Pesto is quick to make and versatile in the kitchen. It can be tossed with pasta, used as a base for dipping vegetables, or added to omelets for extra color and zing. You can make pesto with the last of the herbs in the garden and freeze it for...
Zen Master Thich Nhat Hanh sums up Zen practice with these few words: “Smile, breathe, and go slowly.”
In our busy lives, it's not uncommon to rush when preparing (and...
This simple green smoothie features a secret brain-boosting ingredient: avocado.
Unlike many other fruits and vegetables, avocados contain healthy unsaturated fats that help keep your ...
The United States Department of Agriculture (USDA) may be getting ready to shift its dietary guidelines.
The USDA updates the guidelines every five years. In preparation for issuing new guidelines later in 2015, the Dietary Guidelines...
Making your own nutrition bars at home costs less than store-bought bars. It also lets you personalize your bars with ingredients that you love and that give you the most energy. Try this simple recipe that combines equal parts nuts and fruit...
4 medium sweet potatoes, cut into large chunks
1 medium onion, chopped
2 carrots, chopped
2 (10-ounce) packages of brown button mushrooms, wiped clean with a damp paper...
Serves 4 to 6
2 large fresh beets, peeled and chopped
One 22-ounce can or jar of tomato sauce
2-to-3 cups of water, depending on desired consistency
Salt and freshly ground black...
What It Is
Jivamukti Yoga® features a vigorous, Ashtanga-influenced style of vinyasa designed to sculpt your body while nourishing your soul with spiritual teachings. Cofounders...
Makes 2 quarts.
2 tablespoons oil, plus oil for sautéing
1/2 cup millet
1 1/2 cups water
3 stalks celery, chopped