by Judith Fertig When dietary concerns, food sensitivities or curiosity prompt us to try alternative milks, it helps to know basic facts about the leading types to choose the best ones for us. Almond Milk Pro: Almond milk is low in fat and can be easily made at home, so ingredients are known.

Janice Cole, the author of Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, knows how delicious a really fresh egg tastes. She keeps three chickens she calls “the girls” in the backyard of her suburban Minneapolis home. “Jasmine, a white Silkie, lays small, beige-colored eggs; Keiko a

by Kathleen Barnes Complaints of digestive upsets, brain fog, headaches, relentless food cravings and unrelieved stress appear to be at epidemic levels these days. “These symptoms may be part of newfound awareness of the wide-ranging and seemingly unrelated health problems caused by food sensitivities and intolerances, which are different from food allergies,”

by Michele Menzel, ND Gluten-free is the latest buzzword in health. The term gluten-free means to eliminate grains and foods containing gluten. The gluten grains include wheat, barley, rye and spelt. Unfortunately, many people that decide to eat gluten-free make very poor alternative choices. A large number of people negatively affected by

Fast, fun to grow and packed with flavor and nutrition, tender young microgreens can go from seed to table in as little as a week. Close cousins to edible sprouts, microgreens are grown in potting soil or seed-starting mixes instead of plain water. They customarily grow beyond the sprout stage

by Judith Fertig Sales of gluten-free products reached $973 million in 2014 and are projected to grow to $2.34 billion in 2019, according to Packaged Facts, a market research publisher. Many such products cost more than their gluten-based counterparts. Gluten Sufferers The latest study, published in the American Medical Association publication JAMA Internal

by Judith Fertig During jam-packed special occasions like holidays, our drinks should multitask, too. We need festive tipples to refresh us without overdoing it, restore equilibrium if we overeat or drink or revive us when we’re feeling low from a seasonal cold or flu. In addition to traditional offerings that family and

For those that like to eat plant-based meals most of the time, the holidays can present a challenge. Social occasions from Thanksgiving to New Year’s Day abound, including multi-course dinners and potlucks; tree-trimming and baking parties; neighborly hospitality; nibbling on treats while wrapping gifts; and gathering to watch a holiday

In The Omnivore’s Dilemma: A Natural History of Four Meals, Michael Pollan surmised that we’d be healthier if we ate the way our great-grandparents did. It would mean sticking to regularly scheduled meals instead of impulsive snacking, having a meat or protein item comprise only a quarter of our plate,