Alana Sugar

Blog Posts By Author

June 2, 2014 @ Whole Story
In recipes for soups, stews, marinades and batters, you can replace some or all of the water, broth, wine and other cooking liquid with beer. You can even add beer to a cake or bread batter. Beer adds character, an earthy, rich flavor and depth, and that certain something that you just can’t put your finger on.
May 19, 2014 @ Whole Story
If you’re like me, you’ll grill anything you possibly can – meat, chicken, fish, veggies, fruit, tofu and tempeh – and one thing is certain: Using a marinade or dry rub makes all the difference in the world!
May 12, 2014 @ Whole Story
Crunchy. Packed with flavor. Beautiful bright colors. I can’t get enough of bell peppers.
May 5, 2014 @ Whole Story
Although it’s a tropical fruit, pineapple is loved around the world. It’s often served with fish or meat, but it’s equally delicious with tofu or tempeh.
April 28, 2014 @ Whole Story
Strawberries are best in the spring, particularly in May and June. You’ll want to enjoy them for breakfast, lunch, dinner, snacks, beverages and desserts. Strawberries are sensational in a wide range of foods.
April 22, 2014 @ Whole Story
Fresh peas come in and out of season very quickly. If you’ve never had fresh peas, you’re going to love our easy-peasy ideas and recipes.
April 14, 2014 @ Whole Story
Although smoked salmon has a long history with bagels and cream cheese, it’s a simple delicacy you can enjoy anytime – even snack time! It adds elegance and flavor to omelets, salads, sandwiches and spreads.
April 2, 2014 @ Whole Story
Deliciously creamy, savory and sometimes a little sweet, deviled eggs are a favorite for parties, brunches, picnics and more. While traditional recipes are always popular, you can get seriously creative with deviled eggs.
March 24, 2014 @ Whole Story
Spring is the perfect time to experiment with carrots in a variety of recipes and meals from soup to salad and beyond.
March 17, 2014 @ Whole Story
If life’s giving you lemons, make more than just lemonade! Lemons add brightness and zingy flavor to a variety of dishes from soup to dessert.
March 10, 2014 @ Whole Story
While cabbage has a rich history with traditional Irish fare, it’s also a mainstay of cuisines from around the world. Cabbage is often eaten raw in salads and slaws like but it’s also delicious braised, sautéed or baked with meats or other vegetables.
March 3, 2014 @ Whole Story
With their sweet, earthy flavor, beets are delicious steamed, roasted, boiled, pickled and raw. Salads, soups, sides and more — we’re highlighting a bevy of beet recipes.
February 24, 2014 @ Whole Story
There’s a lot to love with lentils: low in fat, high in fiber and protein and they help get dinner on the table fast with tummy-pleasing results!
February 10, 2014 @ Whole Story
Valentine’s Day gives every chocolate lover a free pass to indulge.
February 3, 2014 @ Whole Story
Grapefruit is very versatile and equally good when cooked as when eaten raw. Here are some of our favorite ways to enjoy this winter fruit!
January 27, 2014 @ Whole Story
Gearing up for game day? Here are some super dips, along with classic and unusual dippers, perfect for your football-watching party menu. Grab a bowl and let’s go!
January 24, 2014 @ Whole Story
From meat-loving paleos to plant-strong vegans, everyone needs some protein in their diet. Here are some recipes for anyone interested in getting good protein in their diet.
January 19, 2014 @ Whole Story
You may have recently heard of the benefits of coconut oil. People have been using it for centuries, on their hair, on their skin and of course in their food. Here are some of our favorite ways to cook with coconut oil.
January 13, 2014 @ Whole Story
Kale is all the rage these days, but it isn’t the only healthy green out there. Have you heard the siren call of collards yet?

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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.