To die for.
During the wintertime many leafy greens look wilted and pitiful, but that doesn't mean you should stop juicing. Make the most of Winter's abundant root veggies by making this vegetable juice high in vitamins C and A, iron, and antioxidants. The beets give it a deep red hue; celeriac, or celery root, looks like a knobby bulb but tastes similar to celery and is high in potassium and vitamin C; Read more
Those of you who've been reading lately know that I'm on my biggest ceviche kick ever. It used to be that I was deterred by making the mostly raw citrus dish at home, but ever since I went to Maui on vacation, I haven't stopped salivating over it. At this point, I could eat it for dinner every day — and still be up for having leche de tigre as a nightcap. What do you think about it? Do you like Read more
I've had Mexican food on the brain all week, as I've been early to celebrate Cinco de Mayo. This weekend, I served tortilla chips with queso, although I considered offering ceviche. Ultimately, I decided against it; I've made ceviche at home before, but for some inexplicable reason, the idea of preparing and serving myself (and guests) partially raw fish takes some enjoyment away from the Read more
After seeking out sushi-grade tuna to make my own spicy tuna poke, I became curious as to what exactly constitutes sushi- or sashimi-grade fish. The terms "sushi-grade" and "sashimi-grade" were created to ensure certain types of seafood can be consumed in raw form — but it turns out that they're more marketing terms than anything else. There are no clear health parameters enforced by the Food Read more
If you love seared tuna and guacamole, you'd enjoy this popular raw course. Can you name it? Read more
Source Would You Rather Eat Fresh or Fried Rolls? Fresh, they taste better and are healthier. Fried, I love the crispiness and the hot filling. In my diet, there is a time and place for both. Neither, I prefer _____ (fill in the blank below). Read more
Raw foodies argue that heating your food past 115 degrees F destroys the important enzymes found in fruits and vegetables, and by killing these enzymes we're decreasing the nutritional value of our food. These fragile enzymes help us properly and thoroughly digest our foods so we can absorb the vitamins and minerals in our tasty vittles. While I don't think I have the discipline, or the burning Read more
Standing in front of industrial pipes and exposed lights, models at Pamela Love's Fall 2012 collection were dressed up like steelworkers, complete with smudged faces and undone overalls. They were also draped in sculptural, geometric jewelry that referenced architectural beams, and the deco-inspired shapes brought to mind the post-Depression '30s. The raw, masculine setting added a toughness to Read more
FitSugar reader JuicyNoelle came up with this special cookie for Valentine's Day; she posted the recipe in our Healthy Recipe group. Tied with a festive pink ribbon and a little love, I’m hoping these cookies will be perfect for Valentine's Day. The whole-grain oats, nuts, and cherries in these cookies add heartiness, while the melted dark-chocolate chunks deliver bursts of richness. The chia Read more
If you love to eat, losing weight can seem so structured, you immediately get frustrated and grab the first decadent food you can find. Even though there are some very specific guidelines that can help you reach your goal faster, there's no one-size-fits-all weight-loss plan for everyone. Here are five rules you can bend and still drop pounds from the scale. No Cheesecake, Wine, or French Read more
