Blog Posts by The Editors of EatingWell Magazine

I know how important it is to stay hydrated and I try to sip water all day, but sometimes I fall behind. So I also try to eat foods, such as cucumbers or strawberries, that can contribute to my fluid intake, helping to prevent the headaches and sluggishness caused by dehydration. Another good reason to eat water? Research shows that eating foods that are full of water helps keep you satisfied on fewer calories. (Interestingly enough, drinking water alongside foods doesn't have the same effect.) This includes soup, of course, and also juicy fruits and vegetables. These are four of my favorites:

Cucumbers: At 95 percent water content, a cup of cucumber slices is nearly as thirst-quenching as a glass of water. Cucumbers also provide a little fiber and some vitamin C (about 6 percent of the Daily Value per cup). Don't limit your cucumber consumption to tossing slices into green salads; get inspired to make refreshing cucumber recipes: dips, soups, and-yes!-pickles.

Salad greens:

Should the U.S. ban genetically modified organisms (GMOs)?

When we posed this question in EatingWell Magazine (April 2009), we clearly touched a chord. The responses poured in on both sides of the GMO debate. Tell us what you think and find out what others are saying here.

But can genetically modified organisms-particularly plants that have been bred to resist diseases or herbicides-impact your health? Gretel Schueller interviewed Lisa Weasel, a biologist and author of Food Fray: Inside the Controversy over Genetically Modified Foods. Get the full story, including some background information on GMOs, here.

Here's what Lisa had to say about GMOs and our health:

Q: What are your concerns about GM food crops and human health?

A: There are too many unknowns. There aren't enough studies really documenting that they are safe. The safety data is all generated by the companies and submitted to our government. We have lots of reasons as consumers to ask for independent

Cinco de Mayo means it's time to bust out some of your favorite Mexican recipes and start pouring the margaritas. I like my margaritas on the rocks, with salt, please. And I prefer to make them with fresh lime juice-forget the premade mix. You probably have your own favorite take on the margarita…and I'm not going to say it's wrong, but I would like to suggest a few other delicious drinks that are equally wonderful for a Cinco de Mayo celebration.

The photo above is the Salty Chihuahua. It's sort of a cross between the salty dog (vodka, grapefruit juice and a salt rim) and a margarita. It has tequila, Cointreau and grapefruit juice. Go for a good-quality juice like Odwalla or squeeze your own. You get vitamin C and vitamin A in this drink.

Here's the recipe:

Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce orange-flavored liqueur, such as Cointreau, into each. Top each with 3/4 cup grapefruit

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette (under $2.50 per serving)Eating a diet that supports a healthy planet is important to me, but sticking to my food budget is too. Eating green has a reputation of being expensive, thanks to the exorbitant prices we typically see at the local health food store, but it doesn't have to be that way. Budget-friendly meals can also be sustainable and I like to buy produce that supports local farmers. Here is my favorite salad using locally produced greens and tomatoes (and it's under $2.50 per serving):

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette (see recipe below) This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.

Here are a few other recipes I love that are cheap, kinder to the planet and help reduce waste:

Turkish Pasta with Bison Sauce (under $2.50 per serving) Sweet aromatic spices,

You all might stone me when I say this, but I make my husband's lunch. I know, I know, it's so very June Cleaver, but hear me out. Dan's finishing up his last year of law school, so his nose is in a very thick, very boring book when he's not sleeping. If I didn't make him lunch he would most definit

There's only one thing I love more than eating salad and that's growing salad greens. Even though the property where I live is too polluted to grow food on (a buried heating-oil tank leaked more than 50 years ago), we have several containers that we grow salad greens in. I recently went through my seed packets and noticed we've accumulated over 20 varieties of lettuce seeds. It's pretty cool that we've begun to grow things that we definitely can't get at the grocery store or have a slim chance of even finding at the farmers' market. Then there's the satisfaction of growing our own food. Nothing is more awesome than going out to snip some fresh salad greens when I'm making a salad for my lunch.

Here are 9 of the best salad greens to grow in containers (and don't miss our 9 tips on how to do it!).

1. Arugula: A quick-growing, peppery salad green that stars in most mesclun mixes. Baby arugula has a more mellow flavor and larger-leafed mature arugula is more

What would you do if you were to find out that the single most important creature in our food system was in trouble? Our honeybees are disappearing at an alarming rate and, according to Rowan Jacobsen, award-winning author of the fascinating article on the importance of bees to our food supply in the April issue of EatingWell, that could spell disaster for our food system.

No one quite knows why or what is happening to bees but in the last two winters, America has lost more than a third of its honeybees-and around the world, beekeepers are experiencing what has come to be known as Colony Collapse Disorder.

And if bees go, it is not just the healing power of honey and all the delicious honey recipes (such as Almond & Honey-Butter Cookies, recipe below) that we would lose, but also all the hundreds of other foods they help to pollinate: almonds, berries, most fruits and many vegetables. In fact, beekeepers have made a big business out of trucking their hives around the country

EatingWell Greek Bison BurgerI'm going on a buffalo hunt. No horses or bows and arrows involved. I'm just going to arm myself with the latest issue of EatingWell, which has these amazing bison recipes by meat master chef Bruce Aidells, and head to the market, looking for new ways to cook America's leanest and greenest meat.

This may sound exotic: it's not. Now that Americans have discovered buffalo is one of the healthiest meats (only 143 calories and 2 grams of fat per serving), it is becoming common in many markets. Buffalo is leaner than beef, which is why it does so well in recipes like Red Curry Bison Short Ribs with Baby Bok Choy or Guinness-Marinated Bison Steak Sandwiches.

It is also one of the healthiest meats for our landscape. Buffalo are actually helping restore the natural ecology of our prairies, which is why Ted Turner, the largest landowner in the U.S. and a big Nature Conservancy supporter, is raising more than 50,000 bison. Unlike cattle, which are often corn-fed in lots, bison or