Early in the last century, Dr. Weston A. Price, “The Isaac Newton of Nutrition”, spent more than a decade of his life traveling, studying, and writing about 14 isolated, indigenous cultures from around the globe. These cultures were virtually free from chronic illness and disease. The vibrant health of these native peoples was a shocking departure from the health of the civilized people of his day.
When I make this hearty potato soup made with chicken bone broth for dinner, my family is very excited. It is one of their absolute favorites, particularly when I add LOTS of bacon! I mean, baked potatoes are fantastic with bacon bits on top, right? So why not add it to potato soup too?
I wrote recently about the raspberry overload going on in our refrigerator and how we were using my favorite lassi recipe (Indian yogurt smoothie) to use them up. During that time, I also made raspberry vinaigrette. Fresh raspberries blended into a salad dressing works well as the vinegar portion very effectively preserves the berries for many weeks.
As a follow-up to the recent article on using stainless steel cookware safely in your kitchen endeavors, this article explores the use of the very attractive silicone molds (also spelled moulds) for baking and cooking.
Silicone bakeware and kitchenware has skyrocketed in popularity due to growing consumer awareness about the health dangers of aluminum and teflon.
The growing threat from antibiotic resistant superbugs such as MRSA (pronounced mur-sa) started to garner blazing media headlines starting back in 2007.
In 2010 alone, MRSA killed 19,000 people, sent 7 million people to the ER worldwide, and cost $8 billion in medical costs, according to the Union of Concerned Scientists.
My approach to food shopping with my children is essentially to let them put anything in the cart as long as it’s healthy. The positive side of this approach is that it encourages creativity and trying new and unusual foods. It also focuses the attention on saying “yes” to nutritious foods instead of a repetitive “no”
You may not have realized it, but if you have ever eaten spirulina, you were eating algae. Yes, that stuff that people with chlorinated swimming pools dread. Or that on occasion causes massive ocean hypoxic (dead) zones also known as red tide.
Spirulina is a particular type of cyanobacteria (blue-green) algae.