Spring Chicken Fricassee

I like to make this luscious French stew once the frigid winter lets up, when asparagus and baby new potatoes are at their prime. By swapping out bone-in chicken pieces for boneless, skinless thighs, dinner can be on the table in around 45 minutes, but the depth of the velvety sauce tastes as if you […]

Seminar: The Latest Advancements in Applied Clinical Nutrition

Hello, Billings, Montana! Selene River Press and Standard Process West are pleased to sponsor the seminar “The Latest Advancements in Applied Clinical Nutrition” by Michael Gaeta on June 15, 2013. Dr. Gaeta will be lecturing on the following topics: The Autoimmune Process, The Original B-Complex, Lifestyle Solutions, and much more. If you are a health […]

Boys on Soy Formula

Soy infant formula should only be used as a last resort, says the Israeli Health Ministry, French Food Agency, German Institute of Risk Assessment, British Dietetic Association and other government health organizations around the world. As far back as 1999, warnings about soy and infant formula have rocked our world. In this shocking letter, two FDA toxicology experts officially […]

Strawberry Rhubarb Squares *Gluten-Free!

By using a little stevia, these yummy bars are low in sugar but still satisfy that craving when you need a sweet treat. The gluten-free filling can be adjusted to use any fruit that you prefer and to suit the season. Strawberry-rhubarb is a classic springtime combination, but other personal favorites are blackberry-apple, pear-ginger, and raspberry-peach. Ingredients […]

Truth or Fiction: Protecting GMOs

This past year, the Consolidated Continuing Appropriations Act 2013, to provide funding for various federal agencies through the end of the 2013 fiscal year, was passed. The contents of Section 735, which has been called the “Farm Provision” or the “Monsanto Protection Act, are startling: For the first time in our food chain, not even a judiciary […]

Dr. Wiley’s Question Box: Starches and Sugar Are the Principal Sources of Body Fat

Dr. Harvey Wiley, the first head of the FDA, explains a fact that metabologists have known for nearly a century but which low-fat dietitians and doctors still fail to appreciate: Up to 80% of the carbohydrates a person eats are converted to fat by the liver and stored in the body’s fat tissue. 

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 […]

Really, Stanford?

There is a newly identified form of malnutrition called IFS: Intentional Food Stupidity. It’s caused by a deficiency of survival instinct. Apparently, Stanford U has it bad. Pardon my snark, but it irks me that the “science” from Stanford reported in September 2012 wants to convince us that the only benefit of organic food is […]

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 […]