dICEd Blog Listing

Here are a few tips to eat healthier without using a scale or counting calories (although it can be good to occasionally log our meals to recalibrate as needed): Make plants the star of the plate...

For many people, making small, incremental improvements is more easily attainable than setting big resolutions. As NGI wrote last year in its Baby Steps to Better Health series, small improvements...

This article was written by Natural Gourmet Institute founder, Annemarie Colbin Ph.D. for Free Spirit Magazine’s December-January 1998-1999 issue. For many years I have been teaching that it is a good...

With all the noise coming at us about what constitutes a healthy diet and all the stress that comes with living today, making healthier choices at the plate can feel like a chore. Annemarie Colbin, Ph...

We can reframe the conversation into the question: Do you desire to feel better, have more energy, be grounded, clear-headed and less worried? Setting aside self-criticism for what is already past is...

So what are probiotics? Probiotics are live bacteria and yeasts that have proven benefits for gut health. Human digestive systems contain thousands of bacteria strains that help with digestion and...

Herb Your Way to Healthy During the Holidays During my time as a cook, I had to show up to work no matter what. When the restaurant needed me, I had to be there — there was no concept of sick days...

At the Natural Gourmet Center at ICE, we use both fresh and dried herbs to add color and flavor to our savory and sweet recipes. We use delicate fresh ones, like parsley, mint, or cilantro, to top off...

How did you decide to make this film? At the time, there was a lot of press coming out about sugar but the camps were very divided. Some people were saying it was poisonous, some were saying it was...

Since graduating, she has worked in the fine dining kitchen of Restaurant Daniel, led the kitchen at Danal in the East Village, and even returned to ICE as a Culinary Arts Chef Instructor. Yet her...

However, after taking ICE’s Five-Course Winter Vegan Dinner class with Chef Louisa Shafia, author of the IACP nominated Lucid Food: Cooking for an Eco-Conscious Life and The New Persian Kitchen, I...

What were you doing before you enrolled at ICE? I was working in sales for WNEW FM radio as an Account Executive. I graduated from Iona College with a BA in Communication Arts eight years prior and...