Last Updated: Apr 25, 2019 04:28PM • Subscribe via RSS • ATOM
Apr 25, 2019
This bright root vegetable comes in a variety of colors and can be eaten raw, roasted, steamed, juiced, pureed, pickled or any other way you discover.
On sunny spring days, we spend our days in the field planting new crops and harvesting. When the weather is rainy, we are in the greenhouse, seeding crops and focused on indoor projects.
Mar 29, 2019 ● By April Thompson
Using phone apps as well as workplace and neighborhood contacts, friends and strangers are coming together to share healthy, home-cooked meals.
Mar 29, 2019
African-American adults that consumed the most sugar-sweetened drinks were 61 percent more likely to develop kidney disease within 13 years than those with the lowest consumption.
Testing of food additives in a Czech lab found that gut microbes with anti-inflammatory properties were easily harmed by additives, while microbes with pro-inflammatory properties were mostly resistant.
New federal rules gut Congressional GMO labeling legislation by exempting foods made with GMO ingredients, allowing 78 percent of products containing GMOs to avoid full disclosure.
Two antibiotics commonly used on humans have been given the go-ahead by federal agencies for massive spraying on citrus crops to defeat a bacterial disease called citrus greening.
Mar 25, 2019
Artichokes are a bright green, slightly sweet and earthy vegetable. They are biggest and most vibrant in the spring from March to May.
In April, we see the spinach planted in fall spring back to life with new growth of textured leaves.
Feb 28, 2019
A Harvard study of 27,842 older male health professionals found those that ate the most vegetables and drank the most orange juice suffered less memory loss over a span of two decades.
Feb 28, 2019 ● By April Thompson
Instead of discarding skins, cores and rinds, creative chefs are using their distinctive flavors and nutrients to make intriguing entrees and desserts.
Feb 28, 2019 ● By Melinda Hemmelgarn
As the Earth starts re-greening this season, it’s a natural time to rethink our eating habits–and here are some nourishing ways to feed body and soul.
Feb 25, 2019
Over the past few years, this versatile vegetable has become a great alternative for high-carbohydrate or gluten-rich products like pizza crust, taco shells and mashed potatoes.
Winter is a perfect season to enjoy this preserved taste of fall. These are some of my favorite apple cider recipes.
Jan 31, 2019
Munching on about two handfuls of either walnuts or almonds increased blood vessel dilation in overweight volunteers and lowered markers of arterial plaque.
Jan 31, 2019 ● By Avery Mack
Low-fat, plant-based recipes make for a heart-healthy meal so delicious that non-vegetarians won’t even miss the meat.
Jan 28, 2019
A community supported agriculture (CSA) program allows members to have direct access to high-quality, fresh produce grown locally.
Jan 28, 2019 ● By Peggy Malecki
The darker fruits and vegetables will cause the body to produce antioxidant anthocyanins, which are resistant to cancer.
Salad is simple, and can be a nutrient powerhouse of beneficial antioxidants, vitamins, minerals and micronutrients.
Most root vegetables are good sources of vitamin C, a powerful antioxidant that also helps your body absorb iron.
