by guest blogger Robyn Jasko. If you’ve never had fresh fermented sauerkraut, you are really missing out. Unlike the cooked sauerkraut you get at the grocery store, which is soft and mushy, raw fermented sauerkraut has a crunchy bite that tastes delicious and is filled with probiotics, enzymes, vitamins, minerals, and digestive enzymes that work to break down your food, supporting the absorption of vitamins and minerals.
Organic Food
Light and Fluffy Banana Cake
I’ve been making banana muffins for years (aka “happy cakes”) but have been craving a good banana cake that is light and slathered in butter cream icing (NOT cream cheese icing! There is a time and place for that, but it is way overdone, if you ask me—kind of like balsamic vinegar). And since it was my birthday recently, I thought I would make it myself. And it was so good!
Orange and Fresh Fennel Salad
This salad is so easy, refreshing, and delicious! It takes about five minutes to prepare and is the perfect compliment to a rich, wintry comfort meal. I made it with organic Cara Cara navel oranges, which are my new latest obsession. The color is salmony and the flavor is so fragrant. You can make this salad with any kind of orange, though (even blood orange!). And fresh organic fennel is now easy to find in my supermarket, as well.
The Top 3 Brain Foods of the Year
By guest blogger Drew Ramsey, MD. Odds are you’re missing some crucial ingredients for feeling your best. Most of us are. For the first time in the history of the world we are both overfed and undernourished. The data keeps pouring in that an organic plant-based diet with carefully selected meat and seafood is the best way to feed your brain. Yes, you can eat to build a better (and happier) brain. Here’s how.
My Favorite Holiday Recipes
It’s Christmas Eve! I’m not sure what you will be doing, but I know I’m wrapping presents and preparing to feast on favorite holiday foods. This year, I just have my immediate family and everyone is pitching in. I’ll be making a lot of last-minute decisions about what to eat. However, I thought if you needed some ideas I’d share some of my all-time classics.
3 Ways to Make Holiday
Treats Healthier
by William Davis, MD. Cookies, cakes, pies, cheesecakes, candies…I call the holidays the Annual Wheat and Sugar Frenzy. During these days of holiday get-togethers, treats at the office, gifted goodies, and overindulgent dinner parties, we can easily gain around 5 to 10 pounds. And once you start down the holiday goody path, it’s tough to stop. But it doesn’t have to be this way.
Ode to the Club Sandwich
It started this summer after a golf game when I got a sudden terrible craving for a club sandwich. The public course I played on didn’t serve them, and neither did the pub down the street. And so I went without. Until Thanksgiving. And then I saw all that leftover turkey and knew What Must Be Done.
Chicken Potpie from Scratch
Chicken potpie is all about the crust. The Pennsylvania Dutch call a soup with square homemade noodles chicken potpie, but try serving that to friends and family and getting away with it. (Trust me, I tried it once.) It’s good, mind you. But it’s not the same as a good crust. Real crust. It’s all about the crust. Here’s my recipe…
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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