By Lucille Chi •
October 15, 2009
Going to a body and nutrition expert with my husband is one of the best things we’ve done for ourselves. What was the key take away? Warning! Turn Alkaline!
Turn Alkaline? Are we magicians? Well according to biochemists we are! You can change your body chemistry with what you eat!
Chemicals have seeped into foods, air, and water, which in turn lower our system’s ability to control the chemistry of our body fluids, increasing illness and chronic disease.
The sad fact is that most food consumption in the wealthiest nations has shifted from nutritious raw foods to low nutritional value processed foods and we need to shift it back. Now that our total biological terrain is at risk, we urgently need to do some clean up by shifting our body chemistry back to the raw, organic foods it was designed to function on as we’ve evolved.
Below I’ve listed out a quick list of the good foods (alkaline) to treat your body to often…
By Lisa Kivirist •
May 21, 2009
Before I can fully jump into savoring all the tempting, fresh flavors of the spring garden, there’s one last chapter I need to wrap up from last year’s growing season: finishing up what’s left in the freezer. My taste buds may be craving that tender new asparagus, but my rational mind reminds me to first finish that shredded zucchini, Swiss chard and whatever else may be lingering in my freezer first.
Frozen shredded zucchini is not a bottle of nice red wine. Age does not improve the zucchini, it only ushers in freezer burn. On my family’s Wisconsin farm and B&B, Inn Serendipity, I typically freeze most of our garden harvest for the simplicity and efficiency.
All summer long I shred, blanch, or tray freeze my garden goodies, packing the produce into square freezer containers and lining them up in our thirteen cubic foot chest freezer in the basement. Chest freezers, when full, can run quite energy efficiently as not as much cold air escapes when you lift open the lid, versus the vertical type freezers. All winter long we defrost and eat through our garden harvest, ideally letting these freezer containers slowly defrost for a few days in the refrigerator, using the defrosting process to cause our refrigerator to run less. As we “eat through” the freezer and space opens up, I fill the empty space with recycled milk jugs filled with water to help the freezer run more efficiently.
By this time of year, I’m down to the last few freezer containers and a freezer in need of a good clean out, but need a dose of culinary motivation to use up those last lingering items from last year. Here are three strategies I use for that that final “freezer finale”:
By Kelli Best-Oliver •
September 17, 2008
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When the summer heat breaks and the first cool days arrive, I feel melancholy, because it means the end of our local farmers market is nigh and the variety of summer produce will soon be gone. While I savor the rest of our ripening tomatoes, my thoughts turn to fall’s produce, with its rich red and orange hues, mirroring the turning leaves. Fall produce reminds me of rich, hearty dishes that fill you up during the harvest season. Here are five fall fruits and vegetables (and meal ideas) that are great sources of nutrition and the basis of many delicious dishes.
