Getting all the proper nutrients into a winter diet can be a difficult task. Our attention has turned from the fresh produce of summer into the storage ability of root vegetables. While root vegetables offer an array of nutrients, there are other fruits and vegetables that are ready for picking come winter. These 5 fruits and vegetables will add diversity to your plate and give you the nutrients you crave throughout the winter.
In the Northern Hemisphere, we are now in the heart of winter. We are, however, past the solstice, and the days will become lighter and lighter in smaller increments. If you think you are well beyond any type of growing possibilities, I want to suggest that it actually is possible to grow food in the winter.
Kimchi, the Korean dish featuring fermented cabbage, is a nutritious powerhouse. For starters, it’s a heck of a source of probiotics, which help keep your gut health in tip-top shape. When you consume probiotics regularly, it keeps your digestive system moving, it keeps
After a long winter, the first signs of spring are glorious and exciting, but the season’s shifting weather might have you wondering what to eat. Changes in weather have real effects on our bodies—and our appetites. When the sunny side of spring shows herself, the heavier foods we needed through the winter don’t seem appropriate; yet with the sun around only intermittently, it can feel too early for spring’s lighter fare. So what to do? Make today’s Meatless Monday recipe: ribollita.
A burp is just a gust of wind arising from the heart
But when it takes a downward turn, it becomes a…
Fart.
This was, of course, my dad’s favorite rhyme to recite when
I was young. Either that, or “Oops, I stepped on a frog!”
Cabbage is a member of the Brassicaceae family, commonly known as the mustard family. There are 107 genera in the family; the cabbage is in the genus Brassica L. The origin of the plant is quite complicated because of the number of genera. The earliest cultivation of cabbage took place in Northern China, approximately 4000 years ago. In Europe the plant was cultivated about 3000 years ago and became a world staple. In the wild it was a leafy plant like kale and was produced in the form of a head in 14th century England.
On a sunny Los Angeles morning, Jess Wang is in her kitchen checking on her “pets.” “The trick,” explains the ever-gracious Jess, “is not to disturb them too much.” Just like any beloved pet, in exchange for a little care, Jess’s offer many rewards. These pets aren’t the typical furry or winged kind, but rather, they’re of the bacterial sort. They don’t cuddle or play, but they give the gift of health, the rewards of creativity, and they taste great.
Do the gorgeous blooms of spring turn you into a sneezing, sniffling, itchy-eyed mess? If so, food can help.
Since subscribing to a CSA box, I find myself frantically making room in the fridge for new produce once a week – the day before my box is delivered, naturally. Even if you’re shopping at the local farmer’s market, chances are you find yourself periodically needing to use up a bunch of on-their-last-legs veggies.
Poultices are some of the most interesting medicines. A poultice is a warm medicated dressing. To make a poultice, you just crush up different plants, herbs, and other healing medicinal items into a paste and apply to the affected area. It really is one of the simplest medicines to make, with incredible results.