Butternut squash is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has hard, yellow skin and orange fleshy pulp, and is an excellent source of nutrition during the winter months. This soup is one terrific way to enjoy it! Read More
I just love eggs. They are a cheap, delicious superfood that nourishes my family’s body and soul. And springtime is when the hens start laying again and when many religions and traditions include eggs in their rites as a symbol of fertility and abundance. This means there is often a surplus of hard-boiled eggs around.
That’s when I like to make deviled eggs. Read More
This gluten free meatball recipe fits a variety of special diets such as GAPS, Paleo, Nutritional Balancing or SCD. But even if you aren’t on a healing diet, these are quick, easy and so delicious! Read More
Eating black-eyed peas on New Year’s Day is an old Southern tradition. In fact black-eyed peas have been a symbol of luck and prosperity since Biblical times at least. Here’s a delicious way to enjoy their tasty, lucky goodness this year. Read More
I juice carrots a few times a week, and the pulp really adds up. Finding a good use for all that excess carrot-y goodness is always a challenge, and it’s just too nutritious to just throw in the compost.
So this week, I decided to make Carrot Halwa. Read More
From farm to table, Americans waste about 40% of all the food we produce. In this season of gratitude, it seems especially tragic to let so much bounty end up in the landfill. Here are two delicious ways to make the most of your Thanksgiving leftovers… Read More
Holidays can be tough for people with food allergies or sensitivities. Most traditional dishes seem to be loaded up with wheat, corn, butter, milk, and more, making it hard to enjoy your Thanksgiving meal.
Here are 21 delicious, healthy, dairy free and gluten free Thanksgiving recipes to complete your main dish (turkey, ham, etc.). Each is a twist on a traditional favorite that will make your holiday dinner safe and satisfying for everyone. Read More
With cold and flu season upon us, many people reach for the trusty Vapor Rub to soothe their coughing and congestion. But have you looked at the ingredients in the average off-the-shelf metholated salve?
After helpful essential oils like camphor and menthol, name brand chest rubs also contain things like petrolatum, turpentine oil, methylparaben…
Yikes! Read More
At the end of the summer, it seems there is no end to the amount of zucchini to use up. Here’s a delicious, gluten-free, GAPS and Paleo-friendly way to enjoy the zucchini bounty. And this coconut flour zucchini bread recipe also freezes well so you can enjoy it during the winter too! Read More
The vanilla extract you can buy at the store often contains sugar, additives and flavorings you don’t really need or want. And most varieties are also made with alcohol, which might be a problem for some people.
In contrast, homemade vanilla extract has all the depth of flavor and high quality ingredients you would expect from a homemade product. Here’s how to make vanilla extract at home—with or without alcohol. And if you start a batch now, it will be ready in time for holiday gift giving! Read More
If you eat bacon, then you should know how important it is to get pork from pigs that haven’t been tortured in industrial feedlots, shot up with pharmaceuticals and antibiotics, and then processed with toxic chemical additives and nitrites.
This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage.
But have you priced organic, pasture-raised bacon lately? It’s $8.99 a package in my area! So, here’s how to cure bacon at home, (and have it taste even better than store-bought!) Read More
Many experts now agree with the traditional wisdom that eating 50% or more of our foods in a raw or fermented state can foster optimal health and nutrition.
Fresh, local, organic foods in their raw or fermented state are nutrient-dense and packed with enzymes and beneficial lacto-bacteria that help us absorb vitamins and maintain a healthy digestive system. This is especially true of raw, pasture-raised meats, eggs and dairy, as well as wild caught seafood. Read More
Apricots are always the earliest stone fruit to come into season, and for many people, their arrival signifies the beginning of summer.
This weekend the farmer’s market had lovely, sweet organic ones for just $1.50 a pound, so I bought a crate of them. I plan to eat them fresh, dry some, and make the rest into fruit leather. Read More
Here in Southern California, land of amazing food, grown year-round, there is a fruit in season now called the cherimoya.
Being an East Coast native, I had never seen one before, because cherimoyas have a very short shelf-life and therefore aren’t successful in commercial production. The yummiest, healthiest foods usually aren’t. Read More
My daughter is approaching school age (OMG, already!), and consequently she is more frequently encountering kids who don’t have food sensitivities and who don’t eat the way that we do. Read More
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