Clean Eating June 2014

Clean Eating Fans Have Spoken Adults love quinoa, but is it also a kid-friendly food? “My son loves quinoa. I sauté onion, kale, and garlic then add homemade beef stock and quinoa and cook it down for about 15 minutes. Would love to see some quinoa recipes!" –Heidi Hendrix “My daughter loves it. All I do is cook it in chicken stock then add a tablespoon of Parmesan cheese." –Sheena Davis “I have a stuffed pepper recipe that I created using quinoa, and my seven-year-old asks for it all the time. I could use more recipes though because my hubby isn’t a big fan." –Tiffany Blackerby “Our fave is quinoa salad: Raw spinach, cooked and cooled quinoa, avocado slices, cranberries, chopped tomatoes, chopped cucumber and then any dressing you want. YUM!" –Kristin Nitz…

The soul of clean eating is consuming food in its most natural state, 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…

I Hope You’re Hungry… The Clean Eating team pushed the envelope to cram as much as possible into this gorgeous summer kick-off issue – and the result is page after page of lip-smacking, drool-worthy mealtime inspiration that will have you running, dog-eared magazine in hand, to your local farmers’ market for all the fixings needed. From patio-perfect cookout-style recipes to show-stealing three ingredient sides, a seasonal guide to farm-fresh produce and pasta salads unlike any you’ve ever seen, we’ve got something for every eater in your brood. For further foodie inspiration, feast your eyes on our 12 best cookbooks of summer (p. 32) then check out our Q&A with supermom, Top Chef judge and author Gail Simmons (“Cooking With,” p. 30) and take in some unequivocal gluten knowledge (“Ask the Doc,” p.…

gail simmons TV HOST/AUTHOR/COOK, NEW YORK CITY, NY Top Chef’s Gail Simmons ("Cooking With," p. 30) may have a lot on her plate balancing motherhood, TV appearances and culinary events, but at the end of the day it’s always a “delicious” experience she wouldn’t trade for the world. “I want to be responsible for and connected to my food sources so I know where they come from and that they’re made, grown or raised with care," she says. jo lusted CHEF/AUTHOR/TV HOST, TORONTO, ON For “Cool Noodle Salads” (p. 70), Jo Lusted was inspired by the fresh, healthy cuisine of The Golden State. “I love the endless and varied selection of whole-grain, pasta-based salads available at cafés in California, which use local produce and have many salads with an ethnic twist," she says. kristen javier ASSISTANT FOOD…

Meet Our Experts Q: Help! I added too much spice to my soup and now it’s way too "hot." Can I fix this without having to start over? – Marni Nichols, BURLINGTON, VT A: One way to make a spicy dish less “hot” is to simply dilute it. With your soup, you can add more liquid, more solids or both. Or you can make a new batch or a partial batch that omits the spicy ingredient and then merge the two. The other way to soften spiciness is to add dairy, which not only dilutes the dish but also lessens heat. For your soup, I suggest stirring in some milk or yogurt, or serving it with a dollop of sour cream. Adding a little sweetness (such as honey) or acidity (such as lemon…

We Hear You! Tell us what you thought of this issue. Visit our Facebook page and leave your mark on our wall – or tweet us @cleaneatingmag! "All I can say is that when you order a subscription to a magazine and you decide to create one of the recipes on the day that you receive it – and your picky boyfriend loves it – you have a winner!" – Liz Morgan BEAUTIFUL INSPIRATION Your magazine is a constant inspiration to keep on the "cleaner" path and to bring the beautiful recipes and photos to life in my own kitchen. –Sue Ellis, Calgary, AB IT’S A WINNER! All I can say is that when you order a subscription to a magazine and you decide to create one of the recipes on the day that you receive…