Down to the cellular level, the way that we nourish (or fail to nourish) our bodies is often times looked to as the single most important determinant of most everything attached to health. Even in the womb, the mother’s diet influences the child’s development on a genetic level. Yet the time we spend performing the actual act of eating is quite finite: roughly one of our 24 hours…
Pineapple is a member of the family Bromeliaceae or Bromeliad family of the genus Ananas Mill, also known as pineapple P, containing the species Ananas comosus (L.) Merr. or pineapple P. The plant is native to Brazil where it is known as ananas, the Brazilian Tupi Indian word meaning "excellent fruit"—this term is used throughout the world.
The lively acidic and fermented beverage that we’ve come to know and love as kombucha has become popularized in the U.S.
Winter juices aren’t necessarily much different from spring, summer, or even fall juices. But the vegetables and fruits you add to them can make them better geared for winter, even if you’re juicing oranges and drinking them with ice.
Loquat is a member of the family Rosaceae, commonly known as the Rose family of the genus Eriobotrya Lindl. or loquat P of the species Eriobotrya japonica (Thunb.) Lindl. or loquat P. The plant is native to southeast China. It was possibly introduced in Japan where it has been cultivated for more than 1,000 years.
Honeydew melons are a member of the family Cucurbitaceae of the genus Cucumis in the species Cucumis melo var. Further clarification of honeydew melon is that they are a member of the Gourd family and the nomenclature in America is derived from the White Antibes melon that has been cultivated in southern France and Algeria. In these regions honeydew melons have been grown since the late 15th century.
For the uninitiated, the name chaga immediately pokes at one’s curiosity—as does its nickname, “black gold.” The chaga mushroom (Inonotus obliquus) resembles a chunk of rough coal blooming from the side of a birch, stark in contrast to the tree’s white bark. Whether the name is just a bit of clever branding or finds its roots in its ancient medicinal context, it is, undoubtedly, correct.
I love eating seasonally, and when fall rolls around, that means eating more mushrooms. There are three adaptogenic mushrooms I particularly like to incorporate into my diet: chaga, reishi and shiitake. Find out what makes these mushrooms so special, along with fun ways to incorporate them into your day.
When you’re trying to eat healthy, one of the smartest things you can do is meal plan. Part of meal planning includes choosing dishes that can use the same ingredients so you don’t end up wasting food or having just a little bit of one thing left over.
Warm juices seem like a bit of an oxymoron—isn’t the point of cold-pressed juices to keep the nutrients cold? Yes, but gently warmed juices can still deliver a host of nutrients while also feeling more in line with the seasonal changes: in this case, cooler days, darker mornings, wind, rain, and in some cases, snow. Try out these fall-inspired warm juice recipes for a boost of antioxidants and a no-need-for-an-extra-sweater guarantee.