The other night while roasting up some beets with the mister, I nearly panicked because he tried to throw away the leafy tops. Deal breaker! Well not really, but didn't he know the power of beet greens? Obviously not and he's not alone. Even though more and more folks are handling raw beets in the kitchen, beet greens are still viewed as being disposable. If you're a fan of Swiss chard, then Read more

If you've already learned to love beets, then I've got a new assignment for you. Try eating the beet greens on top that you might otherwise cut off and discard. These hearty leaves look very much like Swiss chard, and not surprisingly, they cook and taste like chard too. Better yet, they're incredibly nutritious. One cup of beet greens has just 39 calories and no fat but contains 220 percent of Read more

Even though wedding meals typically include bacon-wrapped scallops, filet mignon, and wedding cake smothered in buttercream frosting, you can still enjoy a delicious vegan menu if you, your partner, or your guests follow this animal-free diet. A little creative planning is all it takes, and since many venues, caterers, and bakers are being asked more about vegan options, chances are your venders Read more

The first stop on our colorful tour of produce is the red section. Specifically, beets, red bell peppers, and radishes stood out on the grocery shelves. Find out our favorite ways to use these red ingredients when you read on! Read more

Although typically I don't veer far from my trusty green salad, there's something about Easter that makes me want to fill the table with all kinds of color. And when a gorgeous bunch of multicolored carrots appeared in my CSA box last week, I knew exactly how I wanted to enjoy them. When vegetables are shaved (with a peeler or a mandoline), they take on an entirely new quality. Tossed in a Read more

These seasonal ingredients not only taste good, but they also have natural detoxing properties. Learn which Winter ingredients can help cleanse the body and how to incorporate them into your next meal. My doctor always recommends beets for times my body feels heavy or weighed down. Their fiber increases the production of antioxidant enzymes in the liver, helping the body eliminate bile and other Read more

Until I watched Anthony Bourdain order green borscht from a restaurant in Ukraine, I had only ever thought of the soup as bright purple and made of beets. Considering it's National Soup Month, I set off on a culinary mission to learn as much as I could (in a couple of hours) about borscht. Here's what I learned in a nutshell. Borscht originated from the trimmings of Winter vegetables, Read more

Raw foodies argue that heating your food past 115 degrees F destroys the important enzymes found in fruits and vegetables, and by killing these enzymes we're decreasing the nutritional value of our food. These fragile enzymes help us properly and thoroughly digest our foods so we can absorb the vitamins and minerals in our tasty vittles. While I don't think I have the discipline, or the burning Read more

When talking health food trends, last year was all: ancient grains, overnight oats, and gluten-free goodness. This year's biggest health food trends? Here's a hint: chia pets, the godfather of fitness, and pina coladas. Coconut milk: With recent studies calling into question the benefits of soy, people were on hunt this for a dairy-free alternative that wasn't linked to breast cancer. While Read more