As I mentioned in Eating in Color: Blue, truly blue fruits and vegetables are pretty darn rare. Occasionally you can get your hands on a blue potato or something, but for the sake of accessibility, we're going to stay a little more mainstream and put a deep purple vegetable in the spotlight instead: eggplant.

It's time for more eating in color! This time we've got a fun favorite fruit to spotlight: the kiwi!

How are you liking the Eating in Color series so far? Today we're tackling yellow fruits and vegetables, with a special spotlight on the banana!

Eating in Color shines a spotlight on healthful fruits and vegetables by discussing the health benefits of each color of fruits and vegetables, then exploring a particular fruit and vegetable from each color group. Today: carrots!

If your clients are tired of cleaning up the produce that got tossed during their toddler's lunch, the following article may have some insight for them...

I got to visit a Farmer's Market over the weekend. They had a huge array of tropical fruits, local grown seasonal produce, fresh herbs, sunflowers and more!

Did you know that July and August are both considered National Peach Month? It’s true! So don’t stop celebrating! Instead, share this fantastic peach quiz with your clients...

The sweet raisins and crunchy almonds combine to enrich this dish with lots of different flavors and textures.

Use any cup-shaped lettuce leaf. The ones in our photos come from heads of radicchio and Boston Bibb lettuce. Both of these lettuce heads can be shredded or sliced to make a tossed salad when you are done using their outer leaves as tulip petals.

Here at Food and Health Communications, we just love to cook. Lately, we've been thinking about the most important cooking lessons for a healthful lifestyle, which led us to create our Top Seven Cooking Lessons for Health series. This free set of nutrition handouts is chock full of useful information. It covers everything from crafting the best bowl of oatmeal to steaming vegetables perfectly.