We first discovered Further Products hand soap at a Clean Plates-approved restaurant, the same type of establishment from where L.A.-based founders Marshall and Megan Dostal source the discarded vegetable oil they use to make their line of hand soaps, dish soaps and candles.
Research has shown that kombucha may help immunity and digestion. A new study has even linked probiotics to improved thinking and emotion. So we came up with kombucha cocktails.
Come lunch hour, a line stretches around the corner for Mendocino Farms—and for good reason. Full Review »
It’s sweet. It’s savory. It’s everything you could ever want. (In a yogurt.) We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants and made from hormone-free, grass-fed milk from Blue Hill’s own farm and other small farms in the Northeast.
Cookbook author and blogger Shauna James Ahern, also known as Gluten-Free Girl, shares with us her love story and most romantic recipe. This quiche is perfect for Valentine's Day, or everyday.
Partnered with the high-end Equinox Fitness chain, Earthbar offers health fanatics pre- or post-workout organic fuel. Full Review »
This quiche features a brown rice crust that's easy, gluten-free—and delicious. Though the recipe calls for brown rice, you can use any leftover cooked rice you have on hand. The protein from the chicken and brightness from the preserved lemon make this a satisfying meal-in-a-dish.
I remember how weird it felt to make cashew milk the first time. Then, I turned on the blender. Within a moment, the cashews and water had become…milk. Magic.
Clementine is a rather hidden retreat in the back of the UTA Plaza. Full Review »
Traditional preserved lemons are a thing of beauty but they also take months to be fully cured. This quick preserved lemon recipe will give you the bright flavors without the wait.
Olive oil is an important healthy fat and essential part of our cooking repertoire. Last week, the New York Times revealed that many olive oils labeled “Italian” and “extra-virgin” are neither from Italy nor extra virgin.
By just adding Vitamin A and fiber-filled carrots, Chef Matt Lightner of the Michelin two-star Atera restaurant makes addictive guacamole better for you.
Ever considered eating raw? Learn about the lifestyle and get a BLT recipe from raw food chef Ani Phyo.
Grab these online freebies that will kick-start your journey to a cleaner diet.
Beans, beans, they're good for your heart. The more you eat... uh-oh. Try our tips to make "the musical fruit" go mute (and become more digestible)!
Is there MSG hiding in your food? You might be surprised. Here are some secret ingredients to watch out for.
Did the holiday season put your spending habits in check? Avoid buyer's guilt during Restaurant Week, when you can dine on three- and four-course meals without breaking the bank.
Celebrity trainer and nutritional consultant Harley Pasternak shares his secrets to a healthy diet.
What does a star yogi eat? Surprise: it may not be what you think.
Are you familiar with fattoush, lebneh or zaatar? Discover them all at a new Middle Eastern spot on Fairfax.