Live Naturally Kroger Atlanta Fall 2015

Unlock the mysteries of these nutritious,

earthy edibles

Compliments of

FALL 2015

CUCKOO FORCOCONUTS

Why we’re crazy about this tropical treasure

FIVE IMMUNITY BOOSTERS

Natural ways to quash colds and

flu this fall

MAC ‘N’ CHEESE,

PLEASE Delicious recipes

to glam up this comfort dish

MUSHROOMSof

Wonderthe

PLUS:TURKEY TROT TIMETry our easy training plan

GRAINS OF TRUTH: HEALTHY CEREALS TO START YOUR DAY RIGHT. page 6

AT

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With the great-tasting goodness of Horizon®, Silk® and Yulu®, it’s easy to pack a lunch that’s parent-approved for ingredients and kid-approved for great taste.

For BackTo School

©2015 WhiteWave Services, Inc. All Rights Reserved.©2015 Fox ©Peanuts Worldwide LLC

from the editor

A Shopping RitualI HAVE A CONFESSION. As crazy as it may sound, I love to go grocery shopping. It’s a weekly ritual that I make a point of finding time for, because healthy food and eating are a rich part of my life. I truly enjoy cooking at home and then sitting down for a meal with my husband or friends as often as possible.

For many of us, though, grocery shopping can be stressful or burdensome. When is there time to go to the store? What should you buy? Should you plan ahead?

To minimize stress, I suggest introducing a shopping ritual into your week. Not sure how to make that happen? Here are a few strategies that have worked for me:

Mark your calendar. Sunday late afternoon is my typical shopping time. Occasionally something will force me to change my plans, but I try to seal off this time slot as I would any other commitment.

Make a list; get creative! My ritual begins at the kitchen bar, where I sit down with pen and paper to write my grocery list. I pull out recent issues of food magazines, a few favorite cookbooks, even my laptop.

I start with magazines to see the latest recipes around what’s in season; anything that takes 30 minutes or less gets my immediate attention. I mark favorites with a sticky note. If I don’t find enough recipes for the week, I’ll open up some of my go-to cookbooks for a few more options. My laptop comes in handy, too, particularly when I have a certain food I need to cook up—like those tomatoes that are starting to look a little too ripe—so I visit favorite food websites for recipe ideas around that ingredient and bookmark them.

Then I scan the various recipe ingredients, compare to what I have in my fridge and pantry, and write up a list of what I need.

Know your route. At the store, I have a particular route of aisles I follow each time. It’s all part of the ritual. As I pick up items and check them off my list, I often detour toward products I might not necessarily need for a recipe but have heard or read about and have been curious to try. Sometimes they make it into my cart.

After I return home and unload everything, one of the most gratifying parts of my ritual is realizing that I now have my own “restaurant” for the week with a full kitchen and a delicious menu of options to prepare.

If you don’t have a shopping ritual, I encourage you to give it a try. It may end up being something you look forward to week after week. And what could be better than cooking up healthy, delicious meals and sharing them with the ones you love?

Please enjoy this issue—we have some tasty recipes to help get you started on your grocery list. And enjoy creating your own healthy rituals.

—Rebecca Heaton, Editor

Fall 2015 / Live Naturally 1

28

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COVER PHOTOGRAPHY BY AARON COLUSSI, STYLE BY ERIC LESKOVAR

16

2 Fall 2015 / Live Naturally

32

volume 03, issue 04: fall 2015

departments begin

04 Talking with vegan ultrarunner and Appalachian Trail record-holder Scott Jurek. PLUS: Tasty cereals, top food trends, healthy kids’ snacks, how to make the perfect PB&J and more.

eat15 FANTASTIC FUNGI

They don’t need sunlight to grow, but these earthy treasures are loaded with flavor and nutrition. Try our medley of delicious mushroom recipes, from a salad to dumplings to, believe it or not, dessert!

19 MAKE IT. BUY IT. Fall is the time for comfort food, and what better than macaroni and cheese? We offer some creative options for turning your basic mac ‘n’ cheese into something decadent and delectable.

move28 FIVE WEEKS TO A FALL

TURKEY TROT Train for a Turkey Trot and get the family moving on Thanksgiving. BY GINA DEMILLO WAGNER

boost30 FALL INTO HEALTH

5 natural supplements to boost your immunity. BY RADHA MARCUM

thrive32 DR. JAMES ROUSE

Practice kindness; it’s good for you. Use your fridge as a medicine cabinet. And try a digital sunset.

feature22 GOING COCONUTS

Eat it, drink it, rub it on, wear it...and other amazing ways to use this unusual nut. BY NANCY COULTER-PARKER

REAL FOOD. S IMPLY PREPARED.

A NEW line of cereal,A NEW line of cereal,A NEW line of cereal,A NEW line of cereal,A NEW line of cereal, granola, and muesli from Kellogg’smuesli from Kellogg’smuesli from Kellogg’smuesli from Kellogg’smuesli from Kellogg’sPacked with whole grains and fiberPacked with whole grains and fiberPacked with whole grains and fiberPacked with whole grains and fiberPacked with whole grains and fiberPacked with whole grains and fiber

®

™

artificialsweetEnersartttificialflavors

hydrogenatttedoils

NO

®, ™, © 2015 Kellogg NA Co.

KMFR06449315_FP_AD_LIVE_NAT.pdf 1 8/14/15 9:42 AM

A Vegan UltrarunnerCHAMPION ATHLETE SCOTT JUREK SHARES HOW HE DOES IT. BY REBECCA HEATON

HE IS ONE OF THE WORLD’S GREATEST ENDURANCE athletes, with victories in nearly all of ultrarunning’s elite events, such as the 153-mile Spartathlon in Greece and the Hardrock 100 in Colorado. Most recently, he broke the record for running the 2,189-mile Appalachian Trail: 46 days, eight hours and seven minutes. While most people cannot fathom ever being able to run these distances, it’s even more difficult to comprehend that Scott has accomplished all of this while following a vegan diet.

How did you get into ultrarunning?

SCOTT JUREK: When I was young, I used to hate running. I ran to stay in shape for Nordic skiing, but I was more of a hunting and fishing boy. I ran my first marathon, and then my first 50-miler, at age 20 because I thought it would be good training. [Scott ran a sub-three-hour marathon and placed second in the 50-miler.] It was

the hardest thing I had ever done, but when the emotional drain and discomfort wore off, I thought to myself, “This is something I want to do again.” That is the unique thing about endurance events: Once you get through the discomfort and challenge and get to the other side, it’s life transformative.

You have been a vegan since 1999. What inspired you?

When I was studying for my master’s degree in physical therapy, I became convinced that a lot of my patients’ problems stemmed from a poor diet, and this inspired me to become a vegetarian and then a vegan. Food was also an important thing in my family growing up. My mother and my grandparents instilled in me a real appreciation of what you put in your body. I’ve read many books on vegetarianism and veganism, and there continues to be support that we don’t have to eat animal products to maintain a healthy body. I’ve enjoyed breaking the myth that you need animal protein to be an athlete.

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So as a vegan, what do you eat to stay fueled enough when racing?

It’s all about getting enough calories and eating healthy. For one-day races, I eat a lot of easily digestible, carbohydrate-based foods like Clif Bars, Clif Shot Bloks and electrolytes. Because the Appalachian Trail was multiple days, my diet was different compared to a one-day event. I would eat small meals throughout the day, like avocado sushi rolls, vegan pizza and smoothies just to break things up. Or a frozen burrito or pasta—the denser, the better. I had a support vehicle, so my wife, Jenny, and my team helped get me food. Sometimes it would be diner food, like greasy hash browns. Grease and oil were great fuels for me on the trail.

What is the most difficult thing about following a vegan diet?

Initially, there is a bit of a learning curve to know what foods to include and how to prepare them. But once I got beyond the learning phase, it was easy to follow a vegan diet. Navigating social meals and eating out can be challenging sometimes, too.

What’s next for you?

I have plans to write a book on my Appalachian Trail adventure, and I might have another long-distance trail in me, but it’s too soon to start thinking about that. I’m still licking my wounds, so to speak, from the Appalachian Trail.

Read more about Scott at scottjurek.com.

What was your

goal in writing

your book Eat

& Run (Mariner,

2013)?

I’ve had a long,

successful career

in ultrarunning, so

I decided that I had

to write this book.

But rather than talk

just about racing,

I wanted to fold in

nutrition, too. So

along with personal

stories, I’ve mixed in

20 recipes. I wasn’t

destined to become a runner or a vegan; these are two

transformative things that have had a huge impact on

my life and still do. So the book is about my journey,

and my goal is to inspire others to take their own kind of

journey with fitness and food.

Visit www.postfoods.com/our-brands/grape-nuts/for recipes and nutritional information

Fill your bowl with power-packed nutrition.8g of protein 7g of fiber 49g of whole grain*

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Nature’s Path Flax Plus Raisin Bran

Bran

Cascadian Farm Raisin Bran

You can knock out about a quarter of your daily fiber requirements with one tasty bowl. What’s missing? Artificial flavors, preservatives and ingredients you’ve never heard of.

“The thick flakes stayed crunchy in milk.”

V OG

Post Grape-Nuts

A mere four ingredients—all organic—combine into light, flaky biscuits, with a cinnamon-y crunch. Numbers we like: 47 grams of whole grains, over 20 percent of daily fiber needs.

“Just the right amount of sweet.”

V

OG

Wheat

Nature’s Path Fruit Juice Sweetened Corn Flakes

Corn

Mom’s Best Honey Grahams

While the name doesn’t say “corn,” the first ingredient is corn meal. Combined with whole grain flour and natural sweeteners like honey and molasses, this cereal will satisfy morning taste buds.

“A nice change from other graham cracker-style cereals.”

Kind Maple Quinoa Granola Clusters with Chia Seeds

Granola

Bear Naked V’nilla Almond Fit

Skip the sugar coma: This granola packs only 4 grams of sugar per 120-calorie serving. Plus, whole almonds help you stay satisfied longer.

“Especially good with yogurt.”

COMPAREbegin

Serious CerealsWHATEVER YOUR GRAIN OF CHOICE, TODAY’S CEREALS ARE HEALTHIER THAN EVER. START YOUR DAY STRONG WITH THESE OPTIMUM WELLNESS PICKS. BY KELLEE KATAGI

IF THE AVERAGE AMERICAN had to choose the ultimate breakfast (or midnight-snack) comfort food, crunchy cereal with cold milk would likely top the list. Thankfully, cereal no longer has to be the processed sugar-fest it once was. Healthier cereals—made

with whole, pronounceable ingredients and without hefty doses of processed chemicals, refined sugar and other unwanted items—now take up more and more real estate on store shelves. Here are some of our favorites, grain by grain.

Bonus points

for:

GLUTEN- FREE

SOY-FREEV VEGAN OG ORGANIC

DAIRY- FREE

Our pick:

Why we like it:

Our testers

say:

Also try:

Kashi Organic Promise Cinnamon Harvest Whole Wheat Biscuits

V

SODIUM- FREE

salt

Van’s Gluten Free Honey Crunch

salt

Multigrain

Kellogg’s Origins Fruit & Seed Muesli

This hearty, versatile blend is excellent cold or hot, in milk or over yogurt. It’s made of simple, wholesome ingredients, including apricots, raisins, cranberries and 32 grams of whole grains.

“It kept me full for a long time.”

A BOWL OF SURPRISESSome of the best cereals have the most unexpected ingredients. What we’re loving:

Love Grown Foods Mighty Flakes. No wheat. No corn. This crunchy cereal is fashioned from three nutritional heavyweights: navy beans, lentils and garbanzo beans. We suggest topping with blueberries for a perfect complement.

Bear Naked Coconut Almond Curry. This savory-sweet cereal may take some getting used to—but once you do, you’ll be craving this creative granola blend with curry powder and only 5 grams of sugar.

SUSTAINABLEPACKAGING


TRY THIS:KALE BARS WITH DATES,

BERRIES & DARK CHOCOLATE

This gluten-free bar is chock-full of

natural ingredients, including blueberries,

strawberries, almonds, oats, sesame

seeds, pumpkin seeds, dark chocolate

and kale. With 4 grams of protein per

serving, it’s a tasty option as an energy

bar or afternoon snack.

WHEN IT COMES TO SHOPPING for organic and natural products, it can get confusing…fast. That’s where Simple Truth comes in. Found exclusively at Kroger stores, all Simple Truth products come with a guarantee called “Free From 101” that they don’t contain any of 101 artificial ingredients such as trans-fatty acids, sodium sulfite or tartrazine (see #97 below). View the full list at simpletruth.com.

101 INGREDIENTS YOU WON’T FIND IN SIMPLE TRUTH

#97 TARTRAZINE

A synthetic yellow dye, tartrazine is

most frequently used in the bright

yellow of “lemon” filling baked goods.

It’s also found in sodas and energy

drinks, snacks such as corn chips,

soaps, cosmetics and medications.

The FDA requires any products

using tartrazine to label it as FD&C

Yellow 5 or Yellow 5, as it can cause

allergic reactions, particularly among

people with asthma or sensitivity or

intolerance to aspirin.

FREE FROM 101Trend WatchFOOD NEWS THAT’S GOOD TO KNOW

GET YOUR FREEKEH ONPronounced “free-kah,” this hot-to-trot, high-fiber, high-protein grain comes from hot beginnings. Used throughout the Middle East for centuries, freekeh is prepared by picking wheat stalks while still young and green, smoking the stalks over a fire and then grinding them. The process gives the grain a nutty, smoky, roasted taste. And because it’s picked while still green, freekeh is loaded with more minerals and vitamins than many other grains harvested later, such as brown rice. Use freekeh in place of rice or quinoa, swap it out for pasta in a salad, or stir into your favorite soup or stew. But note: Freekeh is a wheat product, so not a gluten-free option.

TEA IS HOTTea. It’s the second most consumed beverage in the world, after water. And here in the U.S., more and more people are drinking it. According to the Tea Council of the USA, Americans consumed more than 80 billion servings of tea last year—that’s more than 3.6 billion gallons!—and it’s expected that number will double in the next five years. Why the increasing popularity? Multiple health benefits, depending on what type of tea you drink; interesting flavors (can you say cacao or wine grapes); and a better-for-you option than sugary, calorie-laden soda. Caffeinated teas also boost mental alertness minus the caffeine jitters.

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MORE COMPANIES SAYING GOODBYE TO ARTIFICIAL DYESFor decades, companies have been using artificial dyes to make food and drinks appear fresher, healthier and tastier to make consumers go “yum!” But along the way, studies have also demonstrated various negative effects linked to consuming too many foods with artificial dyes, including allergic reactions, anxiety, migraines and hyperactivity in children.

That’s why it’s encouraging to see a growing number of companies from big to small jump on the bandwagon to follow a healthier route and use natural dyes—or just take out coloring completely. Here are a few who are setting the trend:

ZEVIA, a zero-calorie naturally sweetened soda, is removing the caramel color this year from all of its colas, ginger root beer, ginger ale and cream soda so all of the flavors will be clear.

NESTLÉ USA will remove artificial colors and flavors by the end of this year from all of its chocolate candy products, such as the well-known BUTTERFINGER, BABY RUTH

and CRUNCH BARS.

KRAFT’s signature Macaroni & Cheese will be a different shade of yellow starting in 2016. The company is replacing artificial colors with natural spices like turmeric, annatto and paprika.

CAMPBELL SOUP COMPANY will make all of its North American products without artificial colors or flavors by the end of 2018.

—R.H.


begin

8 Fall 2015 / Optimum Wellness

SIMPLE TRUTHS

Buy BrothBroth and bouillon typically come in vegetable, poultry and beef flavors.

IN A CAN OR IN A BOX:

Doesn’t need refrigeration until opened. Can be stored in the refrigerator for two weeks. If you want to store it longer, freeze the broth in ice cube trays and store in zip-top freezer bags for up to one year.

BOUILLON CUBES:

Store in a cool, dry place, tightly sealed. Refrigerate or freeze for longer shelf life. Cubes typically last up to 18 months. If cubes turn dark or mushy, it’s time to discard them.

BOUILLON IN A JAR:

Refrigerate after opening; keep until the “Best by” date, and then discard.

Note that store-bought broth, particularly bouillon, is often very salty. So if you prefer less sodium, look for a low-sodium variety or consider making your own. It’s easy!

All About BrothTHERE’S MORE TO THIS VERSATILE LIQUID THAN YOU MIGHT GUESS. BY REBECCA HEATON

BROTH. It’s a staple in most every kitchen. It’s a solution for what to do with old veggies and leftover meat. It’s the universal base for soups and sauces—and much, much more.

3 quarts water4 large onions, quartered2 large carrots, sliced thick4 celery stalks, sliced thick1 sprig fresh thyme1 teaspoon whole peppercorns1 whole clove garlicSalt and pepper to taste

Cook rice or other grains with broth for added flavor.

Use as a replacement for oil when sautéing; just be sure to watch food carefully—unlike oil, broth evaporates.

Baste meat—chicken, beef or pork—while it’s roasting with spoonfuls of broth to add more flavor and keep the meat moist.

Moisten leftovers with a few spoonfuls of broth before reheating.

Use to add flavor and moisture to mashed potatoes.

Drink when you have a cold or the flu; warm broth loosens congestion and prevents dehydration.

Sip a mug with your meal; broth aids digestion and helps you feel full.

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Fill a large pot with water; add all ingredients. Bring to a boil, reduce heat and simmer for an hour or so. Strain and use immediately; or cool, store in containers and freeze.

Want to make a meat broth? Just add meat (chicken, beef, turkey) to the above recipe and simmer for 3–4 hours.

Basic Vegetable Broth

Mac-A-LiciousWE’VE ALL BEEN THERE: You get home from work to realize you haven’t given dinner a single thought. Now the Horizon Mac-N-Ator (horizondairy.com/macnator/mac) can save your hide. This online tool lets you plug in details such as a taste profile, items you have in your fridge, and special requests like “gluten-free,” “vegan” or “on the go.” Then up pop recipes that fit your requests, including favor-ites such as Southwestern Mac & Cheese and Mac & Cheese with Corn, Peppers & Avocados. There’s only one catch: You have to keep your pantry stocked with, of course, the recipes’ common denominator: a box of mac ’n’ cheese. Other common recipe ingredients include broccoli, garlic, bacon and spinach. —K.K.

For more

tasty and

creative

ways to cook

up mac ‘n’

cheese, head

to our “It’s

Easy Being

Cheesy”

story on

pages 19-21.

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Blueberry lemon tartSMOOTHIE

1/2 cup blueberries

2 Tbsp lemon juice (the juice of one lemon)

1 serving Vega One French Vanilla 1/2 cup water1/2 cup ice (omit if using frozen blueberries)

Optional: 1/2 cup spinach

Blend until smooth. Enjoy!

On any small tub of Vega One Nutritional Shake (14.6oz–15.4oz)

SAVE $5

Blend until smooth. Enjoy!

SAVE $5$5$

To Retailer: Vega will reimburse you the face value of this coupon plus 8 cents handling in accordance with our redemption policy (copy available upon request). Consumer must pay any sales tax. Send all redeemed coupons to: Vega, Mandlik & Rhodes, PO Box 490 Dept #1215, Tecate, CA 91980.

To Consumer: Redeem only by purchasing the brand and size(s) indicated. May not be reproduced. Void if transferred to any person, firm, or group prior to store redemption. Coupon valid in-store only. Only one coupon may be used on one tub per purchase. One time use only. Redeemable at: Valid in King Soopers stores where Vega is sold. Offer valid until 07/01/15. Contact/Inquire within.

MANUFACTURER’S COUPON EXPIRES JULY 1, 2015

Vega One available in stores with our Optimum Wellness Centers.

www.jwu.edu/denver

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4_OW_SP15_Begin.indd 13 2/25/15 2:13 PM

Pool Play3 WAYS TO GET A GREAT WATER WORKOUT BY REBECCA HEATON

TIRED OF THE SAME OLD WORKOUT routine? Mix things up and jump into a pool. Working out in water requires little gear—swimsuit, maybe goggles—and has multiple benefits:

It’s low-impact. “A large percent of your body’s

weight is buoyant when you’re in the water,” says

Anna Scott, a former member of the U.S. National

Swimming Team and a coach for more than 25

years, “so you’re bearing less percent of your

overall weight, which means less strain on bones,

joints and muscles.”

It’s good aerobic exercise. “The pool is a buoyant,

supportive environment, so your body can take

being in the water longer when you’re exercising,”

says Scott, adding that with a little guidance,

people can get up to swimming 45 minutes to an

hour fairly quickly.

It’s for all types. “One of the many great things

about swimming and exercising in a pool is that it’s

adaptable to a lot of different people with different

body types and exercise backgrounds,” says Scott.

Swimming

If you haven’t been swimming for some time,

Scott stresses the importance of re-learning good

swimming form, because poor form can lead to an

injury, particularly in your shoulders. “You probably

haven’t had a swim lesson since you were young,”

she says, “so take the time to go to a class or sign up

for a lesson to get technique critiques, because your

flexibility and mobility have changed, which means

you may have to re-learn how to do your strokes.”

Don’t want to swim? Try these fun options.

Water Running

A low-impact alternative to running on land, water

running comes in two forms: shallow water running

where you are in waist-deep water, running across

the bottom of the pool; and deep water running

where you are in deep enough water that your feet

don’t touch the bottom of the pool and you wear a

flotation belt like an AquaJogger.

When water running, keep your body vertical in the

water as much as possible, avoid leaning forward at

the chest, and pump your arms and legs like pistons—

similar to your motion running on a hard surface.

Water Aerobics

Like swimming, water

aerobics are easy on your

joints. But unlike swimming,

water classes get you

moving and jumping

around versus going back

and forth…and back and

forth…in a lap lane.

The latest rage is Aqua

Zumba, a challenging

workout of Latin

American-style dance

moves—under water!

Or try Aqua Boot Camp,

a cardio, interval and

strength training class

with props like Styrofoam

“weights.” Check with your

local pool to see what

types of classes they offer.

Get bored swimming lap after lap?

Wear waterproof

headphones—

there are a

number of great

models on the

market from

companies like

Swimbuds, X-1

and Sony—and

create a play list

that will keep

you paddling to

the beat.

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begin SIMPLE TRUTHS


Need a Morning Boost or an Afternoon Pick-Me-Up? Try Yerba Maté

With the strength of

coffee and the health

benefits of tea, yerba

maté (yerb-ah mah-tay)

is made from naturally

caffeinated leaves

from South American

rainforests. Popular

throughout that region,

maté is traditionally

served in a gourd with

a filtering straw called

a bombilla to keep the

leaves out. Drink it hot

or cold, served with

milk and honey or iced

with lemon and mint.

It’s also available in

several bottled drinks.

Along with offering up

caffeine for energy,

maté contains nutrients

like antioxidants and

minerals, including

B vitamins, vitamin

C, potassium and

magnesium. Yerba maté

is a nice alternative for

your usual morning

caffeine brew, or as a

boost when the post-

lunch lethargy kicks in.

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THE PERFECT PB&JTHIS LUNCH-BOX STAPLE CAN BE MORE NUTRITIOUS THAN YOU MIGHT THINK. MIX AND MATCH THE INGREDIENTS FOR SOME FLAVOR FUN. BY KELLEE KATAGI

SPRUCE IT UPTASTY ADD-ONS CAN TAKE YOUR PB&J TO A NEW LEVEL OF SCRUMPTIOUS. HERE ARE SOME OF OUR FAVORITES:

• Sliced bananas• Berries• Sliced apples or

pears• Pomegranate

seeds• Bacon• Chocolate sauce• Raisins or other

dried fruits• Unsweetened

coconut

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BREADEVERY PB&J STARTS WITH THIS.

MULTIGRAIN

DAVE’S KILLER ORGANIC 21 WHOLE GRAINS AND SEEDS BREAD

Say “yes” to 3 grams protein, 3 grams fiber, 140 mg omega-3s and only 60 calories per slice!

GLUTEN-FREE

RUDI’S GLUTEN-FREE MULTIGRAIN SANDWICH BREAD

Made with healthy, pronounceable ingredients, including flaxseed, millet and honey.

SOMETHING DIFFERENT

MISSION 100% WHOLE WHEAT TORTILLAS

One 10-inch tortilla delivers 16 percent of your daily fiber needs.

NUT BUTTERTHE “P” ISN’T JUST FOR PEANUT; NUT BUTTERS COME IN A VARIETY OF FORMS.

PEANUT BUTTER

SANTA CRUZ ORGANIC CREAMY DARK ROASTED PEANUT BUTTER

So rich and creamy, you’d never guess it’s just straight-up peanuts with a simple touch of salt.

ALMOND BUTTER

JUSTIN’S MAPLE ALMOND BUTTER

Dry-roasted almonds, maple sugar, sustainably sourced palm oil and salt. Yum.

SOMETHING DIFFERENT

MARANATHA SUNFLOWER SEED BUTTER

A nutritious substitute for PB: 9 grams protein, 16 percent daily fiber—and zero added sugars.

SWEET SPREADTHE FINAL INGREDIENT: IT WOULDN’T BE A PB&J WITHOUT THE SWEET.

JAM

SIMPLE TRUTH ORGANIC RASPBERRY FRUIT SPREAD

One tablespoon serves up 20 percent of your daily vitamin C—and only 8 grams of sugars.

MORE JAM

SMUCKER’S NATURAL STRAWBERRY FRUIT SPREAD

Keeping it simple: strawberries, sugar (10 grams per serving), fruit pectin and citric acid.

SOMETHING DIFFERENT

SIMPLE TRUTH ORGANIC HONEY

A natural sweet: This USDA Organic product is free from everything—except honey.


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begin SNACK SMART

Sensible Nibbles for KidsPOWER UP YOUR YOUNG`UNS WITH THESE HEALTHY AND TASTY PICKS. BY KAREN MORSE, M.P.H.

KIDS ARE SNACKING more than ever. So it’s up to you as a parent to make sure your kids are getting nutritious mini-meals that keep hunger at bay and energy levels up, all throughout homework and after-school activities. Put a healthier spin on snack time with these convenient, kid-friendly grabs.

According to recent studies on childhood

snacking trends, some kids consume up to three snacks

per day!

Do Calories Count?

Opinions vary when

it comes to how

many calories a snack

should provide, but

100–200 calories is

a safe bet (up to 300

calories per snack for

active teens). Rather

than obsessing about

a number, though,

kids should follow

their hunger cues and

stop eating when they

are full.

YOGURTGreek yogurt is a great source of protein as well as

calcium, which kids need to build strong bones. Choose

low-fat dairy products to keep the amount of saturated

fat in your children’s diet low and reduce their risk for

common chronic diseases. “MyPlate (choosemyplate.gov)

is a good representation of which foods and how much

to eat—that includes three servings of low-fat or non-

fat dairy each day,” says Jill Castle, M.S., R.D.N., C.D.N.,

childhood nutrition and feeding expert.

Editor’s Pick: Kids love

the taste of Chobani

Kids Greek Yogurt

Pouches, and you’ll

love these easy-to-open

packs made with real

fruit and 25 percent less

sugar than other kids’

yogurt brands.


FRUITHalf of what goes on your child’s plate

every day should be from the fruit and

vegetable food groups—that goes for

snack time as well.

Editor’s Pick: Stretch Island Fruit Co.

All-Natural Fruit Strips offer a 1/4 cup

of fruit in each strip. Available in a variety

of flavors to suit all taste buds, the strips

are sweetened with natural fruit purees

instead of refined sugar.

CRACKERSInstead of sugar-laden cookies, satisfy your

little one’s sweet tooth at snack time with

whole-grain graham crackers fortified with

essential minerals. Buy products with the

words “whole” or “whole grain” before the

first grain ingredient on the label—they’re

the most nutritious option.

Editor’s Pick: Horizon Cinnamon Snack

Grahams deliver 8 grams of whole grains

per serving and are a good source of

calcium.

NUTSAlmonds are one of the most nutrient-rich

tree nuts around. Pre-portioned almond

snack bags make it easy to dish out a serving

of healthy fat, protein, fiber and the powerful

antioxidant vitamin E—which helps little

immune systems fight off harmful bacteria

and viruses they encounter.

Editor’s Pick: Blue Diamond Whole

Natural Almonds Packs provide 4 grams

of protein in each 100-calorie, “grab-and-

go” bag.

BARSBars are one of the most convenient

snacks around. The most nutritious bars

are those made with whole foods like fruits,

nuts, whole grains—and very little else.

Editor’s Pick: Kind Healthy Grains

Granola Bars are loaded with up to five

super grains like amaranth and millet

in each bar, plus other good-for-you

ingredients to satisfy your youngsters till

mealtime.


Made with LOVE.

We started Love Grown Foods to put healthier foods on the shelves because we are passionate about making delicious and nutritious foods available to everyone. We are also committed to educating kids, parents, and teachers about the importance of eating healthy.

OUR STORY

LEARN MORELoveGrownFoods.com

Check out all of our LOVE products!

Wheat-Free! Corn-Free!

• Made with navy beans, lentils, and garbanzo beans• Low sodium

©2014 The Hain Celestial Group, Inc. All Rights Reserved. BTD0714

www.maranathafoods.com

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Enjoy Hand-Crafted,

Melt -in -Your -Mouth

Nut Butters

Fantastic FungiAN UNUSUAL NATURAL TREASURE, MUSHROOMS ARE NUTRITIONAL POWERHOUSES BATHED IN EARTHY, SAVORY FLAVORS TO LIVEN MANY A MEAL.

SHIITAKEUsed medicinally by the Chinese for more than 6,000 years, these exotic mushrooms have become a U.S. favorite for their meaty texture and rich, woodsy flavor when cooked. The stems are too tough to eat, but they add nice flavor in stocks and sauces. A common ingredient in many Asian-style dishes, shiitakes also bring a whiff of fusion to Western dishes.

PORTOBELLOThe larger relative of creminis—just a few more days on the mushroom bed and a cremini becomes a portobello—these tan or brown mushrooms can measure up to 6 inches in diameter. With a meat-like texture and hearty flavor, portobellos are popular either grilled and sliced or grilled whole as a flavorful vegetarian “burger.”

WHITE BUTTONThe most common mushroom in stores, white buttons represent about 90 percent of those consumed in the United States. With a mild taste, they blend well in most any recipe calling for mushrooms. Their flavor intensifies when cooked, but you can also enjoy them raw. They range in size from tiny (button) to jumbo, which can be stuffed and baked.

CREMINIAlso known as baby bellas or browns, cremini mushrooms look similar to white buttons but have a richer brown cap color and a firmer texture. They are a nice substitute to white buttons if you crave a deeper, earthier flavor. Best served cooked, they work in most any recipe calling for mushrooms; cook for no longer than 7–8 minutes for the best flavorA

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©2014 The Hain Celestial Group, Inc. All Rights Reserved. BTD0714

www.maranathafoods.com

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Enjoy Hand-Crafted,

Melt -in -Your -Mouth

Nut Butters

eat

Mushrooms Make the Meal

WHEN THE WEATHER COOLS, THESE DELICATE NUBBINS OF GOODNESS ARE A RICH AND

FLAVORFUL ADDITION TO A MEAL AT ANY TIME OF THE DAY—EVEN AS DESSERT!

BY KIMBERLY LORD STEWART

DISH IT UP

TIP: Mushrooms contain a lot of water, so

to get a nice brown color, cook them over

medium-high to high heat. Over a low

burner, they will stew in their own liquid.

And, because they are little sponges,

mushrooms will easily absorb cooking oil,

so you may need to add a little extra to

the pan.

What Is a Mushroom? Neither plant nor

animal, a mushroom

is a fungus that

grows like a flower

or a fruit on plants.

It starts as a mass

of root-like threads

called mycelium

that grow and feed

off wood or mulch.

When the fungus

has grown enough

and needs to

reproduce, it sends

up a mushroom.

Sunnyside Up Toastie with Avocado Butter, Mushrooms and Tomatoes

Porcini Pork Medallions with Apples


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YOU CAN ALSO COOK

EGGS IN A POACHING PAN. Be sure to coat each egg cup with butter before cooking. Bring water to boil in the pan, and cook eggs as desired (3–4 minutes for a runny yolk).

Sunnyside Up Toastie with Avocado Butter, Mushrooms and Tomatoes This recipe takes a cue from the British, who love mushrooms and tomatoes for breakfast. Serves 2 (can be easily doubled). 1 ripe avocado½ lemon, juicedSalt and pepper 2 thick slices whole-grain

bread, toasted 2 tablespoons butter10 white button

mushrooms, cut in quarters

12 cherry tomatoes, halved

2 teaspoons fresh tarragon, finely chopped

4 cage-free eggsSalt and pepper to taste

1. Smash avocado in a bowl, add lemon juice, and season with salt and pepper. Spread avocado butter on toast slices. Place on serving plates.

2. Melt butter in a nonstick skillet over medium-high heat. Add mushroom quarters and sauté 8–10 minutes, until lightly browned. Add tomato halves and tarragon; cook until heated, about 5 minutes. Season with salt and pepper.

3. Poach eggs: Fill a skillet half full with water; bring to a gentle boil. Break each egg one at a time in a small dish and carefully tip into skillet. Simmer uncovered for 3–5 minutes, until whites are completely set. Remove each egg with a slotted spoon.

4. Spoon mushrooms and tomatoes over the toast. Top with eggs, season with salt and pepper, and serve right away.

TIP: Should you

wash mushrooms?

Cultivated button,

portobello and

cremini mushrooms

can handle a light

washing as long as

they are quickly dried.

Fresh wild mushrooms

like shiitake and

chanterelles go limp

if washed; instead,

wipe gently with a

paper towel. Dried

mushrooms do not

need to be washed.

Mushroom, Celery and Pear Salad with Maple Dressing

Shiitake Dumplings

Chanterelle Sandies with Truffle Salt


eat DISH IT UP

Porcini Pork Medallions with ApplesDried porcini lends a deep, rich flavor to pork and pairs well with sweet apples. Serves 2–4.

½ ounce (about ½ cup) dried porcini mushrooms 1 teaspoon poultry seasoning 1 teaspoon kosher salt4 boneless ¾-inch pork loin chops2 tablespoons extra-virgin olive oil 2 tablespoons butter½ onion, thinly sliced 2 apples; peeled, cored and thinly sliced16 button mushrooms, cut in half 2 cups white wine or chicken stock1 teaspoon coarse ground mustard Salt and pepper to taste

1. Place dried porcini in a coffee grinder and pulverize into a fine powder. Place in a small bowl, add poultry seasoning and kosher salt, and stir well. Set aside 1 teaspoon for mushroom-apple sauce.

2. Coat pork chops with porcini powder mixture and press into the meat. 3. Heat medium skillet over medium heat. Add olive oil. Brown pork until

nearly done, 4 minutes each side. Remove from skillet to a plate; cover with foil to keep warm.

4. In the same skillet, add butter and melt over medium-high heat. Add onions, apples and mushrooms and sauté until soft and golden.

5. Add 1 teaspoon porcini seasoning, wine (or stock) and mustard. Raise heat to medium high. Cook until the sauce concentrates down to 1 cup.

6. Return pork to the pan. Heat through. Taste the sauce; add salt and pepper if desired.

Chanterelle Sandies with Truffle Salt Mushrooms for dessert? Absolutely. Chanterelles add a unique sweetness, and truffle salt makes them addictively good. Makes about 24 cookies.

1 cup (8 ounces) unsalted butter, softened

1 cup confectioners sugar1 large egg1 teaspoon vanilla or maple extract 1 ½ cups all-purpose organic flour¼ cup almond flour ½ teaspoon salt ¼ cup pecans, ground in a food

processor ¼ cup (¾ ounces) dried

chanterelle mushrooms, ground to a powder in a coffee grinder

Parchment or wax paper 1 teaspoon truffle salt

1. Cream butter and confectioners sugar with an electric mixer until smooth. Add egg and vanilla and stir until well combined.

2. Blend flour, almond flour, salt, ground pecans and mushroom powder in a small bowl.

3. Slowly add dry ingredients to butter and sugar. Stir until mixed through. Do not overbeat.

4. Tear off a 2-foot piece of parchment or wax paper. Spoon cookie dough into a long 3-inch rectangle width-wise on the paper near the side closest to you.

5. Wrap the paper around the dough, and roll away from you to form a cylinder. Twist the ends to close.

6. Place dough in the freezer for 20–30 minutes.

7. When dough is firm, remove paper and cut dough into ¼-inch rounds.

8. Place cookies on a parchment-lined cookie sheet; sprinkle each cookie with truffle salt.

9. Bake at 350˚ for 18–20 minutes, until edges are lightly browned.

Shiitake DumplingsThese small-plate appetizers are better than takeout. Makes 14–16 dumplings.

2 tablespoons canola oil, divided4 ounces lean ground chicken6 ounces (about 1 ¾ cups) shiitake mushrooms, stems removed3 green onions ¼ cup Italian flat-leaf parsley1-inch knob fresh ginger, peeled and sliced2 teaspoons toasted sesame oil 2 tablespoons low-sodium tamari12 small wonton wrappersWater for brushing

SAUCE5 tablespoons sweet chili sauce 2 tablespoons low-sodium tamari¼ teaspoon tamarind sauce (optional)

1. Make sauce: Stir sweet chili sauce, tamari and tamarind in a small bowl. Set aside. 2. Heat 1 tablespoon oil in a nonstick skillet. Add chicken and sauté until browned. Remove from the pan. 3. Place mushrooms, green onions, parsley and ginger in a food processor. Pulse until finely minced. 4. Add remaining 1 tablespoon oil to the same skillet. Add mushroom mixture and sauté over medium-high heat

until all liquid is absorbed and mushrooms are browned. 5. Transfer to a bowl. Add chicken, tamari and sesame oil. Combine well. 6. Place wonton wrapper on a cutting board. Spoon a teaspoon of filling on the top portion. Brush water on the

lower half. Fold over to form a loose triangle. Set aside on wax or parchment paper. Repeat. 7. Heat a large nonstick skillet over high heat. Add about a half-inch of water and bring to a boil. 8. Gently place dumplings in the water (don’t crowd the pan), and steam for about 1 minute each. Remove from

pan and serve with sauce.

Mushroom, Celery and Pear Salad with Maple Dressing Sharp celery, sweet pears and maple syrup bring out the richness in portobello mushrooms. Serves 4.

3 portobello mushrooms; scrape out gills with a spoon, and slice thinly

2 celery stalks, cut into thirds and then lengthwise into batons

1 pear, cored and thinly sliced3 tablespoons walnuts, broken

into large pieces8–10 leaves butter lettuce, torn

into bite-size pieces 1 tablespoon cider vinegar3 tablespoons extra-virgin olive oil 1 tablespoon maple syrup Salt and pepper to taste

Place mushrooms, celery, pear slices, walnuts and lettuce in a bowl. Whisk cider vinegar, olive oil, maple syrup, salt and pepper. Pour over the salad. Toss and serve.

What’s in That ’Shroom, Anyway?Fiber, which helps with digestion, cholesterol and blood sugar levels.

Vitamin D, which supports bone and tooth health, and regulates calcium and phosphorus absorption.

B vitamins, such as riboflavin and niacin, which strengthen metabolism.

Selenium, an essential antioxidant that benefits immunity, the thyroid and the male reproductive system.

Copper, which helps the body produce red blood cells.

Potassium, which encourages normal heart rhythm, fluid balance, and muscle and nerve function.

Ergothioneine, a “super” antioxidant found almost solely in mushrooms that protects cells from oxidative stress and toxic free radicals, and boosts the strength of other antioxidants, such as vitamins E and C.

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BUY IT: SIMPLE TRUTH ORGANIC DELUXE CHEDDAR MACARONI & CHEESE Dinner in 10 minutes couldn’t be easier—or yummier. The sauce is both creamy and cheesy, and—as with all of Simple Truth’s products—this mac ‘n’ cheese is free of 101 artificial ingredients and preservatives.A

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MAKE IT, BUY IT

It’s Easy Being CheesyWHEN ONLY COMFORT FOOD WILL DO, THERE IS NOTHING BETTER THAN MACARONI IN A THICK, CREAMY, CHEESY SAUCE. WHETHER YOU MAKE YOUR OWN MACARONI AND CHEESE OR BUY IT IN A BOX, WE OFFER UP BOTH FAMILY-FRIENDLY AND ELEGANT VERSIONS OF THIS CLASSIC FAVORITE. BY KIMBERLY LORD STEWART

TIP: Try to

avoid using

preshedded

cheese,

as some

shredded

brands are

coated with

a starch that

prevents them

from sticking.

This can make

cheese sauce

a globby mess

instead of

velvety and

smooth.

Easy Weeknight Mac and Cheese MAKE IT: This sauce is so quick and simple, you’ll make this your standby recipe. Serves 2–3.

INGREDIENTS½ teaspoon salt 1½ cups elbow macaroni4 ounces Neufchâtel (reduced-fat

cream cheese), cubed 2/3 cup 2% milk8 ounces sharp cheddar cheese, grated2 tablespoons half-and-halfSalt to taste

DIRECTIONS1. Fill a medium saucepan with water.

Bring to a boil. Add salt and macaroni; cook 6–8 minutes. Drain.

2. While macaroni is cooking, place cream cheese and milk in a medium saucepan over low heat. Whisk until cream cheese is smooth.

3. Add cheddar cheese a handful at a time and whisk to melt.

4. Add half-and-half; stir well. Taste and season with salt.

5. Add macaroni, stir well, and serve right away.


BUY IT: HORIZON GLUTEN-FREE MACThis pasta—made with a blend of rice, lentil and corn flours—is perfect for those who avoid gluten. Kids will love the tangy, organic cheddar cheese, and parents will love the clean ingredients.

eat MAKE IT, BUY IT

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Smoked Gouda with Sausage and PenneMAKE IT: Hearty appetites will ask for seconds of this rich and smoky Gouda, kielbasa and penne casserole.

INGREDIENTS6 ounces beer; use darker

beer for stronger flavor13 ounces low-fat turkey

kielbasa, sliced into half-inch pieces

8 ounces 2% milk6 ounces Neufchâtel

(reduced-fat cream cheese)

6 ounces (about ¾ cup) cheddar, cut into small chunks

6 ounces (about ¾ cup) smoked Gouda, cut into small chunks

1 teaspoon coarse ground mustard

½ teaspoon saltPinch of ground cumin

1 pound mini penne or gluten-free

pasta

DIRECTIONS 1. Heat beer in a

small saucepan over medium-high heat. Bring to a strong simmer. Add sausage and cook until heated through, about 10 minutes. Drain, and reserve warm beer.

2. In a medium saucepan over low heat, add milk and cream cheese. Whisk until cream cheese is melted. Add half a cup of beer and stir well.

3. Add cheddar and Gouda a little at a time. Whisk well to smooth out the sauce.

4. Add mustard, salt, cumin and sausage. Stir well. Add more beer if necessary to thin the sauce.

5. In a large pot, heat water and add salt. Cook penne al dente, about 8 minutes.

6. Drain, and return to the pan. Add sauce

and sausage. Stir well and serve right away.


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BUY IT: ANNIE’S SHELLS & WHITE CHEDDAR MACARONI & CHEESE Purists love the sharp flavor of the white cheddar that coats the pearly shells in Annie’s mac ‘n’ cheese. Each serving contains 10 grams of protein. Made with organic pasta and no artificial flavors, synthetic colors or preservatives.

Lobster Broth¼ onion1 stalk celery6 whole

peppercorns2 cloves garlic,

peeled and crushed

1 lobster tail, thawed if frozen

Lobster Shells and CheeseMAKE IT: Impress your family and friends with this elegant take on macaroni and cheese. They will never know the sauce is made in a food processor, with no roux or whisking.

INGREDIENTS Butter ¾ cup low-fat

cottage cheese¼ cup mascarpone

cheese 2 cups 2% milk1 teaspoon Dijon

mustard 2–3 dashes hot sauce Pinch of nutmeg½ teaspoon salt¼ teaspoon black

pepper1 pound sharp cheddar

cheese, grated Lobster broth (see

recipe at right)½ pound large-shell

or rigatoni pasta½ cup panko

breadcrumbs

DIRECTIONS 1. Preheat oven to 350°. Butter a 9x9-inch baking dish. 2. Place cottage cheese and mascarpone in a food processor;

blend until smooth. Add milk, mustard, hot sauce, nutmeg, salt and pepper. Blend until fully mixed.

3. Add cheddar cheese and blend until fully combined. The mixture will be very thick.

4. Make broth: Bring 2 cups water to a boil with all broth ingredients except lobster. Add lobster. Cook 7 minutes, until lobster is pink and curled slightly. Remove lobster from pan; set aside to cool. Continue to boil the liquid until it is reduced to 3/4 cup. Strain lobster broth, keep warm, and set aside.

5. Remove lobster from shell, and cut into large chunks. 6. Place cheese mixture and lobster in a mixing bowl. Add enough

lobster broth to thin the sauce to the consistency of pancake batter. 7. Boil 6 cups water; add pasta and some salt. Cook for about 6

minutes. The pasta should be undercooked. Drain, and add to the cheese sauce. The hot pasta will melt the sauce. Stir well. Add more lobster broth if sauce is too thick.

8. Transfer shells and sauce to baking dish. Top with breadcrumbs. Cover and bake for 20–25 minutes until heated through.

Panko breadcrumbsare usually found in the Asian food section or in the baking aisle with other breadcrumbs. Panko is made using white bread that is processed into large flakes, rather than crumbs, and then dried, giving it a light, airy texture that crisps as it cooks.


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If you’ve looked down the aisles in your grocery store lately, you might think everything is going, well, coconuts. It’s not far from the truth. Sure, there are still the familiar coconut flakes in the baking aisle, the kind you find in macaroons or sprinkled on cakes and pastries. But now, there’s also coconut oil, coconut

water and milk, coconut flour, coconut vinegar, even coconut nec-tar. And that’s on top of countless chips, cookies, cereals and snacks that contain some form of coconut.

Why the sudden love for all things coconut? Turns out there are a lot of reasons to embrace this unusual nut. Coconuts not only deliver a unique, tropical flavor, but they also come with a seemingly endless list of health benefits that extend beyond the food aisles into personal care as well. If you’re thinking of going coconuts, too, here’s what you should know.

GOING COCONUTS

ONCE A FRINGE MEMBER OF THE AMERICAN DIET, THESE VERSATILE NUTS PACKED WITH NUTRITION

ARE MAKING THEIR WAY INTO HOMES IN MANY FORMS.

BY NANCY COULTER-PARKER


about coconut oil. We didn’t know what to do with it.”

Coconut water, frequently referred to as nature’s Gatorade, reintroduced a healthier version of coconut to the masses. Full of electrolytes, minerals and enzymes, and thought to be an enabler of true hydration, coconut water began to transform coconut in our minds from a health villain to a nutrition superstar.

As coconut has grown in popularity, studies have linked it to improving immunity, metabolism, nervous system and thyroid function, as well as aiding weight loss, balancing cholesterol, and having strong antifungal, antiviral and antibacterial properties. Still, Koff cautions to choose your products wisely. Just because something contains coconut doesn’t automatically mean it is healthy for you. “Hyperprocessed products that contain coconut, or a drop of coconut water in a candy bar or soda, doesn’t guarantee you will receive the health benefits of coconut,” Koff says.

WHAT IS A COCONUT? In loose terms, a coconut can be referred to as a seed, nut or fruit. It’s the seed that comes from tropical palm trees; the term “coconut” can refer to the coconut palm, the seed or the fruit. Coconut fruit is in fact not a nut but a drupe (think cherries and olives, fruit whose flesh surrounds a seed). It is commonly referred to as a dry drupe because of its fibrous husk.

Although the fruit of the coconut contains the meat or white edible part, coconut water is the liquid found inside a young green coconut. As coconuts age, they turn brown. Coconut milk is created from the grated meat of a brown coconut, while coconut oil is extracted from the meat of a mature coconut.

A LOVE-HATE RELATIONSHIP “Coconut is full of saturated fats. For those of us who were around in the ’70s or ’80s, there was a real paranoia around

saturated fat. It was thought to contribute to heart disease and cancer,” says Stephanie Pedersen, nutrition consultant and author of Coconut: The Complete Guide to the World’s Most Versatile Superfood (Sterling, 2015). Yet, when Pedersen was at natural gourmet-cooking school in the ’90s, she says people in her field began to notice that populations in Southeast Asia and the West Indies ate coconut every day, but their rates of cancer and high cholesterol remained low.

It took the combination of global cuisine becoming more widespread and the arrival of coconut water on grocery shelves for us to realize the benefits coconut has to offer. “Coconut doesn’t grow in our backyard. We come to corn and soy a lot quicker,” explains Ashley Koff, R.D., creator of the Better Nutrition, Simplified Program (ashleykoffapproved.com). “We didn’t think about it beyond the fat part of it, and ‘Oh no, that’s bad for us.’ People didn’t think SH

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GOING COCONUTS

NO PART LEFT BEHINDThe value of a coconut doesn’t end with what’s inside it; the outer parts are equally useful. The husk of a coconut, known as coir, is used to make ropes, mats and brushes, while the palm leaves, which can grow over 19 feet long, are used to make brooms and baskets, or dried and used as thatch roofing. Wood from the coconut tree has been used to build bridges, boats and houses. The char from burning coconut husks has been used in gas masks and to clean up radiation (most recently at Japan’s Fukushima nuclear plant), while the carbon from burning coconut shells is employed in some sports apparel and gear to wick moisture away from skin.

COIR (COCONUT HUSK)Can be used to make:• Floor mats and doormats• Brushes• Stuffing in pillows

and mattresses

COCONUT WATEROften consumed as a refreshing drink. Can be used to produce:• Coconut wine• Coconut vinegar

(when fermented)

COCONUT SHELLCan be used: • To create bowls,

utensils and handicrafts• As bodies for some

musical instruments• In exfoliating

products (when ground)

COCONUT SAPCan yield:• Coconut

aminos

COCONUT TREE FLOWER

BLOSSOMSCan yield:

• Coconut nectar• Coconut sugar

(dehydrated nectar)


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DRINK YOUR COCONUTS Many experts would agree that the latest coconut craze began when coconut water hit the U.S. market about five years ago. The category has grown from roughly no market share to sales just under $400 million in 2014. Not to be confused with a juice or high-fat coconut milk or oil, coconut water is a clear liquid that is found inside young, green coconuts.

For every 4 ounces of coconut water, you get 15 grams of easy-to-digest carbohydrates in the form of sugars and electrolytes. It is low in calories, sugar and sodium, and rich in potassium, which helps enable our cells to absorb water—making coconut water an excellent hydrator.

It has an earthy taste—with detractors going so far as to say it tastes a bit like dirt—but the benefits are worth it. “It’s light and very easy to drink, and it leaves you feeling refreshed because it has a lot of electrolytes, which we need when we sweat a lot and lose sodium, whether from exercise or being in hot weather,” Pedersen says. “It helps when you’ve lost liquids from stomach illness, but it’s also a natural sports drink.”

It also contains small amounts of Vitamin C, as well as iron, manganese, magnesium, zinc and calcium. “These nutrients are all in small amounts, but they are naturally occurring, which means your body recognizes them as food, so they are readily digested,” Pedersen says.

BRING ON THE FATThe key difference between eating the saturated fat of a coconut versus that from a steak is that coconuts, like avocados, contain medium-chain fatty acids, also known as medium-chain triglycerides, which are typically found in plant-based fatty acids. “The long-chain fatty acids associated with animal products, such as meat, are the saturated fats associated with weight gain and clogging your arteries,” explains Lisa Cohen, C.N., nutritionist and exercise physiologist at The Aspen Clinic, a wellness and fitness center in Aspen, Colorado.

The medium-chain fatty acids found in coconuts include lauric acid, which can enhance cholesterol levels by increasing HDL and therefore improving the HDL to LDL ratio. They

THE COCONUT DRUPECoconut is a drupe—think olives, peaches and other produce that has a seed or pit at the center of the fruit. Typically, drupes disperse their seed when they are consumed by wildlife. But this doesn’t work for a coconut. Instead, the coconut uses the ocean to distribute its seed. It is highly buoyant and therefore able to travel long distances in the ocean to spread its seed on distant shores.

also metabolize differently than their long-chain counterparts, Pedersen explains. “They go straight to the liver from the digestive tract and are used for a quick source of energy.”

This is why we love coconut oil. It is an efficient fuel source that our bodies can burn as energy rather than storing as fat. “Studies show the fatty acids in coconut to be a very powerful tool in boosting thyroid function, metabolism, energy and endurance,” says Cohen. These properties make coconut oil a popular product for both weight loss and heart health.

Coconut and coconut oil also support how antioxidants function in the body. “Studies have shown coconut to have a positive antioxidant action,” says Cohen. “I look at the medium-chain fatty acids as the good guys in the body, helping to stop the oxidative damage that happens to your cells and tissues, which is a problem for both cardiovascular disease and skin aging.”

COCONUT MEAT (OR COPRA)Products extracted from coconut meat:• Coconut oil• Coconut milk • Coconut flour (from dried

coconut milk pulp)


PIC

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GOING COCONUTS

AVOCADO-COCONUT ICE CREAM

Adapted from Absolutely Avocados by Gaby Dalkin.Serves 6 to 8.

2 Hass avocados14-ounce can coconut milk½ cup heavy cream½ cup sugar1 teaspoon lemon extractToasted shredded coconutChopped mint

1. Cut each avocado in half lengthwise. Remove the pits. Remove the

avocado from the skin and transfer flesh to

a food processor or blender. Add the coconut milk, heavy cream, sugar and lemon extract; blend

for 2 minutes, until completely smooth.

2. Transfer the mixture to an ice cream maker and churn for 20–30 minutes, according to the manufacturer’s directions.

3. Remove the churned ice cream from the ice cream maker and transfer to a freezer-safe container. Cover and freeze the ice cream for at least 2 hours, or until you are ready to serve.

4. Garnish with toasted shredded coconut and chopped mint.

TIP: To toast coconut in the oven, spread some shredded coconut on a baking sheet and bake at 325° for 15–20 minutes, stirring every 5 minutes. To toast coconut on top of the stove, put some shredded coconut into a small dry skillet over medium heat, and stir frequently until the edges start to turn golden brown.

COPYRIGHT © 2013 BY GABY DALKIN.

USED BY PERMISSION OF HOUGHTON

MIFFLIN HARCOURT PUBLISHING

COMPANY. ALL RIGHTS RESERVED.


Pedersen does admit that regardless of the benefits, the saturated fat makes coconut oil a little caloric, at about 117 calories per 1 tablespoon serving. “Some people are really focused on calories,” she says. “As a nutritionist, I am more concerned about the protein you’re getting and the sugar you’re eating. Your body needs calories to move around and do what it does, so we might as well have them from good sources.”

COCONUT OIL TO EATIn addition to providing healthy saturated fats, there are more reasons why coconut oil stands out in the kitchen. For starters, it doesn’t go rancid easily, so it can be stored for years without spoiling. In its unrefined form, it has a smoke point of roughly 350° F (and 400° F when it is refined), which makes it a good choice for cooking because it doesn’t break down easily at high temperatures. You can add a scoop to a smoothie, or bake or cook with it. It has a mild, creamy coconut taste that is relatively neutral in flavor. Even if you don’t like coconut in baked goods, you likely will enjoy coconut oil.

COCONUT OIL FOR YOUR SKINWhen you’ve finished cooking with coconut oil, if you have any left over on a spoon or your hands, rub it on your cuticles or skin, says Cohen. “Coconut oil is my favorite body lotion. It makes skin incredibly silky, healthy and radiant.” She suggests leaving a jar in the shower and rubbing it on your skin right before you towel off. If you want to get really creative, she recommends adding a couple of drops of your favorite essential oil for scent.

Coconut oil has other body-care uses as well: For starters, try it as a hair conditioner or to take off makeup. “It’s brilliant at breaking down waterproof mascara,” says Pedersen, who uses coconut oil as a makeup remover and a moisturizer. She also suggests using it as a shaving cream or bath scrub. To do so, place the coconut oil in the fridge until it is semi-solid. Then, she says, scoop a cup into a blender, whip it up, and pack it into a jar. “This frothy cream can be used as a moisturizer or shaving cream.” Pedersen suggests adding essential oils, lemon zest or herbs for fragrance. “You can mix it half-and-half with Epsom salts to make an amazing bath scrub.”

COCONUT VINEGAR It turns out that coconut trees produce a lot more than just coconuts and coconut oil. Not as commonly known as its oil counterpart, coconut

vinegar derives from fermented coconut water. “It’s vinegar, and it tastes like vinegar. I use it the same way I would use a rice vinegar or a white wine in Asian-style dishes,” Pedersen says. “It does have some probiotics and prebiotics to help the good bacteria in your colon. Some people use it like apple cider vinegar and take a teaspoon of coconut vinegar each morning. I have also used it as a facial toner, and it works really nicely.”

BAKING WITH COCONUT The major benefit of using coconut sugar, Koff says, is that it is unrefined and therefore gives you vitamins and nutrients, whereas refined white sugar does not. You can pretty much use coconut nectar or coconut sugar cup for cup to replace sugar.

Coconut nectar comes from coconut tree flower blossoms. It is on par with using honey or molasses. It’s a bit lighter in flavor than molasses, but a bit heavier tasting than honey. “It really comes down to a texture or taste preference,” Koff says.

Coconut sugar is basically dehydrated nectar that makes for a simple low-glycemic sugar. The only drawback in using it to cook, Pedersen says, is that it doesn’t melt as easily as some sugars. But don’t be deterred. “If you put it in a coffee grinder or food processor, it will help it melt,” she advises.

COCONUT FLOURA popular gluten-free baking option, coconut flour is a byproduct from the coconut milk manufacturing process. To make coconut milk, the coconut meat is soaked in water. It is then dried, and the pulp is grated to make the soft coconut flour. Coconut flour is both gluten-free and high in protein—1 ounce contains 5 grams of protein, making it a popular choice with those who follow a Paleo diet. But, Pedersen cautions, it can be tricky to work with. “It’s incredibly nutritious, but it’s gummy and creates very heavy, moist food. It takes a lot of liquid to make it work,” she explains.

The key to baking with coconut flour, Pedersen says, is that for every 1 to 1.5 cups of coconut flour, 6 eggs and a cup of water are needed. She recommends using regular flour, or less-demanding gluten-free options, and subbing in just 20 to 25 percent of coconut flour. That way you get the key benefits, she says, but a more palatable end product.

One of the world’s most versatile natural products, the coconut has been a staple in island and Asian countries for centuries because of its many uses. Perhaps it’s time to make this tropical treasure a staple in your home, too.

BLACK RICE SALAD WITH MANGO AND PEANUTS

Adapted from Coconut: The Complete Guide to the World’s Most Versatile Superfood by Stephanie PedersenServes 4.

¾ cup orange juice¼ cup fresh lime juice2 tablespoons coconut oil1 tablespoon coconut aminos*

(or use natural soy sauce)Salt to taste3½ cups water2 cups black rice½ red, orange or yellow bell

pepper, diced2 stalks celery, diced1 cup fresh cilantro leaves,

chopped1 cup red onion, finely chopped ½ cup unsalted, dry-roasted

peanuts6 scallions, thinly sliced1 small mango or avocado, diced1 jalapeno, seeded, minced

1. In a large bowl, whisk together orange juice, lime juice, coconut oil, coconut aminos and a pinch of salt. Set aside.

2. In a medium saucepan, heat water to boiling. Season lightly with salt and pour in black rice. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes.

3. Remove pan from heat and let stand, covered, for 15 minutes.

4. As rice stands, add bell pepper, celery, cilantro, red onion, peanuts, scallions, mango or avocado, and jalapeno to large bowl of dressing. Stir to coat ingredients.

5. Stir in black rice, stirring gently until coated.

6. Allow to sit for 30 or more minutes for flavors to blend. Then serve.

*COCONUT AMINOS COME FROM

COCONUT SAP. WHEN THE COCONUT

TREE IS TAPPED, IT PRODUCES SAP

(KIND OF LIKE MAPLE SYRUP) FROM ITS

COCONUT BLOSSOMS. THE SAP IS THEN

MIXED WITH SEA SALT AND NATURALLY

AGED. IT LOOKS A LITTLE LIKE SOY SAUCE

AND TASTES SALTY WITH A HINT OF

SWEETNESS.


5 Weeks to a Fall Turkey TrotTHIS YEAR, EARN YOUR THANKSGIVING DINNER AND GET THE FAMILY MOVING BY PARTICIPATING IN A TURKEY TROT. CROSSING THE FINISH LINE IS EASY WITH THIS TRAINING PLAN. BY GINA DEMILLO WAGNER

HOLIDAYS ARE ALL ABOUT TRADITIONS—beloved rituals that we eagerly anticipate each year. Too often, however, Thanksgiving traditions go no further than the family sprawling out in front of the TV after an enormous feast. This year, why not introduce a new tradition—and get some movement in to boot—by signing up for a local turkey trot? These holiday races are typically 5K (3.1 miles) or shorter, and many offer the opportunity for kids and parents to run or walk side-by-side.

“Just like cooking a tasty Thanksgiving dish, when you do a race with your family, you want to have all the right ingredients,” says Sarah Bowen Shea, coauthor of Run Like a Mother (Andrews McMeel, 2010) and cofounder of Another Mother Runner, a national running community. “With children in the mix, this means fun, costumes and a shorter distance, which turkey trots serve up.”

Signing up for a race is an easy way to stay accountable to a fitness plan, Shea notes. Plus, the exercise you’ll gain by jogging two or three times a week will help you live longer, according to researchers at Harvard and Saint Luke’s Mid America Heart Institute.

Five weeks is plenty of time to work up to 3.1 miles, whether you plan to run, jog or walk the distance (or some combination). If you’re starting from zero, take it slowly, mix running with walking and add no more than a half mile to your longest run each week, Shea suggests. On non-running days, you can change up the routine with low-impact cross-training like swimming, yoga, light weight training or bicycling.

Use the program on the following page as a guide. Cut it out and hang it on your fridge to keep track of your progress! Many coaches recommend ending your training week on the same day that your race will be. (Because Thanksgiving races tend to be on Thanksgiving Day, Day 7 of each week will be a Thursday.) That said, you can adapt the program to best accommodate your schedule.

move

PH

OT

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IM E

AST

ER

A FAMILY AFFAIR

What could be more fun than training with your kids for a turkey trot? This training program works for adults

and kids 10 and up. But kids, like adults,

are individual, so check with your

child’s doctor before starting any training

program. And remember that many events have shorter

distances just for kids, so if they’re not old enough to train for a 5K, they can still get a “race”

experience.

MEASURING DISTANCEThere are several ways to monitor the distance of your runs. Use Google Maps in pedestrian mode to plan out your route. Download apps like Map My Run (mapmyrun.com) or Strava (strava.com), which allow you to track your workouts using your phone’s GPS. Or, if there’s a school or community center near you with a running track, you can easily track your progress there. One lap around a standard track equals a quarter mile.


WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5

Brisk 30-minute walk


Brisk 30- to 45-minute walk



Run 1/4 mile, walk 1/4 mile (repeat once)



Run 1 mile, walk 1/2 mile (repeat once)

Run 1.5 miles, walk 1/2 mile (repeat once)

Rest or cross-train

Rest or cross-train

Rest or cross-train

Rest Rest

Rest or cross-train

Rest or cross-train

Rest or cross-train

Rest or cross-train

Rest or cross-train




Run 1.5 mile, walk 1/2 mile (repeat once)

Run 1.75 miles, walk 1/4 mile (repeat once)

Rest Rest Rest Rest Rest

Run 3/4 mile- 1 mile

Run 1 mile-1.5 miles

Run 1.5 miles-2 miles

Run 2 miles-2.5 miles

TURKEY TROT! Have fun!

DAY 1

DAY 2

DAY 3

DAY 4

DAY 5

DAY 6

DAY 7

Turkey Trot Training PlanSTART HERE

LOCAL TURKEY TROTSSIGN UP FOR ONE OF THESE FUN THANKSGIVING DAY RACES. CHECK OUT RUNNINGINTHEUSA.COM FOR MORE RACES AROUND THE HOLIDAYS AND THROUGHOUT THE YEAR.

THANKSGIVING DAY

HALF MARATHON

AND 5K

Distances: 13.1-mile,

5K, 1-mile, 50-meter

dash

Where: Turner Field,

Atlanta

Fun factor: Everyone

gets a finisher’s medal

and long-sleeve shirt.

Benefits: Partner with

Atlanta Mission on a

clothing drive

Register:

atlantatrackclub.org/

thanksgiving-day

13TH ANNUAL

GOBBLE JOG

Distances: 10K, 5K, 1K

and Tot Trot

Where: Marietta

Square, Marietta

Fun factor: More than

8,000 runners and

walkers!

Benefits: MUST

Ministries

Register:

gobblejog.org

UNITED WAY TURKEY

TROT

Distances: 4-mile, Kids

K, Diaper Dash

Where: Daffin Park,

Savannah

Fun factor: Awards for

largest family, most-

senior and most-junior

participants, and best

costume.

Benefits: United Way

of the Coastal Empire

Register: uwce.org/

united-way-turkey-trot

HOW TO CHOOSE RUNNING SHOES

• Visit a specialty shop. If

you’ve never purchased

running shoes before,

the experts at a running

store can help. Ask for

an employee who’s

trained in evaluating

running gait. Be sure

to jog a few test laps

around the store or on a

treadmill (if the store has

one) in different shoes

that you have picked out

—before you commit to

a purchase.

• Shop after work. The

American College of

Sports Medicine (ACSM)

recommends trying on

athletic shoes at the end

of the day, when your

feet are slightly swollen.

This will ensure that you

choose shoes that aren’t

too tight. You should

have at least a half-inch

of space between your

toes and the front of the

shoe, ACSM says.

• Choose function

over fashion. It can

be tempting to choose

the flashiest, trendiest

running shoes available.

Take your time and think

about which models feel

the best on your feet.

Pay particular attention

to any spots that slip

or rub, and remember

that any discomfort is

amplified during a race.


PROBIOTICS

According to research, healthy gut microflora (bacteria)—also known as probiotics—regulate the immune response and help the body resolve problems faster, Kingsbury says. These helpful bacteria fight off bad bugs and viruses, and keep inflammation in check, another plus for immunity because inflammation is the body’s normal response to injuries or infections.How to take: Opt for probiotic-rich foods, such as yogurt or kefir with “live and active cultures,” sauerkraut, tempeh, miso and fermented nondairy beverages—plus prebiotic fiber in plant foods, such as roots and green leafy vegetables, which helps probiotics flourish. Add in probiotic supplements during and after illness. Look for: Certain probiotic strains will likely work better for your particular body than others. It may take some trial and error, Kingsbury says. Opt for refrigerated products clearly labeled with specific strains; talk to the expert at your store about what’s right for you. Try Nutrition Now PB 8, a proprietary probiotic blend at a good introductory price.

ELDERBERRY

The dark, round berries of the Sambucus nigra plant have been used for centuries to treat respiratory illnesses, partly because they contain anthocyanin, a potent antioxidant. “Elderberry has antiviral properties, tones the immune system and supports healthy mucous membranes,” Kingsbury says. “This is a safe, adaptable remedy.” How to take: Kingsbury recommends a teaspoon of syrup throughout cold and flu season to beef up the immune system. If you get ill, increase the frequency to 3–4 times per day. Look for: Honey-, sugar- or glycerin-based elderberry syrups; elderberry lozenges and teas; and elderberry as a component of complementary herb mixtures. Do not give honey-based syrups to infants 12 months or younger. Try elderberry products from Nature’s Way.

Fall into HealthSTRENGTHEN YOUR IMMUNITY WITH THESE 5 NATURAL SUPPLEMENTS. BY RADHA MARCUM

IT’S NO SURPRISE that with fall and winter come a spike in colds and flus. Although you can’t do anything about the weather, you can help your immune system adjust to it so it can protect you 24/7 from bacteria, viruses and other “foreign” invaders that enter through your skin, airways or digestive system.

Your body fights invaders in two ways: innate immunity (physical barriers, such as skin, stomach acid, mucus) and adaptive immune responses (antibodies and specialized blood cells). Healthy immune function often suffers when we eat too many processed foods, especially refined sugar, or when we encounter environmental toxins, says Sheila Kingsbury, N.D., R.H., and chair of botanical medicine at Bastyr University in Kenmore, Wash. Fortunately, there are many ways to strengthen immunity, too.

Ample rest and exercise, and eating a well-rounded diet with plenty of antioxidant-rich fruits and vegetables—especially those with deep color, such as berries, dark leafy greens, and red and orange root vegetables—help keep your immune system in tip-top shape. Also, Kingsbury recommends these supplements for extra immune support to carry you healthfully through the change of seasons.

SHU

TT

ER

STO

CK

boostWhat Is Normal?

One or two colds per year is

typical, says Shelia Kingsbury,

N.D., R.H. “If that increases

to four to six colds—or

being sick a lot in winter—it

may indicate a breakdown

in your immune system.”

Other signs your immunity

is compromised: chronic

eczema, respiratory allergies

and digestive issues. Digestive

issues—from food intolerance

to food allergy—signal poor

immunity because the gut is

lined with lymphatic tissue

designed to protect the body

from invaders. “A lot of our

immune system is contained

in our gut,” Kingsbury

explains.


Head to pages 16-18 for a medley of healthy, tasty mushroom recipes.

ASTRAGALUS

A popular herb in traditional Chinese medicine, astragalus battles bacteria, viruses and stress. “I recommend this herb particularly for people who get more than four to six colds per year,” Kingsbury says. Initial research on the herb shows that astragalus may work by stimulating and bolstering the immune system.How to take: To reach full efficacy, astragalus should be taken for three to six months in tincture or glyceride form. Take 1 teaspoon per day for prevention, more if you’re feeling sick. For adults, Kingsbury recommends astragalus in combination with eleuthero (Siberian ginseng), at ½ to 1 teaspoon per day. Take eleuthero only in the morning because it can have a stimulating effect similar to caffeine.Look for: Well-known brands, including Nature’s Way, with independently verified ingredients.

MUSHROOMS

In recent research, medicinal mushrooms—such as reishi, shiitake and turkey tail, among others—have been found to stimulate white blood cell production and boost immunity. The beta-glucans in most mushrooms strengthen the immune system, and mushrooms’ polysaccharides modulate immunity. “Mushrooms are good for long-term and major episodes of illness, from colds to cancer,” Kingsbury says.How to take: Mushrooms are most easily taken in capsules. Take 1–4 capsules per day, depending on the severity of illness.

Mushrooms are safe to take long-term.Look for: A combination of mushroom species, such as those available from Host Defense’s Stamets 7 and MyCommunity products.

OMEGA-3 FATTY ACIDS

Long revered for anti-inflammatory effects, omega-3s also balance the immune system, increasing or reducing immune response as needed. In one recent study, mothers who consumed 400 mg DHA (a popular omega-3) during pregnancy significantly reduced the likelihood that their children would catch colds during the first month after birth.How to take: For general immune support, supplement with a 1,000-mg omega-3 fatty acid combination daily. Kingsbury recommends 1 tablespoon of cod liver oil, for example. Look for: Fish oil supplements containing at least 300 mg EPA that are independently verified free of mercury and other contaminants. Try Nordic Naturals’ Ultimate Omega items.

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Part of the Live Naturally family of Kroger magazines

PUBLISHER Deborah Juris

EDITOR

Rebecca Heaton

CREATIVE DIRECTOR Mark Lesh

ASSISTANT EDITOR Kellee Katagi

COPY EDITOR Julie Van Keuren

PROJECT MANAGER Susan Humphrey

Fall 2015 | volume 03 issue 04

CONTRIBUTING WRITERS Nancy Coulter-Parker, Kellee Katagi,

Radha Marcum, Karen Morse, Rebecca Olgeirson, Kimberly Lord Stewart,

Gina Demillo Wagner

CONTRIBUTING ARTISTS AND STYLIST

Aaron Colussi, Eric Leskovar, Julia Vandenoever

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JULI

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line of powdered superfoods.

thriveHow kindness can affect your immune system. In a Harvard study, 132 students watched a video of Mother Teresa carrying out acts of charitable giving. After the video, all of the students registered an increase in their level of immunoglobulin A, your body’s primary defense against viruses. I’m not saying you need to watch Mother Teresa every day, but if we decorate our lives with good friendships and relationships, and act as supportive, giving humans, the impact on our immune systems will be profound. Treat your refrigerator like a giant medicine cabinet. As Hippocrates said, “Let food be thy medicine and medicine be thy food.” Your kitchen holds a giant medicine cabinet—your fridge!—so treat it

DR. JAMES ROUSEOn the importance of being kind, a different type of medicine cabinet and enjoying a digital sunset.

that way. What you consume every day builds and sways your body and your immune system, so fill that giant medicine cabinet with beautiful, healthy foods. Extra feel-good points for eating the greatest variety of colors from as many different vegetables and fruits.

Eat snacks throughout the day. I’m a huge fan of midmorning and midafternoon snacks when my blood sugar is low.

One of the most powerful indicators of a strong will is to keep your blood sugar balanced. If you’re out there

building a great big life, your brain is helping you do this. And you need a good supply of glucose so your brain can be strong to its conviction.

Be blissful with dark chocolate. I love dark chocolate, particularly in the afternoon. Good dark chocolate—minimum 70 percent cocoa—can reduce levels of cortisol, a stress hormone. According to research, dark chocolate also helps produce anandamide, a natural “bliss” chemical in

our body. Spread a thin layer of almond butter on a bar. It will be a Kumbaya moment for both

your brain and body.

Try a digital sunset. I am zealous about bedtime. No matter what is going on, I’m in bed at 9 every night. So at my house, within an hour of the sun going down, we power down anything with on/off buttons—it’s our digital sunset. The blue light that comes out of your phone, your TV, your computer disrupts your body’s ability to produce a healthy level of melatonin, a hormone that regulates sleep and wake cycles. So power down by reading a real book, turning the pages with your fingers. Or spend time with your loved ones, hang out, play games, commune together. Visually demonstrate living life well.


so many usesDiscover Nature’s Way® Organic Coconut Oil

COCONUT OIL IS GREAT FOR:Cooking & Baking, Butter Substitute, Salad Dressings

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