Alana Sugar

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March 24, 2015 @ Whole Story
March through May is the perfect time to steam, stuff, bake, braise and thoroughly enjoy fresh artichokes. Learn how.
March 23, 2015 @ Whole Story
Dill — a wonderful green feathery herb with a subtle licorice or anise-like flavor — can add beauty and flavor to a bounty of foods including vegetables, eggs, cheese, meats and seafood.
March 21, 2015 @ Whole Story
Raw radishes add a satisfying crunch to many dishes, but that’s just the start! This little spicy root vegetable can also be cooked or pickled with outstanding results.
March 16, 2015 @ Whole Story
Around the world, mint has long been celebrated — its refreshing taste and cooling aroma lend it to a variety of sweet and savory dishes and hot and cold beverages.
March 13, 2015 @ Whole Story
Asparagus is such a versatile vegetable — delicious hot or cold, sautéed or steamed, roasted or grilled – and they’re at their peak in the spring.
March 9, 2015 @ Whole Story
Robust with a fresh green flavor, parsley is probably the most well known of all of the fresh culinary herbs. It adds balance and beautiful color to an assortment of dishes from salads and soups to burgers and juices.
March 2, 2015 @ Whole Story
Mango is one of the most popular fruits in the world, and it’s easy to see why — the creamy flesh makes for satisfying snacking, while the bright, fruity flavor enlivens sweet, spicy and savory dishes.
February 23, 2015 @ Whole Story
While cashews are delicious simply roasted and eaten out of hand, they can do so much more including star in dairy-free recipes from pastas to dressings to desserts.
February 9, 2015 @ Whole Story
While maple syrup completes pancake, waffle and French toast breakfasts, it can do so more throughout the day in baked goods, sauces, marinades and dressings or drizzled over roasted veggies.
February 2, 2015 @ Whole Story
I was four years old when I had my first soft-serve vanilla ice cream cone covered with hardened dark chocolate. It was love at first taste with that chocolate. Luckily there are many more perfect pairings with chocolate from baked goods to fruit to yogurt.
January 26, 2015 @ Whole Story
Guacamole recipes are a matter of personal taste and preference. Always start with mashed avocado, then vary the rest of the ingredients as you like. With diced veggies, spices, chopped herbs, legumes or even Greek yogurt, the possibilities are endless!
January 19, 2015 @ Whole Story
Treasured by health researchers, doctors and nutritionists for its beneficial omega-3 fatty acids, flaxseeds are practically a pantry staple. Slightly sweet and nutty, flaxseeds are easy to add into your favorite foods like muffins, smoothies, yogurt, cereals and more!
January 12, 2015 @ Whole Story
If you’ve only had cauliflower raw on a crudité plate, it’s time to try it mashed, steamed, roasted and pulsed.
January 5, 2015 @ Whole Story
If you enjoy leafy greens but haven’t ventured much past lettuce, spinach and kale, it’s time to meet mild and tender Swiss chard.
December 29, 2014 @ Whole Story
The superstitious ritual of eating specific “lucky” foods on New Year’s Day is believed to confer health, wealth and longevity. One great fortune is that these foods — among them greens, fish, noodles and beans — are delicious!
December 22, 2014 @ Whole Story
From Baked French Toast Sticks with Orange Maple Syrup and Cinnamon-Almond Olive Oil Cake to Champagne Baked Eggs with Spinach and Crispy Ham and Tortilla Breakfast Strata with Sausage and Green Chiles, here are tasty and easy brunch ideas for the holidays.
December 15, 2014 @ Whole Story
Baked, cooked, poached, sliced in salads or eaten out of hand, pears can make a meal. Luckily, autumn and winter are the perfect time for pears.
December 8, 2014 @ Whole Story
Not sure how to tackle holiday noshing in the face of endless buffets, dessert parties and drinks? Relax, and make up your mind that this year you are going to celebrate deliciously and healthfully while having a good time. These survival tricks will help you do just that.

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Alana Sugar is a Certified Nutritionist with many years experience as a Dietary Consultant. She resides in Alexandria, Virginia where she works teaching classes, facilitating seminars, consulting with individual clients, writing articles, and creating healthy, all-natural recipes. Alana’s currently works with The American Institute for Cancer Research, Whole Foods Market, The United States Federal Government, the City of Alexandria, VA, and the City of Rockville, MD. She has been working with Whole Foods Market for 25 years.