The roots of traditionally Black foods are abundant in plants
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4 Plant-Based Recipes to Try This Month
On the edge of Roger Williams University’s campus and steps from Rhode Island’s Mt. Hope Bay, faculty, staff, and students are performing cutting-edge research on some truly amazing creatures.
It’s that time of year again, when the pressure mounts to stockpile gifts, plan holiday meals and treats, and attend office and friends’ parties. If just reading that sentence makes you anxious, you’re not alone: this is the most stressful time of year, according to psychologists. Add a plane or long car ride to the mix, and life can feel overwhelming and like it’s impossible to stick to the healthy habits that you have put in place throughout the year. But with a little planning and a few good strategies, you don’t have to throw all of your wellness goals in the fire.
As we celebrate the rich culinary history of the indigenous peoples of the Americas, we’re highlighting three recipes that use the famed “three sisters” – corn, beans, and squash.
Cold-pressed juice bars are popping up on every corner, and a quick glance at many menus suggests that by consuming blended or juiced greens you are essentially drinking a salad, so it must be good for you. Although there are some benefits to these drinks, (Just looking at a kale-filled smoothie makes you feel healthy, doesn’t it?), drinking your greens (or other vegetables) may not always be the best way to get your nutrients.
During this year’s celebration of National Hispanic Heritage Month, we’re partnering with Traci Des Jardins, who focuses on marrying the rich culinary traditions of her roots with the local heritage of Northern California, the Central Valley, and coast.
During our celebration of National Seafood Month, we’ve tapped Bon Appétit’s in-house seafood expert and Wellness Team Executive Chef, Shaun Holtgreve.