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Two new studies suggest that cocoa flavanols keep the heart and arteries spry as time goes by.
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How can a state that houses fewer than 630,000 people spark change in the entire food industry? By getting serious about GMO labeling.
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The key to this flavorful soup is to add the dulse just a few minutes before the end of cooking. The dulse will separate, yet retain its color and texture.
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This recipe for ribs, from the cookbook Feed Zone Table, is a quintessential family-style meal. Sit back and watch everyone throwing elbows and reaching in for more. A homemade sauce makes the experience (and the ribs) even better! Hoisin sauce is the Asian spin on spicy-sweet barbecue sauce. Black bean paste is a common ingredient, but it can be very salty and difficult to find. We opted to use red miso instead, which you can then use to make our other Asian-inspired recipes.
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This St. Patrick’s Day, trade in the green beer, cookies, and cupcakes for these health-boosting green superfoods.
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Fresh lime and ginger add zest to this simple chilled salad. Soba noodles, made from buckwheat, are a good source of manganese, fiber, iron and thiamine.
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Perfect for chillier months (and a win with kids, too), this hearty lunch will keep you fueled well past any midday slump.
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Turn this classic vegetarian dish into a super-simple lunch solution: Throw the ingredients in a slow cooker on Sunday, cool in the fridge and enjoy all week long.
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A filling, flavor-rich salad that offers up everything you need in the middle of the day—protein, nutrients, energizing vitamins and great taste. Keeps in the fridge for 3-5 days, or freeze for up to 3 months.