Fort Collins is an amazing city. The beer, the community feel, the music scene: there’s no shortage of reasons to love it. One of the coolest aspects of living in this city is easy access to all the tools you need to achieve a healthy lifestyle. Fort Collins has an amazing selection of organic grocers […]
12
Apr
Apr
Parents always have fun stories to tell about their kids, and my parents are no exception. In their favorite story about me as a baby, I’m a little Houdini. At not even two-years old, I’d already mastered the art of escaping from my crib at night, no matter what my parents did to keep me […]
11
Apr
Apr
With the change of seasons comes drizzly spring days, budding new blossoms, sprouting green grasses, and and the whisper of fresh pollens through the air. This is also the time of year when many of us start dealing with stuffy noses, sore throats, and puffy eyes. In preparation for the bustling spring and summer ahead, […]
10
Apr
Apr
Whether you know it or not, your liver is kicking ass and taking names each and every day on your behalf. Being your largest internal organ (about the size of a football), the liver sits to the right of your stomach, just under your diaphragm, and is protected by your right rib cage. In the […]
06
Apr
Apr
In these modern times, eating and living healthy can be extremely challenging— sometimes it even seems impossible. With all the processed convenience foods that are readily available in grocery stores, it can be quite difficult to choose the most suitable and healthiest foods for you. Understanding nutrition in general is very confusing—minimize a little bit […]
05
Apr
Apr
Are you ever surprised by some of the choices your closest family members or friends make in the attempt to avoid supposedly artery-clogging cholesterol? In recent conversations with friends who know I’m a retired nutritionist with access to natural, effective techniques to staying healthy—and, of course, a broad-based knowledge of foods and supplements that can […]
What’s Cooking at SRP?
Six-Cheese White Pizza with Slow-Roasted Tomatoes: Harness the Flavors of Summer in the Off-Season
04
Apr
Apr
I can think of few things I enjoy more than the pure, vibrant flavor of sun-ripened tomatoes in peak harvest season. Those of you who’ve been following me may recall a time or two when I’ve gushed over what I consider the most quintessential summer food of all. For me, nothing beats a sweet, juicy […]
30
Mar
Mar
Ask Chef Phyllis: Back in the day, before the supermarket took over every mom-and-pop shop, our town, Assonet (just a few miles from Fall River) had a real bake shop. They sold filozes on Sunday morning and cookies at Christmastime, but what I remember most of all was the Portuguese sweet bread I could get […]
29
Mar
Mar
I’ve said it before, and I’m sure you have too: It’s too expensive to eat organic. But I finally decided to ditch the excuses and figure out how to make it work. Through a lot of planning, some readjusting of my expectations, and a little work, I think I’ve figured it out. Do we really […]
28
Mar
Mar
In my former life as a pastry chef at the bakery where I honed my craft, Easter weekend was one of our busiest times of the year. We carefully mapped out our prep work for the week to maximize production and minimize a nervous breakdown come Good Friday. We started our “day” around midnight, pumping […]
27
Mar
Mar
As I was chatting on the phone with a dear friend the other day, I could hear her anxiety-ridden teenager in the background. I hadn’t realized this was a concern in my friend’s home, but it sounds like her family has been dealing with it for quite some time. After we hung up, it struck […]
23
Mar
Mar
Ask Chef Phyllis: My family’s specialty for any get-together, wedding, or potluck is BBQ style spare ribs. Our family ribs are steamed in aluminum foil over an open pit of applewood chips for hours, and then drenched in sweet, thick BBQ sauce. Recently, I went to a restaurant in Oklahoma. Their baby back ribs were […]
22
Mar
Mar
(The following is a transcription from Mark Anderson’s November 2017 teleconference call with practitioners. It has been lightly edited and condensed for clarity.) Mark Anderson: We want to talk today about the MTHFR (methylenetetrahydrofolate reductase) mutation gene and why this is so important for our consideration. You have heard me say in other classes that […]
21
Mar
Mar
I spent my childhood on a tiny British Columbian island in the Pacific Northwest called Salt Spring. The region is famous for its incredibly tender and mild-flavored lamb. Sometimes it seemed as if there were more sheep than people, and the locals revered them with an almost cult-like status. The sheep also make abundant souvenir […]
16
Mar
Mar
I’ve been trying to make dinners that are quick and tasty. With two teenage boys always having to go somewhere in a hurry after school or after dinner, I need nutritious, quick meals. (By the way, these guys are always famished, and they love Mexican food.) In the past I’ve made chicken cutlets, chicken tenders, […]
15
Mar
Mar
During a recent encounter with a very sick lady who’d tried everything to resolve some serious health issues, I gently suggested that she see a chiropractor and even recommended one in particular, Dr. Lowell Keppel, because I knew he was in her area. I explained that Dr. Keppel, as a Standard Process mentor, teaches his […]
14
Mar
Mar
Lately, we’ve had an influx of beautiful, sunny, and warm weather around these parts—and I’m not complaining! I see hints of green grass peeking through the dry, yellowing blades that linger from our fairly arid winter. The seed pollens of my wild arugula wafted from my veggie garden many years ago, and ever since they’ve […]
13
Mar
Mar
I read an intriguing article the other day that made my head spin. It was about inversion thinking, or focusing on the opposite of what you want. Rather than fixating on success, for example, you concentrate on avoiding failure. Huh. Being an optimist, I hadn’t ever considered this idea. But it got me thinking about […]
09
Mar
Mar
Ask Chef Phyllis: What do you know about Swedish breads? Limpa, pumpernickel, and other really dark ryes are my favorites. But they are, in my opinion, the most difficult breads to make. My mom, who left Stockholm when she was only eight, said dark rye bread has to have orange peel and lots of rye […]
08
Mar
Mar
Meat isn’t good for our bodies. We only ate it in the olden days due to necessity. Now we should eat it sparingly, if at all. Animal products were never meant for human consumption, especially milk and other dairy products. Our bodies cannot digest them properly. Besides, consuming meat and dairy products is cruel to […]