Food and Beverage

Gary Hirshberg calls industry to action at Naturally Boulder event

Thu, 24 May 2012 16:27:00 +0000

Stonyfield's Gary Hirshberg outlines three steps he says the natural foods industry must take to get together and get political for change.

New Hope 360 Blog

First Bite: Best new granola products

Wed, 23 May 2012 20:00:00 +0000

Forget those dry, cardboard-tasting granolas of yesteryear. Granola has undergone an indulgent makeover, making many of today’s products more gourmet than grungy. In this episode, Kelsey Blackwell zeros in on three of the latest options. See which brand gets top honors for nutrition and flavor.

Beyond Meat: A meat (substitute) for the masses?

Wed, 23 May 2012 17:55:00 +0000

Will Beyond Meat's new chicken substitute finally satisfy both vegetarians and carnivores?

New Hope 360 Blog

Is holistic and plant-based the new trend in sports nutrition?

Tue, 22 May 2012 22:35:00 +0000

Is whey on the way out? Sports nutrition could be headed toward holistic formulations rather than star ingredients, says Vega formulator Brendan Brazier.

Like shrimp? You might be eating illegal, carcinogenic antibiotics, too

Tue, 22 May 2012 18:29:00 +0000

Reports are surfacing about banned, carcinogenic antibiotics found in imported farmed shrimp, the most popular seafood we eat.

New Hope 360 Blog

Are plants the next hot proteins?

Tue, 22 May 2012 18:02:00 +0000

A plant-based diet offers satiety (from fiber) plus a host of other health benefits—and Americans are starting to notice.

New Hope 360 Blog

The surprising—and hidden—costs of aquaculture

Mon, 21 May 2012 19:11:00 +0000

Aquaculture is here to stay, according to industry thought leaders at last week's Sustainable Food Institute's Cooking for Solutions summit. But at what cost to our oceans?

New Hope 360 Blog

Chayote and Grilled Corn Salad with Tomatillo Vinaigrette

Fri, 18 May 2012 22:17:00 +0000

Delicious Living

This is among those salads that are even better the following day, making it an ideal picnic item.

Recipe Yield: 4 servings

Recipe Calories: 289

Recipe Ingredient Details:

1 chayote squash

4 small tomatillos (dry skin removed, washed)

2 ears fresh white corn (to yield 2 1/2 cups kernels)

2 stalks celery (cut into 3/8-inch cubes)

1 small red onion (finely diced)

1 large avocado (cut into 1/5-inch cubes)

1 bunch cilantro (stems and leaves chopped separately)

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

4 cloves garlic

1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

1-2 serrano chiles, seeded ((optional))

5 ounces baby romaine leaves (optional)

Recipe Instructions: Place chayote in a small pot and cover with water. Bring to a boil and cook 15–20 minutes, until chayote slips easily off a knife inserted 1–2 inches. While chayote is cooking, add tomatillos and cook alongside for 2–5 minutes, or until just tender. Remove tomatillos, place in a blender, and set aside. Place corn on a grill or over an open flame on stove. Roast, turning with tongs until blackened all over. Remove from flame and wrap in foil until cool enough to handle. Unwrap corn and cut kernels off cobs into a large bowl. When chayote is done, rinse under cold water until cool enough to handle. Peel, core, and cut into 1/2-inch cubes. Add to corn, along with celery, onion, avocado, and half of the cilantro leaves. Add remaining cilantro leaves and cilantro stems to tomatillos in blender. Add lime juice, oil, garlic, salt, pepper, and serrano chiles (if using). Process on high until thick and well emulsified. Pour about three-fourths over chayote mixture and toss gently until thoroughly combined; taste and add more dressing as needed. Serve in bowls, over baby romaine leaves if desired.

Recipe Additional Notes:

PER SERVING: 289 cal, 55% fat cal, 19g fat, 3g sat fat, 0mg chol, 5g protein, 30g carb, 8g fiber, 260mg sodium

Middle Eastern Spinach-Yogurt Soup with Chickpeas

Thu, 17 May 2012 22:14:00 +0000

Delicious Living

This soup's thickness will vary depending on the brand of yogurt you use; adjust consistency with more buttermilk or plain milk.

Recipe Yield: 6 servings

Recipe Preparation Time: 15 minutes

Recipe Ingredient Details:

2 bunches (about 1½ pounds) spinach

1 clove garlic (minced or pressed)

1 teaspoon finely grated onion

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt

3 cups plain low-fat yogurt

2 cups low-fat (1 percent) buttermilk

2 tablespoons chopped fresh dill

1 15.5-ounce can chickpeas (garbanzos) (rinsed and drained)

Recipe Instructions: Place a colander in the sink. Fill a large bowl with ice water. Trim spinach stems and discard. Wash spinach leaves thoroughly. Heat a wide pot over medium-low heat. Add spinach to pot, along with any water clinging to leaves, and toss until wilted. Drain in colander, then quickly plunge into ice water. When cooled, quickly drain again and squeeze dry. Transfer to a food processor, along with garlic, onion, lemon juice, and salt. Pulse until spinach is finely chopped. Spoon yogurt into a medium serving bowl; whisk until smooth. Add spinach mixture, then gently stir in buttermilk and dill, followed by chickpeas. Soup may be served immediately or chilled for a few hours. Stir before serving.

Recipe Additional Notes:

PER SERVING: 199 cal, 13% fat cal, 3g fat, 1g sat fat, 11mg chol, 15g protein, 30g carb, 5g fiber, 508mg sodium

Sautéed Onion Salad with Egg

Thu, 17 May 2012 21:43:00 +0000

Delicious Living

Enjoy this summer meal outdoors.

Recipe Yield: 4 servings

Recipe Calories: 274

Recipe Ingredient Details:

3 tablespoons rice or white balsamic vinegar

5 tablespoons olive oil (divided)

1/2 teaspoon pressed fresh garlic

2 medium-large red onions (diced large or sliced)

5 ounces salad greens

1/2 cup grated carrot

1/2 bunch fresh parsley (coarsely chopped)

2 tablespoons fresh tarragon (finely chopped)

4 hard-cooked eggs (chilled, quartered)

Recipe Instructions: Whisk together vinegar, 4 tablespoons olive oil, garlic, and salt and pepper to taste. Let stand for at least 5 minutes (longer is fine). Sauté red onions in remaining 1 tablespoon oil until slightly wilted but not too limp. Cool. Toss salad greens with onion, carrot, parsley, and tarragon. Toss with dressing. Serve, garnished with eggs.

Recipe Additional Notes:

PER SERVING: 274 cal, 72% fat cal, 22g fat, 4g sat fat, 212mg chol, 8g protein, 11g carb, 2g fiber, 85mg sodium

Onion Salad Add-ins:

grated Asiago cheese
pitted kalamata olives
small diced and cooked potato
bacon crumbles
crushed red pepper flakes