Latest news with #plantBased
Daily Mail
11 hours ago
- Entertainment
- Daily Mail
Celebrate the Fourth of July with a plant-based feast that tastes just as good as the REAL thing
Everyone's gearing up for Fourth of July celebrations! Whether you're cooking for your family or you're entertaining a crowd, you can't top Beyond Meat for its delicious and nutritious offerings. Known for its plant-based takes on animal meat, from the famed Beyond Burger to other favorites like Beyond Steak and Beyond Chicken Pieces. Everything is packed with protein and insanely good, with perfect texture and just the right flavor blend to make any dish come to life in an unforgettable way. Did someone say delicious? Beyond Burgers are juicy, delectable, and filling — and they make a great addition to any Fourth of July celebration Even if you're a meat lover, you may just be swayed by the brand's amazing selection of flavorful and healthy options. Everything is incredibly versatile, perfect for stacking up burgers, dressing up salads, or adding some protein to an entree. If you're new to the brand, Beyond Burger is a great introduction. Recently reformulated, it contains a whopping 21 grams of protein per serving and 2 grams of saturated fat per serving. That's significant if you're a meat eater watching what you eat, as the fat content is a massive 75 percent less than standard 80/20 ground beef. It only gets better as you browse the ingredient list, which includes avocado oil — and has absolutely no coconut or canola oil anymore. Don't be afraid to mix things up with Beyond Burger. It's a must for a basic plant-based cheeseburger, of course, but you can also load it with creative topping combinations to keep it interesting. There are so many options to make your 4th festivities memorable, like basil, tomato, and mozzarella for caprese vibes, or spicy pickles, salsa, and hot pepper cheese for fiery flavor. Beyond Steak is just as much a highlight, enriched with 21 grams of protein and only 1 gram of fat. It's a huge fan favorite, too, as it's one of the leading plant-based meat products out there. It tastes like the real deal, but is clean and healthy by comparison. If you're all about the light bites, Beyond Chicken Pieces will fit nicely into your celebrations. The new addition to the Beyond lineup is exactly what you need to get at least 21 grams of protein (with an exceptional 0.5 grams of saturated fat). Toss them into a salad or stir them into a pasta to take your dish in a heartier and even tastier direction. The bottom line? You have to taste Beyond to believe it! It's truly... well, beyond your wildest foodie dreams, and trust us — you will love it from first bite.
The Sun
4 days ago
- Health
- The Sun
My skin looks so good people are shocked when I tell them I'm 70 – it's thanks to a posh cream I've been using since 40
THERE are hundreds of skincare products out there that claim to banish wrinkles, but this one might just actually work. This comes as beauty fans have been raving about the stuff online, with one even claiming it's turned the clock back decades. 3 The Elizabeth Arden Visible Difference Refining Moisture Cream Complex would normally cost £40, but it's available for just £15 right now on Amazon. And if 60 percent off wasn't tempting enough, the results speak for themselves. "This classic formula cushions skin with moisture and provides an occlusive barrier to prevent moisture loss," the description online notes. Ingredients like plant-based squalene help to "restore smoothness and radiance" while also moisturising for "softer, smoother skin." Not only that, but the cream is perfect for helping with texture and clarity - and perhaps most importantly, the appearance of fine lines. Impressively, the products has an average rating of 4.6 stars out of five on the Elizabeth Arden website too. One beauty lover said: "I've been using this for 30 years and is the very best for my sensitive skin. I am 70 and my skin looks very good." A second was also surprised by how effective it was, she said: "The cream makes my black skin feel hydrated and smooth for the whole day. "I have an oily complexion - it's visible and dermatologists have confirmed it - but with this cream my skin is not greasy and not shiny. So far it works." And someone else claimed the cream helped them avoid wrinkles. They said: "I am 64 years old and have been using this since I was 20 years old. Hardly any wrinkles and still love using this. Hope I never have to keep selling this wonderful product." The cream is also perfect for sensitive skin, according to another shop who said: "Bought from the airport as an impulse purchase, glad I did as I have used it every day and wouldn't be without it. "I have very dry very sensitive skin sometimes with eczema and it has not caused any irritation and has greatly improved my skin texture and redness. Will repurchase." More anti-ageing tips and tricks Board-certified dermatologist Dr. Hadley King and Curel adviser shared her top tips to reverse the signs of aging - and they're all free. She previously debunked four common skincare myths, including one that Jennifer Lopez herself swears by. NO SWEET TOOTH Her first free method was to decrease sugar intake and other refined carbs. Dr. King said that almost eliminating both will "decrease aging of the skin." Eating lots of sugar ultimately causes the collagen and elastin fibers to lose their strength and flexibility, contributing to skin aging. Dr. King also encouraged people to amp up their fitness regimen. SUN SMART Dr. King challenged readers to "commit to daily sun smart behavior" because "much of the sun damage that accumulates in our skin is the result of daily incidental sun exposure." Avoid peak UV hours, seek shade, and wear UV-protective clothing. Some examples she offered were a broad-brimmed hat, UV-shielding sunglasses, and topical SPF for all exposed areas. SLEEP SOLUTION One of the most important pieces of advice Dr. King suggested was getting enough sleep. Not getting enough shut-eye per night can result in "stress [on] the body," according to the expert "Getting too little sleep has been shown to negatively affect the skin's appearance," she said. How to reverse ageing in just 2 weeks, according to royal go-to nutritionist LONDON -based Gabriela Peacock, who has helped the likes of Prince Harry and Princess Eugenie prepare for their weddings. She told Fabulous: 'The science is evident that we all have the power to make simple life changing alterations to better our future selves - no matter what genetic hand we might have been dealt with. 'The reality is, we all sometimes indulge in unhealthy eating habits like processed foods, smoking cigarettes, drinking too much alcohol, inhaling city pollutants, and even drinking water from plastic bottles – none of this is good for us. 'All this does is promote the ageing process, but we all have the potential to change this.' It may be hard, but try to keep away from sugary carbohydrates, because they feed chronic inflammation, which is one of the worst enemies of reversing ageing. Now only will you end up putting on weight if you consume them regularly, but your energy and hormonal levels will be affected and this will influence how you look and feel. Whatever your age or state of health, it's never too late to reverse how quickly you are ageing and embrace the energy and vigour of a younger you. Antioxidants, such as vitamins A, C, and E, are essential in neutralising free radicals—the culprits behind premature ageing. Integrating a spectrum of colourful fruits and vegetables into your diet provides a potent source of antioxidants. Omega-3 fatty acids, abundant in fatty fish like salmon and flaxseeds, are vital for maintaining skin elasticity and hydration. Omega-3s act as nourishment for your skin, locking in moisture and diminishing fine lines and wrinkles. Collagen, a structural protein dwindling with age, can be replenished through collagen-rich foods like bone broth and lean protein sources.
Yahoo
19-06-2025
- Health
- Yahoo
As a dietitian, I always keep hummus in my fridge. Why it's the ultimate snack.
Hummus has secured a spot in many people's snack rotations for good reason. This creamy, flavorful dip that originates from the Middle East brings together an unbeatable combination of taste, nutrition and versatility. Whether you're dipping veggies into it, spreading it on toast or using a dollop of it as a salad topper, hummus checks a lot of boxes. But is it really the ultimate snack? From a dietitian's perspective, it just might be. One of the best things about hummus is how simple and wholesome its ingredients are. Traditionally made from chickpeas (also known as garbanzo beans), tahini (sesame seed paste), olive oil, lemon juice, garlic and seasoning, hummus packs both a flavorful and nutritional punch. Here's a breakdown of why this humble OG dip is so good for you: Protein for sustained energy Chickpeas, the main ingredient in hummus, are a fantastic plant-based source of protein. Protein is essential not only for building and repairing tissues but also for keeping you feeling full and satisfied. This makes hummus a great option for curbing hunger between meals. While not as protein-heavy as some animal-based snacks, hummus still delivers a solid 2-3 grams of protein per tablespoon, making it an excellent choice for a quick energy boost. Healthy fats for brain and heart health The healthy fats in hummus mainly come from tahini and olive oil. These unsaturated fats are known to support cardiovascular health by improving cholesterol levels and reducing inflammation. Plus, healthy fats may help keep your brain sharp and your skin glowing. Fiber for digestion and satiety Most Americans are not eating nearly enough fiber every day, resulting in what scientists call the "fiber gap." Chickpeas are a natural source of fiber, so consuming them can help people meet their needs. Yes, even if they are pulverized into a chickpea-based spread. Fiber also helps promote gut health, regulate blood sugar and keep you feeling full for longer. Vitamins and minerals galore Hummus is a natural source of several important nutrients, including folate, iron, phosphorus and B vitamins that play critical roles in energy production, red blood cell health and bone strength. The sesame seeds in tahini also provide calcium, which supports strong bones and teeth. Another reason hummus stands out as a snacking hero is its accessibility and affordability. You can make it at home with just a handful of pantry staples, or you can pick up a tub at almost any grocery store (just make sure your choice is made with quality ingredients!). Hummus proves that healthy eating doesn't have to break the bank. With its minimalistic ingredient list, it's a budget-friendly option that fits easily into most grocery trips. Plus, it's adaptable to what you already have on hand; you can customize it with herbs, spices or roasted vegetables for added flavor without spending extra. Even store-bought versions come in a wide range of price points, making it an accessible choice for nearly everyone. Whether you're whipping it up in your kitchen or grabbing a tub at the store, hummus can be a cost-effective way to enjoy a nutritious and satisfying snack. There is nothing wrong with the classic dip-your-pita-in-hummus nosh. Or if you are a veggie lover, you can't go wrong using carrot sticks or cucumber slices as a vessel for this pulse-packed dip. But if you want to take your hummus game to the next level, here are a few ideas: Spread it on toast Move over, avocado. Hummus makes an excellent spread for toast, especially when topped with sliced cucumbers, cherry tomatoes or even smoked salmon. It's a filling and satisfying way to start your day. Use it as a salad dressing Thinning out hummus with a bit of water, lemon juice or olive oil turns it into a creamy, nutrient-packed salad dressing. It works especially well with hearty salads featuring grains or roasted veggies. Spread it on wraps and sandwiches Skip the mayo and add a layer of hummus to your wraps and sandwiches. It pairs well with grilled chicken, roasted vegetables and falafel. The creaminess adds flavor and moisture without the need for less healthy condiments. Pair it with unconventional dippers Sure, carrots, celery and pita chips are classic companions, but why not try dipping apple slices, sweet potato fries or roasted cauliflower into hummus? These tasty combinations just might surprise you. Use it as a marinade or sauce Hummus can double as a marinade for chicken or tofu. You can also dollop it into grain bowls or pasta dishes for added texture and flavor. Elevate your snack board Hummus makes an excellent centerpiece for a snack or charcuterie board. Surround it with pita chips, olives, crunchy vegetables and even pickles for a spread that looks as good as it tastes. While hummus is an incredible snack, it's worth noting that portion size matters. Eating an entire tub in one sitting (we've all been there!) can lead to excess calorie intake, especially if your dippers are heavy on refined carbs like white pita bread. For the best nutritional benefits, try pairing hummus with fiber-rich veggies or whole-grain crackers. Also, store-bought hummus can sometimes contain extra sodium or preservatives, so be sure to check the label if you're buying premade versions. From its rich nutritional profile to its versatility in the kitchen, hummus certainly makes a strong case for itself as the ultimate snack. It's affordable, easy to prepare and packed with nutrients that support your health. Whether you're dipping, spreading or dolloping, hummus can fit into your meals in countless delicious ways. If you're not already reaching for it regularly, now's the time to start letting hummus shine as your go-to snack.
Fast Company
16-06-2025
- Business
- Fast Company
How the internet soured consumers on alt milk
Almond, oat, coconut, and soy milks are only a fraction of the dozens of alternative milk options lining grocery store aisles and cluttering the countertops of coffee shops. If you can make milk out of it, there's a good chance, you can find of a carton of it in a Whole Foods. That nondairy milk boom really exploded in the 2010's, which saw skyrocketing sales for brands like Almond Breeze and Oatly. There was even a great oat milk shortage of 2018. But nearly a decade later, that may be waning. The rise of social media tradwives, skyrocketing grocery prices, and a backlash against seed oils have veered consumers away from alternative milk choices and seemingly back to cows. According to Agricultural Marketing Service data, dairy milk is on the rise again with whole milk sales seeing a 1.6% increase from 2023 to 2024, and organic milk seeing a nearly 7% increase in sales. Plant-based milks, though, experienced a 4.4% decrease in sales in that same time period. Dairy milks have long been a bigger market than plant-based options—U.S. milk production grew to $59.2 billion in 2022, while alternative milks are just under $6 billion market. But that recent drop in plant-based milk sales marked the first decline for the alt-milk industry in years. With this new growth in the dairy sector, the gap between animal and plant-based milks is widening, and alternative milks may struggle to keep up. Looking at the alternative milk space, options such as almond and oat are among some of the most popular choices for consumers, with almond milk holding the top spot since 2013, and its sales alone accounting for over 50% of all alt-milk sales. Oat milk holds the trophy for second-most popular nondairy milk choice, since its popularity skyrocketed in 2020. But specific brands may be struggling in an increasingly oversaturated market. Oatly was once the top-performing brand that couldn't keep its greyish-blue cartons on grocery store shelves, but recently it has been trending in the opposite direction. The company's stock in U.S. markets is 98% below what their initial public offer was in 2021. In the first quarter of 2025, Oatly saw a 10.6% decrease in North American revenue compared to the first quarter of 2024. Protein, seed oils, and concerns about processed foods At the start of the alt-milk 'revolution,' and to this day, nondairy milk brands position themselves as healthier than cow's milk. Brands like Almond Breeze say that their almond milk has 50% more calcium than dairy milk (300 milligrams in a cup of cow's milk versus 450 in a cup of Almond Breeze). Oatly says its levels of calcium, vitamin D, and riboflavin nearly mirror that of cow's milk (levels are within a gram or two of each other). But consumer's health obsessions are changing: they care less about their daily calcium intake and more about protein. The phenomenon of putting high-protein labels on any and all food and drink products has swept the internet into a health frenzy. Misleading claims about the nutrition on TikTok have also taken a toll: In one representative video, a self-identifying nutritionist who posts high-protein recipes, listed all the reasons she doesn't drink oat milk for her gut health, including claiming that inflammation from ingredients like canola oil and sugar spikes due to amylase, an enzyme used to break down the oat's starches into sugars that aid in achieving a creamy texture. Instead, she opts for coconut or other alt-milk types that have no 'filler oils' like canola and sunflower. Others on the platform cite, without much evidence, skin concerns and blood sugar spikes, as reasons they've gone back to dairy from plant-based options. Critics call seed oils 'toxic,' and according to the Cleveland Clinic, these oils can contribute to some inflammation. But the real concern, experts say, is the fact that seed oils are mostly used in processed and ultra-processed foods, like packaged snacks and candy. In moderation, and when not heated at high temperatures, seed oils can be a part of a healthy diet. Oatly's products specifically use rapeseed oil, also known as canola oil, in varying levels for 'texture purposes.' The oil, when mixed with the oats, lends itself to a creamy texture, and, in Oatly's Barista edition, a better froth. The company even defends its 'processed' nature, stating the 'catchall term' doesn't take into account that some products need to be processed to exist at all. After all, you can't 'milk oats in your hands.' Other popularly ultra-processed foods include tofu, breakfast cereals, and cheeses. Still, the stigma surrounding over-processed and oil-filled products has spread to every corner of the internet. And this has started to prove as a major advantage for cows milk companies, particularly organic ones. Rick Simington, chief commercial officer of Organic Valley, a farmer-owned milk cooperative producing organic milk, says these trends have allowed for dairy products to 'shed the demonized tone from the 2000s'. '[Consumers] want to know where their product comes from, the benefits, and that there are clean ingredients,' Simington said. 'Those three things together are really what's allowing us to unleash our growth as well as our execution.' But alt milks aren't going away completely Despite these challenges, the nondairy industry is still expected to continue to grow. Research firm Mordor Intelligence says the plant milk industry is expected to grow 12.33% a year over the next five years, to a more than $10 billion market. Over the same time period, the U.S. dairy milk market is expected to grow by 3.5% a year. Even with dairy growing at a lower percentage rate, nondairy alternatives still have a lot of ground to cover if they're going to catch up. Some of the newer and trending alt-milk products include pistachio, a nut that is notably having its moment. Brands like Táche claim to use zero added oils and be lower in sugars, calories, and carbs than Oatly. Hemp milk is also reportedly making headway as the fastest growing alt-milk option, with a growth projection on 14% over the next four years. Generally speaking, plant-based milk choices are still considered better for the environment because they use less water and land, and produce less carbon emissions. They also appeal to those looking to avoid the hormones added to cow's milk, due to a proposed link to increased cancer risks. And some just say that cow's milk is for calves and not humans. And though dairy milks that are whole, organic, and lactose-free are doing well in current markets, non- and lower-fat milks such as skim and 1% have all fallen in consumption. Each have steadily declined since their peaks in the late 1990s, with skim milk falling more than 75% in sales from 1998 to 2024, and 1% milk declining more than 50%. In response to its recent dip in revenue and the rise in dairy-milk sales, Oatly's North American President, Helge Weitz, says he isn't concerned. He says new Oatly offerings are selling well, and that the brand is finding new ways to reach American consumers. 'Our latest creative campaign shed light on a recent study suggesting that five times more people—over 50 million Americans—might prefer Oatly in their coffee over cow's milk,' Weitz said. 'They just haven't tried it yet.'
New York Times
11-06-2025
- Entertainment
- New York Times
Intensely Flavored and Supremely Comforting
Here's some good news worth shouting from the rooftops: Yewande Komolafe is back! After a serious illness that kept her out of the kitchen for more than a year, she's sharing her creative, soulful words and recipes in her column once again. First up is her Ghanaian light soup, a popular dish across West Africa. 'Impossibly rich but never heavy or thick,' Yewande writes in The New York Times, the soup is traditionally made from dried fish or meat simmered with tomatoes, ginger, chiles and other aromatics. But in her take — inspired by Afia Amoako of 'Eat With Afia' — Yewande substitutes a mix of dried and fresh mushrooms to make a plant-based meal. Intensely flavored and supremely comforting, it's both a balm and a delight. Featured Recipe View Recipe → But wait! I have even more thrilling news to share. After nearly a year of interim restaurant critic duty after Pete Wells stepped down last summer, Priya Krishna and I are returning to our regular roles. Tejal Rao and Ligaya Mishan have been named co-chief restaurant critics, and we'll see an ambitious expansion of our restaurant reviews in New York and across the country. I cannot wait to read what these two brilliant writers have to say. Lemon-miso tofu with broccoli: Here's Hetty Lui McKinnon's vegetarian version of Cantonese-style lemon chicken, swapping in tofu for the meat. A touch of miso in the sauce adds umami notes and tones down the usual sweetness. Hetty fries the tofu in a skillet until it's golden and crisp, but you can use an air-fryer if that's more convenient. Want all of The Times? Subscribe.
