Alana Sugar

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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.

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November 11, 2013 @ Whole Story
When you think of your Thanksgiving spread, are green beans on the table? They are for a lot of us, too! Interestingly, green beans are a summer vegetable so who knows how they ended up as a holiday classic. Whether you opt for an updated version of the classic Thanksgiving-favorite Green Bean Casserole or choose to go a bit more outside the box with a Panko-Crusted Green Bean Casserole, chances are that green beans are on your menu.
November 4, 2013 @ Whole Story
This holiday season, celebrate the full bounty of the produce world. Brussels sprouts are a perfect place to start. These cute little cabbage-look-a-likes are marvelous baked, roasted, steamed or pan-cooked.
October 28, 2013 @ Whole Story
When I was a kid, Halloween to me was mainly about the roasted pumpkin seeds! Sure, I dressed up and went trick-or-treating around my neighborhood, but candy just wasn’t my thing.
October 22, 2013 @ Whole Story
I once had a pumpkin-pie craving emergency that I quickly satisfied with the butternut squash I had on hand.
October 14, 2013 @ Whole Story
When it comes to a good date, I look no further than my very own pantry.
October 7, 2013 @ Whole Story
Living in Hawaii gave me a forever-love of Asian food, including a variety of Asian noodles perfect for all sorts of delicious dishes. Noodles are just as important to Asian cuisine as rice. In fact, Asian noodles are used abundantly in soups, stir-fries, salads and main dishes.
September 30, 2013 @ Whole Story
Applesauce is really simple to make at home (here’s a basic Applesauce recipe).
September 23, 2013 @ Whole Story
Polenta, basically a porridge made from cornmeal, can be served soft or baked, fried or grilled. Polenta is a flavorful base in these tasty recipes and ideas.
September 15, 2013 @ Whole Story
This versatile, delicate white fish has a mild flavor and a wild history. Use it in fish sticks, fish tacos, chowder and more of our favorite recipes.
September 9, 2013 @ Whole Story
With our reliance on pasteurized foods, we don’t consume many natural sources of probiotics. Add fermented foods (and healthy bacteria) to your plate.
September 2, 2013 @ Whole Story
Lately, I’ve been on a “nice cream” kick. Nice cream is a non-dairy version of an ice cream-like frozen treat you whip up in your blender. The flavor possibilities are endless.
August 26, 2013 @ Whole Story
My earliest memory of pears was the amazing pear orchard behind our house in northern California.
August 20, 2013 @ Whole Story
Nectarines, cherries, mangoes, apricots, peaches and plums all fall under the name “stone fruits.” That’s be
August 12, 2013 @ Whole Story
Coconut seems all the rage these days. With news about the many benefits plus far greater availability of all sorts of wonderful coconut products, now’s the time to get cooking with coconut.
August 4, 2013 @ Whole Story
Are you familiar with the Great Grape Escape? It’s a summertime favorite in my house. You simply wash, dry and freeze grapes, then eat them or if you are super hot, roll them around your temples and over the back of your neck. Of course, you can always pretend you are a child and stuff one into your belly button for an immediate cooling effect! Here are more cooling grape ideas:
July 22, 2013 @ Whole Story
Nothing beats hot like cold! This summer, make time to chill out with homemade icy-cold sorbet, granita, gelato, ice cream and frozen yogurt.
July 15, 2013 @ Whole Story
There are many ways to make ceviche, so let your imagination and creativity run wild. Try our sampling of seafood and vegetarian versions of this Latin American favorite.

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