Clean Eating April 2015

Clean EatingFans Have Spoken Have you ever done a cleanse? “I've done numerous juice detoxes following Joe Cross' Fat, Sick and Nearly Dead films. The first few days were awful and then my body felt amazing." – Sophie Jane Claxton “I did a 3-day juice cleanse at a local juicery. I felt like hell. By the end of the first day I had a horrible headache and couldn't even finish." – Keady Cook Nugent "Yes! I felt good, had more energy, lost 13 pounds and lost all of my cravings for sugar, sweets and carbs." – Kathy Mullen Follow us on:…

We’ve had so much fun building a rich resource of health-improving recipes and articles for you, and we’re already hard at work planning the next 50 to keep you motivated, on track and abundantly well. One of the most frequent asks we get from you is for more plant-based recipes; so we dreamt up and developed an impressive array of veggie meals (p. 52) that even your most carnivorous family member will devour. Our Meal Plans have a cult following among readers, but lately you’ve been asking for a more slimming rendition. In this edition, we’ve reduced the calories to about 1,400 a day to help you shed a pound a week. Add to that some moderate exercise and you can lose even more – imagine dropping a dress size by…

The soul of clean eating is consuming food the way nature delivered it, or as close to it as possible. It is not a diet; it’s a lifestyle approach to food and its preparation, leading to an improved life – one meal at a time. Eat five to six times a day – three meals and two to three small snacks. Include a lean protein, plenty of fresh fruit and vegetables, and a complex carbohydrate with each meal. This keeps your body energized and burning calories efficiently all day long. Choose organic whenever possible. If your budget limits you, make meat, eggs, dairy and the Dirty Dozen (ewg.org/foodnews) your organic priorities. Drink at least two liters of water a day, preferably from a reusable canteen, not plastic; we’re friends of the environment here! Limit…

brandon barré PHOTOGRAPHER TORONTO, ON “I have been some sort of artist all my life, but photography has become my main calling,” says Brandon Barré, who photographed “Easiest-Ever Skillet Meals” (p. 36) and “Perfect Plant-Based Plates” (p. 52). Barré’s work has been featured in many magazines and books, including the James Beard Award–winning book, Dish Entertains (William Morrow, 2008). kelly brisson PHOTOGRAPHER OTTAWA, ON When she’s not behind the lens, “Grocery Bag” (p. 62) photographer Kelly Brisson manages Seed to Sausage, an artisan meat and cheese store in Ottawa, Ontario. “I spend my days researching local food makers, buying delicious edible items for our store, butchering, making sandwiches,” she says of her love for incredible food. “It’s a dream.” sarah tuff WRITER/EDITOR SHELBURNE, VT "I decided I wanted to be an author when I wrote my first book…

Q: What is the New Nordic Diet? Does it offer any benefits to the clean-eating lifestyle? – Lauren Wilcox, LOS ANGELES, CA A: There’s a lot to like in the New Nordic Diet (NND), which lays out the basic commandments of healthy eating, with one or two caveats. It focuses exclusively on whole foods and makes the case for buying local, seasonal and organic produce. On the NND, you avoid packaged foods and chemical additives in favor of whole grains, vegetables, legumes, nuts, seeds, fruits such as berries and lots of omega-3s from fish. What’s not to like? One quibble I have with the diet is that it limits meat, which, if grass-fed – as the diet recommends – is perfectly fine to consume as part of a healthy, balanced diet. (To…

Tell us what you thought of this issue by emailing us at CEeditorial@aimmedia.com. Plus, get bonus recipes and more clean-eating content on social media. "My husband and I are trying the two-week meal plan starting today! I love the easy menu and grocery list." – Selena Ferland Editor’s Note: Thanks for your letter, Tressa! We agree that cast iron is a fantastic material for cookware even though it wasn’t included in that particular column. Flip to “Hail the Skillet!” on page 80 for the scoop on our top-rated skillets, including two cast iron options. CLEAN COOKWARE I can’t wait to try some of the recipes in the Jan/Feb 2015 issue. They look delicious, as usual. However, I was a little disappointed when I got to the section about “Cookware to Last a Lifetime” (p.…