Herbs and Supplements
- January 1st, 2011
Chitin-glucan, an Artina-branded ingredient, comes from the Aspergillus niger fungus, and alters microflora within the gut to improve metabolic processes related to obesity.
- January 1st, 2011You've loaded up on tissues for the winter. But a smartly stocked pantry and refrigerator can prevent those sniffles in the first place.by Kate Hanley
- November 1st, 2010
In 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.By Kris
- November 1st, 2010
When we were kids, multivitamin choices seemed so simple: Do I want the yellow Pebbles or the purple Bamm-Bamm? But now that we’ve outgrown Stone Age chewables, our options have expanded. We can get our vitamins and minerals in tablets, liquids, or gummies. We can take one, two, or even five per day. We can opt for natural, food-based formulations or synthetic versions.By Vicky Uhland
- September 1st, 2010Unfeatured
1 pound fresh and pitted or frozen and partially thawed cherries
1/2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/3 cup raw, unfiltered honey
2 cups coconut milk
1/4 cup unsweetened coconut flakes for garnish
1. Using a potato masher, coarsely mash cherries, lemon juice, and vanilla. Let stand at room temperature for 5 minutes, mixing occasionally. Pour hot water in a bowl, and set closed honey jar in water to thin texture.
2. In a food processor, puree coconut milk and half of cherry mixture. Add honey and process until smooth. In a bowl, combine puree with remaining cherry mixture.
3. Place bowl in freezer, stirring occasionally, until cold, but not frozen, about 45 minutes.
4. Put in ice cream maker; follow directions.
5. Place scoops of ice cream in serving dishes and sprinkle with coconut flakes.
nutrition info per serving: 452 calories; 33 g fat; 29 g saturated fat; 0 mg cholesterol; 4 g protein; 4 g fiber; 21 mg sodium
- September 1st, 2010
There’s nothing like cultivating your own culinary herbs to make you feel like a great cook. Maybe it’s the pride associated with growing your own ingredients or the way fresh herbs give recipes such a clean punch of flavor.Your herb drawer is a genuine apothecary. Here's why.By Cheryl Myers
- September 1st, 2010
Remember the last time you had the flu? You slept poorly and felt exhausted, sore, and achy. You couldn’t think straight, it was a task just to drag yourself through the day. If you have fibromyalgia, that’s how you feel almost every day—and unlike the flu, your symptoms don’t go away.Foods to fight fibromyalgia
- September 1st, 2010UnfeaturedServes 6
2 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup extra virgin olive oil
1 small shallot, minced
4 tablespoons minced flat-leaf parsley
Sea salt and white pepper to taste
4 medium golden beets, peeled and quartered
2 cups green beans, cut into 2-inch long pieces
8 cups baby spinach, loosely packed
1/2 cup coarsely chopped fresh basil
4 eggs, hard-boiled, peeled, and quartered
8 oil-packed anchovy fillets (optional)
1/2 cup pitted Nicoise olives
1/2 cup coarsely chopped walnuts
1. In a small bowl, whisk together vinegar, mustard, and garlic. Whisk in olive oil, shallots, and 2 tablespoons parsley. Season with salt and pepper.
2. Place beets in half of a stainless steel steamer or on the lower level of a bamboo steamer. Place green beans in the other half of the stainless steamer, or on the top level of the bamboo steamer. Steam over boiling water for 5 minutes.
3. Remove beans, leaving beets in steamer. Plunge beans into a bowl of cold water; drain and pat dry.
4. Cook beets for 5 minutes longer, or until tender; remove, plunge into a bowl of cold water, drain, and pat dry.
5. In a large bowl, toss spinach and basil. Drizzle with just enough dressing to lightly coat leaves; toss, and arrange on a serving platter.
6. In separate bowls, toss beans and beets with just enough dressing to lightly coat, and arrange over salad. Sprinkle with remaining parsley. Arrange eggs around outside edge of platter.
7. Arrange anchovies (if using) over salad. Scatter olives and nuts atop salad. Serve immediately, with additional dressing on the side.
nutrition info per serving: 287 calories; 23 g fat; 4 g saturated fat; 141 mg cholesterol; 9 g protein; 5 g fiber; 233 mg sodium
- April 1st, 2010
When you feel like you’re going to throw up, you’ll try anything to make the sensation go away. But conventional cures like Pepto-Bismol or prescription antinausea medications carry side effects like constipation, headache, and muscle spasms.5 herbal remedies to help settle your stomachBy Nora Simmons
- February 1st, 2010
When the going gets tough, the tough get brewing, a notion legions of tea-loving Brits have subscribed to for centuries. Now, a City University of London study shows that putting a kettle on the stove and sipping tea in times of crisis or unrest can reduce stress—and even make you feel calmer than before the trauma.By Melaina Juntti