Time to Dust Off Your Slow Cooker

When the temperature cools and the leaves begin to change color, I always seem to get the urge to dust off my slow cooker. Not that it’s neglected at other times of the year—after all, what better way to keep your baked beans warm at the neighborhood cookout? But fall and winter are definitely the […]

Chunky Beef Borscht

As we transition from the Indian summer days of September to the crisp autumnal days of October, I start to feel a strong hankering for comforting food. Nothing quite satisfies on a cool, blustery fall day like a bowl of piping hot soup. Most gastronomic historians will agree that the lineage of borscht (or borsch, […]

What’s So Great About Apples?

Fall is here, and along with the season comes one of the most versatile fruits out there, the apple. It’s easy to find an apple recipe for every eating occasion you can imagine, and for good reason. This ubiquitous, orb-like fruit is simply delicious—and it’s quite nutritious as well. What’s so great about apples? Let […]

We’ll See You at Back to School!

It’s rare in this day and age to find people in the world of health and nutrition with as much experience and knowledge as Mark Anderson. For 44 years, Mr. Anderson has been educating health practitioners about the teachings of Dr. Royal Lee, the brilliant nutritional leader whose works have withstood the test of time. […]

Chef’s Tips for Gluten-Free Broccoli Cheese Soup

Ask Chef Phyllis: Our life has changed ever since we found out that our daughter is gluten intolerant. We buy rice pasta and gluten-free flours, and we read every label in the supermarket. It makes me tired because I feel our favorite recipes all have to be redone. Some of our favorite soups are broccoli […]

Buckwheat: It’s Not What You Think It Is

With a name like buckwheat, it would be understandable to assume it’s a form of wheat. Right? Well, if you were to make this assumption, you’d be completely wrong. Turns out that buckwheat isn’t a grain, like wheat. It’s actually a fruit seed related to rhubarb. The fact that buckwheat is a seed rather than […]

Practice Forgiveness: One Very Important Dietary Guideline from the Weston A. Price Foundation

While slowly absorbing and incorporating the 20 dietary guidelines recommended by Sally Fallon Morrell and the Weston A. Price Foundation (WAPF) into my life, I always found the final guideline totally astonishing—“Practice Forgiveness.” But isn’t forgiveness related to some form of spiritual or emotional work? Not that the other 19 guidelines hold any less importance […]

Bee Safe Neighborhoods

By Donald Studinski, based on original text by David Braden, Director of Living Systems Institute Living Systems Institute (LSI), a non-profit operating in Golden, Colorado, and Honeybee Keep, a commercial beekeeping business operating in Broomfield, Colorado, have joined forces to sponsor the Bee Safe Neighborhoods program. We pose this question: “Do you want a healthy […]

Baked Spaghetti Squash with Basil, Beef, and Sausage Ragu

With summer holidays well behind us and school back in full swing, all of a sudden it seems like dinner is once again an issue. I don’t know if it’s the shorter days or the extra activity that hits in the fall—probably a little of each. But every year around this time I find myself […]

Common Sense Reasons to Eat Organic Food

One of most heated debates about food these days is whether or not organic food is more nutritious than conventionally grown. No matter what side of the fence you’re on, it’s easy to find a study that will support your perspective. In my mind, there are some basic, common-sense reasons why we should eat as […]

How Do You “NT” a Recipe?

NT a recipe

You’re probably scratching your head about now and wondering if the writer has lost it! After all, what kind of title is that for a blog post? But hang in there and let me explain. By now many of you know that NT is short for the Sally Fallon cookbook Nourishing Traditions. But to many […]

In Memoriam: Mary G. Enig

Mary G. Enig, PhD, and Sally Fallon Morell of the Weston A. Price Foundation. One of our great’s, Mary G. Enig, has left us, and so it’s a sad day and a time to pause and give thanks for the enormous contribution provided by this doctor, along with Sally Fallon Morell, that has started the […]

Chef’s Tips for Flavorful Venison Two Ways

Ask Chef Phyllis: My husband is a hunter—mostly large game like deer, elk, and moose, which comprise much of our winter menus. I have a few large roasts and many packages of steaks, chopped meat, and stewing meat in the freezer. On weekends, I like to make a roast, but sometimes it’s dry. I need […]

45 Things I Want to Do in My 45th Year

It’s my birthday this week, and I tend to treat the day the way most people treat January 1st. This is the time when I reflect on what’s going exactly the way I want and what could use a little adjusting. I’ve always approached it from a whole mind-body-spirit angle since I truly believe that […]

Grilled Eggplant Caprese Salad with Homemade Mozzarella

As summer winds down, I invariably notice my appetite will start adapting to the shift in weather almost immediately. In that brief span of time in early fall, before the nights cool down and the leaves change color, I’ll find myself craving a crisp, refreshing salad one night and a much heartier meal the next. […]

“Healthy Sweeteners” Is Not an Oxymoron

Who doesn’t enjoy a sweet treat every once in awhile? I know my family does. While I don’t have baked goods around continuously, a really good chocolate chip cookie is one of my all-time favorite indulgences. And now that I know about various choices for healthy sweeteners, I feel better about indulging just a little […]

An Italian Specialty: Chicken Saltimbocca

Chicken Saltimbocca

Ask Chef Phyllis: My Mom used to make chicken breast or veal cutlets with fresh sage leaves and prosciutto as a special dinner. She called it “saltimbocca,” which she said meant “jump in your mouth.” I don’t know about that, but I do know it’s an old Italian specialty from the Rome region where my […]

Don’t Forget the Ketchup

Ketchup

Around our house, ketchup is the king of condiments. My husband got hooked when he was in the Navy. Forced to eat the bland food they served on the aircraft carrier, he disguised the powdered eggs with ketchup. My boys adore the sweet, tomato-y flavor it adds to most anything. But for me, it’s just […]

The Beauty of the Beet

Growing up, I remember my mother—an avid gardener—going out early on Saturday mornings to snatch up some of her gorgeous burgundy colored beets for Sunday dinner. She always picked them on Saturday as they were considered a hard vegetable that needed to be cooked the day before. My mother insisted on boiling the whole beets […]