Departments

  • Keep Your Peepers!

    According to the World Health Organization, 285 million people worldwide are considered to be visually impaired. 65 percent are 50 years old or older. Here are some ways to prevent and ease the loss of sight:

    >> Eat veggies rich in beta-carotene and vitamin A, such as squash and carrots.

  • Mooo-ve Over, Conventional Milk

    Researchers found some organic milk contains more heart-healthy omega-3 fatty acids than regular milk. The secret is in grass-fed, hormone-free cows, which allows the milk’s protein level to increase and helps balance the omega-6 to omega-3 ratio. Too much omega-6 is linked to cancer, heart disease, cardiovascular complications, inflammation, and autoimmune diseases.

  • Urban Herbs

    Have you always wanted your own herb garden, but the confines of city living have hindered your growing space? Follow these steps and with the right tools, some sunshine, and a little TLC, you’ll find the recipe for success in bringing your urban herb garden to life.

    >> Clear a space in a sunny spot.

  • Magnesium: The Key to Heart Health

    Recently the American Heart Association and the American College of Cardiologists issued a joint statement urging a wider use of cholesterol drugs called “statins” to help prevent America’s No. 1 killer: heart disease.

    By Dennis Goodman, MD, FACC
  • The Green Guide

    I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island.

    How to buy, prepare, store, and cook with leafy greens
    By Dreena Burton
  • Smoothie Central

    These good-for-you green smoothies will taste great, fill you with nutrients, and keep you energized. Pick a recipe, combine all ingredients in a blender, and blend from low to high until frosty smooth. Boost it to increase the wellness value or flavor profile of your smoothie.

     

    Kale Sunshine Refresh

    ½ cup soy or almond milk

  • Indian Greens

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    8 cups stemmed and chopped Swiss chard, in bite-size pieces

    2 tablespoons extra-virgin olive oil

    ¼ teaspoon cumin seeds

    ¼ teaspoon black or brown mustard seeds

    1 teaspoon grated fresh ginger

    ½ teaspoon turmeric

    ¼ teaspoon curry powder

    1/8 teaspoon freshly ground black pepper

    Sea salt

    1 cup canned diced tomatoes, juices reserved

    1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of sea salt

    ¼ cup coconut milk

    ¼ teaspoon Grade B maple syrup

    Put the chard in a large bowl, add cold water to cover, and set aside. Heat the olive oil in a large, deep skillet over medium-high heat. Add the cumin seeds and mustard seeds and sauté until they begin to pop. Immediately stir in the ginger. Add the chard, turmeric, curry powder, pepper, a pinch of salt, and 2 tablespoons of the juice from the tomatoes. Sauté for two minutes. Add the chickpeas and tomatoes and sauté for three minutes. Stir in the coconut milk and maple syrup and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson; Photo Credit: Leo Gong.

  • Buttered Spinach

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    2 large bunches young spinach (about 1 ¼ pounds)

    1 tablespoon unsalted butter

    ½ teaspoon finely ground unrefined sea salt

    ¼ teaspoon ground white pepper

    2 hard-cooked eggs, minced

    Trim the spinach of any tough stems or veins, then coarsely chop the spinach leaves. Toss the spinach into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until wilted. Drain the wilted spinach in a colander, and press it down to remove any excess liquid. Return the pot to the stove, add the butter, and melt over low heat. Toss in the spinach. Stir in the salt, white pepper, and minced egg, then serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • Cider-Braised Kale with Apples and Sweet Cherries

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4-6

    2 tablespoons bacon fat

    1 small red onion, thinly sliced

    2 bunches Lacinato kale, stems removed and leaves coarsely chopped

    1 apple, peeled, cored, and thinly sliced

    1 cup dried sweet cherries

    ¼ cup hard cider

    1 teaspoon apple cider vinegar

    Melt the bacon fat in a cast-iron skillet over medium heat. Toss the red onion into the hot fat and fry until fragrant and softened, about three minutes. Stir in the apples and fry them until tender enough to pierce with a fork, about four minutes, then toss in the kale, and cook until barely wilted. It should only take a minute. Stir the sweet cherries and hard cider into the wilted kale and apples. Simmer until the liquid is mostly evaporated, about five minutes. Stir in the apple cider vinegar and serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • The Cranberry’s Hidden Power

    It’s a bit of a taboo topic. It can be painful or embarrassing. It can wake you up at night or make you nervous to leave home. And if you have one, you know it without a doubt: It’s a urinary tract infection.

    Safe, simple, and successful UTI prevention
    By Dan Souza