Eating Naturally - October 2016

In this issue

In this issue: NOW Foods Organic Meals In lieu of using vegetable oils like canola in your kitchen, make the switch to healthier alternatives with these appetizing recipes, Taste the Rainbow Amie Valpone helps us dive into the beautiful world of eating the color wheel. From bright red cherries to deeply-hued plums, learn which colorful fruits and vegetables supply the vitamins and minerals we need, Pasta and Pajamas Revel in the comfort of delicious pasta and cozy sweatpants with the help of these flavorful takes on Italian favorites from gnocchi to lasagna and much more...

Eating Naturally Magazine Description:

Eating Naturally has little to do with how we eat; rather, the focus is on what we eat. An endless supply of experts crop up to tell us what diets to follow, such as non-GMO, organic, gluten-free, paleo, vegan, low-fat, low-carb, and on and on. Such restrictive rules are not what Eating Naturally is all about. We are also not about fad diets. We are about helping you make smarter food choices—ones that are realistic in today’s modern environment. We hope to introduce you to brands that are a little bit healthier and a little better for the environment. We urge you to look past big food companies and try brands produced by local or specialty manufacturers. After you introduce your palate to real whole foods, you won’t want to reach for those chemical-laden processed foods again.