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Long roots include carrots, parsnips, burdock and daikon radish. Some of these are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots include turnips, radishes, beets and rutabagas. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar, moods, and alleviate cravings.

Read more for a delicious Meatless Monday Vegan Roasted Root Vegetable recipe.

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Since having a child I’ve made breakfast important. I mostly make meals from scratch and make the best attempt to stay away from anything packaged. The chickens have been such a blessing. We’re able to cook eggs most days any which way you can think of and have them for breakfast or “breakie” (what we call it here).

Pancakes are the biggest hit for breakie…just ask my son, he’ll tell you he wants *pancakes*! Before I knew about this recipe I’m going to share; I’d always thought I was making pancakes from scratch.

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My daughter looks forward to shopping at the farmers’ market.  I think she’s excited because she never knows what will be there.  When one booth owner mentioned that he would have blackberries the next week, she talked about that to anyone who would listen and pestered me about it until we went back.  If my husband or I purchase a head of lettuce at the grocery store, even if she’s with us, she won’t eat it.  But she eats the lettuce she buys at the farmers’ market, just like she eats the lettuce she grows in her little garden.

I confess that I would do many things to get my daughter to eat her veggies – including eating vegetables I hate – but I, too, like gardening and going to farmers’ markets, so this one is no sacrifice. 

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“The salad is bitter this year.”

My daughter is referring to the lambsquarter (Chenopodium album).  I pull a leaf from the waist-high plant and taste it.  She’s right; it’s bitter.  We usually eat the lambsquarter raw, but today I’ll need to cook it before she decides to never eat it again.

Sometimes referred to as goosefoot or pigweed (and sometimes spelled lamb’s quarter), this wild relative of spinach and quinoa has been eaten by people for thousands of years.  High in vitamins A and C, and with a sprinkling of B vitamins and several minerals, lambsquarter is an excellent green for the health-conscious  — and for growing kids.

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What to Eat
1. Eat a wide variety of fruits, vegetables, grains, nuts, and legumes (organic and/or local is best).
2. Eat whole (not refined) foods.
3. Eat food (real food). Not too much (don’t overeat). Mostly plants (mostly plants).

What NOT to Eat
1. Don’t eat anything with more than 5 ingredients or with ingredients you can’t pronounce.
2. Don’t eat anything that won’t eventually rot (except honey).
3. Don’t eat meat–atleast, not too much (the environmental impact is alarming).

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As Congress debates how to pay for national health care reform, here in California we are showing there are ways to make coverage both universal and affordable.

In San Francisco, we are finding that one of the most effective reforms, and the most affordable by far, is simply using the purchasing and persuasive power of our city to promote the kind of healthy habits that keep residents away from costly medical interventions and prevent chronic diseases.

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Very strenuous exercise programmes soon after childbirth did not lead to extra weight loss. This means that women do not need to have a bad conscience if they take it easy in the busy weeks after giving birth.

Of course, he also stresses the point that women should not “eat for two” during pregnancy.

But here’s the problem with the images in the media:

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We all know someone who was thrilled when they learned they were pregnant. Yes, because they were bringing life into this world. But also because they could finally “eat for two” and let their diet go.

All of us with sense know that this is a pregnancy myth. You can’t actually eat for two and expect to lose the baby weight anytime in the next decade.

The eating “extra” may not be the best choice for every pregnant woman.

Pregnancy is not a time to eat twice as much, but twice as well.

Women who are already obese when they become pregnant may not need to gain “baby weight” as long as they and their care provider focus on a healthy diet.

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But if living a greener life isn’t a good enough reason for you and your family to avoid the junk, perhaps this is: kids who regularly eat fast food score lower on tests. Some kids had their test scored drop on literacy and mathematical tests by 16 percent compared to the average.

Kerri Tobin, who oversaw the research, said,

It is possible that the types of food served at fast food restaurants cause cognitive difficulties that result in lower test scores.

Wow. Just can’t picture Mickey D’s using that in a marketing campaign anytime soon. But the corporate giant isn’t the only culprit…

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As the temperature rises, eating raw fruit in the summer months is cooling for the body and is great for those who are overstressed or overheated from hot climates or excessive mental strain. Using fruit to satisfy your sweet tooth can help you begin to leave behind chemically processed and refined sugars. Although fruit juice is very cleansing, the fiber content is lower then that in the whole fruit. Since fruit contains lots of natural sugar without the extra fiber, you should be cautious of energy or moods swings. In it’s whole form, fruit offers you more fiber which helps to balance the natural sugars that can cause dips in your blood sugar levels for some people.

Whether you have fresh fruit for a light breakfast, a midday snack or evening treat, enjoy nature’s sweetness instead of refined sugars and buy seasonal organic whenever possible.

Here are a few summer fruits and their health benefits.

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In the UK, this is a period in the garden and yard that’s called ‘The Hungry Gap’. The last of the overwintered veggies are coming to an end and the spring sowings are not yet ready to be harvested. If you want healthy food that doesn’t cost the earth either in money or in food miles, it can be difficult to find a way to eat that balances your budget and excites your taste-buds. Enter the sprouting seed!

The system for sprouting seeds couldn’t be easier – you just soak seeds, preferably organic ones, for eight hours in lots of water to get them started. If you’re a big fan of the sprouted seed, you can invest in specialised sprouting equipment, but if you want to try the system out for free, all you need is a jar or tray with a paper or cloth cover, water, and some suitable seeds or grains. Keep the seeds moist and clean by rinsing them well twice a day and maintain a temperature of between 55 and 70°F. Seeds grown in the dark tend to be crisper.

Sprouting seeds are full of valuable nutrients like minerals as well as containing high amounts of protein and fibre. Above all, they taste crisp, fresh and delicious.

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Or are they?

In this weekly series, we’ll be looking at several baby essentials that really aren’t.  They may be useful in certain situations, but if money or space is tight, or if you’re just looking to simplify and reduce consumerism and waste, here’s how to get along just fine without these so-called “essentials.“

In Part 1, we questioned the crib.   Part 2 bemoaned the bucket.  Part 3 scrutinized the stroller.  Part 4 ditched the diapers.  Part 5 scrubbed the tub.  Part 6 busted the brain boosters.  This week, we banish the baby food!

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Have you noticed that you crave different foods in different seasons? Your body knows best what it needs and when it needs it. Foods that are in season provide us the most flavor, freshness and most nutritional value at the most affordable price. Modern food producing and distribution makes food available on your grocery shelves all year long, however, eating seasonally and locally not only benefits our bodies, but benefits the environment as well.  By purchasing local foods that are in season, you eliminate the environmental damage caused by shipping foods thousands of miles and your family will reap the benefits of eating fresh, unprocessed fruits and vegetables.

In different parts of the country, seasonal menus will vary, but here are some general guidelines to help you start shopping seasonally.

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The article, written by Samina Raja, Changxing Ma and Pavan Yadav, postulates the question: How does healthy food access in neighborhoods of color differ from those in other areas? Specifically, they test the hypothesis that “access to different types of food retail destinations, located within a five-minute travel time, in predominantly black and mixed-race neighborhoods differs from that in predominantly white neighborhoods, while controlling for factors such as income, population, and area of the neighborhood.”

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I like to watch those shows where the mom has this amazing pot roast ready when everyone comes home for dinner. The mom that can throw it all together perfectly and have the table set with cloth napkins.

I’m laughing a wicked mean laugh right now because I’m not sure who this person is or if they exist in real life.

Everyone I know is trying to make everyone happy, eat healthy and organic and not lose our minds! Take budget concerns into account, snacks and lunchtime food, it can be too much.  Grocery shopping is not my favorite thing to do but I’ve learned that keeping the staples on hand from the local health food store make life much easier.

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Needless to say, it wasn’t long before I returned to the comforts of creamy comestibles, luxuriously languishing in lardaceous liquids, where I’ve been happily indulging ever since.  That is, until Behind the Burner nutrition expert and author of The Little Black Apron, Jodi Greebel, came along to open my eyes to a lifestyle of healthy — yet satisfying — morsels that don’t require me to go cold turkey on tempting treats.

So, when I had Jodi captive, I picked her brain about nutrition, dining out, being a vegetarian, and how to eat healthy and delicious. 

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When I was growing up, the silky sounds of Nat King Cole crooning, ‘chestnuts roasting on an open fire…’ was the hallmark of the holidays for me.  Every time I would hear it, I’d get that rush of childlike exuberance that encapsulates the magic of the season, and makes you feel like anything is possible.  

Yet, despite the fact that inordinate amounts of food were also synonymous with the holidays in my family (6 courses and 3 hours worth of dishes to be exact, by hand), we never had one dish with a chestnut in it.  Not a one.  For shame.

So, as I got older, and began to nurture my inner chef, I decided to remedy that travesty by starting a new tradition of savory chestnut soup to begin the descent into our annual colossal feast, much to my Grandmother’s chagrin who quite religiously served Italian Escarole soup.  (And by religiously, I mean had served Escarole for 30+ years prior to my first course usurping; or usouping, as it were. OK, bad joke.)

But my soup was a big hit, and each year I’d add or change the ingredients, perfecting my chestnut prowess with new and interesting pairings.  Needless to say, some years were better than others.  The addition of raisins, for example.  Disaster.  Cranberries, however.  Surprisingly delicious.  And those tart little buggers are still the perfect complement to the soup.  The cranberries, that is — not my family!

And now for the first time ever outside the hallowed halls of the Snowfield residence, I am sharing my coveted recipe for you to share, which now includes honey glazed grilled salmon, making it a hearty first — or even second — course for your own foray into holiday gorging and merriment.

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