healthy and beautiful

photo via Four Sigma Foods Every week, as clients come in for sessions they glance over at our office store and ask, “so what’s new?” And so I thought I’d share a piece I wrote for Fitbit on food trends for 2015 . I’m conflicted on the topic of food trends. On one hand I live, breathe and sometimes dream (pathetic I know) nutrition. I love to scope out what’s new or innovative, even fringe. On the other hand, I roll my eyes over kale’s overexposure as the “it” vegetable. I’ve called it Kardashian like - enough, right? If I am forced to pick sides food trends or same old/same old I’m going with the latest and the greatest… and so I bring you five hot foods on the scene for 2015. Legumes   So there’s nothing new about legumes (beans, chickpeas and lentils). What’s new is how they are used and why certain legumes are sought out. Beans are being used in pastas by brands such as Banza(chickpea pasta) and Explore Asian (black bean or mung bean pastas).Speaking of mung beans, the biggest ...

Black Burger featured in Time magazine, more on this later If you’re thinking there’s always something “new” in nutrition we’re supposed to take or use, it can certainly seem that way. I roll my eyes at some most things that come our way. I am reassured though when what’s old is new or there’s a long history behind an ingredient. Enter charcoal. I was excited when CBS suggested this segment  because charcoal had just come into my life. you see, I’ve been brushing my teeth with a charcoal powder. We’re also seeing charcoal pop up at juice shops with “dark detox shots” and charcoal lemonade. So you know, I’m not suggesting you eat your BBQ charcoal. Activated charcoal is made when charcoal (from wood or even coconut shells) is heated with a gas to expand its surface area. It is this surface area (1tsp has 10,000 feet surface area) that’s responsible for its   “detox” action.  Activated charcoal was used in ancient Egypt and by Hippocrates in Greece. The appeal of activated...