Are you looking for something different to grill this summer? Try fresh fruit! It’s a nutritious and colorful way to add exciting flavor to your backyard party. Fruit is comprised mostly of water and sugars. The heat of your grill will caramelize the natural sugars and reduce the water content, concentrating the flavor. Also, when you eat the fruit while still warm, it is luscious!
Making raw nut milks from scratch is a fun and healthy choice for you and the planet.
I love these drinks because they eliminate the packaging of store bought milks, don’t require something made largely of water to be shipped across the U.S. (which uses lots of fuel), and they are very fresh and healthy. No mystery ingredients, no preservatives.
Plus it’s non-dairy, which is better for many folks and for the cows!
Another old tradition is making its way back into modern kitchens: bone broths. These stocks refer back to earlier times when our ancestors used every part of an animal (eating nose-to-tail). Bone broth is made from bones, skin, feet, tendons and ligaments—parts of the animal that can't be easily digested—but what differentiates bone broth from other stocks or broths is the length of time it cooks—up to 48 hours.
If the thought of spring cleaning your body through detoxification brings up confusion or fear, well it’s no wonder. Health experts have always been divided on the merits and potential perils of detox diets, with some saying it’s necessary to regularly flush harmful toxins from your body, while others denounce the whole notion as faddish and potentially dangerous.
"[Healthy] soil isn’t an inert growing medium but rather is teaming with billions of bacteria, fungi, and other microbes that are the foundation of an elegant symbiotic ecosystem," according to the USDA Conservation Service. We aren't talking about a slithering earthworm or two, but of a diversity of organisms that the USDA says, "make up a large proportion of the world's genetic diversity," which range in size from tiny, one-celled bacteria to small animals with backbones.
The mushroom possesses some surprising characteristics for such a peculiar and almost weightless food. In fact, the largest organism in the world is a mushroom, creeping 3.5 miles underneath the forest floor. The stem and cap which we harvest for food are simply the fruiting of a complex network of underground “mycelium”—the vegetative body.