- March 1st, 2013
A raw food diet is a lifestyle choice, not a weight loss plan. It centers on eating plant-based foods in their most natural state—uncooked and unprocessed.
Rebalancing acid and alkalineRaw foods add balance to the Western diet
- September 30th, 2012UnfeaturedWeekly Recipe:NonWeekly
2 tablespoons extra-virgin olive oil
1 cup sliced red onion
1 cup stemmed and slicked
1/2 teaspoon sea salt
3 cups chopped kale
2/3 cup corn grits
1 teaspoon dried thyme
2 cups boiling water
1 1/4 cups grated cheddar cheese (about 5 ounces)
Heat oil in a large saucepan or skillet (one with tight-fitting lid) over medium-high heat. Add onion and sauté for about five minutes, until it begins to soften. Add mushrooms and salt and sauté for about five minutes, until the mushrooms soften. Stir in kale, grits, and thyme. Lower heat, then slowly pour in water. Cover and simmer for five to ten minutes, until water is absorbed. Add cheese, cover, and let sit for about three minutes, until cheese melts. Use edge of spatula to cut the dish into wedges. Serve immediately. Recipe provided by Leslie Carr from her book Gluten-Free Recipes for the Conscious Cook (2010).
- August 31st, 2012UnfeaturedWeekly Recipe:NonWeeklyMakes 6-8 pieces
1 whole-grain wrap
1 to 2 tablespoons hummus
10 to 12 cucumber strips
¼ cup sprouts
Lay wrap on clean surface. Spread hummus all around the wrap. Lay cucumbers in the middle of the wrap, top with avocado. Add sprouts. Tightly wrap up to form a roll. Trim ends. Use serrated knife to cut into six to eight pieces. Sprinkle with pepper to taste. Recipe provided by Amanda Skirp.
- March 31st, 2012FeaturedWeekly Recipe:NonWeekly
1 small onion, chopped
1 tomato, diced
1 clove of garlic, minced
juice of 1 lime
salt and pepper to taste
Peel avocados and mash them in a small mixing bowl. Mix in onion, tomato, garlic, lime juice, salt and pepper. To give it an extra kick, we mixed in a small amount of Brother Bru-Bru's chili pepper sauce. Chill and serve on fish tacos or with organic chips.
- February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 cup truRoots Germinated Brown Rice
½ cup green beans, cut into ½ inch slices
½ cup shredded carrots (optional)
1/3 cup sliced scallions, white and green parts (about 2 scallions)
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
1 ½ tablespoons olive oil
2 teaspoons honey
1½ teaspoons freshly grated peeled ginger
½ teaspoons minced garlic
1/8 teaspoon salt
Prepare truRoots Germinated Brown Rice according to package directions using 1¾ cup water. Transfer rice to bowl and let cool to room temperature. Cook green beans in medium saucepan of boiling water until they are bright green, about 1 minute. Drain and toss in with rice. Add scallions and carrots. Whisk together the rice vinegar, tamari, olive oil, honey, ginger, garlic and salt. Pour dressing over rice and toss and fluff with fork.
- January 1st, 2012
1. Super Natural Every Day by Heidi Swanson (Ten Speed Press; $23; heidiswanson.com/su pernaturaleveryday) // Swanson is something of a modern cookbook goddess. Super Natural Every Day is her third cookbook and arguably her best.Our editors pick their favorite cookbooks from 2011.
- April 1st, 2010
For more years than she cares to remember, La Vaughn Kemnow, 73, of Chiloquin, Oregon, was plagued by unrelenting stomach ailments—heartburn, bloating, sharp pain—along with extreme mental and physical fatigue. Whatever virus or bug happened to be floating around, Kemnow would catch.Identify food intolerances with this easy diet.By Matthew Kadey, RD
- April 1st, 2010
In a world where image often trumps integrity, 33-year-old Alicia Silverstone is a breath of fresh air. The actress, best known for her starring role in Clueless, is a devoted vegan, environmentalist, and animal-rights activist—and has been for 11 years.Interview by Sarah Toland
- September 1st, 2009
Summer grilling season may be in full swing, but before you throw another burger or dog on the grill, now read this: According to the American Institute for Cancer Research’s Guidelines for Cancer Prevention, once you tip over the recommended max of 18 ounces of lean red meat per week, each additional 1.5 ounces increases your cancer risk by 15 percent.By Bryce Edmonds
- January 1st, 2009Unfeatured
1 pound sweet potatoes, scrubbed
1 medium carrot, peeled
and thinly sliced
1/2 medium onion, peeled and thinly sliced
1 tablespoon tahini
1/2 teaspoon sea salt
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1. Preheat the oven to 400 degrees. Wrap the sweet potatoes in foil, and roast for 50 minutes or until cooked through. Uncover, and let sit for 10 minutes. Remove the skin, and chop the potatoes into medium-size pieces.
2. In a small saucepan, bring 1 cup of water to a boil. Add the carrot and onion, return to a boil, reduce the heat, simmer for 10 minutes. Do not drain; set aside.
3. In a food processor, combine the sweet potato, the carrot-onion mixture with the cooking liquid, and the remaining ingredients. Puree until smooth. Refrigerate, covered, till ready to serve or for up to three days.
nutrition info (per 1/4 cup): 63 calories; 0.9 g fat; 0.1 g saturated fat; 0 mg cholesterol; 1.2 g protein; 12.9 g