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By Fit Staff - June 11th, 2012
Recipe By Chef Jim Coleman
As local asparagus comes to an end, feel free to increase the amount of green beans to to three quarter pounds or substitute a cup of julienne carrots. Toss in a few sliced fresh mushrooms at the end for a meaty note.
By Fit Staff - June 8th, 2012
Recipe By Chef Jim Coleman
The easiest way to roast a pepper is to place a whole pepper under the broiler until the skin blisters and chars on one side, then rotate it around until the entire pepper is blackened.
By Fit Staff - June 7th, 2012
Recipe Lisa Montgomery, author of Raw Inspiration, Living Dynamically With Raw Food. Try this raw chocolate mousse, using avocado, coconut and cacao.
By Fit Staff - June 5th, 2012
Recipe By Urban Nutrition Initiative
Vegan mayonnaise is made without eggs, but if you can't find it substitute low-fat mayonnaise.
By Fit Staff - May 31st, 2012
Recipe By Chef Christina Martin
Want to make cupcakes or other dreamy desserts for your vegan friends. Try out this tasty topping on your next batch of cupcakes.
By Fit Staff - May 28th, 2012
Recipe By Joumana Accad
The word keshké refers to keshek, a traditional staple in the Lebanese larder made up of yogurt mixed with bulgur, fermented in the sun and ground into a powder.
By Fit Staff - May 26th, 2012
Recipe By Sara Moulton From Sara Moulton Cooks at Home, Simon and Schuster, 2010
Make this sauce to use as a vegetable dipper tonight and as an ingredient for tomorrow's dinner.
By Fit Staff - May 24th, 2012
Recipe By Chef Amy Kunkle, owner Food for All Market
This is a quick, healthy, delicious gluten-free meal or side dish.
By Fit Staff - May 23rd, 2012
Recipe By Chef, Educator and Foodwriter Priscilla Martel and Charlie van Over
This recipe puts a healthy spin on a bistro classic, baked goat cheese. The warm cheese is served with bitter greens and sweet ripe pears.
September 19th, 2011
Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.
September 12th, 2011
Joseph Mitsouras shares how his family includes children in meal planning.
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By Lari Robling - April 18th, 2012
High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.
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Contact us at fit@whyy.org
Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.
Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.
Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.
Philadelphia Department of Public Health's Communities Putting Prevention to Work initiative supports access to fresh fruits and vegetables.
