Got something awesome everyone needs to know about? A really rad singer? A wicked new book? A super product that makes your face glow? Email your “The Know” ideas to Jill@collegecandy.com or tweet me and I’ll pass them along to everyone right here, every week. Make your kindergarten teacher proud and share!

For this week’s The Know, I sent the following pitch letter to our editor:

Dear Greatest Editor That Ever Lived:

For The Know, can I write about jicama?

I know what you’re thinking: it’s an odd thing to tell people – much less college students – they need to know about a vegetable, but I really do feel that people are missing out. It’s just that I think jicama is really underrated, most people don’t even know about it (gasp!). It’s such a good snack: crunchy, delicious, sweet, and there are just so many ways to eat it.

Fact is, I’m a huge fan and want to spread the jicama love.

With love for CollegeCandy and, of course, vegetables that start with a J but have an H sound,
Jill Read More »

We’ve all heard of so-called “brain food.”

Brain food should be healthy foods that stimulate your thinking, but I mainly use it as an excuse to eat during finals.  When I started feeling sluggish after downing a bag of Skittles during my most recent study-a-thon, I decided to put down the bag of Sun Chps and look into what really constitutes “brain food.”

Here are the top 4 foods you should be eating to help stimulate your brain power in both the short and long term.

Fatty fish:  Fish high in omega-3 fats, such as salmon, bluefin tuna, and anchovies can help your brain in multiple ways.  A study in Finland determined that frequent fish eaters are less likely to be depressed than those that eat fish less frequently.  Another study found that eating fish or seafood at least once a week can diminish your risk for developing dementia later on.  This in no way means that you should pile your plate sky high with sardines in hope to avoid dementia.  While fatty fish contain high levels of omega-3s, they also contain trace amounts of mercury which can actually cause harm to the body in large amounts. To get just the right level of omega-3s to stimulate that brain, look to eat about 2 to 3 servings of fish per week.

Blueberries: Blueberries, along with other fruits and vegetables, have been shown to decrease the onset of brain degeneration due to Alzheimer’s disease.  Blueberries, due to their high phytochemical content, have also been linked to improved memory status and function.  Although blueberries are one of the best, other fruits and vegetables with high antioxidant contents can be just as effective.  Nosh on other (seasonal!)  fruits and vegetables to get your daily dose. Read More »

Cute veggie handler is always in season.

If you ask any environmentalist what you should eat to go green, they almost always will mention in-season produce.  I, like most of us, love the idea of eating fresh vegetables that haven’t been genetically modified to grow year round.

The only problem with eating in-season vegetables?  I have no freakin’ idea which vegetables are in season!  This holds especially during the colder months, when I, a California native, just assume that everything everywhere else is buried underneath a good 5 feet of snow.  In case you, like me, are utterly clueless when it comes to veggies, I have compiled a handy little guide to make the most educated choices when you’re at your neighborhood farmers market (because that’s obvi where you’re shopping, right??).

Why should I care? In season fruits and vegetables cure cancer.  Okay, not really, but they are still better for your health because they’re less likely to be doused in chemicals.  In-season crops are meant to grow during that time, meaning that they need less manmade help in order to thrive.  They’re also better for the environment because they’re less likely to be shipped from a faraway place that has the perfect growing climate for that crop.  Plus, they just taste better without all of that icky stuff all over it. Read More »

Last Tuesday I saw the documentary Food, Inc. and it changed my life.  Although it had a relatively minimal environmental focus, it still reminded me how important we are as consumers and how much our food purchasing decisions actually make a difference.

Think about it – 10 years ago you couldn’t really find any substantial amount of organic produce in mainstream supermarkets.  Now, due to the demand for healthier and more sustainable products, the supermarkets are flooded with organic products from Oreos to macaroni and cheese.  And for those of you who think you can’t afford eco-friendly foods on a college budget, think again.  I will show you where, how, and what to buy to decrease your carbon “foodprint” while increasing the size of your wallet. Read More »

I’m not a vegetarian, but I like to eat like one. I’m very picky with meats (I don’t eat seafood, beef, or pork); I try to eat healthy (even though I typically consume the calories I cut throughout the week in weekend drinking binges); and, most importantly, I’m a horrible cook, so I’d rather microwave a faux-chicken cutlet than get salmonella from undercooking a juicy piece of pollo.

A recent issue of Shape magazine suggested eating vegetarian once a week, and I was like, “Heyyy I already do that! I rock!” They also featured a mouthwatering recipe for vegetarian paella. That’s not going to happen. So, whether you’re a carnivore or a herbivore, trying to shave some calories from your diet, or too busy to slave over a hot stove, I give you vegetarian meals in five minutes or less. All you need is a microwave.

1. Boca Meatless Chili

You need:

–Boca Meatless Chili, from the freezer section of your grocery store.

–2 slices of whole wheat bread

*Zap the chili for three minutes, stir, and nuke for one more minute.

*While the chili is in the microwave, pop the whole wheat bread in the toaster.

*Cut the whole wheat toast in quarters, top with tasty chili, and enjoy! Read More »