Cooking

I’m not a parent, but, as someone who was a “kid” not too long ago, I know a thing or two about kids’ eating habits. As an adult, I’d like to think that I lead a generally healthy lifestyle. However, while growing up, I was all too familiar with just about any junk food you can think of. Luckily, I’ve been able to break most of my bad eating habits from childhood, but, unfortunately, poor eating habits while young tend to turn into poor eating habits for life.

If you frequent Japanese restaurants as much as me, you know how delicious miso soup is. If you want to save a buck, or eat at home for a change, this is the recipe for you. It should make about 4 servings and will literally take 15 minutes to make. You never want to cook miso soup too long because otherwise the seaweed will turn to mush. Also, feel free to double or halve this recipe to make the desired amount you're looking for. Don't feel bad about making or eating too much though: This recipe is only around 22 calories per serving!

Ingredients:

Drive away any winter woes with a bowlful of healthy and nourishing goat trotter soup, made as a traditional Indian recipe…

Water is life, and necessary to sustain life, but we take it for granted in today’s world. From making up a major portion of our bodies to keeping us clean, here are all the ways we use water and why it’s so important to defend this resource.

Winter calls for rich, warming foods; here in the Pacific Northwest we’ve already seen our small share of snow, and forecasts threaten even more. Since we don’t see snow or ice very often, travel is severely hindered and there is little to do but hole up inside and cook something delicious.

We’d all love to imagine that pantry pests don’t exist. Spotless grocery stores and clean, sterile kitchens in advertisements make it easy to pretend for a while. But at home, no matter how hard we try, things creep in that we’d rather not have there—especially when we’re storing natural foods that aren’t heavily processed and packaged.

Winter is coming, and in Ayurveda that means the season of Vata – light, airy, and dry, among other things. There is a propensity for individuals, particularly those experiencing a Vata imbalance, to feel ungrounded. As the seasons change, here are some good general rules to follow, especially if you are someone who’s prone to a Vata imbalance:

Do you ever have trouble planning out meals and pairing foods? I know I do! In an effort to make that planning a little easier, I put together some of my recipes into a full day eating plan for vegan meals! Whether you’re cooking for one, two or maybe a few more, these meal ideas will help you prepare a winning combination every time.

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.

Modern nutritional science validates the great importance of eating a plant-based, whole foods, natural, minimally processed diet. A lot of Westerners suffer from diseases and health problems that are related to eating industrialized diets. Much of the food we eat is overly processed and lacks nutritional value.