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Clean EatingClean Eating

Clean Eating July/August 2019

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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9 Issues

IN THIS ISSUE

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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…

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clean eating

GROUP PRESIDENT Jonathan Dorn GENERAL MANAGER Sharon Houghton EDITORIAL DIRECTOR Alicia Tyler CREATIVE DIRECTOR Stacy Jarvis-Paine Editorial EXECUTIVE EDITOR Andrea Gourgy ASSOCIATE EDITOR & FACT CHECKER Alexandra Emanuelli COPY EDITOR Angie Mattison ONLINE EDITOR Maureen Farrar NUTRITION CONSULTANT Antonina Smith CONTRIBUTING CULINARY NUTRITIONIST Beth Lipton CONTRIBUTING EDITOR Rachel Debling Art SENIOR GRAPHIC DESIGNER (MAT LEAVE) Alaina Greenberg GRAPHIC DESIGNER (INTERIM) Judy Yen CONTRIBUTING DESIGNERS Brian Britt, Bianca DiPietro, Erin Lutz SENIOR ELECTRONIC IMAGE SPECIALIST Allan Ruhnke GRAPHIC DESIGNER (INTERN) Shaelyn Miller Recipe Creators Jesse Lane Lee, Beth Lipton, Ivy Manning, Lisa Turner, Abigail Wolfe Contributors Jonny Bowden, Rachel Debling, Rejeanne De Jong, Jensine Eckwall, Kate Geagan, Ivy Manning, Lisa Turner Photographers Roberto Caruso, Olimpia Davies, Rachel Korinek, Olive & Mango, Vincenzo Pistritto, Suech & Beck, Ronald Tsang, Karolina Wiercigroch Food Stylists Ashley Denton, Michael Elliot, Nancy Midwicki Prop Stylists The Props Production AD COORDINATOR Cossette Roberts PREPRESS MANAGER Joy Kelley Marketing & Web MARKETING DIRECTOR Laureen O’Brien MARKETING DESIGNER Judith…

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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.…

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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. 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…

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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…

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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.…

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