By Amy Bell •
March 11, 2009
Raw nuts are a healthy addition to any diet, and in my house we go through them almost faster than we can buy them. They’re a great snack on their own, added to recipes, or turned into milk.
Every week after I’ve make homemade nut milk (our favorites are almond or Brazil nut) I’m left with nut pulp I’ve strained out of the milk mixture.
This pulp (which by the way can be frozen for later use) is great when dried and ground into nut flour, or used in recipes like the raw truffles my family enjoys so much.
This recipe is quick, easy, healthy, and delicious!
By Megan McWilliams •
January 29, 2009
This delicious wintry salad/slaw was concocted by committee - myself, Dorothy Mullen and Cynthia Mutterperl - a couple of Sundays ago. We were all in Dor’s kitchen on a very snowy Sunday for her monthly Suppers dinner. Usually there is a larger group, but Cindy and I were the only silly (and fortunate because we had an awesome dinner!) souls that didn’t stay home because of the weather.
We had a great discussion about blood sugar issues and the benefits of being gluten free. We are all working on eliminating wheat and gluten from our lives. Dor has developed some fascinating curriculum about her work with nutrition and blood sugar among other health concerns. Go to the Suppers website to learn more about what she is up to.
The rest of the meal consisted of delicious jazzed up rice and beans and roasted butternut squash with roasted onions and garlic - yum. But, here’s the recipe for:
Sunday Supper’s January Root Veggie Slaw Recipe
By Megan Prusynski •
January 9, 2009
This year, one of my new year’s resolutions was to eat more raw and living foods. I recently started attending a monthly raw food potluck and have been inspired by all the delicious recipes and information. I have learned that eating uncooked plant foods is healthy for several reasons: raw fruits and veggies contain lots of fiber, are packed with nutrients, and also retain many useful enzymes that cooking destroys. Having a plot in my local community garden has definitely helped me eat more raw fresh produce as well as eat more sustainably.
As I try to add more living foods to my diet, I’ve tried eating salad with just about every meal, eating raw snacks like trail mixes and fresh fruit, and making more food from scratch. One way of incorporating raw foods into my diet that has been really easy is making fresh juices and smoothies. With the help of gadgets like my Green Star juicer and Vitamix blender, I’ve made many a healthy and scrumptious snack.
One word of juicing wisdom that I’ve learned is that you don’t want to overdo it with fruit juices. Because of their high sugar content, fruit juices can raise blood sugar levels. It’s healthier to drink vegetable juices, or a blend of fruit and vegetable juices. Juices are best in moderation because they deliver many nutrients but since the pulp is removed, they don’t have much fiber. Smoothies, on the other hand, use the entire fruit or vegetable, so the fiber is included. Both juices and smoothies are a great way to get digestible nutrients and add more raw fruits and vegetables to your diet.
By Jamie Ervin •
September 15, 2008
My top priority is to ensure the safety and well being of my children. All five of them. An important part of keeping them safe is teaching them healthy eating habits. As such, we are constantly on the search for healthy, fun, tasty snack foods. We are also dealing with a great deal of health issues, such as Celiac (a gluten intolerance) and food allergies. On days when I forget to pack a snack before beginning our afternoon mayhem, we find ourselves in the organic fruit section at the grocer picking out a fresh organic apple, peach or banana. Fresh, unprocessed foods are always a wonderful, delightful and healthy choice.
By Megan McWilliams •
August 6, 2008
Aside from being dubbed the Green Diva, I’ve also been called the salad queen (these may actually be different variations on the same title!). Since my earliest memories of food, salads have been and remain a favorite staple in my world. I was somewhat of a natural vegetarian, gagging on most meat and thus being extremely particular about what meat I managed to stuff down as a child, I always gravitated towards any type of vegetable.
This time of year, us salad-lovers are in heaven. The fresh, crisp and colorful bounty beckons the creation of all kinds of fresh veggie meals.
I’ve become an unofficial expert on making meals out of salads. I can be extremely happy with a large bowl filled with lettuce and a variety of other food groups that make up a healthy combination all mixed up. In fact, I have a special hand-crafted wooden bowl that was given to me when I attended ‘farm camp’ in Vermont last year, that I love to make these salad meals in.
While there are several million ways to create a core group of salad meals, I’m going to pick just two that I’m currently rotating through the menu these days.
By Gavin Hudson •
August 25, 2007
This recipe is an inexpensive, seasonal treat that’s almost too good to be true. From “Wildman” Steve Brill’s Wild Vegetarian Cookbook
, we get a sumptuous, healthy, seasonal, local, organic dessert that also encourages the removal of an invasive species. For the green gourmand, could life get any better?
Late summer brings many treats, but my favorite is ripe wild blackberries. Blackberries are an abundant
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Eating lower on the food chain is a great way to curb global warming and reduce your footprint on the earth. Even reducing your intake of meat by a little bit is a big step for the environment.
The average American diet is not only unhealthy, but completely unsustainable due to its reliance on meat for almost every meal. Animal products take more resources to produce, the intensive farming methods used today are very polluting,
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Raw nuts are a healthy addition to any diet, and in my house we go through them almost faster than we can buy them. They’re a great snack on their own, added to recipes, or turned into milk.
