Ask Chef Phyllis: I need some recipes for gluten-free cookies or treats that will satisfy children and are really easy to make. I’ve already tried the prepackaged, store-bought products available, but I think they have unhealthy ingredients to make up for taste. The rice flour, tapioca flour, and almond flour that most supermarkets sell are […]
21
Oct
Oct
Walking is my exercise of choice. I have a few avid runner friends who’ve tried to convert me, but walking is just so much more appealing to me. Whether I’m enjoying the city sidewalks, exploring the trails around town, or hiking in the foothills, I always feel better after a walk outdoors. And based on […]
17
Oct
Oct
I recently had the privilege to write an article for the Weston A. Price Foundation titled “To Gluten or Not to Gluten,” and I was amazed to see so many responses of the not-so- favorable type. It didn’t take long to realize that I’d touched a very sensitive nerve with my suggestion that we stop […]
16
Oct
Oct
On a crisp, chilly, autumn night, this warming dish is just as perfect for a rustic family meal as a formal dinner party. Adding cauliflower to the puree lightens the potatoes, increases the vitamin and mineral content, and imparts a wonderful flavor. The sautéed leeks offer visual appeal and an enhanced nutritional profile. The slightly […]
14
Oct
Oct
Landscape plans may be the furthest thing from your mind now that it’s autumn, but I say this is the perfect time. With incredible deals at local nurseries, you can get so much more bang for your buck—sometimes twice as much. My family has moved around a fair bit, and at each of our homes […]
10
Oct
Oct
The honeybee is an amazingly popular topic of conversation among the general public these days—even starring on the cover of Time magazine in 2013. No one is more acutely aware of this than beekeepers like myself. In any given audience, all I have to do is mention I’m a beekeeper, and I’m pretty much guaranteed […]
09
Oct
Oct
Ask Chef Phyllis: I confess that I buy chicken breasts at the supermarket each and every week. I bake them, grill them, smother them in cream of mushroom soup, and overcook them in every way possible. I’m tired of them. I never buy whole chickens anymore, or other parts of the chicken except for wings […]
07
Oct
Oct
When the temperature cools and the leaves begin to change color, I always seem to get the urge to dust off my slow cooker. Not that it’s neglected at other times of the year—after all, what better way to keep your baked beans warm at the neighborhood cookout? But fall and winter are definitely the […]
03
Oct
Oct
Ask Chef Phyllis: By late summer, I have an abundant amount of zucchini from my garden, and most of the time by then my family is tired of eating it as a vegetable, in a soup, or from the grill. I know if you leave a not-so big zucchini just an extra day or two, […]
01
Oct
Oct
As we transition from the Indian summer days of September to the crisp autumnal days of October, I start to feel a strong hankering for comforting food. Nothing quite satisfies on a cool, blustery fall day like a bowl of piping hot soup. Most gastronomic historians will agree that the lineage of borscht (or borsch, […]
30
Sep
Sep
Fall is here, and along with the season comes one of the most versatile fruits out there, the apple. It’s easy to find an apple recipe for every eating occasion you can imagine, and for good reason. This ubiquitous, orb-like fruit is simply delicious—and it’s quite nutritious as well. What’s so great about apples? Let […]
26
Sep
Sep
It’s rare in this day and age to find people in the world of health and nutrition with as much experience and knowledge as Mark Anderson. For 44 years, Mr. Anderson has been educating health practitioners about the teachings of Dr. Royal Lee, the brilliant nutritional leader whose works have withstood the test of time. […]
24
Sep
Sep
Ask Chef Phyllis: Our life has changed ever since we found out that our daughter is gluten intolerant. We buy rice pasta and gluten-free flours, and we read every label in the supermarket. It makes me tired because I feel our favorite recipes all have to be redone. Some of our favorite soups are broccoli […]
23
Sep
Sep
With a name like buckwheat, it would be understandable to assume it’s a form of wheat. Right? Well, if you were to make this assumption, you’d be completely wrong. Turns out that buckwheat isn’t a grain, like wheat. It’s actually a fruit seed related to rhubarb. The fact that buckwheat is a seed rather than […]
Tips from the Traditional Cook
Practice Forgiveness: One Very Important Dietary Guideline from the Weston A. Price Foundation
19
Sep
Sep
While slowly absorbing and incorporating the 20 dietary guidelines recommended by Sally Fallon Morrell and the Weston A. Price Foundation (WAPF) into my life, I always found the final guideline totally astonishing—“Practice Forgiveness.” But isn’t forgiveness related to some form of spiritual or emotional work? Not that the other 19 guidelines hold any less importance […]
18
Sep
Sep
By Donald Studinski, based on original text by David Braden, Director of Living Systems Institute Living Systems Institute (LSI), a non-profit operating in Golden, Colorado, and Honeybee Keep, a commercial beekeeping business operating in Broomfield, Colorado, have joined forces to sponsor the Bee Safe Neighborhoods program. We pose this question: “Do you want a healthy […]
17
Sep
Sep
With summer holidays well behind us and school back in full swing, all of a sudden it seems like dinner is once again an issue. I don’t know if it’s the shorter days or the extra activity that hits in the fall—probably a little of each. But every year around this time I find myself […]
16
Sep
Sep
One of most heated debates about food these days is whether or not organic food is more nutritious than conventionally grown. No matter what side of the fence you’re on, it’s easy to find a study that will support your perspective. In my mind, there are some basic, common-sense reasons why we should eat as […]
12
Sep
Sep
You’re probably scratching your head about now and wondering if the writer has lost it! After all, what kind of title is that for a blog post? But hang in there and let me explain. By now many of you know that NT is short for the Sally Fallon cookbook Nourishing Traditions. But to many […]
10
Sep
Sep
Mary G. Enig, PhD, and Sally Fallon Morell of the Weston A. Price Foundation. One of our great’s, Mary G. Enig, has left us, and so it’s a sad day and a time to pause and give thanks for the enormous contribution provided by this doctor, along with Sally Fallon Morell, that has started the […]