Displaying items by tag: Conscious Eating

Give Yourself a Gift:

Intuition and Food

by BETHANY PERRY

Intuition and Food

Do you ever wonder what you should eat or why you’re eating what you are eating? And how many diets have you...

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How to Reboot Your Eating Habits

Small Shifts Can Drop Pounds and Gain Health

by JUDITH FERTIG

Reboot Your Eating Habits

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...

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Edible Heirlooms

Old-Fashioned Fruits and Veggies Return to the Table

by AVERY MACK

Edible Heirlooms

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

Taste the Rainbow

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

Meaty Truths

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 for Modern Palates

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

New Twists on Old Favorites Heal, Nourish and Soothe

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

No-Bake Holiday Treats Worth Celebrating

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 ...

Formaldehyde Found in GMO SoybeansResearchers from the International Center for Integrative Systems, in Cambridge, Massachusetts, have determined that genetically modified (GM/GMO) soybean plants accumulate...

Cloves Inhibit Cancer GrowthResearch 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 ...

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