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category_outlined / Food & Wine
Clean EatingClean Eating

Clean Eating November/December 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.

Country:
United States
Language:
English
Publisher:
Active Interest Media
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$24.99
9 Issues

IN THIS ISSUE

access_time1 min.
dig into more ce

at cleaneating.comIn 7 weeks, you’ll learn:• Practical shortcuts that will save you hours of time.• How to make your own clean frozen dinners that can go from freezer to table in less than 30 minutes – no thawing or precooking required!• Foolproof recipes that can be prepped from start to finish in 15 minutes.•How to use clean packaged foods to streamline your home cooking.• How to set up your workstation and use minimal tools for quicker cleanup.• How to master appliances including the slow cooker, pressure cooker and food processor to make food prep and cooking easier.Sign up today to receive discount codes and a chance to win 1 of 5 free classes! cleaneating.com/shortcutcookingNEWSLETTERGet the best of Clean Eating delivered straight to your inbox! Sign up to receive our top…

access_time3 min.
it’s the most delicious time of year

But it doesn’t have to be the most stressful. Because we know how intense the next two months will be – between family gatherings, gift shopping, year-end at work, staff parties, your kid’s holiday concert (and the list goes on) – we made it our mission to deliver solutions this season. In fact, you probably have to run off to something right now, so let’s get right to it.We’ve been tinkering with how to deliver an entirely make-ahead holiday meal for some time now, and one of our most talented recipe developers, Jill Silverman Hough, totally nailed it on page 44. Now you can be truly present with your guests while hosting with a showstopping meal you cleverly prepped days (even weeks!) before without sacrificing one iota of quality or…

access_time3 min.
letters & advisory board

Q/ How can I tell which kinds of salts are Clean Eating-approved?A/ In general, the two cleanest salts to have on hand are high-mineral sea salt and additive-free kosher salt. For the majority of your cooking, sea salt is your best friend. It contains trace minerals, is free of additives and isn’t heavily processed or bleached. Since sea salt can be expensive, you can use a good-quality, additive-free kosher salt for uses when the salt gets thrown away or isn’t in direct contact with the food you’re eating, such as pasta water or a poultry brine.RECIPE SUCCESSLime Grilled Chicken with Vegetables & Herb Sauce (p. 64, September 2017) – a favorite from @cleaneatingmag.– @SIDEWALKSHOES, VIA TWITTERWe Hear You!KID-FRIENDLY MEALI went out on a limb and made your recent roasted Brussels…

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3 ways with crumbles

Cheesy Root Vegetable “Everything” CrumbleHEALTH BENEFIT: While people have been using thyme for its purported medicinal benefits since ancient times, recent research has shown that thymol, one of the chemicals found in thyme, can act as an antioxidant to defend cell membranes and other cell structures from free radical damage.Black Grape & Pear Crumblewith ChocolateHEALTH BENEFIT: In addition to boosting your mood by triggering the production of endorphins (“feel good” chemicals), dark chocolate is a hearthealthy ingredient that is rich in many nutrients such as fiber, iron and magnesium.Apple Cranberry CrumbleHEALTH BENEFIT: Cranberries contain antioxidants called proanthocyanidins (PACs), which may help prevent certain types of cancer. PACs may also help to protect against infections in the mouth and body thanks to their anti-adhesive properties that fight off certain types of…

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3 ways with

Black Grape & Pear Crumblewith ChocolateSERVES 6.FILLING4 Bosc or Anjou pears, peeled, cored and chopped into small chunks1 cup black grapes¼ cup coconut sugar1 tbsp tapioca starch½ tsp pure vanilla extractCRUMBLE TOPPING¾ cup rolled oats½ cup buckwheat flour¼ cup coconut sugar¼ cup coconut oil½ cup chopped dark chocolate1. Preheat oven to 375°F. Prepare filling: To a medium bowl, add pears, grapes, coconut sugar and tapioca and mix. Stir in vanilla. Transfer mixture to a large pie plate.2. Prepare crumble topping: To a large bowl, add oats, flour and coconut sugar. Using your fingertips, blend coconut oil into flour until pieces are the size of small peas. Add 2 tbsp water so mixture clumps together. Mix in chocolate.3. Using a spoon, sprinkle crumble topping evenly over fruit. Bake until fruit is…

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the rules of the roast

The next time you pour yourself a cup o’ Joe, you might want to switch up your choice of roast. According to a study published in the Journal of Medicinal Food, there is a correlation between the roasting level and the antioxidant and anti-inflammatory properties of coffee beans. Korean researchers used human cell models to test out different roasting levels corresponding to light, medium, city and French roasts of Coffea arabica green coffee extracts, and then compared the caffeine and chlorogenic acid levels of the different roasts. (Chlorogenic acid is the primary polyphenol in coffee.) They also compared the antioxidant and anti-inflammatory properties of the different coffee extracts. Researchers found that total caffeine levels between the roasts did not significantly differ; however, chlorogenic acid levels were higher in light roasted…

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