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...
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...
Omega: How did you get started preserving food at home?
Marisa: I grew up doing it with my mom. We lived in Portland, Oregon, and had apple trees and blackberry bushes in and around our yard and in the...
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 ...
1 cup goji berries
7 cups water (divided)
1 cup lemon juice
2 pinches salt
12 drops orange stevia
3 drops orange essential oil
Soak goji berries...
Bake Your Own Bread
No matter the style of bread you make—a hearty, country-style loaf, a light baguette, corn bread, tortilla, pita, naan, or a gluten-free variation on any of these—learning how to make one of the most...
Makes approximately 8 fritters.
1 tablespoon ghee
1 small brown onion, diced
1 ounce broccoli, finely chopped
1 clove garlic, crushed
1/2 carrot, grated
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...
Serves 2 as a main course or 4 as an appetizer.
1 head of romaine lettuce, chopped (or any kind of greens)
1 head of red leaf lettuce, chopped (or any kind of greens)