Rhubarb Buckwheat Crumble

Botanically speaking, rhubarb is classified as a vegetable, but is often referred to as a fruit because of its popularity in jams and pies. When you’re choosing rhubarb in the market, look for thin, pink or red stalks instead of the more stringy and tough green stalks. Rhubarb is never eaten raw due to its […]

Tofu Chocolate Mousse

Tofu is made from soybeans that have been made into milk, into which a coagulant (nigari or lemon juice) is added, and the curds are collected and pressed to make tofu. This processing of the soybean makes it easier to digest and creates a vegetable protein source that is high in B-vitamins, calcium, phosphorus, iron, […]

The Role of Food in the Maintainance of Health

Our society is obsessed with weight, fitness and youth, an exterior expression of our societies fear of death. By focusing on the perceived ideal stages of life, we do not to have to think about the lack of continuity. As long as the external symbols appear to represent immortality, we do not have to face […]

The Many Faces of GLUTEN… Masquerader of Disease and Symptoms (Part Three)

Continued from Part Two Case Study: Osteoporosis and digestive problems A 37 year old woman presents with weight loss, fatigue, intestinal cramping, intestinal gas and osteoporosis. He had visited a gastroenterologist and several nutritionists and holistic medical doctors. She was put on a vegetarian diet and a huge list of nutritional supplements. The diet and […]

The Many Faces of GLUTEN… Masquerader of Disease and Symptoms (Part Two)

Continued from Part One Who should be tested for gluten sensitivity? Persons with persistent symptoms for which no other cause(s) has been identified Persons with any of the symptoms or health conditions listed in Part Three Persons who are eating well and/or who take nutritional supplements with limited or no success Persons with proven malabsorption […]

The Many Faces of GLUTEN… Masquerader of Disease and Symptoms (Part One)

What is gluten? Gluten is an insoluble protein found in grains such as barley, rye, oats, triticale and wheat. Rice and corn have a different kind of gluten and only need to be avoided if a person is found to be specifically allergic to them (see allergy testing below). In wheat flower, gluten acts to […]

Flavorful Fall Additions

Fall is a season when we start to eat more warming foods, easing up on the salads and light fare of summer.  The following recipes are flavorful accompaniments that will suit most meals that you would make this time of year. They are nutritious, delicious, and use seasonal ingredients.

Warming Winter Soups for Boosting the Immune System

In the winter it is important to eat more warming foods like hearty soups with lots of root vegetables. Both soups below contain ingredients which boost the immune system to help fight off colds and flu’s which are common this time of year. The first soup contains chicken; for a vegetarian option see the second […]

Delicious & Nutritious Recipes for Preserving Apricots, Peaches and Nectarines

With summer upon us, you probably noticed an abundance of peaches, nectarines and apricots. While they are wonderful to eat fresh, now is the time to preserve some for the off season. These fruits are high in vitamin A & C, potassium, and are potent flavanoids and caroteinoids, which help reduce oxidative damage in cells. […]

Our Soil is Our Health

Today scientists and agronomists are discovering what farmers have known all along – our health depends on the soil. In the 1950s, a French scientist, Andre Voisin wrote a book entitled Soil, Grass & Cancer, summarizing his study of the influence of the soil on the metabolism of the living cell. He found that soil […]

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