Shape_USA-January-February_2017

Photograph by TED CAVANAUGH

Food styling by Jamie Kimm; prop styling by Emily Mullin/Hello Artists. Top: Peter Ardito. Left: Getty Images

calories

Meet the

new uber

tuber

As Filipino food continues to trend on menus,

we’re flipping for the cuisine’s colorful standout

ingredient: a purple tuber called ube that packs

immune-boosting anthocyanins, vitamins,

and minerals—and a sweet flavor. Buy it frozen

or in powdered form at Asian markets

(or find the powder online), then

whip it into a variety of dishes,

says executive chef

Jordan Andino, the

owner of 2nd City, a

Filipino-inspired

restaurant in

New York City.

For moody-hued

pancakes or waffles,

replace half the flour

with ube powder. Or

mix some powder with

water to fold into a

bright quick bread or

to stir into sauces.

Ta s t e

why

purple

reigns:

Th ese

waffl es

get their

vibrant

color

from ube,

a sweet

tuber.

Sweet tarts The latest brews shaking up the beverage aisle come spiked with fermented
cider vinegar to give you a health hit—the unlikely mixer may help control blood sugar and
combat ab fat. We love Suja’s Drinking Vinegars, which combine the vinegar with probiotics
and organic juice—all for 20 to 30 calories per bottle and in delicious flavors like peach ginger,
cucumber ginger, strawberry balsamic, hibiscus ancho chile, and lemon cayenne.

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