Departments

  • What’s On Your Table?

    Nearly two-thirds of Americans state their main reason for purchasing locally sourced food is to support local businesses (and they will readily pay more to get it).

  • Busting the Most Common Fish Oil Myths

    There are plenty of good reasons to take a fish oil supplement, but if lowering your cholesterol is the ultimate goal, you’re wasting your money.

    What you need to know to reap the benefits
    By Fred Sancilio, PhD
  • 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

  • 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

  • Sweet-and-Sour Asian Cabbage and Kale

    Weekly Recipe: 
    NonWeekly
    SERVES 4

    1 tablespoon plus 2 teaspoons tamari

    1 tablespoon freshly squeezed lime juice

    1 tablespoon Grade B maple syrup

    1 teaspoon toasted sesame oil

    1 teaspoon grated fresh ginger

    2 tablespoons extra-virgin olive oil

    4 cups stemmed and chopped lacinato kale, in bite-size pieces

    Sea salt

    2 cups shredded red cabbage

    1 tablespoon sesame seeds, toasted

    Put the tamari, lime juice, maple syrup, toasted sesame oil, and ginger in small bowl and stir to combine. Heat the olive oil in a large, deep skillet over medium-high heat. Add the kale and a pinch of salt and sauté for four minutes. Add the cabbage and another pinch of salt and sauté for two minutes. Add the tamari mixture and cook until tender, about two minutes. Sprinkle with the sesame seeds and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson.

  • 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

  • Attack of the Autoimmune Disease

    You may hear a lot of buzz on the topic of autoimmune diseases, but what exactly does that mean? Autoimmune diseases occur when the immune system mistakenly attacks healthy cells in the body. According to womenshealth.gov, 23.5 million people living in the US suffer from autoimmune diseases.

  • Muesli

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 1 SERVING

    1/2 cup old-fashioned rolled oats

    2 tablespoons raisins, unsoaked

    1 tablespoon chopped almonds, walnuts, or pecans, unsoaked

    2 teaspoons sunflower or pumpkin seeds, unsoaked

    2 teaspoons maple syrup, whole cane sugar, or coconut sugar (optional)

    1/2 cup Strawberry Cashew Yogurt

    1/4 cup fresh blueberries or sliced strawberries

    Put the oats, raisins, almonds, sunflower seeds, and optional maple syrup in a small bowl. Toss gently to combine. Serve with Strawberry Cashew Yogurt and berries. For soft muesli, soak in 1/4 cup of water for 8 to 12 hours at room temperature. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet, images courtesy of Warren Jefferson