Bean Pastas and Lentil Sprouts

Enjoy these savory veggies as they are or serve them over your favorite cooked whole grains or a bed of leafy greens. Cumin-Roasted Carrots with Chickpeas and Tomatoes from The How Not to Diet Cookbook. INGREDIENTS: 1 pound carrots, multicolor if available, cut diagonally into 1½-inch pieces 1½ cups cooked* or 1 (15-ounce ) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed Spritz of apple cider vinegar * 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground black

Nutrition Facts Label

NutritionFacts is a tribute to my grandmother, whose own life was saved by diet and lifestyle changes. My life’s mission is to help more people live longer and healthier lives, and your donations make that possible. Even if you never give a penny, though, everything on NutritionFacts.org is and will always be free, for all and for all time. There’s no members-only area where you can get additional lifesaving information—for a price. There are no advertisements of any kind, and we don’t accept an

Microbiome: We Are What They Eat

Flashback Friday: Animal Protein Compared to Cigarette Smoking