Food and Beverage
Elija Cereales Integrales para Tener un Corazón Sano
Last Updated on July 14, 2024 by Daily News Staff
(Family Features) Comer sano es una prioridad para muchos estadounidenses, pero saber por dónde empezar y con qué alimentos puede ser un poco complicado. Una forma de aumentar el valor nutricional de sus comidas es conocer mejor los granos integrales y comprender por qué son importantes para tener un régimen de alimentación saludable para el corazón.
Como elementos clave de un régimen de alimentación beneficioso para el corazón, los cereales integrales como el sorgo, la avena y el arroz integral son fuentes ricas en fibra dietética, pueden mejorar los niveles de colesterol en la sangre y proporcionar nutrientes que ayudan al cuerpo a formar nuevas células, regular la tiroides y mantener un sistema inmunológico saludable.
Sin embargo, según una encuesta realizada por The Harris Poll en nombre de la American Heart Association, los adultos estadounidenses tienen menos conocimientos sobre los granos refinados frente a los integrales en comparación con otras categorías de alimentos como las frutas, las verduras y las proteínas. Además, cuando se les pidió que identificaran los granos integrales y los granos refinados, nos encontramos con que la mayoría de los adultos cree incorrectamente que el pan multigrano es un pan con granos integrales y solo el 17 % cree que el sorgo es un ejemplo de grano integral cuando, de hecho, es una opción nutritiva de grano integral.
Si está buscando probar más granos integrales, el sorgo es un ingrediente principal en estas recetas saludables para el corazón de panqueques con salsa de vainilla y arándanos,muffins streuselde frambuesa y salteado de sorgo con verduras de la huerta. Estos sabrosos platos pueden ser parte de un régimen de alimentación saludable en general, según lo recomendado por la iniciativa Healthy for Good de la American Heart Association, respaldada por Sorghum Checkoff.
Encuentre más ideas de comidas saludables para el corazón en Heart.org/healthyforgood.
Muffins Streusel de Frambuesa
Receta cortesía de la American Heart Association y Sorghum Checkoff
Porciones: 12 (1 muffin por porción)
Muffins:
- Aceite en aerosol antiadherente
- 1 1/2 tazas de harina de sorgo integral
- 1 cucharadita de canela molida
- 3/4 cucharadita de bicarbonato de sodio
- 3/4 taza de suero de leche descremada
- 1/3 taza de azúcar rubia bien compactada
- 3 claras de huevo grandes
- 1/4 taza de aceite de canola o de maíz
- 2 cucharaditas de ralladura de limón
- 1 cucharadita de extracto de vainilla
- 1 taza de frambuesas sin azúcar frescas o congeladas, descongeladas si están congeladas
Streusel:
- 2 cucharadas de harina de sorgo integral
- 2 cucharadas de azúcar rubio
- 2 cucharadas de copos de avena de cocción rápida sin cocer
- 2 cucharadas de nueces pecanas picadas
- 2 cucharadas de margarina blanda de bajo contenido graso.
- 1/2 cucharadita de canela molida
- Para hacer los muffins: Precalentar el horno a 400 °F. Rociar ligeramente un molde para muffins de 12 tazas con spray antiadherente para cocinar.
- En un tazón grande, mezclar la harina de sorgo, la canela y el bicarbonato de sodio.
- En un tazón mediano, batir el suero de leche, el azúcar moreno, las claras de huevo, el aceite, la ralladura de limón y la vainilla. Agregar la mezcla de harina hasta que la masa esté apenas humedecida y no quede harina sin mezclar. Colocar la masa en moldes para muffins. Cubrir cada muffin con frambuesas.
- Para hacer el streusel: En un tazón pequeño, mezclar la harina de sorgo, el azúcar rubia, la avena, las nueces, la margarina y la canela para lograr una textura de migas gruesas. Espolvorear sobre los panecillos, empujando suavemente hacia la masa. Hornear durante 16 minutos o hasta que al insertar un palillo de madera en el centro, éste salga limpio. El USDA recomienda cocinar los platos que tengan huevo a 160 °F.
- Colocar la bandeja en la rejilla para enfriar. Dejar reposar 5 minutos. Con cuidado transfiera los muffins a la rejilla. Dejar enfriar por completo, unos 20 minutos.
Sorgo Salteado con Vegetales de la Huerta
Receta cortesía de la American Heart Association y Sorghum Checkoff
Porciones: 4 (1 1/2 tazas por porción
- 1 taza de sorgo integral crudo
- 2 cucharaditas de aceite de sésamo tostado
- 2 dientes de ajo medianos, picados
- 1 cucharadita de raíz de jengibre, pelada y picada
- 1 taza de floretes de brócoli frescos o congelados, picados, si están congelados descongélelos
- 1 taza de tirabeques, cortados y partidos por la mitad
- 1/2 taza de tiras de zanahoria, cortadas en palitos
- 1/2 taza de pimiento rojo, cortado en cubitos
- 1/2 taza de champiñones, en rodajas finas
- 1/2 taza de edamame sin cáscara congelado, descongelado
- 2 huevos grandes
- 2 cucharadas de salsa de soja baja en sodio, cantidad dividida
- 1/2 taza de castañas de agua, enjuagadas y escurridas
- 1/4 taza de cebollas verdes, rebanadas en diagonal
- Prepare el sorgo siguiendo las instrucciones del paquete, no le ponga la sal. Una vez cocido, extienda el sorgo en una capa uniforme sobre una bandeja para hornear con borde o una fuente para hornear de 13 por 9 por 2 pulgadas. Deje reposar de 5 a 10 minutos a temperatura ambiente. Refrigere, sin tapar, 20 minutos o hasta que se enfríe.
- En una sartén antiadherente mediana a fuego medio, caliente el aceite, y asegúrese de cubrir el fondo. Cocine el ajo y la raíz de jengibre durante 30 segundos, revuelva con frecuencia. Aumente el fuego a medio-alto. Cocine el brócoli, los guisantes, las zanahorias, el pimiento, los champiñones y el edamame de 10 a 12 minutos, o hasta que las verduras estén tiernas pero crujientes, revuelva con frecuencia.
- En un tazón pequeño, con un tenedor, bata los huevos y 1 cucharada de salsa de soja.
- Reduzca el fuego a bajo. Agregue las castañas de agua y el sorgo a la mezcla de verduras. Empuje la mezcla a los lados de la sartén. Vierta la mezcla de huevo en el centro de la sartén. Use una espátula de goma resistente al calor y revuelva de 1 a 2 minutos o hasta que esté parcialmente cocido.
- Mezcle las verduras en el huevo parcialmente cocido. Cocine 1 minuto, o hasta que los huevos estén bien cocidos y el sorgo esté bien caliente, revuelva constantemente. El USDA recomienda cocinar los platos que tengan huevo a 160 °F.
- Retirar del calor. Agregue la salsa de soja restante. Espolvoree con las cebollas verdes.
Panqueques con Salsa de Vainilla y Arándanos
Receta cortesía de la American Heart Association y Sorghum Checkoff
Porciones: 4 (2 panqueques, 1/4 taza de salsa y 2 cucharadas de yogur por porción)
Salsa:
- 2 cucharadas de maicena
- 1/3 vaso de agua
- 1 taza de arándanos
- 1 cucharada de azúcar
- 1 1/2 cucharaditas de extracto de vainilla
Panqueques:
- 1/2 taza de copos de avena de cocción rápida
- 1/2 taza de harina de sorgo integral
- 1 1/2 cucharadas de azúcar rubia bien compactada
- 1 1/2 cucharaditas de polvo de hornear
- 1/2 cucharadita de canela molida
- 1/2 taza de leche descremada
- 1/2 taza de puré de manzana sin azúcar
- 1 huevo grande
- 1 cucharada de aceite de canola o de maíz
Cobertura
- 1/2 taza de yogur griego natural descremado
- Para hacer la salsa: Poner la maicena en una cacerola mediana. Agregar agua y revolver para disolver la maicena. Agregar los arándanos y el azúcar. Llevar a ebullición a fuego medio-alto. Hervir 1-2 minutos, o hasta que la salsa se espese un poco. Retirar del calor. Agregar la vainilla. Taparlo para mantener el calor. Reservar.
- Para hacer los panqueques: En un tazón mediano, mezclar la avena, la harina de sorgo, el azúcar morena, el polvo de hornear y la canela.
- En un tazón pequeño, batir la leche, el puré de manzana, el huevo y el aceite. Agregar la mezcla de harina hasta que la masa esté apenas humedecida y no quede harina sin mezclar.
- Calentar la plancha antiadherente a fuego medio. Probar la temperatura rociando gotas de agua en la plancha. La plancha está lista cuando el agua se evapora rápidamente.
- Verter 1/4 taza de masa para cada panqueque en la plancha. Cocinar de 2 a 3 minutos, o hasta que aparezcan pequeñas burbujas en la superficie y la parte de abajo esté dorada. Dar vuelta los panqueques. Cocinar de 1 a 2 minutos, o hasta que esté completamente cocido y tenga la base dorada. El USDA recomienda cocinar los platos que tengan huevo a 160 °F.
- Colocar los panqueques en los platos. Verter la salsa sobre los panqueques. Cubrir cada porción con 2 cucharadas de yogur.
SOURCE:
American Heart Association
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Lighten Up: Fresh Spring Meals That Won’t Weigh You Down
Prepare your fresh spring menu with light, flavorful dishes like shrimp pearl couscous salad and chickpea couscous—perfect for easy, satisfying meals without the heaviness.
Lighten Up: Fresh Spring Meals That Won’t Weigh You Down
(Feature Impact) Put away the heavy coats and break out the rain jackets and rubber boots – spring is here, and with it comes more than just pop-up showers and sunshine. After months of comfort foods and curling up indoors, you may be ready for lighter meals that won’t weigh you down before splashing in the puddles.
Fresh produce may first come to mind, but spring bites can also mean swapping out ingredients like regular pasta for a solution such as pearl couscous. If you’re looking to complement greens, veggies, fish or meats with light yet filling flavor, consider Success Boil-in-Bag Pearl Couscous, a small, mediterranean-style pasta that always cooks right and is ready to eat in under 7 minutes once the water boils. The BPA-free boil-in-bag simplicity makes cooking easy and foolproof: no measure, no mess, no stress.
Made with high-quality semolina wheat, it features a slightly nutty flavor on its own while absorbing the flavors of salads while retaining its density and chewy texture. It’s distinguished from traditional Moroccan couscous by its slightly larger, rounder shape and less dense, firmer consistency.
Try it with your next meal in this protein-forward Shrimp Pearl Couscous Salad, made using fresh herbs, citrus, seasoned shrimp and chickpeas for a jam-packed salad that screams spring. Never boring, the tender, seasoned couscous and shrimp, veggies and aromatic herbs can bring your family running to the kitchen after a day of play.
Or, for an even simpler dish that requires just 15 minutes in the kitchen, this Pearl Couscous and Chickpea Salad is light, bright and bursting with flavor. It brings together tender pearl couscous, crisp veggies and za’atar in every bite.
To find more light spring recipe ideas, visit SuccessRice.com.
Shrimp Pearl Couscous Salad
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4
- 1 bag Success Pearl Couscous
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon seasoned salt
- 4 tablespoons olive oil, divided
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup red onions, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1/2 cup feta, crumbled
- Prepare pearl couscous according to package directions.
- In medium bowl, toss shrimp with seasoned salt.
- In large saucepan over medium-high heat, heat 1 tablespoon oil. Add shrimp and cook 5 minutes. If necessary, cook in batches to avoid overcrowding pan.
- In another large pan, heat 1 tablespoon oil over medium heat. Add chickpeas and cook 8 minutes until crispy and golden, tossing often. Add garlic powder, onion powder, paprika and salt. Toss to fully coat and cook 2 minutes.
- In large bowl, combine pearl couscous, shrimp, chickpeas, cucumbers, tomatoes, basil, red onion, dill, lemon juice and remaining olive oil. Toss to combine. Garnish with feta.
Pearl Couscous and Chickpea Salad
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Pearl Couscous
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon za’atar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Prepare pearl couscous according to package directions.
- In large bowl, combine couscous, chickpeas, cherry tomatoes, cucumber, parsley and za’atar.
- Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss until well combined.
- Serve warm or at room temperature.
SOURCE:
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Food and Beverage
Survey Finds Cooking Oil Now Influences Where Many Americans Choose to Eat
A new survey suggests cooking oil is no longer just a kitchen detail. Coast Packing found that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat.
Last Updated on April 2, 2026 by Daily News Staff
New national survey data suggests cooking oil is becoming a visible factor in restaurant selection, with younger diners showing the strongest preferences.
A new national survey suggests that cooking oil is no longer just a back-of-house decision for restaurants. It is increasingly becoming part of how consumers decide where to eat.
According to new data released by Coast Packing Company, 43% of Americans say a restaurant’s cooking oil influences their dining choice. The survey, based on responses from 1,005 U.S. consumers, points to a clear shift in how ingredient decisions are perceived by the public.
The strongest signal comes from younger diners. Among adults ages 18 to 34, 52% say knowing whether a restaurant uses Beef Tallow or seed oils affects where they choose to eat. Among consumers 55 and older, that number falls to 33%.
The preference gap also shows up when diners are asked to choose between two otherwise identical restaurants. In that scenario, 31% of adults ages 18 to 34 say they would choose the restaurant using Beef Tallow, compared with 19% of adults 55 and older.
The survey also found that 24.7% of diners prefer restaurants to use traditional animal fats such as butter or Beef Tallow, while 15.6% prefer seed or vegetable oils. That suggests ingredient choices once treated mainly as operational decisions may now be influencing brand perception, menu appeal, and customer loyalty.
For restaurant operators, the findings point to a broader change in consumer behavior. Diners, especially younger ones, appear increasingly interested in how food is prepared and what ingredients are used behind the scenes. That shift aligns with wider food industry trends that emphasize transparency, flavor, and traditional preparation methods.
Coast Packing says the data builds on years of tracking consumer attitudes toward animal fats. Earlier research showed growing openness to ingredients such as Lard and Beef Tallow, particularly among younger consumers who associate them with flavor and old-school cooking. This latest survey goes a step further by suggesting those views are now influencing actual dining behavior.
The findings also match broader market signals. Whole Foods Market’s 2026 food trend forecast identified Beef Tallow as an emerging ingredient gaining visibility, while analysts continue to project growth in the global tallow sector through 2030.
Restaurants are unlikely to overhaul kitchen practices overnight. Still, the survey suggests cooking oil is becoming more than a technical ingredient choice. For a growing share of consumers, it is part of the dining experience itself.
For more information, visit Coast Packing Company.
External Links
- Back to Flavor, Back to Tallow white paper
- Email to request the full survey results
- Coast Packing Company official website
- Coast Packing TasteMap
- Healthy Fats Coalition
Visit the Food and Drink section on STM Daily News for the latest food news, beverage trends, restaurant stories, seasonal recipes, culinary events, and community-driven lifestyle coverage.
Food and Beverage
Purely Elizabeth Launches Purely Glow Granola, Its First Beauty-Inspired Limited Edition
Purely Elizabeth debuts Purely Glow Salted Vanilla Pistachio Granola, a limited-edition, beauty-inspired blend with collagen peptides and biotin, timed to New York Fashion Week.
Last Updated on April 1, 2026 by Daily News Staff
Purely Elizabeth is stepping beyond the breakfast bowl and into the “glow-from-within” conversation.
The Boulder-based natural foods brand announced the launch of Purely Glow Salted Vanilla Pistachio Granola, a limited-edition flavor that blends its signature crunchy clusters with beauty-inspired functional ingredients—including collagen peptides and biotin. The drop is timed to New York Fashion Week, signaling how quickly wellness brands are borrowing cues from beauty culture: trend-driven, ritual-focused, and built for social.
Why a “beauty granola” now?
If you’ve spent any time on TikTok lately, you’ve seen the shift: wellness content is increasingly framed like skincare—daily routines, “non-negotiables,” and ingredients people swear by.
Purely Elizabeth points to that momentum in the announcement, noting that TikTok posts featuring collagen increased by 70% over the past year compared to the previous two years. At the same time, pistachio has had its own breakout moment, with 55,000 pistachio-related TikTok posts in the most recent year—a 104% increase over the prior 24 months.
Translation: consumers aren’t just shopping for flavor anymore. They’re shopping for function, aesthetic, and ritual.
What’s inside Purely Glow Salted Vanilla Pistachio Granola
On the flavor side, Purely Glow is positioned as an elevated, dessert-leaning blend built around a salty-sweet profile:
- Organic oats
- Roasted pistachios
- Real vanilla bean
- A hint of sea salt
From a nutrition and formulation standpoint, the granola is:
- Gluten-free
- Sweetened with coconut sugar
- Baked with coconut oil
- A good source of fiber
- Enriched with collagen peptides, coconut water powder, and biotin
Founder and CEO Elizabeth Stein says the concept comes from a personal place—bringing together “nourishing food and daily beauty rituals,” and leaning into the idea that what you eat can be part of how you care for yourself.
A collab that takes it beyond the grocery aisle
To push the launch into lifestyle territory, Purely Elizabeth is partnering with Cha Cha Matcha for a limited-time “Purely Glow” menu at all locations.
The menu includes:
- Pistachio Matcha Lattes (hot or iced)
- A Purely Glow Yogurt Parfait layered with coconut yogurt, matcha chia pudding, and topped with Purely Glow Granola
The brand is also hosting “Glow Up” pop-up events to bring the product to life:
- Cha Cha Matcha Flatiron (NYC): February 12, 1:00 p.m. to 5:00 p.m., plus the weekend
- Cha Cha Matcha Beverly Hills: February 20–22
Availability and price
Purely Glow Granola launches February 12 for $7.99 and will be sold until it sells out. It’s available exclusively via:
- PurelyElizabeth.com
- TikTok Shop
- Cha Cha Matcha locations
A brand move that fits the moment
Purely Elizabeth has been around for 16 years and says it has remained the #1 granola brand in the natural channel for more than eight consecutive years—so this isn’t a reinvention as much as a strategic expansion.
The bigger takeaway: food brands are increasingly marketing like beauty brands. Limited editions. Ingredient storytelling. Collabs. Pop-ups. Social-first launches.
Purely Glow is a clean example of that playbook—built around a trending flavor (pistachio), a trending function (collagen/biotin), and a cultural moment (NYFW) that makes the product feel like more than breakfast.
For more details, visit purelyelizabeth.com.
