Displaying items by tag: Conscious Eating
Give Yourself a Gift:
Intuition and Food
by BETHANY PERRY
Do you ever wonder what you should eat or why you’re eating what you are eating? And how many diets have you...
How to Reboot Your Eating Habits
Small Shifts Can Drop Pounds and Gain Health
by JUDITH FERTIG
Our food habits are often just that—mindless, repetitious eating behaviors. Some serve us well; others, not so much. Natural Awakenings asked experts to serve up many doable small changes that can add up to big...
Edible Heirlooms
Old-Fashioned Fruits and Veggies Return to the Table
by AVERY MACK
Of the 7,500 varieties of apples in the world, 2,500 are grown in the U.S., but only 100 commercially. As of the 1990s, 70 percent were Red Delicious; more recently they’re being replaced with Gala, Granny Smith and Fuji types from taller, thinner trees that can be planted more...
Taste the Rainbow
Expand Your Palate with New Colorful Veggies
by JUDITH FERTIG
Americans’ vegetable habits are in a rut. According to the U.S. Department of Agriculture, nearly 50 percent of the vegetables and legumes available in this country in 2013 were either tomatoes or potatoes. Lettuce came in third, according to new data released in 2015, advises Tracie McMillan, author of...
Meaty Truths
Choosing Meat that’s Sustainable and Safe
by MELINDA HEMMELGARN
In his essay The Pleasures of Eating, Wendell Berry, a Kentucky farmer and poet, writes: “If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.” He, like a growing number of conscious eaters, wants ...
Ancient Grains for Modern Palates
Gluten-Free and Eco-Friendly Grains Gain Favor
by JUDITH FERTIG
Ancient grains are making a comeback. Grown since Neolithic times about 10,000 years ago, varieties of barley, corn, millet and rice have helped assuage the hunger of many communities. Today, yellow millet, dark red whole-grain sorghum, brown quinoa and exotic black rice can help alleviate...
Super Soups
New Twists on Old Favorites Heal, Nourish and Soothe
by JUDITH FERTIG
From her Colorado mountain home, Jenny McGruther, author of The Nourished Kitchen, celebrates the wisdom of traditional foodways, making nutrient-dense, healing soup broth from bones, water, vegetables and seasonings. McGruther’s twist is to...
Sweetly Vegan
No-Bake Holiday Treats Worth Celebrating
by Judith Fertig
We love to give and receive special treats and our tastes are evolving. Instead of yesteryear’s sugary bonbons loaded with calories that we’ve come to regret, today’s preferred confections focus more on naturally sweet dried fruits, best-quality chocolate, healthful coconut and crunchy nuts. Vegan, gluten-free delicacies from chefs and culinary experts the world over help ...
Researchers from the International Center for Integrative Systems, in Cambridge, Massachusetts, have determined that genetically modified (GM/GMO) soybean plants accumulate...
Research from China has determined that cloves (Syzygium aromaticum) inhibit the growth of several cancers. Researchers tested an extract of whole cloves against several types of human ...