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
Rather than make another fruit smoothie, why not try a savory one like this earthy, warming, and grounding delight. Dr. Ed Bauman shared this delicious recipe during Teas and Talks… 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
This delicious condiment is the perfect addition to protein or vegetable dishes and a great way to boost the nutritional value of a meal. Lemons are naturally high in immune-supportive… Read More
Photo from EatingWell.com Ingredients 1/2 cup red wine vinegar 1/3 cup honey 1 tablespoon stone-ground mustard 1 tablespoon lime juice 3/4 teaspoon ground black pepper 3/4 teaspoon salt 1 1/4… Read More
A hearty, protein-rich vegan version of a traditional Mexican stew. By Marcella Friel, Natural Chef Instructor, Bauman College Serves: 12 Photo from Vanilla-and-Spice.com Ingredients 1 cup pinto beans, soaked… Read More