Tempeh for Lung Cancer: Two Recipes to Help Inhibit Malignant Growth (Guest post from Kelsey Servi) Tempeh –it’s what’s for dinner. (If you’re trying to naturally prevent lung cancer growth, that is.) In a recent 2013 article, researchers from the University of Arkansas found that soybeans with a high oleic acid content could inhibit the [...]

When apples are in season, there are a wide range of varieties to choose from. Red Delicious, Gala, and Fuji are crisp and juicy all by themselves. For baking, a nice balance of sweet and tart flavors can be made by combining Rome Beauties with Granny Smiths. For use in soups and sauces, the softer [...]

Nothing is worse than buying a fresh bunch of herbs and the only getting to a little amount one time before they go bad. Say goodbye to that black, soggy lump of cilantro that is only 3 days old.

The yogurt will thicken considerably the longer it stands. In the first stage it will be like sour cream. At this point it is great in dips, on sandwiches instead of mayonaise or in salads. Think curried potato salad…

when all are present in a meal,your brain gets the signal that everything is A-OK and it is satisfied.

It strengthens my connection to all the people who help feed me and fosters gratitude for the ability of our Earth to produce such abundance.

They say laughter is the best medicine, and laughing together with friends brings the added benefit of social bonding. … Once the games are underway, move on to entree type items like soups or meat skewers. When champions begin to emerge, let them lead the charge to the dessert table…

Now think of grilled chicken and baked pototes. That ought to “stick to your ribs”. It is exactly that full, heavy feeling that signals a slow digestive process that can lead to bloating or weight gain.

It is important to note that much contamination and spoilage can occur after the food is brought home. Careful storage and handling is crucial to preventing spoilage once food is in your home.

The Secrets of Why French Women Don’t Get Fat, by Michel Montignac, and ongoing nutrition studies of the so-called Mediterranean diet and Asian foods continue attract attention. Below is the take away