We found 7 results tagged with "greens"
2 Articles
2 Articles found
Green Choices: Produce Buyer’s Guide
Learn what it means when produce is labeled "local," "organic," and "biodynamic."
Guide to Cooking with Greens
Dark leafy greens, such as kale, collards and chard, are nutrient powerhouses—rich in vitamins A, C and K.
4 Challenges
4 Challenges found
Noodle around with salad
Salad getting old? Liven up this veggie-packed stand-by by adding either warm or room-temperature noodles. Soba, bow-tie, penne, macaroni—all make great additions to salads. And by using whole-wheat varieties—except for soba, which is buckwheat-based—you get some wholesome whole...
Be conventional when necessary
When it comes to pesticide loads in conventionally grown produce, not all fruits and veggies are equal. Paying a premium for organic produce makes sense for many, but if you can’t—or can’t every time—try compromising on the produce with the lowest pesticide loads when grown...
Advocate for avocados
Oh, the blessed but elusive green orb—is it a fruit or a vegetable? (Answer: It’s botanically a fruit but often plays in cuisine like a veggie.) Full of “good” fats and nutrients, and packed with flavor, it’s a great substitute for butter, margarine, and other fats or oils. Today, challenge...
Weed in, not out
Surprise: Not only are many plants widely regarded as “weeds” edible, but they could have higher vitamin and mineral content than conventional grocery store fare. The challenge in sampling wild flora lies in avoiding pesticides and poisonous varieties. Today, challenge yourself to find out what...
1 Recipe
1 Recipes found
Sautéed Rainbow Chard and Kashi™ 7 Whole Grain...
Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors – white, red, yellow, and orange or sold together as “rainbow chard"
