Blog Archives

Roasted Roots

Root vegetables–such as carrots, parsnips, turnips, burdock, onions, beets, sweet potatoes, and rutabagas–are not only low in calories and high in fiber, but they are also bursting with nutrients, many of which Americans don’t sufficiently consume on a daily basis. The nutritional content of root vegetables include flavonoids, touted for their antioxidant and anti-inflammatory properties, which may help reduce the risk of cancer. You can substitute the root vegetables used in this recipe for what you have on hand, as long … Read More

Genetically modified organisms (GMOs) are foods that look the same as naturally grown foods, but have had their genetic makeup altered in some way. Most often, this genetic engineering makes foods herbicide-tolerant or able to produce their own internal insecticide. Soybeans, for example, can be altered to make them resistant to the herbicide glyphosate. When the herbicide is sprayed on the fields, everything—except the soybean plant—is killed. Corn plants are also often injected with the bacterium Bacillus thuringiensis, causing the … Read More

Hearty Beef Stew

The secret to this full-bodied stew’s incredibly rich flavor is in browning the beef and de-glazing with red wine to scrape up all the tasty tidbits. Double-down on flavor—and nutrients!—by using homemade stock instead of store-bought, and you made yourself the perfect winter meal. Key Nutrients: Vitamin A, vitamin B12, vitamin B3, omega-3 fats, vitamin B6, biotin, selenium, zinc, potassium, copper Prep time: 15 minutes Cook time: 90 minutes Yield: 8 servings   Ingredients: 2 pounds organic stew beef, cubed … Read More

Natural. Hormone-free. Cage-free. Pasture-raised. There are so many catch phrases on the front of meat, dairy, and egg labels that conjure up the images of happy, healthy animals being raised under idyllic farming practices. However, many of these terms are either not regulated or don’t quite mean all they seem. The Food Safety and Inspection Service of the United States Department of Agriculture (USDA) is responsible for the inspection and quality standards for meat, poultry, and processed egg products. The … Read More

Spaghetti squash, like other winter squash, is harvested in the early fall. With its wonderful al dente texture—plus a cornucopia of health benefits—it works fantastically as a healthier alternative to pasta. Just one cup of cooked spaghetti squash has 10 grams of carbs and 42 calories, compared to 1 cup of cooked pasta with 60 grams of carbs and 300 calories. This recipe calls for traditional pesto but also works well with Kale and Pepita Pesto.   Key Nutrients: Selenium, … Read More