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Clean Eating

Clean Eating July/August 2019

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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.

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United States
Pocket Outdoor Media, LLC
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9 Issues

in this issue

1 min.
dig into more ce at cleaneating.com

Ready, Set, Grill! Fire up the grill because we’re sharing some of our favorite recipes for summer barbecues and cookouts. cleaneating.com/summer-grill THE SUMMER’S BEST BERRY RECIPES From familiar classics like strawberries and raspberries to intriguing varieties like gooseberries, summer berries are ripe for the picking. We’ve got everything you need to know about selecting and cooking with the season’s best. cleaneating.com/best-berries MOCKTAIL FAVES Alcohol-free doesn’t mean boring. There’s no mocking these faux-cocktail faves – these drinks are fun, refreshing and full of flavor. cleaneating.com/mocktails GET MORE CLEAN EATING Did you know you can get the best of Clean Eating delivered straight to your inbox each week? Sign up to receive our top recipes, important health news and exclusive expert tips at cleaneating.com/newsletter. Follow us on: Facebook.com/cleaneatingmag Twitter.com/cleaneatingmag Pinterest.com/cleaneatingmag Instagram.com/cleaneatingmag YouTube.com/cleaneatingmag GRILLING PHOTO BY YVONNE DUIVENVOORDEN, BERRY PHOTO BY DARREN KEMPER, MOCKTAIL PHOTO BY NICK JOLY…

2 min.
welcome to easy street

I’m forever on a mission to figure out what will help you cook more, eat better and love every bite. And the best way to do that is to find out what’s stopping you from doing just that. Over the years, we’ve learned that mile-long, hard-to-track-down ingredient lists and lengthy recipes with complicated steps are nonstarters, meals that take more than 30 minutes are less likely to be made and recipes you can’t prep ahead don’t always fit into your plans. In other words, you need cooking to be straightforward, streamlined and simple. You (obviously) enjoy cooking (you’re reading an editor’s letter in a food magazine, after all), but you prefer it to be fast, light on ingredients and make-ahead whenever possible. This issue checks all of those boxes and more.…

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 when hungry, stop when full. Find out what macro values reflect your health goals and strive to eat within them. Experiment with various ways of eating, and when you find a diet your body responds well to — be it a clean take on high fat/low carb, Paleo or flexitarian — stick with it. 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…

2 min.
letters & advisory board

Q/ Are air fryers worth the hype? A/ Air “fryer” is not the best name for this product as it only uses a small quantity (around 1 to 2 tsp) of oil and does much the same work as a convection or even a powerful toaster oven, creating a crisp, “fried” exterior on foods by circulating hot air. Vegetable chips and breaded items like chicken nuggets and fish sticks work especially well in this tool, but if you own a toaster oven, you can expect a similar level of crispness. Bacon, on the other hand, doesn’t crisp like you’d expect, and stuffed items, like pizza pockets, had all the filling shift to one side in the cooking process. Air fryers vary in price from the economical (starting around $80) to the…

1 min.
what exactly is baja-med cuisine?

Combining local ingredients from the Baja region – spanning from San Diego to Tijuana – with European techniques, Baja-Med mashes up two distinctly delicious cuisines with surprising outcomes. The trend first emerged on the restaurant scene among noteworthy establishments such as Javier Plascencia’s Misión 19 in Mexico and Rick Bayless’s Leña Brava in Chicago. These chefs put an emphasis on fresh fare, highlighting ingredients such as tomatillos, jalapeños, chiles, pitayas, plantains and seafood available off the Californian coast. This evolving cuisine is putting its signature spin on dishes like tacos, tortillas and salads.…

5 min.
3 ways with baja-med grilling

Two-Potato Salad with Salsa Verde Q V GF SERVES 4. 3 green onions, trimmed3 large tomatillos, cut crosswise1 jalapeño chile pepper, seeded and quartered4 cloves garlic, unpeeled3 tbsp olive oil, divided¾ tsp each sea salt and black pepper, divided½ cup loosely packed fresh cilantro12 oz fingerling potatoes, halved lengthwise (or quartered, if large)1 large sweet potato, cut into ½-inch-thick wedges8 oz thin asparagus, trimmed THE OTHER TOMATO Vibrant green with a thin, papery wrapping known as the husk, tomatillos have a slightly acidic and vegetal flavor compared to the more commonly available red type. Remove the husk and rinse the fruit before eating as there is a slight stickiness to the outer fruit. Unique to this varietal is the phytochemical Ixocarpalactone-A, which is both antibacterial and cancer preventive. 1. Preheat grill to medium. In a large bowl,…