Embrace Zucchini Season!

Posted by on Aug 6, 2015 in Dairy Free, Gluten-free, Healthful Eating, Low Glycemic Index | 0 comments

Eating fruits and vegetables is important to keep your body healthy, well-hydrated and toxin-free and right now, zucchini is a win-win food: it’s abundant, it’s inexpensive, it’s nutritious and it’s great for weight loss. You can eat it raw, sliced in salads or shredded into slaws, or cooked in vegetable stews, soups and the all-famous zucchini bread (see recipe below!). It even pairs well with chocolate in muffins and breads. Zucchini is extremely low in calories, but it gives you the feeling of being full making it an excellent way to satisfy your appetite without...

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Tea Time with Turmeric

Posted by on Apr 9, 2014 in Dairy Free, Egg Free, Gluten-free, Healthful Eating, Healthy Living, High Antioxidants, Natural Medicine, Vegan | 0 comments

Turmeric is a go-to spice Turmeric (Curcuma longa) is a spice found in Indian cooking, used both for its flavor and vibrant color. You will find it in many Indian recipes, including those for curry. It is native to India and Southeast Asia and is in the same family as ginger. Traditional medicinal uses of turmeric include protecting the liver from toxins, aiding in the digestive process, treating stomach ulcers and abdominal pain and as an anti-inflammatory, antiseptic and blood purifier. This spice has been used for more than 4,000 years to treat a variety of conditions. Curcumin is the...

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Garlic Soup: Great Taste + Good Health

Posted by on Apr 2, 2014 in Gluten-free, Healthful Eating | 0 comments

Garlic’s reputation as a health food comes from its antioxidant properties and anti-inflammatory effects and possibly its positive impact on the synthesis of cholesterol. Garlic has organosulfur compounds, which can be beneficial when included in our diet. There has been speculation that it is beneficial to allow garlic to “stand” after it’s been chopped or crushed before heating it in cooking. According to an article published in The Huffington Post, there is “a rationale to crushing or chopping the item and letting it sit out for a period of time in order to...

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Tea Core: Classification

Posted by on Nov 10, 2013 in Dairy Free, Egg Free, Gluten-free, Healthful Eating, Healthy Living, High Antioxidants, Low Glycemic Index, Natural Medicine, Nut Free, Vegan | 0 comments

After water, tea is the most widely consumed beverage worldwide. All tea comes from the Camellia sinensis plant. What makes each tea different is the way it has been processed.  Tea can be placed into 6 groups based on the amount of processing that goes into the final product. Black Tea This tea goes through the most processing.  Once the leaves are picked they are left out in the sun to become slightly wilted.  The leaves are then rolled to break open their tissue.  The inner chemicals react with the air and begin to ferment.  During the fermentation, the leaves darken and change from green...

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Mushroom-Barley and Kale Soup

Posted by on Sep 13, 2013 in Dairy Free, Egg Free, Gluten-free, Healthful Eating, Low Glycemic Index, Nut Free, Vegan | 0 comments

Adapted from Mark Bittman’s recipe in The New York Times (vegetarian) Ingredients 1 ounce dried porcini mushrooms (about 1 cup) 2 tablespoons olive oil 1/4 pound shiitake or button mushrooms, stemmed and roughly chopped 3 medium carrots, peeled and sliced Chopped kale (about two cups) 1 cup pearl barley (for gluten-free version, use buckwheat*) Salt and pepper 1 bay leaf 1 tablespoon soy sauce Method 1.    Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to...

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Medicinal Quality of Mushrooms

Posted by on Sep 13, 2013 in Dairy Free, Egg Free, Gluten-free, Healthful Eating, Healthy Living, Natural Medicine, Nut Free, Vegan | 0 comments

By Dr. Kara Burkhart, ND, L.Ac Today supermarkets often have extensive mushroom displays beyond the white button mushroom that we’re accustomed to eating in salads and sliced on pizzas. We’ve grown more comfortable with the large, meaty portobella mushroom and the dried porcini mushroom that we steep in liquid to release its flavor. Yet many of us don’t fully understand the amazing medicinal properties in mushrooms. Specific varieties offer different medicinal properties and depending on the variety, a mushroom can be digested in its natural, raw form; cooked (as in the soup recipe below);...

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