Search Articles
Search Recipes
Healing Foods
Throat Soothers
November 1st, 2010In medieval England, physicians would treat inflamed, croaky throats by placing a live frog into a patient’s mouth. Hence, the phrase “a frog in your throat.” Today, thankfully, the remedies are much less cumbersome—and much more effective. Paul Anderson, ND, chair of clinical sciences at Bastyr’s School of Naturopathic Medicine, likes to use herbs.
Cure a sore throat with these four healing herbs.Soup's On!
November 1st, 2010Nothing warms body and soul like a steamy bowl of soup. While our grandmothers had the time and ingenuity to make their soups from scratch, these days we are more likely to pluck ours from a grocery store shelf.
Suss out the healthiest and most delicious ready-made soups.Gluten-Free Baking Basics
November 1st, 2010Back in 1997 when next to nobody had heard of the term “gluten free,” I found myself sick—so sick that I couldn’t get out of bed. Sure, I’d experienced the telltale fatigue, migraines, and anemia for years, but with the additional onset of serious gastrointestinal symptoms, my situation had become unbearable.
Expert help for how to make gluten-free, holiday treats taste good.Raisin Collards and Carrots
October 1st, 2010UnfeaturedServes 4
Vegetables
4 bunches collard greens, leaves removed and chopped
4 carrots, grated
Sauce
1 medium cucumber
1/2 cup raisins
1/4 cup raw almond butter
2 teaspoons Dr. Fuhrman's Riesling Raisin Vinegar (optional; available at drfuhrman.com)
1 teaspoon nutritional yeast
1/2 cup currants (optional)1. Steam collard greens for 15 minutes. Add grated carrots and steam another 5 minutes.
2. Blend all sauce ingredients in a blender until smooth. Add sauce to collards and carrots, and toss. If desired, stir in currants. Serve warm.nutrition info per serving: 238 calories; 14 g fat; 8 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 mg sodium
Citrus Salad With Orange Peanut Dressing
October 1st, 2010UnfeaturedServes 2
Dressing
1/2 cup orange juice
1/8 cup unsalted peanut butter
1/8 cup raw cashew butter
2 tablespoons rice vinegar
1 teaspoon low-sodium soy sauce
¼-inch piece fresh ginger, peeled
1/4 medium clove garlic, chopped
Salad
15 ounces (about 10 cups) baby lettuce
1 avocado, sliced
1 orange, peeled, halved, and sliced
1/2 small sweet onion, thinly sliced
1 tablespoon unhulled sesame seeds1. Place dressing ingredients in a blender or food processor, and blend until smooth. Refrigerate until ready to serve.
2. Place lettuce in a large bowl; arrange avocado, orange, and onions on top.
3. In a pan over medium heat, toast sesame seeds for 3 minutes, tossing often to prevent burning. 4. Just before serving, lightly dress salad and sprinkle with sesame seeds.nutrition info per serving: 474 calories; 30 g fat; 4 g saturated fat; 0 mg cholesterol; 10 g protein; 36 g carbohydrates; 7 g fiber; 215 mg sodium
Healthy Chocolate Cake
October 1st, 2010UnfeaturedServes 12
Cake
1 2/3 cups whole-wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 banana
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
3 tablespoons natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract
Chocolate-nut icing
1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract1. Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a small bowl. Set aside.
2. In a blender or food processor, puree 3 cups of the dates and all the pineapple, banana, and applesauce.
3. Slice remaining dates into ½-inch thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.
4. Add the blended fruit mixture to the flour mixture, and mix well. Spread in a 9.5 x 13.5 nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
5. To make the icing, combine all the icing ingredients in a blender and blend until smooth and creamy. Spread icing evenly over warm cake and serve.nutrition info per serving: 300 calories; 12 g fat; 6 g saturated fat; 0 mg cholesterol; 9 g protein; 44 g carbohydrates; 7 g fiber; 13 mg sodium
Gluten-Free Taste Test
October 1st, 2010My wife used to love breads and baked goods, until every sandwich or plate of pancakes meant hours of bloating and discomfort. Her pain was brought on by a sensitivity to gluten, a protein found in wheat, barley, and rye. She eventually cut gluten from her diet entirely. That was 12 years ago.
15 flavor-packed picksEat for Optimal Health
October 1st, 2010One night in May 2008, Emily Boller had an epiphany: Her body was a work of art, and it was high time she crafted it into a masterpiece. The avid painter was used to spending hours on her expressionist landscapes and flowers but little time on her diet and health. A 49-year-old mother of five, Boller says many of her meals were variations on pizza or pasta.
A micronutrient-rich diet can shrink your waistline and increase wellness. Here’s how.In Season: Tomatillos
September 1st, 2010If not for the parchment-like husk encasing a tomatillo, you might mistake this fruit for a diminutive green tomato. But punchy tomatillos are what give Latin green sauces, most notably salsa verde, that signature tartness.
