Clean Eating November-December 2013

Clean Eating Fans Have Spoken What’s your secret to a fabulous turkey? “Time. No set time for dinner. Dinner is ready when the turkey is.”– Meadow Lynn Young “I season under the skin with a mixture of olive oil, fresh rosemary and oregano. Keep foil on top loose so heat gets in but does not dry out the turkey. Cook overnight at 250°F!”–Lisa Faraci Soares “Cooking the bird breast side down so the juices stay in the meat.”– Lani M Dingman Siciliano “Buying a freerange turkey from a local farmer.”– Angie Luebke Demers “Paper bag on low heat for 12 hours. To die for.”– Elizabeth Manley Bowles “My special brine and grill it with applewood smoke.”– Lori Lawson Scott What is Clean Eating? The soul of clean eating is consuming food in its most natural state, or as close…

Back in May, I did something I’ve wanted to do for years -1 finally ran out and got all the supplies I needed to plant my first container herb garden. With a rich resource of tips from Andrea and Anna, two members of my awesome Clean Eating staff, I’d planted every variety I could get my herb-hungry hands on. I packed them neatly into planters and placed them onto the sunniest spot of my Toronto balcony where they were subjected to a photo shoot and plastered all over social media. What a thrill it was bouncing out of bed every morning and running outside to witness their snail’s pace growth. Several weeks in, they really took off and I began piling exorbitant amounts of cilantro, basil, oregano, thyme, rosemary - even…

CELEBRITY CHEF/COOKBOOK AUTHOR, Cooking Channel’s Simply Delicioso, Chef Ingrid Hoffmann shares her secrets for preparing fresh, clean meals with simple, Latin-inspired ingredients in "Cooking With" (p. 26). "I try to eat clean as much as possible, but I give myself two indulgent meals a week," says Hoffmann. alison kent RECIPE DEVELOPER/FOOD EDITOR/WRITER, TORONTO, ON As a big fan of condiments, relishes and spice rubs, Alison Kent created six fresh and easy variations of the above for your clean-eating pleasure in "Your Best Homemade Dips & Spice Blends" (p. 68). "With the holidays around the corner, these rubs will make fabulous gifts," she says. olivia simpson RECIPE DEVELOPER, TORONTO, ON As one of Clean Eating’s recipe developers, culinary management-nutrition graduate Olivia Simpson has a knack for finding the right solution when a recipe is in need of a…

Meet Our Experts Q: I’ve heard that soaking flour before using in baked goods makes the grain easier to digest and provides better mineral absorption. Is this true? – Mary Peterson, WOODINVILLE, WA A:Soaking flour is beneficial for a number of reasons. It softens the grain and improves texture, especially with gluten-free grains and whole-grain flours, and it makes your baked goods taste better. The phytic acid present in dry flour prevents the breakdown of the grain and therefore limits the absorption of nutrients; but soaking flour in an acidic medium (such as warm water with a little lemon juice or vinegar) for 8 to 12 hours breaks down the phytic acid and improves the digestibility of the grain as well as the absorption of minerals, including magnesium, calcium and iron. However,…

We Hear You! WE’RE BACK! The best news I received today! I will certainly be an active and loyal subscriber and can’t wait for your November/December 2013 issue! Thank you so much for saving this life-changing magazine. Winona Owen, Davenport, IA CLEAN IS KING I have lost 90 pounds over the last few years on a weight-loss program, but within the last year I have devoted my efforts to eating clean after realizing how incredibly bad processed foods are. I feel and look so much healthier since I made this amazing life-altering change. I have spoken to everyone that will listen about how easy it is to live clean! Thank you! - Janet Fekete, Montgomery, NY LIFE-CHANGING MEALS I wanted to take the opportunity to say THANK YOU for publishing this wonderful magazine and website. I have always…

SUGAR CRAVINGS DECODED Most clean eaters have heard of the glycemic index, a ranking of carbohydrates that tells researchers how quickly certain types of food raise blood sugar. High glycemic diets - those with lots of sugar or processed carbs -have been linked to everything from heart disease to cancer, but a recent study investigated the interesting effect of heavy sugar consumption on the brain. In a paper published in The American Journal of Clinical Nutrition, researchers found that high-glycemic meals increased hunger levels and activated regions of the brain associated with cravings and reward. This may explain why it’s so hard to stop eating your grandmother’s chocolate chip cookies! Don’t waste your money on curly parsley. While attractive, they boast little flavor, and your dish will benefit more from the robust-tasting…