2019-04-01 Women's Health

WOMEN’S HEALTH APRIL 2019

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Sources: Miche Bacher, author of Cooking With Flowers; Eliza Savage, RD, nutritionist at Middleberg Nutrition

LABELED WITH LOVE Eating fewer animal-derived foods—a goal

for 83 percent of Americans, per a recent survey—just got easier, thanks to a new

seal of certification from the Plant Based Foods Association. When shopping for

dairy and meat alternatives, look for this little green (or black) logo, which ensures

the product comes from vegetables, fruits, whole grains, nuts, seeds, and/or

legumes. The better-than-vegan stamp has already graced items from big brands

like Tofurky and Oatly oat milk and will roll out to dozens more throughout the year.

Have a

Sleepy

Snack!

Late-night

munching has an

upside, as long

a s you do it right:

Eating a high-

protein whole-

food option (like

cottage cheese)

30 to 60 minutes

before bed can

improve muscle

health without

causing fat gain,

a new study from

Florida State

University

found. Research-

ers think the ex-

tra protein helps

you score recom-

mended macro

numbers while

curbing next-

day hunger. Plus,

just knowing

you can snack

after dinner

might prevent

mealtime over-

eating. Other

quick options:

a simple protein

shake or hard-

boiled eggs.

HIBISCUS

Choose the dried version

(available on Amazon) for

a tartness that complements

ever y thing from drinks to

dessert. High in antioxidants,

these blossoms may lower

blood pressure. Make a syrup

(stir with water and sugar over

medium heat for five minutes)

to jazz up cocktails and tea.

NASTURTIUM

Use the full plant (leaves and

all!) with this one. Packed with

calcium and iron, the leaves

turn up ba sic salads with an

arugula-esque, peppery zest.

Finish the greens with a few

petals as a bright (reddish-

orange) garnish, or fill the

flowers with goat cheese for

a yummy appetizer.

ROSE

Stop and smell ’em (seriously,

take a sniff): The more

fragrant the scent, the more

bitter the flavor likely is. Soak

two cups of petals—which

have vitamin C—in two cups of

white wine vinegar until brown

(could take up to a week) for

a sweet and slightly earthy dip

substitute for raw veggies.

Botanical Bites

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Florals? For spring? Groundbreaking. Miranda Priestly said it first; your dinner

guests will mean it. Expected to be one of the year’s top food trends, these

nutrient-packed buds aren’t just for looks. Fawn over this trio: