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  • A recent 10-year study found that eating a carrot a day reduces stroke risk by 68 percent.

    We incorporate vitamin-rich carrots into many of our products, from our coconut carrot cake bites, where carrots serve as a natural sweetening agent to these healthy indulgent treats, to our carrot noodle pad thai, where the sweetness of the carrots balances the tanginess of the peanut sriracha sauce.
  • Forbes names Hungryroot one of the 25 most innovative brands of 2016

    Read the full article on here.

    It’s rare when one of the biggest sectors of our economy experiences massive change. The change is so pervasive, it can sometimes fly under the radar since it’s constantly happening right under our noses. Consumer and retail is seeing tremendous innovation, and it has once-dominant, big industry players stumbling.

    CircleUp25 recognizes trailblazers leading this innovation. Previous CircleUp25 winners include runaway successes like Dollar Shave Club, which just sealed its $1 billion price tag; Stumptown, who’s delicious craft coffee has since been acquired by Peet’s; and cult favorites such as SoulCycle, Everlane, Sweetgreen, Barry’s Bootcamp and more.

    For the fourth consecutive year, CircleUp scoured the country to identify and celebrate the 25 most innovative brands of the year. The winners are going against the grain, breathing new life into staid consumer categories and creating new categories entirely. They are improving the way we live our lives by improving what we eat, drink, wear and do.

    These shifts are largely driven by the personalization of consumer, the notion that people are demanding authentic products that cater to unique tastes. It has led to an explosion of new brands across every consumer category. Since 2011, more than $18 billion in market share shifted to small to mid sized brands, which now accounts for nearly half of all U.S. CPG sales. What’s more, among the top 100 consumer brands in the U.S., 90% have been losing market share and 68% have experienced falling sales.

    People are voting with their wallets, making it abundantly clear that authenticity, value and personalization win—and that emerging brands are pioneering this revolution.

    Here's the list of the most innovative companies of 2016:

    • Hungryroot
    • Peloton
    • Sir Kensington's
    • Bonobos
    • Harmless Harvest
    • Julep
    • Bulletproof
    • Allbirds
    • Chubbies
    • Kite Hill
    • Umami Burger
    • CrossFit
    • Califia Farms
    • Impossible Foods
    • GT’s Kombucha
    • Lemonade
    • Veggie Grill
    • Revolve
    • Ripple
    • Marine Layer
    • S'well
    • Chameleon Cold Brew
    • Health-Ade Kombucha
    • Navitas Naturals
    • Nulo
  • 6 Fatty Foods That Are Actually Good For You

    It’s Chef Franklin here, and today I’m talking about fat--the truth about fat.

    This is a topic that I hold dear to my heart. As many of you know, when I was 27, I was diagnosed with type-2 diabetes. When you’re diagnosed with diabetes, you’re told about all of the foods you CAN’T eat. You can’t eat sugar, you can’t eat sodium, you can’t eat fat. Well I’m here to tell you, you can eat fat! Good fat, that is.

    So what makes these fatty foods good for you? Here are a couple things you need to know:

    • Fat is an essential part of any diet. Not only does it make you feel full, but healthy fat improves the function of your blood vessels, helps control blood sugar and even lowers your risk of heart disease. In fact, studies show that diets high in monounsaturated fat play an important role in learning, memory, and the protection against brain disease.
    • But there are lots of bad fats you need to avoid. The worst kind is trans fats, which are a byproduct of a process called hydrogenation. You can spot these fats as "partially hydrogenated oil" on ingredient lists, and they are commonly found in doughnuts, cookies, muffins, pies, cakes and fried food. They raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels, increasing your risk of developing heart disease and stroke.
    • Make sure to get your fat from healthy sources. The good news is that healthy fats are delicious and you don't need bad fats to feel satisfied! An important part of the philosophy behind all of my foods at Hungryroot is the use of healthy fats. Our sweet potato wedges are indulgent because of the cashew-based cheese. Our cauliflower salad is filling because of the olive oil. Our cookie dough is rich because of the almonds. You see, when you use healthy fats you get the win-win of a satisfying meal paired with the nutrients you need for a healthy lifestyle.

    I hope you find this information valuable, and if you have any questions, simply drop me a note. Until next time, Franklin

  • 3 Reasons You'll Love Hungryroot

    • Ready-to-eat in under 7 minutes and fresh for 7+ days.
    • Under 500 calories, packed with fiber, nutrients and good fats.
    • Simply craveable and uniquely delicious, this is pure comfort food.
    We're passionate about making healthy food exciting, craveable, even indulgent. That’s the philosophy behind all of our foods at Hungryroot.

    If you haven't yet given them a try, here’s why you’ll be happy when you do:

    • Easy. All of our products are either ready-to-eat or can be cooked in under 7 minutes, and all are naturally fresh for at least 7 days.
    • Healthy. Everything is under 500 calories, gluten-free, preservative-free, high in fiber, nutrients and good fats, and unless you add the grilled chicken option, 100% vegan. Who would have known?!
    • Indulgent. You kind of have to taste them to believe us on this one, but they’re crazy delicious. And if you’re ever wondering, you can check out the customer satisfaction of each item on the respective product page (most are 90%+)…

    So we hope you’ll give Hungryroot products a shot and let us know what you think.

  • How To Make Hungryroot Your Own

    • Black bean brownie and almond chickpea cookie ice cream sandwiches.
    • Carrot noodle pad thai topped with an over easy egg.
    • Cauliflower couscous with moroccan almond curry.

    Whether you top our maple chickpea pancakes with fresh blueberries or mix in spinach with our celery root noodles, there are endless ways to make Hungryroot your own.

    Here are some of our favorites:

  • 3 Surprising Facts About Sugar

    Hey there! It's Chef Franklin here. When I was diagnosed with diabetes at the age of 27, I was told to completely avoid sugar. At the time, experts thought that consuming even a tiny amount of sugar would raise my blood glucose to unhealthy levels. But what I've learned over time is that not all sugar is created equal, and many of the healthiest foods out there include a decent dose. So today, I've pulled together three surprising facts about sugar that have changed my diet, and that you may want to consider in yours.

    • Our bodies need sugar (glucose) to function. Sugar is a simple carbohydrate that the body converts into glucose and uses for energy. In fact, it is the number one food for the brain and an extremely important source of fuel throughout the body.
    • But while natural sugars are valuable, refined sugars are dangerous. The body metabolizes natural sugar differently than refined sugar. Refined sugar is broken down rapidly, causing insulin and blood sugar levels to skyrocket. Because you digest refined sugar quickly, you don’t feel full after eating, no matter how many calories you consumed! On the other hand, foods with natural sugar provide essential nutrients that keep us healthy, help prevent disease and are full of fiber, which slows digestion and makes you feel full.
    • Refined sugars are hidden EVERYWHERE! You might be surprised to know that even foods such as pasta sauce, salad dressing and yogurt are often full of processed sugars. I learned this the hard way (I was told I couldn't eat any of them!) and so I started cooking with natural sugars instead. Sweet potatoes and carrots are my personal favorites for desserts, and if you like beets, they're a great sweetener for foods like hummus and yogurt.

    I hope you find this information valuable, and if you have any questions, please drop me a note. Until next time, Chef Franklin