Leafy greens are nutritional powerhouses, so it’s a good idea to eat more of them — the darker in color the better! Low in calories and high in nutrients, leafy greens really give you bang for your buck. Add kale, collards, watercress, spinach, bok choy, Swiss chard, arugula, cabbage, romaine lettuce and more to your plate to give your new year a healthy kick start.
Eat a large green salad every day! Mix and match your favorite lettuce with greens like kale, spinach, arugula and watercress, adding a colorful mix of other vegetables for visual and flavorful variety.
Here are a handful of other simple ways to incorporate more leafy greens into your daily menu:
Serve your favorite soup, beans or chili (canned is fine) over a bowl of raw tender greens such as spinach, watercress, Napa cabbage or arugula. The warmth of the soup will wilt the greens and make them more tender.
Blend fresh or frozen greens like spinach or kale with your favorite fruit and almond milk, soy milk or yogurt for a smoothie.
Add chopped greens like bok choy, chard, kale or cabbage to a stir-fry.
Sauté onions and garlic in a bit of broth or olive oil, add kale, chard, broccoli rabe, mustard greens or collards and cook until tender.
Add leafy greens to sandwiches — go for tender greens like watercress, baby spinach or arugula or simply wilt heartier greens first.
Use large, flat-leaf greens like romaine lettuce or steamed collards as you would a tortilla to create healthier wraps.
Add sautéed greens like chard and broccoli rabe to cooked whole-grain pasta dressed with a bit of extra-virgin olive oil and a light grating of Parmigiano Reggiano.
Chop and stir greens like spinach, kale, collards and bok choy into soups, stews and pasta sauces, cooking until tender.
Rachael is part of our team dedicated to answering emails, letters and phone calls from our customers.
At Christmas, I went with my boyfriend to “meet the parents” and as we were driving along the highway he pointed to his hometown’s Whole Foods Market and said, jokingly, “There’s Whole Foods, I bet you’d love to go there since you get to see it every day!” He was trying to be funny, but I confessed that I actually love to visit our stores in other towns because each and every one I’ve visited is different. With the varied selection of prepared foods, regional specialties in our grocery departments and locally grown produce, each of our stores truly caters to the local flavor of the community.
But the community feeling is not limited to the products we sell. I hear from customers every day about how our Team Members make them feel like part of the family. One customer I spoke with was so used to the Team Members in her store knowing her personally, she was heartbroken that one of our Team Members didn’t know her name! She explained that the store was her spiritual family. While sweetly off-kilter, that call reminded me that our stores truly do make an impact in people’s lives. Read the rest of this entry »
The potential energy available from wave and tidal movement is estimated at more than seven times current global energy use. This episode of 9.3 features an inventor at California Polytechnic State University who is testing a device to utilize this untapped resource.
Phil Kithil is founder and CEO of Atmocean, Inc. in Santa Fe, New Mexico, and inventor of the Wave Energy Sequestration Technology (WEST) device being tested at California Polytechnic State University. WEST simultaneously stimulates plankton growth, the foundation of the ocean’s food chain.
There are tons of great stories out there. Watch them on Thrive and let us know what you think.
What a catch! Today’s the day to buy Alaska wild-caught Sockeye salmon fillets for $7.99 per pound! Remember this sale is one day only, so make sure you stop by our stores in the US and Canada to get your salmon fix at a special sale price.
Availability and limits may vary by region, so you can contact your store for details. While supplies last. Most of our stores do not provide rain checks for sales like this.
Sockeye salmon is known for its full, rich flavor and bright red, firm texture. Purchased from fisheries that are certified sustainable by the Marine Stewardship Council and frozen at the peak of the season, the Sockeye fillets featured in today’s one day sale are truly a treat when it comes to quick, sensible meals.
Getting ready to cheer on your pick in the Big Game? Keep your spread lean and green with some of my favorite easy eats from our Health Starts Here® recipes. All Health Starts Here recipes are made without any extracted oils or refined sugar, and they’ll help you focus on getting plenty of nutrient-dense, unprocessed whole plant foods on your plate, to keep you fueled for the whole game.
Everybody loves chili, especially on a wintry game day. Try this chunky, veggie-packed Bison Chili or this Simple Red Bean Chili. I love to make a huge batch with plenty of toppings so everyone can customize their own bowl with cilantro, onions, avocado, hot sauce, homemade Fresh Salsa or my favorite, jalapeño cashew cream. It’s simple to make: just soak some cashews for a few hours in water, then drain and add to a blender with some fresh seeded jalapeño, lime juice, a touch of smoked sea salt and enough water to make a smooth creamy puree. It’s amazingly rich and delicious.
From navy, cannellini and lima beans to great Northerns and flageolets, adding white beans to your menu plan adds good nutrition, versatility and ease. Cooking beans at home is renowned as a simple way to save money and provide the base for many a healthy meal. It requires little effort and they’re easy to keep on hand in the fridge or freezer. Then you can quickly put together everything from basic beans and rice (seasoned differently in different cultures) to soups, salads, dips and spreads.
This basic recipe for White Beans makes about 7 cups, approximately 10 servings.
1 pound dried white beans (cannellini, navy or great northern)
1 yellow onion, quartered
2 dried bay leaves
Sea salt and ground black pepper to taste
Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well. Read the rest of this entry »
This January, we are focusing on stocking your pantry for healthier meals and a healthier budget. If you haven’t entered to Win Pantry Staples for a Year, head over to that blog post now and then come right back.
When you pick up the items on our $50 Pantry Stock Up list (see below), you’ll be ready to add a few fresh ingredients, herbs and spices to be able to cook 14 of our favorite recipes. We’ll feature all of these recipes individually in these “From Our Pantry” posts throughout this month. This time we’re talking brown rice. (You can see our earlier posts on Oats and on Soup, Stew and Chili.) Read the rest of this entry »
Choices count towards your physical and fiscal health, so we’re here to help you navigate our aisles so you can find the best quality for the best price. Ever wonder which items are always worth buying at a Whole Foods Market® store? We think everything is of course, but here’s our short list, including tips on how to save:
Beef. We require Global Animal Partnership 5-Step™ Animal Welfare Ratings, prohibit added hormones and demand no antibiotics, ever! Our butchers know the best deals and will wrap just the amount you need for recipes and sensible, affordable portions. Look for value packs and lesser-known cuts.
Made by the longest operating Cheddar producers in the world, Barber’s 1833 Cheddar has quite a history. The Barber family has been farming and making cheddar just outside the village of Cheddar, England since 1833 — that’s before half of the US states were formed.
And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of the original starter culture. It’s been kept alive all these years and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar.
The Barber family is the only farmhouse block-cheddar maker in the world to still use these original cultures. As a result, Barber’s 1833 has a unique complexity that can only be found in cheddar made with traditional starter culture. These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese. Just think, Barber’s cheese retains the original cheddar flavor enjoyed by cheese lovers 179 years ago!
The company has been given Protected Designation of Origin (PDO) status that protects and identifies the cheese as being made in its ancestral home using the same traditional recipes and methods used since cheddar was first developed. The Barber’s dairy sits on 2,500 acres where a couple thousand cows roam the fields eating grass in the beautiful Somerset countryside. These cows are not given any synthetic growth hormones or antibiotics.
When you’re in our stores, do you make it a point to visit our Whole Body department or do steer clear of all those unfamiliar lotions and potions? It’s true our supplement and body care aisles look pretty different from what you see in conventional supermarkets or drug stores but they are filled with some really cool finds that our buyers carefully select to meet our high standards.
Welcome to Whole Story, the official blog of Whole Foods Market.
Don’t know us? In a nutshell, we are the world's leading natural and organic grocer and we’re passionate about healthy food and a healthy planet. Learn more about us.
We’re lucky to have a whole bunch of smart, passionate people doing incredible things in areas like organics, supporting local growers, green practices, fair trade, micro-lending and all kinds of food related stuff. We’ll use this blog to share some of the cool things going on around here.
Of course, what makes this blog really exciting is YOU — so join the conversation!
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Leafy greens are nutritional powerhouses, so it’s a good idea to eat more of them — the darker in color the better! Low in calories and high in nutrients, leafy greens really give you bang for your buck. Add kale, collards, watercress, spinach, bok choy, Swiss chard, arugula, cabbage, romaine lettuce and more to your plate to give your new year a healthy kick start.
At Christmas, I went with my boyfriend to “meet the parents” and as we were driving along the highway he pointed to his hometown’s Whole Foods Market and said, jokingly, “There’s Whole Foods, I bet you’d love to go there since you get to see it every day!” He was trying to be funny, but I confessed that I actually love to visit our stores in other towns because each and every one I’ve visited is different. With the varied selection of prepared foods, regional specialties in our grocery departments and locally grown produce, each of our stores truly caters to the local flavor of the community.
What a catch! Today’s the day to buy Alaska wild-caught Sockeye salmon fillets for $7.99 per pound! Remember this sale is one day only, so make sure you stop by our stores in the US and Canada to get your salmon fix at a special sale price.
And if that isn’t distinctive enough, the six generations of Barbers who have continuously run the family business have been the sole guardians of the original starter culture. It’s been kept alive all these years and survived two World Wars and the near demise of the traditional cheesemaking heritage of Cheddar.
These cultures are the friendly bacteria added to the milk to start the cheese-making process and are the most important ingredient in determining the flavor and quality of the finished cheese. Just think, Barber’s cheese retains the original cheddar flavor enjoyed by cheese lovers 179 years ago!
