I love the versatility of eggs. They’re my favorite go-to protein when I need something simple, enjoyable, and fast. I definitely don’t reserve them for breakfast, either. In fact, I think I probably eat more eggs for dinner—atop a crisp salad or whipped into a quick frittata—than I do for breakfast. Since I’m regularly looking […]
01
Apr
Apr
Are you a fool when it comes to food labels? You’re not alone. The way the food industry twists label definitions with tricky language on food packaging makes all of us look foolish when we walk down the aisles of our local market. We make personal choices to eat natural, wholesome, and nourishing foods. But […]
28
Mar
Mar
When it comes to the best choice for milk, there’s an ongoing controversy and opinions from every side. Is the best choice raw, organic, cow, goat, soy, rice, or nut milk? Issues like dairy intolerance and convenience also help fuel our search for substitutes. One of the things we’ve learned through our evolving relationship with […]
27
Mar
Mar
In a social climate where truth depends on what the meaning of the word “is” is, is it strange that some “raw” milk cheeses sold in Whole Foods and other health food stores are not made from raw milk? Let’s establish first that raw milk is only raw when the enzymes are alive. According to […]
26
Mar
Mar
Once considered somewhat of a delicacy, modern farming and technology have been able to provide us with asparagus for a good part of the year. However, at its heart, asparagus is still an iconic spring vegetable—one of the first specimens to mark the arrival of the season when its peculiar shoots peek from the ground […]
25
Mar
Mar
The spring equinox has arrived! There’s something about the newness of all-things-spring that makes me want to ditch old habits that might be holding me back. I’m compelled with the overwhelming urge to do things like: Declutter our living space. Winter turns us into semi-hoarders, but something happens when I open the windows and let […]
24
Mar
Mar
Ask Chef Phyllis: My husband and I have been vegetarians for many years and are always looking for something new. At a Denver restaurant, we recently enjoyed a Black Bean Sweet Potato soup/stew that had a licorice flavor. We asked our waitress and she told us the ingredient was fennel. I’m not familiar with fennel. […]
21
Mar
Mar
I have hope for the future of food because I have hope for a new generation of taste buds. Yep, taste buds. They’re going to move the food industry away from the synthetic and processed nastiness that started taking over our grocery shelves way back in the 1950s—when Dr. Royal Lee fired several warning shots […]
20
Mar
Mar
The inconsolable crying of a colicky baby. How are parents supposed to cope? They try everything, but nothing helps. Back in January, NPR reported some new research published by JAMA Pediatrics. Colicky babies in Europe were given a form of the probiotic Lactobacillus reuteri with the idea that friendly bacteria could help them develop their digestive […]
19
Mar
Mar
I grew up on a small island in the Pacific Northwest. Besides being somewhat notorious for our laid-back attitude and astonishing ratio of artists per capita, the island has always been known for its tender, mildly flavored lamb. I’m not quite sure what makes this lamb so exceptional, but it rivals anything I have ever […]
18
Mar
Mar
My whole family loves nut butters. For breakfast, raw almond butter slathered on a piece of warm toast with melty butter underneath, gobbled up while it’s still gooey. For a snack, roasted peanut and raw sesame-seed butter smeared on crisp apple slices. For dinner, peanut butter made into a sauce over chicken, vegetables, and rice. […]
14
Mar
Mar
In the middle of an almond orchard, a tractor sprays the trees in bloom RIGHT NEXT to the honeybee hives. Of course, it must be lemonade they are spraying, right? They would never spray insecticide or fungicide right next to the hives, right? As far as honeybees are concerned, what happens in Southern California early […]
Uncategorized
A Rare Opportunity with Mr. Mark Anderson
13
Mar
Mar
Listening to a lecture about disease can be difficult, and the subject matter can be dry, but when the speaker is Mr. Mark Anderson, it can become a life-changing experience and a valuable gift of knowledge. Once a year in Denver, Colorado, Mr. Anderson presents at Back to School for Doctors, a comprehensive seminar on […]
12
Mar
Mar
Okay, so this recipe doesn’t really include rice at all. Sorry to disappoint all you rice-loving folks. Hey, I love me some rice, too; don’t get me wrong. One of my favorite ways to enjoy this universal staple is by treating it as the base for a substantial, nutritionally balanced, one-pot meal full of other […]
11
Mar
Mar
I would venture a guess that most of us automatically grab for a tissue and blow like crazy when we can’t breathe through our nose. I mean, breathing is pretty important to our livelihood, yes? So getting rid of whatever bothersome thing that’s stopping the free flow of air becomes a pretty high priority, and […]
10
Mar
Mar
Ask Chef Phyllis: Thinking about a menu for six to seven dinners a week gives me nightmares. Can you help with some recipes for the slow cooker that will satisfy my meat-and-potato family? — Loretta Edmiston, Riesel, Texas Yes! Here’s a French Beef Stew with Wine that feeds 4 to 6 good appetites, freezes well, […]
07
Mar
Mar
Sometimes we don’t see ourselves until we catch our reflections staring back at us from a mirror. Although the image is reversed, it still reveals the facts, whether they be flaws or perfections. Perhaps our common-sense desire for healthy food is also easier to express in reverse. What are people actually saying when they insist […]
News & Events
Dr. Royal Lee’s Classic Nutrition Course, From Soil to Supplement, now available as an eBook
06
Mar
Mar
Now you can put the wisdom of Dr. Royal Lee in your pocket and take it with you wherever you go. From Soil to Supplement: A Course in Food, Diet, and Nutrition, Taught by Dr. Royal Lee is available as an eBook in EPUB and Kindle formats as well as in print. This book was designed and edited by Mark R. Anderson […]
05
Mar
Mar
This classic Milanese braise literally translates as “bone with a hole,” in reference to the succulent exposed marrow from the cross-cut shank bone. Although the dish is traditionally made with veal shanks, I’ve found that beef is not only much more economical but seems to contain more flavor than its younger counterpart, so it’s a […]
04
Mar
Mar
Acting as your own self-health advocate can be a challenge, especially when you aren’t medically minded by nature. When I first realized that I needed to educate myself about health-related topics—not just for my family’s well-being, but also my own—I wasn’t even sure where to begin. As I mentioned in a previous article about being […]