Eat

Wow! You went to Mexico on vacation and snagged a gigantic bottle of vanilla. Since vanilla originated in Mexico, it makes sense to you that you could get a deal like this.

Try this healthier version of French fries! By baking the fries instead of frying them and using sweet potatoes instead of the classic white Russet potato, you can keep more of the nutrients and leave behind some of the extra calories and fats. The seasonings can be used as moderately or as generously as you like and feel free to try out your own flavors! 

Ingredients:

Sweet Potatoes

Olive Oil

Salt

Black Pepper

Garlic Powder

Paprika

Directions:

-Preheat oven to 450 degrees Fahrenheit.

The name sounds like some mystical fruit that can be found in fairytales and legends. Quince, however, is a real fruit that is around today.

Craving a cheesy sandwich? Try this simple and delicious panini! With just a few ingredients you can create a complex meal in minutes. The cool tomato, gooey cheese and slightly bitter spinach melt together with the balsamic vinegar and form a perfect balance of textures and flavors. I suggest using mozzarella-style cheese, but feel free to experiment with any of your favorite vegan slices. 

Ingredients:

2 slices of bread

3 leaves of spinach

2 slices tomato

4 slices of vegan cheese

Vegan butter

Vegetables are certainly better for you raw. Or at least that's what we've been told. There has been an ongoing debate between raw and cooked vegetables. It is believed that cooking can deplete vegetables of their nutrients. While for some vegetables this may be true, it is not always the case.

While some vegetables lose nutrients as they are cooked, others gain them. How can that be, you ask? Let's take a look at these vegetables to see why some are better with a little bit of heat and some are better left alone.

Lately, I’ve been really good about going to the gym four times a week. However, when my mom and dad came down with a cold, I couldn’t help but think of the bright side of things—if I caught what was going around, I’d get a few days of rest from the gym. If I could manage to eat anything right now, I’d be eating my words because this sickness is terrible. I’d take the gym over this sore throat that refuses to go away a million times over. Since I always seem to become ill pretty early in the cold and flu season, I decided to look into foods I could eat to help my body fight back.

The agave plant ranges from the southwestern United States down through Central America to the northern regions of South America. It is the same plant that is used to make tequila. For centuries, the native peoples gathered the plants and removed the leaves to extract the sap from the core. They boiled the sap to form a thick nectar. Agave nectar did not find its way into modern America until the 1990’s when the process of hydrolysis could be applied to the agave. This process heats the extracted agave juice in a mass production, making it a viable commercial product.

You probably don’t need another recap on the benefits of buying organic. Whether it’s for increased nutrient value or more sustainable farming practices, choosing organic over conventional can reap a lot of benefits for your body and the planet.

Quinoa (pronounced keen-wah), the magical seed known for its high nutritional content and grain-like texture, is also incredibly versatile. My first introduction to quinoa came as I was working for a natural foods cooperative; I was new(er) to the all-natural, organic food arena and every which way I went someone was talking about quinoa. “It’s a great source of protein,” some said, “it’s filled with vitamins and minerals,” said others, “it’s gluten free and easy to digest,” said more people still.

Why Ayurveda?

Being healthy is an incomparable life experience, and the way we eat plays a huge role.  We all want great health, but for many people, it seems complicated.  Our busy lives, the number of diets, and conflicting messages about what we should eat can be overwhelming.  Ayurveda offers us a holistic, intuitive, easy approach to eating.  Since it’s been in use for at least 5,000 years, we can rest assured that it’s safe and effective.