By choosing better-for-you snacks and swapping ingredients in some of your favorite recipes, you can keep the pounds from creeping up as you celebrate this season.
Fermented foods have recently been gaining attention and are finding their way into the spotlight. This process of transforming foods using bacteria and other microorganisms predates recorded history and it is still widely used.
Soy consumption is the highest it’s ever been and is rising at 5% per year, according to the 2014 Consumer Attitudes About Nutrition, Health and Soyfoods Study.
For World Food Day and throughout the year, the soy industry is working to bring quality protein to feed the hungry, to improve diets and health, and to empower and support family farmers.
Soy is packed with essential nutrients important for a child’s growth and development. The vitamins and minerals in soyfoods, such as iron, calcium, potassium and complete protein, will help kids grow strong bones and lean muscles, setting them up for a healthy future.
Miso’s Asian umami flavor profile makes it a wonderful condiment and ingredient in many recipes, and here’s some info on how to use this versatile fermented ingredient at home.