- February 1st, 2013
There’s a good reason why juicing’s popularity continues to grow among people who have dedicated themselves to a healthy lifestyle—simply put, juicing is the best way to collect massive amounts of nutrients into a cup.The best and fastest way to infuse nutrition into your body and lifeBy Brian Clement, PhD, LNC
- February 1st, 2013
This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties.
- October 1st, 2012
Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?A wholesome way to start your dayBy Jennifer Cornbleet
- October 1st, 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).
- September 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyMakes 6 servings, Prep Time: 25 minutes
1 pound yellow onions, trimmed, cut into narrow wedges
1 jar organic tomato-basil pasta sauce (1 pound 8-to-10 ounce jar)
2 cups low-sodium vegetable or chicken broth
1 tablespoon dried oregano
Summer OR winter vegetable selection (see below)
½ pound boneless, skinless chicken breast, diced (optional)
¼ cup minced parsley (optional)
Summer vegetable selection:
1 ½ pounds assorted bell peppers, trimmed, seeded, and cubed
1 cup fresh corn kernels
1 pound zucchini, sliced
Winter vegetable selection:
1 pound yellow squash, pared, seeded, and cubed (3 ½ cups)
1 pound yams or sweet potatoes, pared and cubed (3 cups)
½ pound carrots, pared and sliced (1 ½ cups)
In a five- or six-quart slow cooker, combine onions, pasta sauce, broth, and the vegetable selection of choice. Add chicken, if desired. Stir the ingredients until mixed well and coated in sauce. Cover slow cooker with lid and turn to low setting for five to seven hours or until tender. If desired, add parsley just before serving. Recipe provided by the National Onion Association.
- September 1st, 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.
- August 1st, 2012
Why is it that the hottest time of the year is when, most likely, everyone is gathered around a flaming grill? As warm as it may be, somehow it works—except when the result is charred meat.Tips to make sure your food is perfect every time you grill.
- August 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyMakes 4-6 servings
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium onions, cut into thick wedges
6 asparagus spears, thin
6 yellow summer squash, halved lengthwise
1 eggplant cut into thick slices
1 red bell pepper cut into 6 wedges
1 green bell pepper cut into 6 wedges
1 yellow bell pepper cut into 6 wedges
Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.
If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Recipe and image provided by the National Onion Association
- August 1st, 2012FeaturedWeekly Recipe:NonWeekly
1 1/2 pounds green beans,
trimmed and cut into 2-inch pieces
1 1/2 cups water
1/4 cup coconut oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
2 large carrots, julienne-cut
Place beans and water in large saucepan. Cover, bring to boil. Set heat to low, simmer until tender, about 10 minutes. Drain off water, set aside. Melt coconut oil in skillet over medium heat. Stir in garlic salt, pepper, and basil. Add tomatoes and carrots. Stir gently just until soft. Pour tomato mixture over green beans, toss gently to blend. Makes 3 ½ cups.
- July 19th, 2012FeaturedWeekly Recipe:NonWeeklyMakes 2 pints
4 pounds fresh tomatoes (about 12 medium) or 1 can (28 ounces) crushed tomatoes plus 1/2 cup water
1/3 cup Ball Italian-Style Pasta Sauce Mix – Mill well before measuring
2 Ball pint (16 ounces) Fresh Preserving Jars with lids and bands
Wash tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency. Combine puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until consistency of commercial pasta sauce. Serve immediately or preserve.
Cool to room temperature, about 30 minutes. Ladle sauce into jars. Refrigerate sauce for up to one week or serve immediately to enjoy now.
Freeze jam for up to one year. Cool to room temperature, about 30 minutes. Ladle sauce into jars. Label.
Preserve and Store:
Prepare canner, jars, lids, and bands according to manufacturer’s instructions. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Process in boiling water canner for 65 minutes, adjusting for altitude. Store for up to one year.
Recipe and image provided by Ball Corporation.