Food & Wine
Clean Eating

Clean Eating March 2016

Clean Eating magazine is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

United States
Active Interest Media
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9 Issues

In this issue

1 min.
still hungry?

Mom. Organic farmer. Chef. Blogger. Mary Brower of Bluestem Farm in East Jordan, Michigan, has been sharing her expert knowledge on selecting and preparing fresh produce with the CleanEating.com community for over a year. Along with educating readers about what makes produce organic and how to select a farm-share program in your hometown, Mary dishes out her simple DIY recipes for homemade chicken stock and pickled veggies and provides invaluable techniques for reducing kitchen waste like freezing and storing summer’s leafy greens. Get inspired by her family’s life on the farm at cleaneating.com/blog/cook-like-a-farmer. Blogger Bonus:Learn How to Cook Like a Farmer 2-WEEK MEAL PLANS Make 2016 your cleanest, healthiest year ever by downloading one of our many meal plans and shopping lists. Choose from energyboosting, vegetarian, gluten-free and much more! Go to cleaneating.com/meal-planning. DIG…

2 min.
inspiring a healthier planet and a healthier you!

Welcome to the awards issue! It’s our 5th annual and biggest to date with 140 winners across 20 categories, and I’m so excited to present them to you. Culling 140 winning products is delicious and exciting fun, but it’s a beast of a job when you’re sifting through hundreds of products and narrowing down the selection to only those that meet a very stringent criteria (see page 59 for our tough-to-meet guidelines and all the trailblazing winners that did). It brings the entire CE team so much joy to be able to recognize the healthiest products on shelves now across every imaginable category, which we’re hoping makes life a little easier for you when you’re faced with dueling brands at the store. It also thrills me to know that these brands…

2 min.
what is clean eating?

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!…

3 min.
meet our experts

Q: How can I make perfectly moist and fluffy scrambled eggs? Mine always come out too dry. – TOM BRADFORD, PORTLAND, ME A: The likely culprits are cooking on too high a heat or overcooking. Remember this rule when making eggs: Low and slow is the way to go. Over low heat, set a nonstick pan and add a bit of organic unsalted butter or olive oil. Before adding the eggs, whisk them in a bowl, seasoning with sea salt and ground black pepper if desired. During cooking, stir eggs gently, drawing the liquid onto the bottom of the pan. Finally, take them off the heat when they still look wet but not runny. They will continue to cook for a few minutes once plated from the residual heat. – MARIANNE WREN Our Culinary…

2 min.

KATHRIN BRUNNER NUTRITIONIST/YOGA & PILATES INSTRUCTOR TORONTO, ON Certified nutritionist Kathrin Brunner spent most of her 20s working for an environmental NGO, which opened her eyes to some of the ecological challenges the world is facing. In this issue, Brunner shares her love for green living with her eco-friendly liquid dish soap recipe in “Clean Living.” Brunner says the development process was practically a science experiment: “From soap that turned neon green to a solid blob of washing soda, at one point my window sill was a balancing act of tests gone wrong!” Check out the final result on page 30. ABIGAIL WOLFE RECIPE DEVELOPER/PRIVATE CHEF LOS ANGELES, CA For Abigail Wolfe, cooking has been a hobby of hers since childhood. “I would read my mom's cookbooks at the breakfast table, and I planned my…

1 min.
the weight-loss issue

Hits Newsstands March 15 EAT CLEAN, GET LEAN: The CE dietitians talk eating for weight loss and offer up a sample 1-day menu replete with delicious, slimming recipes. THE NEW SMOOTHIE BOWLS + Q& with the owner of hot spot Backyard Bowls in Los Angeles. LITTLE-KNOWN GREENS: Let dandelion greens, sorrel, escarole, watercress and pea shoots take your greens game to the next level. Find out exactly how to use these oft-overlooked powerhouses.…