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Clean EatingClean Eating

Clean Eating Summer SIP 2015

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


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seasonal & local

Tweet us: @cleaneatingmag That’s why summer is such a magical food season and one we never take for granted. But whether you have access to producer markets all year long on the sunny West Coast or down south, or you’re relying on indoor markets in the northeast (which are booming in Maryland, Massachusetts, Michigan, New York and Pennsylvania, by the way!), there are so many compelling reasons to eat this way as often as possible and all year long. Here’s why: 1. IT’S BETTER FOR OUR PLANET Buying your meat, dairy, eggs and produce from local farmers means it didn’t have to travel great distances before arriving on your table, reducing the fuel, energy and time it spent on trucks, planes and in warehouses before finally reaching your local supermarket. Going local is…

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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 vegetables and fresh fruit with each meal. Choose organic whenever possible. If your budget limits you, make meat, eggs, dairy and the Dirty Dozen ( your organic priorities. Drink at least two liters of water a day, preferably from a reusable canteen, not plastic and limit alcohol intake to one glass of antioxidant-rich red wine a day. Get label savvy. Clean foods contain short ingredient lists -…

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ANDREW GRINTON PHOTOGRAPHER TORONTO, ON In the summer, Andrew Grinton says there’s nothing like the taste of farm-fresh foods such as blackberries, peaches and corn. “Ever since I was little, I've loved to eat corn on the cob,” says the food, travel, home and lifestyle photographer. In his spare time, Grinton enjoys walking along the trails of Toronto’s High Park with his two-year-old daughter. Grinton has also contributed to The Globe and Mail, Today's Parent and Style at Home. ROBIN FORSYTH GRAPHIC DESIGNER/FREELANCE BLOGGER BURLINGTON, ON “Clean eating to me is about being aware of what you are putting in your body, staying away from harmful additives and making healthy lifestyle choices,” says Robin Forsyth. Her seasonal go-tos in the kitchen include fresh strawberries and asparagus. “I really enjoy experimenting with different ways to prepare…

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the best kitchen tools for your farm-fresh produce

GET THE PARTY STARTED Made out of reusable acrylic, these colorful Mastrad Cocktail Muddler Straws come in a vivid and lively set of six straws to spice up your herb-infused summer mojitos and bevvies. $8, FARMERS’ MARKET TRIO The whimsical Veggie Dipping Bowls hold berries, dressings, dips and nuts in kale, onion and beet designs. Made from molded stoneware and set in an ivory glaze, these bowls are durable enough to last for many years to come. $18 per set of three, MELLOW YELLOW Serve up barbecued corn cobs piled high on Crate and Barrel’s cheery Yellow Corn Platter. This stoneware serving dish stacks up to 10 cobs and is dishwasher-, microwave- and oven-safe. ODOR-FREE COMPOST The 2.3-gallon Fresh Air Odor-Free Kitchen Compost Collector keeps food odors at bay thanks to its innovative design that improves oxygen…

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farmers’ markets

Farmers’ markets across the United States appear to be everywhere. In most states and growing regions, from small towns to big cities and seemingly every community inbetween, consumers are shopping at a wider variety of producer markets for farm-fresh foods with seasonal availability. Demand for these foods is driving the trend. The United States Department of Agriculture (USDA), the main federal resource for agricultural marketing and resources, reports that the number of farmers’ markets has surged by 76% since 2008 to over 8,200 markets. Many communities have multiple markets, depending on their size and the interest in locally grown foods. Why is this happening? For starters, the sheer demand for fresher, local foods has taken root. Markets are also successfully communicating the nutritional advantages and safety of eating locally. In addition, many…

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A member of the Liliaceae (lily) family, asparagus stalks are known for their delicate, slightly sweet, herbaceous flavor. This veggie makes a quick and easy side for anything from salmon to sirloin, and plays a supporting role in salads and casseroles. Be sure to wash stalks thoroughly to remove any gritty leftover soil. HOW TO SELECT: Look for fi rm stalks with moist ends and tight tips that aren't wilted or broken. PRICE RANGE: $2 to $4 per pound KEEP IT FRESH: To keep up to 4 days in the refrigerator, wrap the ends of the stalks in a damp paper towel and store in a plastic bag. PAIRS WELL WITH: Parmesan cheese, eggs, feta, shallots, leeks, beets, bell peppers, eggplant, tomatoes CREATIVE USES: Grill or sauté and make a frittata with shallots and Parmesan…