Watercress Soup
Monday February 28, 2011
Watercress is a peppery, pungent leafy plant that grows in fresh water, and is one of the oldest known leafy vegetables to be consumed by humans.
Rich in phytonutrients and antioxidants, ... Read More
Oscar-Worthy Recipes for Easy Entertaining
Friday February 25, 2011
Whether you are having an Oscar party, gathering with a few friends, or watching the Oscars at home, nothing beats a nice spread to snack on. We use them on ... Read More
Following the Ethnic Trail: Crunchy Carrots Lead the Way
Thursday February 24, 2011
The Mediterranean basin is a wonderful region for "small plate" recipes, with salads and vegetable dishes being central to agricultural regions. Southern Spain, France, Italy, Greece and North Africa all ... Read More
Mother Stocks for Making Soups and Noodle Bowls
Wednesday February 23, 2011
Macrobiotic and Japanese cooking styles utilize a number of different stocks for soups. If I'm pressed for time, and I'm making a hearty or pureed soup, I often just use ... Read More
The Acid-Alkaline Balance: Why Bother?
Tuesday February 22, 2011
Humans are by nature slightly alkaline. We produce acid as part of our biological functioning, but those acids need to constantly be buffered or neutralized to maintain health. Processed convenience ... Read More
Bone Health for Women of All Ages
Monday February 21, 2011
Osteopenia (thinning of the bones) and osteoporosis (porous bones) are a point of concern for all women. By the time we reach 35, we've produced the lion's share of our ... Read More
Singing the Mid-Winter Blues
Wednesday February 16, 2011
It's February. Some warmer weather has graced the East Coast, and after a few weeks of uncharacteristically gorgeous February weather, winter has returned to SoCal. Soft rain, wind, and billowing ... Read More
The "New" Macrobiotics: A Shift Towards Diversity
Wednesday February 16, 2011
Amongst people who have explored macrobiotic lifestyle there is a growing movement away from the traditional Japanese model. Many people who have contemplated adopting the concepts taught by Michio Kushi ... Read More
Fennel: The Italians Do It Best
Saturday February 12, 2011
The farmer's markets in SoCal are brimming with the most spectacular citrus fruits imaginable right now, along with winter strawberries, kiwis, beautiful greens, and fennel. When I walk through my ... Read More
Crunchy Quinoa Salad
Wednesday February 9, 2011
I've been traveling a lot lately, and it's always a little challenging to stay on track with food when I'm away from home. Most times I have access to a ... Read More
Please Join the Discussion!
Wednesday February 9, 2011
I've created a discussion on the forum to get feedback from my readers. Please give me your thoughts on what is happening to our food supply, GMOs, and genetically engineered ... Read More
The GMO Maelstrom of 2011
Saturday February 5, 2011
In the storm of activity surrounding the Organic Consumer Alliance's (OCA's) incendiary accusation that the CEOs of Whole Foods (WF), Stonyfield Farm, and Organic Valley (OV) collectively caved in to ... Read More
An Open Letter to the CEOs of Whole Foods Market, Stonyfield, and Organic Valley
Tuesday February 1, 2011
Dear Sirs (Mr John Mackey, Mr Gary Hirshberg, and George Siemon);
It is with great disappointment, anger and frustration that I write to you about your decision to surrender to ... Read More