Food & Recipes

  • Tea for Your Sore Throat

    If you haven’t used tea to help ease your sore throat, you are missing out. One of our favorite tea ingredients is slippery elm bark. It’s perfect for sore throats and coughs and is a soothing agent for your digestive tract. The leaves from the slippery elm are dried and then ground into a powder and put into a variety of teas.

  • Eat Your Greens Detox Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 3

    1 1/2 teaspoons coconut oil or other oil

    1 sweet onion, diced

    3 cloves garlic, minced

    3 cups sliced cremini or white button mushrooms (about 8 ounces)

    1 cup chopped carrots

    2 cups chopped broccoli florets

    Fine grain sea salt and black pepper

    1 1/2 to 3 teaspoons grated fresh ginger

    1/2 teaspoon ground turmeric

    2 teaspoons ground cumin

    1/8 teaspoon ground cinnamon

    5 cups vegetable broth

    2 large nori seaweed sheets, cut into 1 inch strips (optional)

    2 cups torn kale leaves

    Fresh lemon juice, for serving (optional)

    In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about five minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for five minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for one to two minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired. Source: The Oh She Glows Cookbook by Angela Liddon, image by Angela Liddon

  • Sweet and Savory Root Vegetable Stew

    Weekly Recipe: 
    Weekly
    [title]
    SERVES: 6 TO 8

    1 tablespoon extra virgin olive oil

    6 shallots, diced

    2 tablespoons grated fresh ginger

    2 parsnips, peeled and diced

    2 medium rutabagas, peeled and diced

    2 turnips, peeled and diced

    2 sweet potatoes, peeled and diced

    1 celeriac (celery root), peeled and diced

    1 fennel bulb, halved, cored, and diced (save fronds for garnish)

    1 cinnamon stick

    Vegetable stock

    Ume plum vinegar

    In large pot over medium heat, sauté shallots and ginger in oil five minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel, and cinnamon stick. Add enough stock to barely cover vegetables, bring to boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick, and gently purée soup three seconds using handheld blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar, garnish with fennel fronds, and serve. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Chicken Tortilla Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    1 cup finely chopped yellow onion

    1/2 cup peeled and diced carrot

    1/2 cup diced celery

    2 teaspoons seeded and diced jalapeno chile pepper

    1/2 teaspoon sea salt

    2 cloves garlic, chopped

    1/4 teaspoon ground cumin

    1/4 teaspoon dried oregano

    1 (14.5 ounce) can diced tomatoes

    6 cups organic chicken broth, homemade or store-bought

    6 corn tortillas

    1 cup thinly sliced cooked organic chicken

    2 tablespoons plus 1/2 teaspoon freshly squeezed lime juice

    1/2 avocado, diced

    2 tablespoons chopped fresh cilantro

    Preheat the oven or toaster oven to 350 degrees. Heat the olive oil in a soup pot over medium-high heat. Add the onion, carrot, celery, jalapeno, and 1/4 teaspoon of the salt and sauté until the vegetables begin to soften, three to five minutes. Stir in the garlic, cumin, and oregano. Stir in the tomatoes with their juice and cook one minute. Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes. Put the tortillas in a stack and cut into 1/4- to 1/2-inch-wide strips. Spread the strips on a baking sheet and bake just until crisp, seven to eight minutes. Add the chicken, two tablespoons of the lime juice, and the remaining 1/4 teaspoon of salt to the soup and stir to combine. Simmer uncovered for five minutes. Remove from the heat and stir in the remaining 1/2 teaspoon of lime juice. Taste; you may want to add a squeeze of lime juice or a pinch of salt. To serve, ladle the soup into bowls. Crumble the tortilla strips, then scatter them over the soup. Top with the avocado and cilantro and serve immediately. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong

  • Better Late Than Never

    Aronia melanocarpa is a plant that has been hidden in plain sight for many years. In a 1973 article titled “The Enigmatic Chokeberries,” North Carolina State botanist James W.

    The aronia berry’s untold story
    By Adam Swenson
  • Cook’s Corner: The Perfect Desserts

    Last month we featured a multitude of recipes that are great for your holiday parties. This month, we wanted to give you some great dessert options for any festivity you run into! Because desserts are abundant and basically unavoidable, you’ll want to perhaps prepare and bring your own desserts that are healthier than the standard fare and just as enjoyable.

    Cookie recipes for any social occasion
  • Just Raw: Traditional Raw Meals Morning, Noon, or Night

    Living a raw lifestyle can be one of the best things you do for your body, especially after the holidays. Whether you are a raw foodist for the long run or just to cleanse yourself from some overly processed foods, your body will feel great.

  • Cleanse Yourself of Frankenfoods

    The fight to label genetically modified organisms (GMOs) in foods has always been a challenge. Large companies like Monsanto, Cargill, Nestlé, and others are opposed to GMO labeling. In 2012, California Proposition 37—a proposition seeking to label GMO food in California and keep said foods from being called “natural”—was rejected.

    Learn how to avoid GMOs the next time you shop
    By Amy Vergin
  • What’s On Our Reading List

    365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies

    (Avery Trade, 2013) by Kathy Patalsky

  • Chokeberry

    Perhaps better known as aronia berries, these little gems have long been grown in Eastern Europe, Scandinavia, and Russia and they are just catching on in the US. They have a host of health benefits like enhancing blood flow and lowering blood pressure; anti-inflammatory and antioxidant properties; and immune-boosting effects.