- February 1st, 2012
Poor nutritional choices compound over time; a highfat, high-caloric diet ignites the potential of obesity and leads to the likely consequences of numerous metabolic diseases—heart disease being one of the terminal stops on your body’s path to total health destruction.
Sound extreme?Your body is an interlinked chain, and once the dietary fuse is lit, it can set off a fiery domino effect of dangerous diseases.
- November 1st, 2011
Is the concept of curing type 2 diabetes through diet really such a strange notion? After all, diet was one of the key contributors that got you into this situation in the first place.Break down the barriers that prevent you from reclaiming your healh and your life.by Craig Gustafson
- November 1st, 2011
Nestled among the flora of steamy equatorial forests across the world, the Theobroma cacao tree can be found sprouting leathery, seemingly useless pods. However, inside these red, brown, or green football-shaped pods are precious cacao beans full of flavanoids and antioxidant polyphenols.Crack open the pod of powerful antioxidantsBy Brooke Holmgren
- October 5th, 2011
WHAT are they? Enzymes are the energizers of life—they’re catalysts for energy released within the body. In addition to affecting energy, enzymes also regulate biochemical reactions that take place within the body. There are three types of enzymes: digestive, metabolic, and food.
- October 1st, 2011UnfeaturedMaking a homemade mayonnaise is not difficult or time consuming. Plus, depending on your tastes, you can alter the recipe just how you like. Follow this recipe to get a silky, rich mayo you can’t buy in stores.
1 large egg yolk, at room temperature 30 minutes
½ teaspoon Dijon mustard
¾ cup olive oil (or oil of choice), divided
1 teaspoon white-wine vinegar or apple cider vinegar
1 ½ teaspoons fresh lemon juice
Salt to taste
1. Whisk together yolk, mustard, and ¼ teaspoon salt until combined. Add about ¼ cup oil drop by drop, whisking
constantly until mixture starts to thicken.
2. Add vinegar and lemon juice, then remaining ½ cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not incorporating into the mixture, stop adding oil and whisk vigorously until smooth, then continue adding oil.
3. Add salt to taste. Chill and cover until ready to use.
Note: The fresher the egg, the better it will incorporate into the mixture. Try using safflower, sunflower, or black truffle olive oil for subtle taste variations.
- October 1st, 2011UnfeaturedThis herbed vinaigrette recipe can be prepared with any one of a number of dried herbs including thyme, marjoram, basil, chives, or tarragon. Also, try incorporating ½ teaspoon of Herbs de Provence.
¾ cup olive, peanut, avocado, or other salad oil
¼ cup white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons chopped parsley
½ teaspoon dried herbs (any one of either thyme, marjoram, basil, chives, or tarragon)
Kosher salt and ground white pepper (or freshly ground black pepper) to taste
1. Combine mustard and vinegar in a glass bowl and whisk together briefly.
2. Place the mustard-vinegar mixture along with the oil, herbs, and seasonings in a blender. Blend for about 10 seconds or until fully combined.
3. Transfer to a glass bowl and let stand for 30 minutes to let the flavors mature. Whisk dressing immediately before serving.
- October 1st, 2011UnfeaturedWeekly Recipe:WeeklyChances are you use the same oil for every sauté dish. But if you pick oil unique to the dish you are cooking, you can produce much better flavor. Put away your vinegar and replace it with grapeseed oil to bring out the delicious, subtle flavors of these greens.
1 large bunch collard greens, about 1 to 1-½ pounds
1 large bunch kale, about 1 to 1-½ pounds
3 tablespoons grapeseed oil or olive oil
6 cloves garlic, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
Juice of ½ lemon
A few dashes hot pepper sauce (optional)
1. Rinse collard greens and kale in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. You should have about 8 packed cups.
2. In a well-seasoned heavy skillet or wok, heat the grapeseed oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for another 30 seconds.
3. Add half of the kale and cook, stirring, for about 1 minute, until it begins to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
4. Season with salt, pepper, and lemon juice. Add a few drops of hot pepper sauce, if desired.
- October 1st, 2011UnfeaturedMakes 1 cup
1 cup extra virgin olive oil
1 tablespoon balsamic vinegar (optional)
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
1 tablespoon chopped oregano
1 to 2 minced fresh garlic cloves to taste
½ teaspoon salt
1 teaspoon fresh ground course black pepper
Dash of red pepper flakes (optional)
1 tablespoon finely chopped sundried tomatoes (optional)
Mix all ingredients together. Let sit to allow flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with thick slices of crusty Italian bread.
- October 1st, 2011
For thousands of years, people have utilized assorted methods to extract various types of oils, searching for that sweet, fatty substance to enhance the flavor of their food.Wander through the world of culinary oils to find out what's best for your cuisine.By Cara Lucas
- September 1st, 2011
Back to school is the best time to create “new” beginnings for children. Before school starts, sit down with your children and create goals for the year ahead. These goals might include achieving certain grades, participating in sports and music, or practicing certain levels of personal hygiene (especially important for teenagers).9 tips for teaching children how to make nutritious choicesBy Lynn Lafferty, PHARMD, ND, CNC, CNHP