Conscious Eating ArchiveEdit ModuleShow Tags
Oranges, limes, lemons and grapefruit boost our immune system, improve our cholesterol, and guard against cancer—and that’s just for starters.
The time-honored Thanksgiving dish is evolving to include healthy ingredients such as black rice, cauliflower, chestnuts and pecans, sometimes stuffed in an apple or squash.
Chutneys, kombucha, kimchee, yogurt—adding small quantities of fermented foods like these to meals makes for a happy gut.
Tailgating, fangating, homegating—whatever you call it, getting together with friends and family to chow down before the big game doesn’t mean you can’t eat well.
What better way to eat organic than by sitting at a table on the farm, eating just-picked produce prepared by creative local chefs?
For vegan travelers, eating on the road means everything from Chipotle’s veggie choices to Thai restaurants to cooking a DIY tortilla using a hotel iron.
With these tips and recipes, it’s easy to use your backyard grill to make fantastic healthy summer meals.
Soy, rice, hemp, almond, coconut—with so many plant options to cow milk available we need a guide to the pros and cons of each.
By knowing what the terms on egg cartons mean, we can pick fresh, delicious eggs produced by hens raised in humane conditions.
Fat used to be the nemesis of good nutrition, but the latest research overturns that theory: The right fats actually keep us thin without harming our hearts.
The queasy stomach, brain fog or food cravings we’re experiencing might be caused by food sensitivities and a leaky gut—but there are some practical, simple solutions.
Alfalfa, wheat, popcorn, radishes, red cabbage, snow peas and more can be grown in soil in tiny kitchen containers, producing quick harvests of tasty nutrients.
For the majority of people, those that aren’t gluten-sensitive, removing it from our plates can hurt our gut flora and depress immune function, new studies show.
If holidays leave us feeling stressed, hung over or sniffle-prone, sipping a healthy drink can revive body and spirit.
Tempted by not-so-healthy holiday fare? With a little preparation, we can munch on plant-based snacks and drinks every bit as enticing as former favorites.
The hunter-gatherers that preceded us ate healthier wild foods that tasted bitter, astringent, sour and earthy rather than blandly sweet like today’s fruits and vegetables.
Those curious about veganism can try switching to a plant-based diet just for lunches—and see what kinds of differences follow.
Concerned that more than $160 billion worth of uneaten food ends up annually in landfills, college-age entrepreneurs are figuring out how to redirect still-good edibles to people and animals.
Certified, Organic, Humane—how can we distinguish good, better and best from among the healthier choices?
With a little advance preparation, we can fill our fridge with sweet and savory snacks made from whole foods.
Chewing natural gum while shopping and adding coconut oil to our coffee are among the simple steps that can perk up health.
The healthy, tasty, GMO-free varieties of produce that our grandparents enjoyed are making a comeback.
When it comes to steaks, hamburgers and other red meats on the menu, what’s better for the environment turns out to better for animals and people, too.
While about half of America’s vegetable consumption is stuck in a rut of tomatoes and potatoes, supermarket aisles overflow with exotic and healthier options.