It’s been several weeks since I’ve put a recipe on the blog, my time having been consumed with medical topics, and so I’m returning today with a recipe, a simple one that reveals the natural goodness of the ingredients used. Simplicity is undervalued i

continue reading.....

Smart consumers know about the Dirty Dozen, a list of vegetables and fruits includes the one most often contaminated by pesticides and other environmental toxins. The recommendation is to buy organically-grown versions of these foods in order to avoid

continue reading.....

In days of yore, our ancestors would spend much of the harvest season preparing vegetables for the long winter. Some foods would be dried, others would be stored in root cellars, and still others would be fermented as pickles. In Korea, the most popula

continue reading.....

As I said last week, many of us are trying to get fish into our diets, but it’s not an easy task – last week’s graphic showed that some fish are healthier than others because of their omega-3 content. Of course, even if a fish is high in omega-3, we mi

continue reading.....

I was inspired to write this post today while eating my lunch: Wild Alaskan salmon lox on a sprouted bagel with pesto and avocado slices with a salad made with fresh picked greens from the garden on the side.  I aim to eat fish a couple times a week as a way to get good,

continue reading.....