Apples are a member of the family Rosaceae, the Rose family in the genus Malus Mill. or apple P. This genus contains thirty-six species. There are about 10,000 varieties of apples throughout the world, of which 7,000 can be found in the United States.
In 2015, we stuffed kale into everything. The year after kale we obsessed over pomegranates. In 2014, avocados were king.
Blood sugar is key to keeping our cells alive and fueled to do their thing, whether they’re muscle cells or cells in the brain.
Frankly, with words like chia, flax, probiotics, goji, and more making the rounds, it’s understandable to become sick of the whole bandwagon of health food and stick to a normal diet instead.
There are many species of cranberry that grow in the temperate zones of the world, the species Vaccinium macrocarpon Aiton is the cranberry native to North America. It is found in both the northeastern and northwestern areas of the continent and was used by the Native Peoples for food and medicine. They introduced the plant to the pilgrims, who used the fruit for pie and tart filling; recipes have been recorded as early as 1672.
It’s that time of year. The children in my jiu jitsu class have been showing up with runny noses for the past week or so. They range from ages 4 to 6, and it’s common for their fingers to be in said runny noses. As careful as I am, this is a full contact sport and the day after class, my throat often starts to itch, a little cough starts, or I get the chills (or all of the above).
Squash (the winter species) is native to Central America and evolved around the same time as flowering plants, approximately 350 million years ago. However, it was not until 13,000 B.C.E. that man began using squash to make cups, containers, and floats for fishing nets. It was one of the earliest cultivated plants, first farmed in 10,000 B.C.E., but because of its bitter taste was not used as a food source until several thousands of years later when squash was bred to have a sweeter taste.
Basmati.com sits down with Herbalist Dara Saville about love of nature, natural healing, and herbalism.
On a sunny Los Angeles morning, Jess Wang is in her kitchen checking on her “pets.” “The trick,” explains the ever-gracious Jess, “is not to disturb them too much.” Just like any beloved pet, in exchange for a little care, Jess’s offer many rewards. These pets aren’t the typical furry or winged kind, but rather, they’re of the bacterial sort. They don’t cuddle or play, but they give the gift of health, the rewards of creativity, and they taste great.
I eat a lot of foods that most Americans find odd.