8 Good Reasons to be a Plant-Based Eater

A diet high in vegetables, fruits, nuts, seeds, and whole grains has several benefits when it is nutrient dense, which means that processing is kept to a minimum. Conversely, a diet that is “meat-free” doesn’t necessarily mean that it’s healthy. Benefits can be negated when the diet isn’t paired with an otherwise healthy lifestyle which… Read more

The Where and How of Organic Foods

Recently I wrote about the importance of consuming mostly organic foods. If you missed that piece, you can catch up with it right here. Organic food is more expensive than conventionally grown food, for sure. Hopefully, that will change as more and more people opt for really clean food for their bodies. For now, here… Read more

Processed Food?  Use Caution!

Processed foods, in the great scheme of humanity, are a relatively new addition, and not necessarily a helpful one. For most of our existence on the planet, humans have eaten raw, unprocessed, or, at best, minimally processed foods – fruits, vegetables, nuts, and seeds, starchy tubers, then meats, fish, and more recently whole grains, legumes… Read more

Small Seeds – Big Nutritional Benefits

We hear many things these Covid days about hand-washing, social distancing, and perhaps most importantly, mask wearing.  These are all good measures for managing the current crisis. However, we hear precious little in the news about strengthening our immune systems, so that they can better withstand the onslaught of corona virus and other harmful pathogens… Read more

Getting to Know Nutritional Yeast

Do you ever just stop and wonder about any of the foods that live in your refrigerator?  I don’t mean the perishables that come and go every week or so, but the condiments that find their way to the back corner, only to be resurrected when a recipe calls for a half-teaspoon or so. In… Read more

Bitter Greens: Big Personality, Big Health Rewards 

People have been eating leafy greens since prehistoric times. But it wasn’t until the first Africans arrived in North America in the early 1600s that America got its first real tastes of dark green leafy vegetables, which they grew for themselves and their families. So, over the years, cooked greens developed into a traditional African… Read more

Springtime is for Dark Leafy Greens

It was at the very tail-end of Winter, that life on many levels got interrupted in a huge way. There is no one who as not been affected in some way by the enormous impact that the coronavirus and Covid-19 has had. It will  be a major topic of discussion and matter for concern for… Read more

Raw Bagels

These bagels are dense and hearty, with a strong rye flavor. They are so incredible served with Cream Cheese or Onion Dip* 2 cups sunflower seeds 4 cups sprouted rye berries** 1 tsp minced onion 1 ½ tsp sea salt 1/3 cup caraway seeds Grind sunflower seeds in a food processor until fine. Add the… Read more

Healthy Immune System – Part II – A Dozen Strengthening Foods

A Health Coach Friend of mine in California started her recent newsletter this way: What a stressful year this week has been! That’s a pretty good way to say that it’s been a week of lots of interruptions and reshaping priorities, activities, work, and life for everyone, and I, for one, have appreciated the opportunity… Read more

Coconut – A Multi-Gifted Plant.

I keep coming back to coconuts, one of my favorite whole plant foods, particularly the Young Thai Coconut. It is  mostly not noticed by the general public, sometimes vilified as unhealthy because of its high fat content, and now almost hailed as a wonder-food in some circles for the electrolyte benefits of its water, and… Read more