Ask Chef Phyllis: I don’t like the kind of chili that restaurants make out West, with pinto beans. I’m looking for a recipe with red kidney beans that my mom used to make on the stovetop. Can you help? —Mike Corbin, Sante Fe, NM Oh, yes, I remember a huge pot of chili con carne […]
31
Jan
Jan
What do fruit, onions, buckwheat, and tea have in common? The answer is rutin, part of the vitamin P group of the vitamin C complex. Rutin is also a compound at the heart of a startling discovery. As outlined in this article in Harvard Magazine, researchers found that rutin contains “potent anticlotting powers that could […]
30
Jan
Jan
After a long hiatus collecting dust on the back shelf, bitters are back—and they’re not just for cocktails anymore. Here in Colorado, an enterprising bitters maker has found wild success. Shae Whitney, owner of the Dram Apothecary in Silver Plume, forages for wild herbs in her surroundings and uses them to concoct her own signature […]
29
Jan
Jan
I’m always on the lookout for new, unusual flavors and unique combinations of ingredients that harmonize well with each other. When I came across the concept of a spicy, Sichuan-style stir-fry, combining classic Chinese staples, like soy sauce and chiles, with cumin, a spice most associated with Middle Eastern and Mexican cooking, I was thoroughly […]
28
Jan
Jan
The avocado is a delicious little mystery. It has a pit, so it’s technically a fruit, and yet it’s almost always used as a savory element in recipes. In fact, I have yet to open up one of my cookbooks and find the avocado listed as the star ingredient in any of the desserts. All […]
27
Jan
Jan
Want a free lunch? It’s as easy as Creamy Potato-Leek Soup! We invite you to sign up for our mailing list, if you haven’t already. New signups will receive our Feed Me! 5 Quick & Healthy Recipes eBook by Chef Briana Nervig, featuring five luscious and nutritious whole food recipes. The mailing list includes a […]
24
Jan
Jan
Because much of our modern food supply is laden with refined and synthetic ingredients, we need to support organizations that help us make informed decisions about the food we eat. One shining example of such an organization is the Weston A. Price Foundation (WAPF). WAPF was established in 1999 to preserve and carry on the important […]
23
Jan
Jan
Attention, healthcare practitioners, healthcare students and staff active in clinical assessments…we have a seminar for you. If you’re interested in a systematic approach to Nutritional Muscle Testing that will enhance your testing results, along with pre- and post-treatment assessments, attend this seminar! Join Dr. Lowell Keppel, D.C., as he helps you go through a specific […]
22
Jan
Jan
Never Have Enough Time? Ugh. The world will take as much of your time as you let it. Sometimes there’s nothing left by the end of the day. Just as the critical evening meal approaches, we run out of time and energy to make smart choices. That’s where Chef Briana Nervig’s Feed Me! 5 Quick & Healthy […]
22
Jan
Jan
Everything’s better with bacon, right? Well, most vegetarians may disagree, but to me it’s completely understandable why this stuff is called The Gateway Meat. I actually personally know some folks who proclaim they “don’t really eat meat, except the occasional fish…oh, and bacon.” I’m of the impression that if it’s not made better with bacon, […]
21
Jan
Jan
Have you ever found yourself in the grocery store thinking something along the lines of, “Ugh, what types of oil did that article I just read say to avoid?” Okay, maybe it wasn’t what kind of oil to buy or not to buy, but surely you’ve experienced something similar. You read a great article from […]
17
Jan
Jan
Avoid refined and processed foods. Who would argue with that? Yet one of the first people to propose this was targeted as a criminal by our own government at the time. Did that stop him? No way. Dr. Royal Lee saw it as his duty to alert the American public about food safety, despite the […]
16
Jan
Jan
Salt Lake City, Utah, will be the place to be on Feb 1, 2014, for those of you who understand the use of nature’s medicine in coping with the stresses of modern living. All the way from Australia, Lee Carroll, one of the foremost authorities on the Standard Process Australian company, MediHerb, will be speaking […]
15
Jan
Jan
The month of January prompts many of us to increase our focus on self-improvement. I personally make every attempt to avoid use of the term “resolution. It somehow seems to turn this time of inner reflection into more of a cliché than it should be. However, the beginning of a new year is a fitting—some […]
14
Jan
Jan
Have you ever given any thought to the water you drink? If you’re like me, you probably didn’t think much about it for the first half of your life. It was always there, and you assumed all was well as you drank the recommended amount. But we might be wrong in our assumption that water […]
13
Jan
Jan
Within the cluster in the hive, honeybees maintain a temperature between 92°F and 95°F year-round. They do not hibernate. They do not migrate. They hunker down and create kinetic heat by vibrating the same thoracic flight muscles that normally beat their wings. They are able to detach the wings and vibrate to produce heat even […]
10
Jan
Jan
Honeybees have it pretty good. They play an essential role in maintaining the environment for all living creatures. Their food and water is “provided” by Earth at no charge. Their wings are conveniently designed to help them gather food. Honeybees can also find readily available shelter at no charge, building their comb in any appropriately […]
09
Jan
Jan
Attention, Northern Colorado! There is a wonderful seminar after the new year to add to your calendar. Selene River Press and Standard Process West are sponsoring a seminar on preconception through early childhood, presented by Dr. Carol Adams and Lynn Mayer, CNC. Adams and Mayer will cover topics for this very critical time frame that […]
08
Jan
Jan
As much as I enjoy all the happiness and cheer of the holiday season, I, like many, am often quite exhausted after the hubbub is over. I have come to accept the fact that my chosen career path is one that requires working additional long and strenuous hours during most of the exciting occasions throughout […]
08
Jan
Jan
Never have foods so rich in flavor and so packed with nutrients been shown so little love. But such is the case for what we affectionately call “offal” meats. Long prized by adventurous chefs and regional cooks—but shunned by the rest of us—cuts from the tongue to the tail have disappeared from the American consciousness as […]