Food & Wine
Clean Eating

Clean Eating March 2017

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.
dig into more ce at cleaneating.com

Experts have long recommended consuming at least two servings of fish per week for the life-extending, heart-helping and brain-boosting benefits it provides. Our new course, Clean Cooking and Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep, taught by Monterey Bay Aquarium Sustainable Seafood Ambassador Chef Nathan Lyon, makes it easy to achieve that goal! Not convinced? Take a free lesson on salmon, tuna and shrimp, the three most popular types of seafood in the US. The Emmy-nominated chef will show you which species are clean, sustainable choices (and which to avoid) as well as how to perfectly cook salmon so that it doesn’t dry out or stick to the pan. Take a mini class for free and try our recipe for exquisitely cooked salmon tonight! cleaneating.com/protein THE NEW GREENS FOR…

3 min.
and now for something new...

When it comes to your healthy lifestyle, something fresh and new is always a welcome treat to keep things motivating and fun, isn’t it? An invigorating new fitness class, a recipe you become obsessed with and make weekly for two months straight, a new kitchen gadget (hello, spiralizer!) or a pair of Pilates pants that get you out the door at 8 am on a Saturday. Every now and again a gust of something entirely fresh can be just the thing you need to add pep to your step. Not to mention that this time of year everything starts to feel a little ho-hum, winter seemingly endless, and workdays echo that with darkness falling before you wrap your day… even the produce selection at your market starts to feel, well,…

3 min.
letters & advisory board

Q/ Is it true that gums and emulsifiers are linked to inflammatory bowel disease (IBD)? - ELIZABETH TURNER, NEW YORK, NY A/ Emulsifiers and gums are often added to processed foods and drinks to improve texture and extend shelf life. Gums, such as carrageenan and xanthan, are large, indigestible polysaccharides, so high consumption may lead to gastrointestinal distress. Animal studies show that consuming high levels of carrageenan can lead to an imbalance of gut flora similar to what’s seen in IBD. A recent study published in Cancer Research looked at two common emulsifiers, carboxymethylcellulose and polysorbate-80, and found significant alterations in the gut microbiota that promote intestinal inflammation and colon cancer. Unless you have IBD or digestive issues, most people will not experience any symptoms from occasional ingestion. However, the verdict is…

1 min.
3 ways with non-dairy creams

Dilled Almond Spread HEALTH BENEFIT: Almonds are very rich in protein and contain more bone-strengthening calcium than any other nut. Miso paste does more than just add a welcome umami flavor as it’s also a good source of enzymes, which help to enhance digestion. Chocolate Coconut Whipped Cream HEALTH BENEFIT: As a top source of antioxidants, cacao powder is known to promote heart health. Additionally, it’s one of the best sources of magnesium, which helps relax muscles and regulate blood pressure. Strawberry Cashew Cream “Cheese” HEALTH BENEFIT: Cashews are one of the best wholefood, plant-based ways to recreate the taste and feel of dairy, and they also boast a high amount of important minerals such as iron. Strawberries are a wonderful low-sugar fruit rich in vitamin C, an antioxidant vitamin that’s essential for skin health.…

6 min.
3 ways with

Strawberry Cashew Cream “Cheese” MAKES 1½ CUPS. 1 cup raw unsalted cashews, soaked in water for 8 hours or overnight, drained 3 tbsp fresh lemon juice ¼ tsp sea salt 3 tbsp melted coconut oil ½ cup all-fruit strawberry jam? 1. Rinse cashews and add to a food processor. Process for about 2 minutes, or until a paste forms. Stop machine and scrape down sides and bottom of bowl. Add lemon juice and salt and process for about 1 minute longer into a very smooth whip. Scrape down the sides and bottom again, then add coconut oil. Process for about 15 seconds to fully combine. 2. To processor, add jam and blend to desired consistency. Cover and refrigerate for 2 hours to set. Will keep up to 1 week in the refrigerator. SERVING SUGGESTION: Spread onto whole-grain toast, bagels…

4 min.
hot right now

CHARCOAL IS THE NE W BLACK Activated charcoal (also known as activated carbon) is popping up in everything from water filters to supplements to toothpaste. CE sta. have gone wild over Curaprox Black Is White Toothpaste ($30, curaprox.com), which uses activated carbon to naturally whiten teeth while leaving them feeling superfresh without any abrasion to enamel. And while activated charcoal has traditionally been used to treat drug overdoses or poisonings, it is also available in supplement form to help cleanse the body of toxins and ease gastrointestinal distress. For a winter pick-me-up, try CE’s activated charcoal juice that’s tangy and sweet with a little bit of spice. Keep it mind that activated charcoal can interact with certain medications, so it’s best to check with your doctor before taking it. Orange Ginger Juicewith…