Oven-Roasted Squash and Sweet Potato with Garlic & Parsley

Written by Ethan Engel on . Posted in Food

1321283882-squash cubed

5 pounds Butternut (or other winter variety) squash and sweet potatoes cut into 1-inch chunks
3 tablespoons extra-virgin olive oil, divided
1 tablespoons honey
2 teaspoons salt
1 teaspoon freshly ground pepper
4 cloves garlic, minced
5 tablespoons chopped Italian parsley

Preheat oven to 400°F.

Mix 2 tablespoons olive oil with honey.

Toss squash and potatoes with 2 tablespoons oil, salt and 1 teaspoon pepper.

Spread on a large baking sheet.

Roast until tender and lightly browned, 30 to 40 minutes (depending on the variety of squash), removing from oven halfway through and turning once.

Heat the remaining 1 tablespoon oil in a small skillet over medium heat and cook garlic until fragrant but not brown, 30 seconds to 1 minute.

Toss the roasted squash and potatoes with the garlic and parsley.

Adjust seasoning and serve.

Kale and White Bean Stew

Written by Sarah Britton on . Posted in Food

whitebeanstew-428x566Kale packs more nutritional punch per calorie than almost any other food on the planet and its chock-full of vitamin K, an essential vitamin for preventing bone fractures, postmenopausal bone loss, calcification of your arteries, and has even been shown to protect against liver and prostate cancer.

Kale is the richest source of carotenoids in the leafy-green vegetable family, making it a top cancer-fighter. Kale helps to regulate estrogen, protects against heart disease, and regulates blood pressure. The calcium in kale is more absorbable by the body than Garlicky White Bean & Kale Stewmilk (and ounce for ounce, contains more calcium than milk)! This makes it an excellent choice for both prevention and treatment of osteoporosis, arthritis and bone loss.
Serves 3-4

Knob of coconut oil or ghee
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) organic whole tomatoes
Cold-pressed olive oil to garnish

1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.

Sarah Britton is a holistic nutritionist, vegetarian chef, and the creator of the award-winning blog My New Roots. Sarah is currently a chef at three organic restaurants in Copenhagen, Denmark, where she has earned praise for her creative and adventurous recipes. A Certified Nutritional Practitioner, she is also the founder of New Roots Holistic Nutrition, where she educates others to be an active participant in their own health and healing.

Salt, Sugar, Fat: How the Food Giants Hooked Us

Written by Stephan Guyenet on . Posted in Food

fat-taste-so-good-1How do you get people to crave? Through scientific efforts to determine the "bliss point" for combinations of sugar, flavorings, and other ingredients that maximize the enjoyment and "craveability" (reward value) of soda and other foods-- that ultimately drive purchase and consumption behaviors.
Michael Moss is a Pulitzer prize-winning journalist who has made a career writing about the US food system. In his latest book, Salt, Sugar, Fat: How the Food Giants Hooked Us, he attempts to explain how the processed food industry has been so successful at increasing its control over US "stomach share". Although the book doesn't focus on the obesity epidemic, the relevance is obvious. Salt, Sugar, Fat is required reading for anyone who wants to understand why obesity is becoming more common in the US and throughout the world.

Why Do We Eat? A Neurobiological Perspective

Written by Stephan Guyenet on . Posted in Food

72798 10152775898160297 1220920808 nResearchers have divided eating into two categories, which are important to understand: 1) 'homeostatic eating', in which food intake is driven by a true need for energy, and 2) 'non-homeostatic eating', in which food intake is driven by other factors.  Eating in response to hunger is mostly homeostatic, while eating for pleasure, emotional/stress reasons, social reasons, or just because it's mealtime, is non-homeostatic.  As I'll explain in more detail later in this series, non-homeostatic factors determine food intake at least as much as homeostatic factors in the modern food environment.
Stephan Guyenet conducs research on obesity and the regulation of body fat by the brain at the University of Washington. In his spare time, he reads, writes, and speaks about obesity, metabolism, nutrition, and health. Receiving a B.S. in biochemistry from the University of Virginia in 2002, and a Ph.D. in neurobiology from the University of Washington in 2009, Whole Health Source is a free resource he  publishes to communicate science to the public.

10 Great Ways to Eat Less Meat

Written by Fine Cooking Magazine on . Posted in Food

cowbbageThere are lots of good reasons to eat a little less meat these days. But who knew that what’s good for the environment, good for your health and good for your wallet could be so much fun for the cook, too?

Once you cook with (and eat) less meat, you’ll find yourself adding a great new lineup of dishes to your weekly repertoire. Here are ten delicious stratagies, each with a half dozen recipes to help you get started.


Nigella Sativa, Secret Health Agent

Written by Ethan Engel on . Posted in Food

nigella-sativa-seedsb1With a host of English misnomers like fennel flower, nutmeg flower, Roman coriander, black sesame, black cumin, black caraway, and onion seed, Nigella Sativa is known today primarily as black seed. 
Called an obscure spice by some, a wonder-drug by others, the elusive Nigella is coming clean on her fabled past and future in medicine.
nigella sativa1 2Black seed expresses over 20 distinct pharmacological actions, including:
  • Analgesic (Pain-Killing)
  • Anti-Bacterial
  • Anti-Inflammatory
  • Anti-Ulcer
  • Anti-Cholinergic
  • Anti-Fungal
  • Ant-Hypertensive
  • Antioxidant
  • Antispasmodic
  • Antiviral
  • Bronchodilator
  • Gluconeogenesis Inhibitor (Anti-Diabetic)
  • Hepatoprotective (Liver Protecting)
  • Hypotensive
  • Insulin Sensitizing
  • Interferon Inducer
  • Leukotriene Antagonist
  • Renoprotective (Kidney Protecting)
  • Tumor Necrosis Factor Alpha Inhibitor

Do you have any history with the amazing Nigella Sativa? Share your experiences on Marmapoints.org!