Whole Story

The Official Whole Foods Market® Blog

Essential Oils: Big Benefits in Small Bottles

By Malia Curran, February 25, 2015  |  Meet the Blogger  |  More Posts by Malia Curran

It’s no secret that plants are powerful. Research continues to reveal how plant essences bring physical and mental benefits.

We’ve simplified the world of essential oils to help you get started with this natural approach to self-care.

What are essential oils?

Essential oils are very concentrated aromatic plant essences derived from the leaves, flowers, stems, roots or other parts of plants. 

Why do they exist?

The plant essences from which essential oils are derived are indeed “essential” for a plant’s survival. They attract pollinators, influence nearby plant growth, and protect the plant from insects and animals.

What can they do for us?

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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?

Here are my top tips for slow-cooking success, plus some great reasons and recipes to get the cooker bubbling.

Browning boosts flavor. Many recipes suggest you brown meats or vegetables in a separate...

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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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