We all know that beans—that’s shorthand for beans, dried peas, lentils, and other legumes—are healthy. But these beans are healthy, flavorful, fast food.
There are thousands of chemicals in our foods and food packages. Getting a handle on them can feel like learning a new language. Without a solid foundation, it’s tough to know what matters. How are they tested for safety? Why are some banned in Europe but not the US? CSPI’s very own toxicologist walks us through it.
Maybe it’s the fiber, color, vitamins, or taste. Whatever the reason, kiwi seems to be having a moment. Here are 6 ways to make the most of the healthy fruit.
I adore this salad’s bright bits of fruit, crisp greens, and tart-sweet vinaigrette. No pomegranate molasses? Use bottled balsamic glaze instead. If you’re not serving the salad with a feast, add some walnuts and avocado for crunch and richness.
This dish pops thanks to the vivid color and tart tang of blood oranges. If you don’t have any of the beauties on hand, substitute the juice of 1 navel orange plus 1 Tbs. lemon juice. Maple syrup is a staple in my family—we’re lucky to have cousins who make it in upstate New York—but dark brown sugar would also be delicious.
I’d serve this salad cold as a side dish or at room temperature as a main dish. Because the lentils absorb the vinaigrette, dress them as close as possible to serving.
To unlock the flavor in dry spices like allspice, paprika, pepper, and nutmeg, heat them in oil. I often do that on the stovetop, where I can keep a close eye on things. Spices can burn—and develop an acrid smell and taste—in no time. Let yours go too far? Wipe out the pan and start again.
