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Absolutely Everything You Need to Know About Coconut Oil

By Anne L. Fritz, August 12, 2016  |  Meet the Blogger  |  More Posts by Anne L. Fritz

Coconut Oil in small bowl

Coconut oil is (still!) trending — and for good reason. It can be used in sautés, in cakes and cookies, or even in place of butter on your toast. But if you’re only using coconut oil in the kitchen, you're missing out. It’s also an all-purpose beauty solution, a must-have for pets, and a total lifesaver at home. Read on to learn absolutely everything you ever wanted to know about the tropical essential.


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Get Pretty Hair: 3 DIYs for Shine, Texture and Strength

By Jennifer Cheng, August 12, 2016  |  Meet the Blogger  |  More Posts by Jennifer Cheng

Back-to-school season is the perfect time to try something new. We’ve got three ways to have fun experimenting with your hair — starting in the kitchen!



This subtly scented hair oil has a light feel that adds moisture without being heavy or greasy. Smooth onto damp ends to condition or dry ends to control flyaways.

Neroli Vanilla Hair Oil

Makes 1 4-ounce bottle (120 ml)

2 ounces (60 ml) virgin coconut oil
2 ounces (60 ml) apricot kernel oil
½ vanilla bean, sliced lengthwise
½ teaspoon (2.5 ml) neroli essential oil in jojoba


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Get to Know Switchel

By Megan Myers, August 12, 2016  |  Meet the Blogger  |  More Posts by Megan Myers

Tart and tangy drinks are trending — we’ve already seen the rise of shrubs, and now we’re ready to embrace the resurgence of a historic American drink: switchel.

What is Switchel?

Similar to a shrub, switchel, also known as “haymaker’s punch,” is made by mixing vinegar (often apple cider vinegar) with molasses or maple syrup, lemon, ginger or other ingredients. It is diluted with still water or sparkling water.

The origins of switchel are debated between the Caribbean and New England, but no matter where it came from, switchel was a popular drink in the 17th century and became the go-to for farmers working in the hot sun. Some say it was the first energy drink!

Switchel has been making a comeback thanks in part to the trends of Prohibition-era cocktails, house-made...

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7 Nutrition Pros Dish on Their Favorite Snacks

By Kathy K. Downie, RDN, August 12, 2016  |  Meet the Blogger  |  More Posts by Kathy K. Downie, RDN

Between-meal noshes don’t have to be pre-packaged — a banana, edamame, or even dried fruit can be just as satisfying. Seven of our own nutrition experts share their delicious snack solutions. 

Embrace veggies 

Eat plenty of colorful vegetables (experts suggest 2 1/2 cups of fresh vegetables daily) to assure a healthy mix of nutrients for relatively few calories. And snack time is an ideal time to ramp up those veggie servings you may have missed at another meal. Sweet and crunchy sliced bell peppers and carrots were winners in this category (homemade hummus optional!). You can also buy pre-cut carrots, celery and...

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Cooking with Coconut Oil

By Lindsay Robison, August 9, 2016  |  Meet the Blogger  |  More Posts by Lindsay Robison

Updated August 9, 2016

Seared Tuna Steaks with Coconut Oil

Seared Tuna Steaks with Coconut, Corn and Cilantro

More people are turning to coconut oil these days, and it’s easy to see why. This versatile oil works beautifully in all sorts of dishes — from raw to baked, roasted to fried. Pressed from the fruit of the coconut palm tree, it is an increasingly popular alternative to butter. Before diving in, here’s what you need to know about...

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