Interested in a taste of what Always Delicious has to offer? Try a sample recipe for yourself:

Moroccan Chicken Stew with Apricots

Rich warm spices and sweet dried fruit make this Moroccan stew an instant favorite.

Get the recipe.

Quinoa Enchilada Casserole

Quinoa, beans, and chiles combine with enchilada spices in this simple yet satisfying casserole.

Get the recipe.

Almond Coconut Macaroons

These fluffy macaroon cookies make a satisfying substitute for the standard sugary version.

Get the recipe.

Related

• Always Hungry? Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently
• Dr. David Ludwig clears up carbohydrate confusion

Sixteen years later, the updated version of Eat, Drink, and Be Healthy reveals a bright cover bordered with fruits and vegetables, a new chapter on climate change, an expanded chapter on healthy eating for special conditions, and more plant-based recipes. However what may be the biggest surprise is that, with the overload of nutrition counsel that has circulated in mainstream media in the past few decades, not much from Eat, Drink, and Be Healthy has actually changed.

The emphasis remains on a healthy diet as a whole, with each food component contributing its role, rather than focusing on any magic-bullet “superfoods.” After highlighting the whys of what to eat, a comprehensive recipe section helps answer the question of how to eat. A primary emphasis remains on reducing one’s intake of refined starches and sugars, while allowing some healthful fats daily. Willett does not demonize all carbohydrates; in fact his recipes are abundant in minimally processed carbohydrates from whole intact grains, whole fruits, legumes, beans, and some starchy vegetables like butternut squash. Animal meats are included but poultry and seafood are the only types featured, alongside plenty of vegetarian and vegan recipes. Vegetables—the one food category many Americans are still struggling to eat more of—are included in most of the recipes in ways that make them aspirational.

Willett discussed his approach based on decades-worth of nutrition research in a recent interview with Harvard Chan’s This Week in Health podcast:

I make the analogy of an orchestra: A healthy diet is like having all the pieces and having them in balance. And it is really important to look at that whole picture; making sure that our diets are composed of a  balance of healthy foods.

Plant-based foods are not just emphasized in Eat, Drink, and Be Healthy for reasons of human health but for the planet’s health as well. Willett discusses how the earth’s climate affects food production, and vice-versa.

We’ve created a food supply that is incredibly destructive to our planet, to our environment, and also damaging to human health.

The generation of greenhouse gases—including carbon dioxide and methane—increases from the burning of fossil fuels needed for food production and from the natural digestive processes of ruminant animals, including cattle. The earth’s environment has been greatly affected by water pollution from agricultural pesticides and the extinction of thousands of species due to changes in farming practices. Willett initiates a call to action for sustainable food production that includes eating less red meat and dairy foods, shifting to healthier plant-based protein sources like legumes and nuts, buying local and seasonal foods that require the least processing and transport, and reducing food waste.

Step by step, shifting more toward these healthier sources of protein and more sustainably produced foods will be good for our family, for our own body, and definitely for  the Earth’s future.

Listen to the full interview:

Designed for fourth- and fifth-grade students, its six interlinked components—classroom education, physical education, school-wide promotional campaigns, food services, staff wellness, and parent and community involvement—work together to create a supportive environment that promotes the learning of lifelong good habits.

This award-winning, evidence-based program has been implemented in all 50 states and in more than 20 countries. The program began as a joint research project between the Harvard School of Public Health (presently the Harvard T.H. Chan School of Public Health) and Baltimore Public Schools. In extensive field tests among students and teachers using the program, children ate more fruits and vegetables, reduced their intake of saturated fat, watched less TV, and improved their knowledge of nutrition and physical activity.

This new third edition provides educators with the following:

Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet 

Eat for life. With every food choice you make—every meal you prepare, serve, and enjoy—you are shaping the future. Choose well, and you build the foundation for strength, longevity, and a healthy brain and body. Choose wisely, and you support the fisheries, farms, and factories designed with respect for the future of Earth’s bounty. Choose correctly and you nourish your family while you sustain the planet. This is the message of National Geographic Foods for Health.

Created with two of today’s most forward-thinking food experts, Barton Seaver and Dr. P. K. Newby, this book feeds your culinary imagination and informs your curiosity about the nature of dozens of foods both familiar and little known.

• 150 featured foods and beverages, from avocados to wild rice
• 100 new cooking ideas, including tasty pairings and handy preparation tips
• includes proteins and whole grains, beverages and seasonings
• expands on latest nutritional guidance from national experts
• details the health benefits of all the foods you eat

Read about your favorite menu items, browse for new cooking ideas, keep on the shelf as a constant reference—this book will never go out of date.

Edited by Matthew Gillman of the Harvard Medical School and Harvard School of Public Health and Lucilla Poston of King’s College in London, the book discusses the health risks associated with obesity in women of childbearing age such as infertility, labor complications, and unhealthy birth outcomes. It also explores the “developmental origins” hypothesis, examining the profound effect that an obese mother’s in-utero environment has on the health of her developing child, including the child’s risk of obesity and chronic disease later in life. Finally, it outlines possible approaches to combating maternal obesity and public health policies that could prevent this growing problem.

The book explains the challenges of maternal obesity from individual, public health, and policymaking perspectives. It will be a vital guide for public health practitioners and policymakers pursuing solutions to the maternal obesity crisis, as well as for obstetricians, gynecologists, pediatricians, family practitioners, endocrinologists, midwives, and dietitians.

Dr. Gillman is a professor and Director of the Obesity Prevention Program in the Department of Population Medicine at Harvard Medical School and professor in the Department of Nutrition at Harvard School of Public Health.

Learn more about Maternal Obesity at Cambridge University Press’ website.

Read a related article on The Obesity Prevention Source, Understanding Obesity’s Developmental Origins.

Science tells us that to lose weight, people must eat less and exercise more. But somehow people get stalled. They often start on weight-loss programs with good intentions but cannot stay on track. They may find that they are caught in a cycle of shame and guilt, spending countless hours worrying about their food and activity choices, blaming themselves for actions that they can’t undo. Hanh and Cheung explain that when people are stuck in the past, they are unable to live in the present—that moment in which people do truly have the power to make changes in their lives. It is the awareness of the present moment, the realization of why we do what we do, that enables us to stop feeling bad and start changing our behavior.

Offering practical tools, including personalized goal setting, a detailed nutrition guide grounded in the latest science, and a mindful living plan, Savor helps readers uncover the roots of ingrained habits and then guides them to transform their actions. Savor teaches how to easily adopt the practice of mindfulness and integrate it into eating, exercise, and all facets of daily life.The book’s goal is to not only help readers achieve healthy weight and well-being, but also to bring to the surface the rich abundance of life available in every moment.

Thich Nhat Hanh is one of the best-known and most-respected Zen masters in the world today, a poet, and a peace and human rights activist. Lilian Cheung, D.Sc., R.D., is a lecturer and Director of Health Promotion and Communication in the Dept. of Nutrition at Harvard School of Public Health, and editorial director of The Nutrition Source. More information on Savor is available at SavorTheBook.com.

Table of Contents

Part 1: A Buddhist Perspective on Weight Control

• Chatper 1: Ending Your Struggle with Weight
• Chapter 2: Are You Really Appreciating the Apple? An Apple Meditation
• Chapter 3: You Are More Than What You Eat
• Chapter 4: Stop and Look: The Present Moment

Part 2: Mindful Action Plans

• Chapter 5: Mindful Eating
• Chapter 6: Mindful Moving
• Chapter 7: Mindful Living Plan

Part 3: Individual and Collective Effort

• Chapter 8: A Mindful World