Ask Chef Phyllis: Years ago I had a refrigerator magnet that displayed equivalent amounts for baking, like 4 quarts equal 1 gallon and other basic information that most cooks know already. Now I’m looking for a different kind of substitution chart that has more up-to-date equivalents. For example, healthier swaps such as a better fat […]
22
Apr
Apr
Moroccan cuisine is a personal favorite. The country’s location, with coastline on both the North Atlantic ocean and the Mediterranean Sea, helped it become a mecca of trade with other cultures and nations over the course of millennia. While Moroccan food harnesses culinary influences from Andalusia, North Africa, and the Mediterranean, the resulting cuisine features […]
21
Apr
Apr
Is your environment too clean? Every time you apply a little elbow grease to rid your home of nastiness, do you endanger your family’s health? When you stay home from a get-together because someone in your family has the sniffles or a cough, do you do a disservice to the people who showed up? Do […]
16
Apr
Apr
Your patients go beyond traditional medicine. They want to get to the root of the problem, not just cover up symptoms. As patients increasingly demand a holistic approach to health care, practitioners need the right tools to treat them. Begin the process of improving your patient evaluations with Muscle Response Analysis, a method you can […]
15
Apr
Apr
Ask Chef Phyllis: I am a native of Cornwall-on-the-sea in Great Britain. I haven’t lived there since 1976, but I remember how much seafood and fish were part of my daily life and daily meals. As a child, all of my early memories center around fishing off the rocks. I know none of the original […]
14
Apr
Apr
I just love good news. Don’t you? Give me the option of good news or bad news first, and I’m jumpin’ all over that good news. Nine hundred and ninety-nine times out of a thousand, I’m the gal who thinks everyone has the best of intentions. I look for the silver linings, and I firmly […]
10
Apr
Apr
“There is no doubt that, living artificially as men do, salt is an essential item in their diet. Men have longed for it and enjoyed it since prehistoric times, and they have always consumed it when they could get it—and, as suggested, not only men but beasts.” —E.R. Yarham Salt. Another food that our friends […]
09
Apr
Apr
If you have a consistently low body temperature below 98.6°, you may need the warming miracle of RNA (ribonucleic acid). Many of us aren’t aware that paying attention to our body temperature is one of the most important things we can do to help resolve numerous health issues. A person with a consistent low body […]
08
Apr
Apr
I’m writing this post fresh off a balmy 80° day, one I welcomed with open arms and bare feet. I think it’s fairly safe to say that spring has officially sprung! This time of year is my personal favorite. I love the buzzing energy, the chirping birds, and the dew-glistened, newly sprouted growth. I love […]
07
Apr
Apr
Dear Person, I’ve been meaning to talk with you about a few things but wasn’t sure how to approach it. The subtle signs I’ve been sending you don’t seem to be doing the trick, so now I’m going with a more direct approach in hopes we can remain friends. Just remember that I always have […]
03
Apr
Apr
Click here to read the first installment of Donald Studinski’s “Wonder and Awe: The Honeybee Worker.” In part one of this series, we covered the early days, or about the first two weeks, of a honeybee worker’s life. It’s a time we can think of as adolescence. At the end of the second week, she […]
02
Apr
Apr
Hydrogenated fats, artificial ingredients, toxic chemicals—a lot of what passes for food these days should never pass your lips. Take a look at the following list, and start paying attention to what you put in your mouth. Some are no-brainers, and others may surprise you. But that’s only because the food industry has been so […]
01
Apr
Apr
Ask Chef Phyllis: I remember fondly at Easter time my mother would make a rather large leg of lamb, with rich bread (dotted sometimes with colorful hard-boiled eggs) baked right in it. She called the lamb Easter Spring Lamb, but I think it was mutton, and she served it with mint jelly. She called the […]
31
Mar
Mar
Yum! One of my favorite vegetable seasons is underway, which means asparagus abounds. Sure, these days you can find it in the grocery store pretty much all year long, but that doesn’t mean it’s always worth eating. Asparagus isn’t like the grape tomato, which has a flavor that seems to hold up no matter when […]
27
Mar
Mar
Want to learn how to whip up healthy meals on the fly? Join Nick Armstrong, coauthor of Men in Kitchens: A Good Day to Dine Hard, for a night of fun and finger foods. You’ll impress your friends and family with your newfound comfort in the kitchen after attending this demonstration at Whole Foods in […]
26
Mar
Mar
My fascination with essential oils began many years ago, when I was making a meal that included lots of jalapeño peppers. Absentminded as to the power of essential oils, I proceeded to cut and scrape out the seeds with my bare hands! Within a few minutes, they were literally on fire with a type of […]
25
Mar
Mar
Easter is just around the corner, and this time of year always brings me thoughts of the small island in the Pacific Northwest where I grew up. With spring came lush green meadows, heavenly scented orchards, and glorious dewy mornings. The island was also a prime location for raising sheep, so much so that it […]
24
Mar
Mar
The arrival of the spring equinox is a surefire signal that it’s time to dust off those bicycles that have been cooped up in storage all winter long. Riding a bike sparks a certain excitement that nothing else can. I mean, really—don’t we all remember the first time we rode our very own bike solo? […]
20
Mar
Mar
Inside every old person is a young person wondering what happened. —Terry Pratchett I started out in life thinking old people were just people who were old. Some were gruff and aloof, like my maternal grandfather who made no attempt to speak to me in English or even his native Italian. Some were doting and […]
19
Mar
Mar
I’m blessed to work with so many talented veterinarians. These men and women have big hearts for wet noses. But for many of us, no matter who we are, we often take our heart for granted—until it gives us problems. And I think we do the same with our pets. Many times we don’t give […]