Whole Story

The Official Whole Foods Market® Blog

The Secrets to Succulent, Slow-Cooked Meals

By Alice K. Thompson, February 24, 2015  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Slow Cooker Asian Short Ribs

You’ve got to love an appliance that makes luscious, aromatic, Sunday-style dinners a reality any night of the week: Ingredients go in, the cooker goes on, and dinner comes out pretty much whenever you’re ready. Plus there’s usually only one pot to wash — how easy is that...

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Get Cooking with Cashew Nuts

By Alana Sugar, February 23, 2015  |  Meet the Blogger  |  More Posts by Alana Sugar

My love for cashew nuts began many years ago in a small, local Chinese hangout in downtown Honolulu where I enjoyed an amazing beef and tofu dish with fresh Asian vegetables and roasted cashew nuts. Not long after, while in Bombay, India, I was served steamed basmati rice flavored with ghee, caraway seeds and roasted cashews. I had discovered a little bit of heaven — cashews!

I still enjoy cashews today but in ways I never could have imagined. You see, it used to be that cashews were eaten like any ordinary nut. They were roasted and salted and eaten out of hand or perhaps chopped and added to cookies or granola. Most of us could never have dreamed cashews would become the star of so many innovative dairy-free recipes like Lemony Cashew Dressing for salads and slaw and Creamed Kale made creamy with cashews, miso and spices.

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What to Make This Week

By Megan Myers, February 22, 2015  |  Meet the Blogger  |  More Posts by Megan Myers

It’s the home stretch of winter, and you could probably use a little boost to get through the week. To help you get a good meal on the table, we’ve done all the work of meal planning for you.

Seared Sea Scallops with Broccoli Rabe and White Beans

Seared Sea Scallops with Broccoli Rabe and White BeansGluten Free

Sweat Potato and Black Bean Enchilads


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Our Quality Standards: No Artificial Trans Fats

By Paige Brady, February 21, 2015  |  Meet the Blogger  |  More Posts by Paige Brady

We don’t sell just anything. Really. Everything in our stores has to meet our quality standards, or we won’t carry it.

In this series we’re giving you the inside scoop on our process, and some of our most fundamental standards – no hydrogenated fats, no artificial sweeteners, no artificial flavors or colors, and no artificial preservatives – and why what you find in our stores is different than anywhere else.  

First, the bad news: Studies show that trans fats raise bad cholesterol, lower good cholesterol and cause heart disease.  Now, the good news: Our standards don’t allow artificial trans fats in any of the food we sell!

Back in ye’ olden days,...

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Healthy Fixes for Comfort Food Cravings

By Alice K. Thompson, February 20, 2015  |  Meet the Blogger  |  More Posts by Alice K. Thompson

Mushroom Stroganoff

Mushroom Stroganoff

Comfort foods have a lousy reputation: too fatty, too starchy, too sugary, and too high in refined everything. “If it tastes this good it’s got to be bad” is a common refrain, but I think it’s an unfair one. The tastes and textures that soothe our souls don’t have to wreak havoc on our plans to eat healthily.

Got a craving? The right recipe and a few ingredient swaps can give you all the delicious TLC your body needs.

Rich and Creamy

High-fat dairy ingredients aren’t the only thing that can satisfy a yen for silky, tongue caressing foods. Tofu, avocado, and pureed fruits and vegetables can all add terrific mouthfeel to...

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