Hydrogenated fats, artificial ingredients, toxic chemicals—a lot of what passes for food these days should never pass your lips. Take a look at the following list, and start paying attention to what you put in your mouth. Some are no-brainers, and others may surprise you. But that’s only because the food industry has been so […]
01
Apr
Apr
Ask Chef Phyllis: I remember fondly at Easter time my mother would make a rather large leg of lamb, with rich bread (dotted sometimes with colorful hard-boiled eggs) baked right in it. She called the lamb Easter Spring Lamb, but I think it was mutton, and she served it with mint jelly. She called the […]
31
Mar
Mar
Yum! One of my favorite vegetable seasons is underway, which means asparagus abounds. Sure, these days you can find it in the grocery store pretty much all year long, but that doesn’t mean it’s always worth eating. Asparagus isn’t like the grape tomato, which has a flavor that seems to hold up no matter when […]
27
Mar
Mar
Want to learn how to whip up healthy meals on the fly? Join Nick Armstrong, coauthor of Men in Kitchens: A Good Day to Dine Hard, for a night of fun and finger foods. You’ll impress your friends and family with your newfound comfort in the kitchen after attending this demonstration at Whole Foods in […]
26
Mar
Mar
My fascination with essential oils began many years ago, when I was making a meal that included lots of jalapeño peppers. Absentminded as to the power of essential oils, I proceeded to cut and scrape out the seeds with my bare hands! Within a few minutes, they were literally on fire with a type of […]
25
Mar
Mar
Easter is just around the corner, and this time of year always brings me thoughts of the small island in the Pacific Northwest where I grew up. With spring came lush green meadows, heavenly scented orchards, and glorious dewy mornings. The island was also a prime location for raising sheep, so much so that it […]
24
Mar
Mar
The arrival of the spring equinox is a surefire signal that it’s time to dust off those bicycles that have been cooped up in storage all winter long. Riding a bike sparks a certain excitement that nothing else can. I mean, really—don’t we all remember the first time we rode our very own bike solo? […]
20
Mar
Mar
Inside every old person is a young person wondering what happened. —Terry Pratchett I started out in life thinking old people were just people who were old. Some were gruff and aloof, like my maternal grandfather who made no attempt to speak to me in English or even his native Italian. Some were doting and […]
19
Mar
Mar
I’m blessed to work with so many talented veterinarians. These men and women have big hearts for wet noses. But for many of us, no matter who we are, we often take our heart for granted—until it gives us problems. And I think we do the same with our pets. Many times we don’t give […]
18
Mar
Mar
Ask Chef Phyllis: Recently on TV I heard that mushrooms are very good for you, but I don’t buy them often—mostly because I know very little about them. The supermarket had many different kinds but no information on how to use them. My experience with mushrooms is limited to sliced raw mushrooms on a spinach […]
17
Mar
Mar
How often do you think about your tongue? Unless you get a canker sore or burn it on some hot soup, I’d be willing to bet that you’re like most other people and rarely consider it at all. Yet if you were to take an occasional glance in its direction, you could learn quite a […]
13
Mar
Mar
Chiropractic doctors! We’re treating patients who are more malnourished, more emotionally and physically stressed out, and more toxic than ever before. In December 2011, the American Academy of Neurological Surgeons calculated that “an estimated 75 to 85 percent of all Americans will experience some form of back pain during their lifetime.” Staggering statistic, but the […]
12
Mar
Mar
There are three castes in the honeybee world: queen, drone, and worker. There is typically only one queen per colony. The rest of the female honeybees are called workers because they do all the work. The queen lays eggs, end of list. The drone provides sperm, end of list. But the workers’ list never seems […]
11
Mar
Mar
Towards the end of January, I decided to embark on a cleanse of sorts. This is something I often do in late winter or early spring to give my body a break. The ritual also helps me rid myself of toxins that accumulate over the holiday season, when my job gets very demanding, and I […]
10
Mar
Mar
There are a few things in life you can be certain of: Christmas will fall on the same day every year. Your kids will outgrow their blue jeans every year. And every year you’ll find another article in the mainstream media discrediting the use of supplements. Now, I’m a firm believer that the best way […]
06
Mar
Mar
A recent journey into the book Stop Alzheimer’s Now, by Dr. Bruce Fife, ND, led me to start telling everyone, everywhere: please read this book! There’s almost too much wonderful information to describe, so I won’t even try except to recommend that you read it and take it to heart. But for now, I want […]
05
Mar
Mar
Fermented, sprouted, soaked, cultured—these “new” food trends are old traditions, and they’re making a big comeback. If you want to get on the path to better health with these traditional techniques, here’s your chance to learn from an expert. From March 19–22, food guru Monica Corrado is offering her Level I: Learn to Cook class, […]
04
Mar
Mar
Ask Chef Phyllis: My Irish-born “from the old country” grandmother never made corned beef and cabbage for St. Paddy’s day. Why, it wasn’t even any kind of beef at all. It was an inexpensive piece of pork (which she called pork butt) slowly cooked with Irish whiskey for hours and served with boiled potatoes and […]
03
Mar
Mar
It’s March! It’s March! It’s March! Why all the excitement? Because with March comes spring, and with spring comes rejuvenation and reawakening to all living things—plants and animals alike. And I, for one, love it! Spring means less brown and barren, more green and vibrant. For us humans, spring brings a natural sense of reinvigoration […]
27
Feb
Feb
Herbs are popular for cooking, but they have so much more to offer us. For centuries they’ve also been used for infections, tissue repair, wound care, and so much more. To learn more, check out one of these March seminars coming up in Salt Lake City or Colorado. Lee Carroll, BSc, one of the foremost […]