Spinach, kale and arugula will take center stage on spring menus, showing up as entrees instead of sides and salads, according to menu research firm Technomic. Chefs are satisfying consumer demand for healthy, vegetarian dishes with offerings such as Mitch Prensky's Swiss chard pie or chef Nicole Pederson's black kale with smoked tofu, sweet potato, turmeric and coconut milk.
Juicing using fresh fruits and vegetables and "juice fasting" both mean a liquid diet used for a short time, says registered dietitian Heather Sylvester. People who receive chemotherapy or have diabetes or nutritional deficiencies should avoid juicing, but Sylvester says healthy people can safely use it, in moderation, to replace one meal as part of a weight-loss program.
Coca-Cola and PepsiCo said they have directed suppliers of caramel coloring to reduce levels of 4-methylimidazole, responding to a new California requirement of cancer warning labels on beverages containing a certain level of carcinogens. "While we believe that there is no public health risk that justifies any such change, we did ask our caramel suppliers to take this step so that our products would not be subject to the requirement of a scientifically unfounded warning," said Coca-Cola's Diana Garza Ciarlante.
Baking gluten-free foods with pea or bean flour, rather than rice flour, could make them more nutritious, says registered dietitian Shelley Case. She says products made with rice flour or corn, potato and tapioca starches are low in fiber, protein, vitamins and iron.
A salad of sugar snap peas and radishes provides a gentle contrast between the sweet peas and the crunchy bite of the radish. The recipe also includes mint, garlic, lemon and ricotta salata, for a fresh-tasting, creamy, sweet and salty dish.