Big fresh flavor. Light and refreshing. Impressively beautiful. A very cool dish for a very hot day. No cooking. Five minutes of slicing and dicing. In advance. Then just chill.
Sound backwards? Maybe not. Maybe gaining weight and storing fat really does make you hungry. Makes you eat more. And store more fat. Here's how and why it might be true. And why weight loss can be difficult to accomplish.
Looks and feels like milk. It's lactose-free and gluten-free. Tastes like a glass of thick, frothy milk with a peanut butter cookie built in. In South America, it's a traditional, refreshing and delicious beverage. You should know about this.
Nutty, slightly chewy farro glossed with a bright, tart and pungent lemon-garlic dressing. Enough fresh parsley to make this a real green salad. Cool mint and cucumber. Sweet, bright tomatoes. A serious mouthful.
Summer's easiest classic. Crisp and cool. Rich and creamy, but creamless. Bright and fragrant. Zero Glycemic Load. Make it in 3 minutes flat. Less than $2 for a main course salad. It's hot out there. Be cool.
80 recipes based on traditional healthy cuisines around the globe. Today, it's a Way to tasty, refreshing, bubbly beverages made the way humans made them just before Coke and Pepsi persuaded folks to drink high Glycemic Load colas.
80 recipes based on traditional healthy cuisines around the globe. They all have two things in common: no highly processed foods and very low daily glycemic loads. Like this addictive snack they've been dipping into for centuries.
80 recipes based on traditional healthy cuisines around the globe. They all have two things in common: no highly processed foods and very low daily glycemic loads. Like this classic salad loved in Turkey and Morocco for centuries.
80 recipes based on traditional healthy cuisines around the globe. This one from Costa Rica is sweet, tart and spicy. Simple to make but complex to taste. Satisfying but light. A day's worth of Vitamins A and C. Skip the shrimp and it's vegetarian.
80 recipes. Based on traditional healthy cuisines around the globe. They all have two things in common: no highly processed foods and very low daily glycemic loads. Lots of them have a third: chocolate. Which has a GL near zero.