coconut milk

When talking health food trends, last year was all: ancient grains, overnight oats, and gluten-free goodness. This year's biggest health food trends? Here's a hint: chia pets, the godfather of fitness, and pina coladas.

1. Coconut milk: With recent studies calling into question the benefits of soy, people were on hunt this for a dairy-free alternative that wasn't linked to breast cancer. While almond and rice milk are old favorites, they lack the richness and sweetness that soy does. Enter: coconut milk beverage. Not as thick and rich as the kind of canned coconut milk used in curries, coconut milk beverage is great in smoothies and ice cream; it's also great over cereal, in coffee, or on its own.
2. Pressed juice: It seems that Odwalla just isn't fresh enough! Not since the early days of Jack Lalanne has pressed juicing seen such a heyday. Once looked at as some sort of hippie juice, everyone — even Starbucks — is getting in on the pressed-juice craze. All of Hollywood seems to be juicing, too: stars like Gwyneth Paltrow, Nicole Richie, and Olivia Wilde are regularly spotted with their carrot-beet-apple-and-green-stuff blends. Are you a juice-head? Then definitely check out our recipes for pressed root veggie juice and green juice.
3. Chia seeds: Move over flax, there's a new seed in town! Chia seeds (yep, the same kind used to decorate those wildly adored, '80s novelty gift, chia pets) are everywhere this year. Sprinkle them on yogurt, add them to a bread mix, or even toss them in a dressing — there really is no end to what chia seeds can be used for. The health claim to fame? Chia seeds are high in protein, fiber, calcium, antioxidants, and omega-3s — zing!

Source: Flickr user littlebluehen, Source

• The history of tequila. — Salon
• Speaking of tequila, is the margarita ready to reclaim its cool status? — Grub Street NY
• Five things you don't know about Daniel Boulud, Dan Barber, and Wolfgang Puck. — The Feast
• Dunkin' Donuts is going public. — Huffington Post Food
• Must make: roasted jalapeño tomato salsa baked goat cheese. — Chaos in the Kitchen
• If you love tea, here's an app for you. — Daily Dish
• Watch a preview of PBS' new show Kimchi Chronicles. — Eater
• Learn what foods Giada de Laurentiis makes for her daughter. — Today
• What exactly is coconut milk? — Baking Bites

I recently spilled the beans about my ambivalence over turkey; it's my least favorite part of the holiday meal. But I'm not alone: more than a quarter of you admitted to being undecided about the big bird. To all of you naysayers out there, I suggest you make another roast instead. Don't even worry about it being something pricey, like crown roast of lamb or beef fillet — simply make pork tenderloin. With its cranberry sauce and sweet potato side, this foolproof recipe, which comes courtesy of Ming Tsai's latest book, tastes just like Thanksgiving, no turkey required. Want the recipe? Keep reading.

I'm fresh off the plane from Maui, and my first visit was so fantastic that I'm already plotting my return. There, the fruits of the sea were so abundant that I had fish at virtually every single meal, in fresh preparations from spicy tuna poke to seared, sesame-encrusted steaks. One of my favorite ways to enjoy local catch like ono was in a Hawaiian-style ceviche with a tropical coconut marinade. I missed the dish so much that when my sunburned self returned to overcast San Francisco, it was the first meal I prepared for myself at home.

Incidentally, this recipe is from The Ritz-Carlton Kapalua, the resort that I called home for an all-too-brief period of time. It's been the best stand-in for a beachside vacation — that is, until I find my way back to the island. For the recipe, read more.

Everyone knows I am crazy for popsicles — there's no better way to beat the heat on a Summer day. Although avocado is generally used in savory dishes like guacamole, it is a fruit and therefore is perfect for dessert!

These avocado coconut creamsicles are surprisingly delicious and decadent. The avocado, coconut milk, and cream freeze to an exceptionally smooth texture. Because the nutty flavor is incredibly rich and exceptionally filling, a little goes a long way, and next time, I will use a smaller popsicle mold. If you are tempted to experiment with avocados in this frozen treat, keep reading for the recipe.