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Harvard Health Publications in conjunction with the Harvard School of Public Health have released the Healthy Eating Plate, a new take on MyPlate, released by the USDA back in June.  The Healthy Eating Plate is based on the most up-to-date scientific recommendations, laid out in easy to understand portions, and is free of any influence by the food industry (*cough* Meat Lobby *cough*) or agricultural interests.  Though essentially the same in layout, the mere fact that it is free of outside influences gives it quite a leg-up on its USDA predecessor.  For more information read the recommendations below and click on the image above for the official press release.

Here is what the Healthy Eating Plate recommends:

  • Make half your meal vegetables and fruits. Go for variety. And keep in mind that potatoes and french fries don’t count.
  • Choose whole grains whenever you can. Limit refined grains, like white rice and white bread, because the body rapidly turns them into blood sugar.
  • Pick the healthiest sources of protein, such as fish, poultry, beans, and nuts; cut back on red meat; avoid bacon, cold cuts, and other processed meats.
  • Healthy oils (like olive and canola oil) are good for you. Don’t be afraid to use them for cooking, on salad, and at the table.
  • Drink water, tea, or coffee. Milk and dairy are not must-have foods—limit them to 1-2 servings/day. Go easy on juice. Avoid sugary drinks.
  • And stay active!
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Easy Eats, a digital gluten-free magazine has gone LIVE today!

The Editor-in-Chief and gluten-free media guru Silvana Nardone, promises to make gluten-free cooking accessible to both novices and pros alike.

“We want to make your life easier with our conversational, positive voice on all things gluten free. Our bright, lively design captures our energy and the feeling of possibility, happiness and an overall sense of well-being. Our practical and authoritative, yet accessible community-tested recipes and expert advice inspire confidence.” (via easyeats)

The first issue is available for free download, a year-long subscription runs $16. 

The doughnuts on the cover are more than enough incentive for me to signup!

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arazor:

A month ago we invited you to our first conversation at the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. It is with great pride that we host this dialogue again this upcoming Thursday, 1 September. 

Over the course of an hour, I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.   

These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics or edible data visualization to express data that we have organized from the world’s preeminent experts.

For more information and to reserve seats:http://ediblewater2.eventbrite.com/
Volunteers:We are asking for two types of volunteers for this event. For both positions ask that you arrive at the Labs space at 12pm. 
Culinary Volunteer: You will help us prepare our hydrocolloids and serve them to the guests in attendence.
Video Volunteer: You will assist us to capture the set-up and execution of this speech to create a video for the Guggenheim Labs website.

I had a wonderful time volunteering for this innovative collaboration between my friends at A Razor, A Shiny Knife and the BMW Guggenheim lab (“a mobile laboratory traveling around the world to inspire innovative ideas for urban life”).  Above in my hand I hold a sphere of water made with sodium alginate, the viscosity of which was used as a metaphor to represent the scarcity of potable water in Somalia.  I highly suggest volunteering or attending the encore of this presentation on Thursday, September 1st at 1pm.

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ffffood:

Grilled Corn, Peach and Basil Salsa. (via How Sweet It Is)

With the grey skies outside and the impending weather this bright fruit filled salsa is just the ticket for a weekend indoors with a bottle of Musadet and filet of skate.

Grilled Corn, Peach and Basil Salsa (via How Sweet It Is)

makes about 3 cups

4 ears grilled corn, cut off the cob

2 large peaches, chopped

1 large tomato, chopped

1/4 red onion, chopped

6 large basil leaves, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

a few fresh squeezes of lemon juice

Combine all ingredients together and toss. Season with the salt and pepper, then mix again.

Y-U-M!

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noraleah:

I’ve been on a bit of a health kick lately — Monday through Friday, anyway. I’ve done the puree diet a couple times over the past month and will do it again next week. This week my breakfast/morning snacks are kale/beet/apple juice, two six-minute eggs and a cup of berries, lunch is a Think Thin bar (peanut butter), and dinner is a lean protein with vegetables. 

Case in point: tonight Laura came over for a little Metamorphosis by Tracy and dinner. The Tracy-approved menu: turkey burger with half an avocado and an oil-free salad with a drizzle of lemon juice and freshly-ground black pepper. The turkey burger was flavored with minced spring onion, garlic, and parsley — and an egg and a bit of salt (shh, don’t tell Tracy!). It was totally delicious and satisfying (it helps to enjoy it while sipping a glass of Tracy-approved (!) wine and sitting on a breezy terrace with a dear friend). 

Then we had a discussion about how the massive high-fructose corn syrup content in fast/junk food has rewired the American brain to crave sweetness like never before.

I will say this for Tracy’s various diets: she’s curbed my sugar addiction, and that’s not a bad thing.

Nora never fails to impress. Gorgeous plating of a delicious (and nutritious!) meal post intense workout was just what the doctor ordered for Hump Day. I will surely be replicating this meal again.

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The French Laundry has developed a gluten-free flour so well-designed that it can substitute cup-for-cup with regular AP flour.  As in, put away your 6 different kinds of millet, buckwheat, garbanzo, etc. flours and your potato starch and guar gum measured out to hopefully blend to a successful consistency, and just use Keller’s C4C.  Is this too good to be true? I know I’ll be stopping by Williams Sonoma this week to pick up a bag to give it a test drive in my Brooklyn kitchen.  Has anyone tried C4C yet?