Jars with variety of pickled vegetables. Preserved food
When I lived in Sicily, I went to the “supermercato” only once a month. I would stock up on dry goods to provide the foundation for delicious meals for weeks. Vegetables and fruit were obtained by frequent visits to local vendors or by hand-picking from the gardens where I lived. These days, I go to the grocery store way more often, but I still keep a pantry full of delicious, healthy ingredients that can be the building blocks for quick,easy, satisfying meals and tasty snacks.
WEforum’s Eat for Life: Food for Thought offered an extraordinary evening of insight, conversation, and connection. Guests explored the powerful link between nutrition and mental well-being, guided by renowned Harvard-trained nutritional psychiatrist Dr. Uma Naidoo. With thought-provoking discussions and a tasty menu, the event left attendees inspired to nourish both body and mind.
"Our lives should have meaning, and that meaning is to help people suffer less and help them to touch the joys of life. When we have compassion in our hearts and we know that we are able to help a person suffer less, life begins to have more meaning. This is an important source of nourishment for us and can bring us a lot of joy. One individual is capable of helping many living beings." -- Thich Nhat Hanh, How To Eat
Supporting healthy cholesterol doesn’t have to be complicated, it can start with something as simple as what’s on your plate. Beans, often overlooked, are naturally rich in soluble fiber that helps support healthy cholesterol levels over time. In this piece, we share three simple recipes that turn beans into something fresh and flavorful, and easy to prepare, whether you’re putting together a quick lunch or a light dinner.