With the upcoming Vitality Fasting Retreat, take a moment to explore the world of juicing. Raw juices are pure liquids locked in the cells of plants that have definite therapeutic… Read More
Lemon season has begun! That being said, it is important to know how to use the abundance of lemons before they go bad. Never throw out a lemon! Lemons are… Read More
The first time I saw a coconut being cracked open, I was in Nicaragua with my parents and little brother, visiting my relatives. Only 10 years old at the time,… Read More
Petite red lentils, also known as petite crimson lentils, are small, round legumes with a light pink color. Unlike most legumes, petite red lentils cook quickly since their exteriors are… Read More
Back in 1968, I had the pleasure of meeting Dr. Henry Biehler, whose book, Food is Your Best Medicine, had been a revelation to me. In it, he recommends an… Read More
Unstrained cashew milk is used to thicken and add nutrients to this delicious and creamy root vegetable soup. Photo from Girlmeetspaleo Ingredients: 2 1/2 Tbs butter, divided 2 1/2 tsp… Read More
Leeks are caramelized to release their natural sugars and then cooked with fennel for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Fennel and fennel seeds… Read More
These kale chips make for a wonderfully sweet and spicy snack, and they are a great healthful alternative to the unhealthy potato chip. Servings: 8 Photo by Kalyn’s Kitchen Blog… Read More
Buttermilk biscuits are a classic addition to any Southern meal. The acid in the buttermilk reacts with the baking soda, giving extra lift to these tasty biscuits. Servings: 12 Biscuits… Read More