1/3 cup walnuts
1 large garlic clove, chopped
2 cups baby spinach
2 cups arugula
1/2 cup mint leaves
2 teaspoons champagne vinegar...
In his “Ode to an Artichoke” Pablo Neruda wrote, “The tender-hearted artichoke dressed up as a warrior, erect, it built itself a little dome, it kept itself impregnable beneath its armoured leaves.”
Cooking artichokes can be intimidating...
Organic, frozen mixed vegetables are good for quick-and-easy stir-fries and soups. While I highly encourage you to prepare fresh food from local and seasonal products, if you don’t have time or access, count on frozen vegetables to help you out...
Beets have a long history as an edible aphrodisiac—the Ancient Romans believed beets promoted loving feelings and enhanced sex appeal, and beets are...
Children’s book writer Dr. Seuss wrote, “Sometimes the questions are complicated and the answers are simple.”
In children’s health, we have a lot of questions about what has gone wrong. Why are...
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 ...
Makes 4 servings
3 bunches of greens (try rainbow chard, kale, collards, or mustard greens, or a combination), trimmed, rinsed, and dried
3 tablespoons grass-fed butter
Makes 2 quarts.
2 tablespoons oil, plus oil for sautéing
1/2 cup millet
1 1/2 cups water
3 stalks celery, chopped
1 green pepper, chopped
1 small onion, chopped
Wisconsin native Travis Leanna was 22 years old in 2007, when he was deployed to Fallujah for Operation Iraqi Freedom. Initially buzzing with excitement over the prospect of heading overseas and into combat, the young Marine quickly realized...