This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat. The type of carbohydrate consumed is significant, researchers noted. Data presented at this year € World of Healthy Flavors Conference, a collaboration between the Culinary Institute of America and the Harvard School of Public Health, suggested that the healthiest cuisine may be one in which carbohydrates are present in moderate amounts, as opposed to extreme low-carb diets.

Whole grains, high in fiber and slowly digested, have a much smaller impact on blood insulin levels than pure sugars or refined starches. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week recipes will revolve around a particular type of produce or a pantry item. And because whole grains offer long-lasting satisfaction, they offset what the hospitality industry calls € center-of-the-plate costs € -- the expensive, high-protein foods, often rich in saturated fats, that are traditionally served in all too.

Getting Your Grains and Greens, Too There is still quite a bit of debate in the nutritional community about the role carbohydrates should play in our diet.

This series offers recipes with an eye towards empowering you to cook healthy meals every day.