Clean Eating - March - April 2020

Summer Lovin'

Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.

Into the Wild

Cooking along the 500-mile Colorado Trail taught Clean Eating editor Amanda M. Faison how to transform the campfire into a kitchen.

[ Three Ways ] Tropical Punch

Of African origin, hibiscus or Jamaican sorrel, is an important staple in West Indian and Mexican cooking. Hibiscus is sour enough to make you pucker and tropical enough to evoke the islands. Popularly brewed as a tea, the dried petals play well in savory or sweet recipes, too.

You Had Meat Tacos

"When it's done properly, taco should be a verb," declared Jonathan Gold, the late restaurant critic of the Los Angeles Times. Tacos are much more than a meal; they're an action.

The Multitasker

Collagen usually makes headlines for its skin-saving benefits. But did you know that it's also an essential nutrient for joint health? (Especially if you sit at a desk all day.)

The Minimalist

Summer cooking is all about fresh and fast and avoiding the stove.

Lighten Up

If you've had an air fryer in your online cart since the start of the pandemic, it's time to commit. Let's just say it'll change your life.

JUST RIGHT

The classic low-country boil is a celebration of place, tradition and ratio.

Recovery Days

The mantra that food is fuel is gold, but food as refuel is equally valuable.

Lower your impact without sacrificing satisfaction.

Eat like a Reducetarian.