Sausage Egg Cups with Kale and Cheese

These protein-packed treats make a quick and easy breakfast or snack when you’re on the go. The filling can be customized to suit your tastes and what you have on hand, plus it’s a great way to use up leftover vegetables and all those assorted cheese ends that seem to accumulate in your fridge (at […]

Sally Fallon at LocalFest 2013

Sally Fallon Morell is the keynote speaker for LocalFest 2013 in Pinedale, Wyoming. She will be speaking on May 18th at the Pinedale Library on the topic, “Nourishing Traditional Diets: The Key to Vibrant Health.” For more information on this and other LocalFest 2013 activities, go to www.localfest.org. LocalFest is May 14 through May 18.

Raw Milk for Rosy Cheeks

What d’you s’pose gave those British girls their rosy cheeks and great bone structure back in the day? Could it ‘ave been the raw milk and cream, luv? Raw amino acids, critical to collagen and protein production, figured into the diet of every indigenous person, be it fish, dairy and fermented dairy, or meats (salami […]

Seafood in Saffron Broth with Baby Potatoes

This delicious soup wears many hats. It is warm and comforting on a cold, snowy day but light enough to enjoy on a balmy summer evening. It has a rustic air to it but is elegant enough to serve to company. Seafood contains a host of vitamins and minerals, many that are harder to find […]

The Use of Raw Potatoes

Add some raw potato to that smoothie? “One of the enzymes found in raw potatoes is phosphatase,” wrote Dr. Royal Lee in a 1958 article in Let’s Live Magazine, “which promotes assimilation of calcium and iron in particular; another is tyrosinase, an essential component of the vitamin C complex and associated directly with the function of the adrenal […]

All-Purpose Vinaigrette

Most store-bought salad dressings, even organic ones, contain highly refined, highly inflammatory seed or vegetable oils as well as added sugar and other nasty processed bits. Use this wholesome, whole-food vinaigrette to dress mixed greens as well as chopped raw salads, cold or hot steamed vegetables, or anything else that needs a little zing. Ingredients […]

Get Cooking Again

They can be taught! Michael Pollan is an amazing speaker who through his own curiosity has enlightened the world as to where the food we eat comes from…and whether it is really food at all. Pollan will be promoting his new book, Cooked: A Natural History of Transformation, at Denver University on May 8, 2013.

Cumin Steak Bites

How do you turn a cheap cut of meat into something you want to eat—in less than 10 minutes? Cumin Steak Bites, of course. Serve these tender nuggets with a raw green drink, a green salad, or some steamed vegetables. Leaving the meat rare not only keeps it tender, it preserves valuable enzymes as well as […]

Screamin’ Scramblies

The secret to great scrambled eggs isn’t adding cream or milk or water. It’s heat. By thoroughly preheating the pan, you can create a delectable breakfast with nothing more than a couple of eggs and some salt. We like coconut oil for its low reactivity and medium smoking point, but if you find the flavor […]

A Turning Point in Nutritional Science

In this 1953 speech, Dr. Ralph Bircher—son of the famous Maximilian Bircher-Benner who created the raw Swiss health food muesli—explains the science behind raw foods and why a diet of processed foods leads to “mesotrophy,” a state in which a person eating such foods continues to function almost free of symptoms as degenerative disease silently develops within. […]

Does the FDA Know that GMO Salmon Is Safe? NO.

Salmon will become the first approved GMO animal produced for human consumption. Is it a safe food? Who knows. Certainly not the FDA. As Earth Open Source points out, based on the evidence presented in their report GMO Myths and Truths, there is no need to take risks with GM foods when effective, readily available, sustainable solutions already […]

Shiitake Vegetable Soup

Shiitake mushrooms, long renowned in China for their medicinal properties, are considered immune adaptogens, meaning they boost a diminished immune system but also calm an overreactive one (as in people with autoimmune issues). They also have a deep flavor that makes meat unnecessary to create a rich, satisfying broth. If you’ve got shiitakes on hand, […]

Cooking Classes, Anyone?

Daily we are hit with commercials and articles—fear tactics—that make us question everything we put in our mouth. “Fat Is Bad!” “Fat Is Good!” “Low Carb! “No, High Carb!” The list goes on and on. Don’t you wish we could just get back to eating like our grandparents did and enjoy every succulent bite of […]