Food & Wine
Clean Eating

Clean Eating September 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

Batch Cook Like a Boss Fall is always the busiest time of year. To the rescue: our newest online Clean Eating Academy course, Batch Cooking 101: Cook Once, Eat Clean All Week. In this seven-week course, you’ll learn how to power cook on Sundays to prep all your healthy meals for the week ahead. Our instructor and longtime CE recipe developer Pamela Salzman will show you how to shop efficiently and set up your kitchen in addition to providing dozens of make-ahead recipes that can be frozen and reheated at a moment’s notice. Begins September 11. Register at cleaneating.com/batchcooking. WIN AN INSTANT POT! At Clean Eating, we’re all for saving time, which is why we’ve fallen head over heels for the Instant Pot, a programmable multi-cooker. Discover clever ways to use it in…

2 min.
dinner on a dime – and in less time!

Welcome back to our annual Budget Issue showcasing over 20 meals ringing in at $3 or less and full of kitchen shortcuts that are sure to change your cooking game forever. In this edition, we’re bringing back some of your all-time favorites, like “Goodness to Go!” on page 38, a mainstay of the Budget Issue for four years running, featuring 10 make-and-take recipes from breakfasts and snacks to lunches and dinners that make eating clean on the move a cinch. Also back by popular demand is our batchcooking feature, “Get-Ahead Sundays” (page 76), where we show you how to make a week’s worth of meals in one day. In fact, this is such a favorite among readers that we’ve created a robust 7-week online cooking class, Batch Cooking 101: Cook Once…

1 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. It's about eating real food, for a healthy, happy life. 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 2 liters of water a day, preferably from a reusable canteen, not plastic; we’re friends of the environment here! Limit your…

3 min.
letters & advisory board

Q/ Do lectins really cause inflammation? – SARAH ANDREWS, FRANKFORT, KY A/ With the publication of The Plant Paradox (Harper Wave, 2017), by Steven Gundry, MD, lectins seem to be the latest “anti-nutrient” receiving attention. Lectins are proteins found in foods like grains, legumes, nightshade vegetables (such as potatoes, tomatoes, peppers and eggplant), dairy and eggs. Gundry theorizes that these proteins can lead to inflammatory reactions that cause a whole host of autoimmune and degenerative diseases. However, the majority of research on lectins has been conducted in test tubes or on animals, not on people. Plus, the lectins in food can be deactivated or reduced by soaking, sprouting, fermenting or cooking. There’s far more evidence to show that a plant-based diet is associated with reduced levels of inflammation and a lower risk…

1 min.
3 ways with cauliflower

Editors’ Favorite! The CE team went wild for this wonderfully nuanced, aromatic dish that hit all the right fl avor notes Cauliflower HEALTH BENEFIT: In addition to its myriad applications in recipes, caulifl ower is revered for its high nutrient content and diseasefi ghting prowess. Whether consumed raw or cooked, this cruciferous vegetable is a great source of vitamins and minerals such as vitamin C, vitamin K, fi ber, manganese, vitamin B6, folate and even omega-3 fats. Studies have also shown an association between caulifl ower consumption and a lowered risk of both prostate and colorectal cancers.…

4 min.
bits & bites | 3 ways with

Smoky Cauliflower Mac & Cheese SERVES 4. sea salt, as needed 1 head caulifl ower, cut into 1-inch fl orets 1⁄4 cup whole milk 1⁄4 cup arrowroot 1 egg, beaten 1 cup full-fat cottage cheese 3⁄4 cup smoked Gouda cheese 1⁄4 cup thinly sliced green onions 2 tbsp Dijon mustard 3 cloves garlic, minced 1 tbsp smoked paprika 3⁄4 cup shredded aged cheddar cheese 1⁄4 cup chopped fresh fl at-leaf parsley 1. Preheat oven to 375°F. Mist an 8 x 8-inch baking dish with cooking spray. Meanwhile, bring a large pot of salted water to boil. Add caulifl ower. Once water returns to a boil, drain and pat caulifl ower dry. Set aside. 2. In a large bowl, whisk together milk, arrowroot and egg. Add cottage cheese, Gouda, onions, Dijon, garlic and paprika. Stir in caulifl ower. 3. Into prepared baking dish, pour mixture. Sprinkle cheddar over…