Whole Story

The Official Whole Foods Market® Blog

The Time is Ripe for Raw Foods

By Kathy K. Downie, RDN, June 30, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RDN

Summer is an ideal time to embrace raw eating — there's tons of produce available, and no-cook meals and apps keep your kitchen from turning into a sauna. Beyond that, raw foods — especially produce — typically have higher levels of water-soluble nutrients like vitamin C or B vitamins that are sometimes destroyed or degraded through the cooking process. If you’re not ready to go whole-banana with a raw foods lifestyle, set a goal to eat one raw food a day to get you closer to your fruit and vegetable quota (2 1/2 cups of vegetables or 2 cups of fruit, according to dietary guidelines). Here are some easy ways to get started:

 

Crudité platter

Crudité is the fun French word...

Read Full Story

Easy Ways to Preserve Summer Fruits & Veggies

By Alice K. Thompson, June 29, 2016  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Summer days may be fleeting, but summer flavors don’t have to be! Make the most of seasonal fruits and vegetables with easy preserving projects like freezing, drying and pickling. Here's how:

Freezing

Capturing the freshness of produce by freezing it is one of the best and easiest preserving techniques. Freezing breaks down the cell walls of fruits and vegetables, so they may be a little squishy once they're thawed, but the flavor will be excellent. If you use containers or resealable plastic bags specifically designed for freezing and minimize exposure to air, your produce should keep for six months. Read on for advice on how to freeze specific fruits and veggies, or checkout our How to Freeze Fruits and Veggies video: 

... Read Full Story

Mini Sesame Chocolate Chip Cookies: Freshly Made

By Marie Guggedahl, June 27, 2016  |  Meet the Blogger  |  More Posts by Marie Guggedahl

From tracking down the perfect kitchen to making sure there are enough lemons to dress the set, Marie Guggedahl deems no detail too small when it comes to Whole Foods Market’s cooking series, Freshly Made. As the associate producer, it’s her job to make sure the shoots run smoothly, which sometimes means being head taste tester on set. We asked her to share one of her favorite new recipe videos coming out of the studio. 

...

Read Full Story

Get to Know Pluots

By Megan Myers, June 27, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

Stone fruits are often one of the highlights of summer. But don’t just gorge on peaches and nectarines — look past the usual suspects and try something new. On our radar? Pluots!

What are pluots?

Pluots are hybrid fruits derived from cross-pollinating apricots and plums. While a plumcot is half plum, half apricot, a pluot is generally more plum than apricot. They’re sweeter and less acidic than their plum ancestors, making them great for snacking. Pluots vary in size and color and feature smooth, taut skin. Some have crisp flesh, while others are more soft and juicy. As with other stone fruits, they have a single pit in the center. They’re at their peak in June and July, so get your hands on them while you can!

How to enjoy pluots

When buying pluots, make sure...

Read Full Story

What to Make This Week

By Megan Myers, June 26, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

Summer’s here and it’s time to embrace everything that entails: sunshine, cookouts, and lots of down time. We want to spend as much time as possible on the fun stuff, but we still have to eat, so that means meal planning. When you know ahead of time what’s on the menu, you can spend more time in the hammock or running through the sprinkler with your kids.

We’re here to help! To help you get started, we’ve collected seven recipes to get dinner on the table every night of the week.

Grilled Veggie Tostadas with Fresh Salsa ­– Vegan, Vegetarian
These fresh and flavorful tostadas are perfect for a meatless dinner! Use...

Read Full Story

Pages