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January 2014

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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

Healthy Food Trends of 2014

Breakfast is the new dinner, cauliflower is the new kale, and kaniwa is the new quinoa!

Mocha & Quinoa Crunch Bar

The best thing about homemade chocolates is you can add your own unique twists to it like I did!

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Immerse Yourself in Health with an Immersion Blender

It makes smoothies in less than two minutes. It purees vegetable soups right in the pan, thickening them and making them creamy. And it’s inexpensive and easy to use.

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No Such Thing as a 'Natural Diet' for Humans, Scientists Say

Paleo diet supporters claim weight loss and better health are possible through a "caveman diet," but others disagree.

Chocolate Coconut Chia Mousse and Herbed Chia Dressing

Chia seeds are versatile — you can use them in smoothies, puddings, salad dressings and in crusts for fish or meat.

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How Much Sodium Should You Consume?

When eating real, minimally processed food like produce, lean proteins and whole grains, our sodium intake is better controlled.

Venison Barley Vegetable Soup

Venison’s flavor is affected by what the deer ate related to where it lives as well as how it is prepared. If you didn’t like venison at one time in your life, try again.

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How to Enjoy a Tea Tasting

It's a great way to compare different varietals and explore the range of aromas and flavors.

Balsamic & Mint Beet Salad

During the winter, it can be hard to find fresh produce that's in season, of good quality and a decent price.

Traditional Japanese Ramen

The best Japanese ramen shops have only a few tables, typically no English menu, and a line out the door ...

Baking Banana Bread With My Girls

Letting kids help in the kitchen teaches measurement, counting and builds their coordination and fine motor skills.

Ring in the New Year With Nutritious and Delicious Soup

When it gets cold outside and the days are shorter, there’s nothing better and more comforting than a bowl of piping hot soup, especially one that is full of hearty vegetables.

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Nutrition-focused Physical Exams: The Past and Future of Dietetics Practice

Physicians may treat problems on a superficial level, but the actual issue could lie much deeper, and it's in these moments that a dietitian can bring an essential perspective.

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BPAs in Canned Food: Cause for Concern?

BPA, or bisphenol A, is a chemical used in polycarbonate plastics and epoxy resins that has come under scrutiny for potential harmful health effects.

Spices for Winter Wellness

Adding an extra pinch or teaspoon of most spices provides a healthy dose of disease-fighting antioxidants, and a major boost to the immune system.

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Turn Up the Slow Cooking Heat for Health

It’s hard to argue against this method of food preparation; it enhances flavor, is kind to your wallet, requires minimal time and effort, and may even enrich nutrition.

Easy Whole Wheat Baguette

The first time you attempted to bake yeast bread on your own, you were probably hovering over the oven, opening it too often, letting the heat out and most likely ruining the process with self-doubt.

Mental Wellness Month: A Spotlight on Eating Disorders

Eating disorders continue to grow exponentially each decade despite efforts at research, prevention and improved treatment.

6 Unusual Uses For Oatmeal

While this breakfast classic is still a favorite for many, oats are a versatile and inexpensive staple that can be used for a variety of applications both in and outside the kitchen.

How to Make Kombucha

It’s a lot easier than you might think. All it takes is an adventurous spirit and a few basic brewing tips.

Farm to School Grants: How Do They Help?

Connecting school cafeterias to local agriculture, USDA has awarded up to $5 million to 71 projects in this, the second year of the program.

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How to Keep Yourself and Your Wallet in Shape This Winter

The CDC recommends that adults get 2 hours and 30 minutes (150 minutes) of moderate-intensity aerobic activity, such as walking, every week.

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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

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