypertension).
Holiday foods (pies, latkes, cookies, etc.) aren’t exactly paragons of healthy eating. Sigh. But these fruits and veggies that show up for the season are winners. Here’s why...and how to enjoy them. Each recipe serves 4.
Healthy EatingLindsay Moyer, MS, RDN, Kate Sherwood
Do fruits and vegetables raise the risk of cancer because they may contain pesticides?
Researchers followed roughly 180,000 people for 14 years. Those who ate more of the fruits and vegetables that typically have the highest pesticide residues had no higher risk of cancer (including breast, lung, uterine, advanced prostate, and non-Hodgkin lymphoma) than those who ate less.
This kind of study can’t rule out the possibility that something else about the participants explains the results, but the researchers took many factors into account, including smoking, exercise, and cancer screening.
Kale, cauliflower, Brussels sprouts. It seems like just about every cruciferous vegetable has had its moment. Not quite. Next in line: kohlrabi, the oddball green (or purple) vegetable that’s full of surprises.
Want to mix up your salad? Lettuce help. Supermarkets are awash in baby kale, baby spinach, baby arugula, and other young’uns. Fresh Express blends green butter lettuce with the iron-rich red variety, which gives its Sweet & Crunchy salad a pop of color. Ditto for Organicgirl Butter, Plus!
Garden-variety globe (aka American) eggplants are at home in ratatouille or baba ganoush year round. But summer’s when smaller breeds shine. The payoff: thin skin, creamy texture, and sweet flesh.
