Homemade Gluten Free Pizza in Less Time Than You Put the Kids to Bed!

Last night I had one of my Eureka food moments that I enjoy so much. After having had a most dis satisfying experience with Udi’s GF frozen pizza (how can anyone honestly ever enjoy frozen pizza really?) I decided to make homemade pizza using the new GF tortillas I got at Whole Foods.

. . . → Read More: Homemade Gluten Free Pizza in Less Time Than You Put the Kids to Bed!

Hemp Hearts

Hemp hearts are so good it is hard to believe they are so good for you! And good for you they are.

Hemp hearts are the inner de-shelled part of hemp seeds,  Cannabis Sativa, which arguably translates from Latin as ” most perfect food.” The seeds are nowadays also becoming known as  “perfect” food . . . → Read More: Hemp Hearts

Necessary Natto

Did you know that natto is  the only safe way to eat soy other than soy sauce and miso? That is because natto is fermented, which degrades the phytic acid found in, unlocking the nutrients in the bean. Phytic acid is an anti-nutrient – that is, it hinders absorption of nutrients in the stomach . . . → Read More: Necessary Natto!

Have a Date With Dates

We all know our next-door sweet dried fruits which make a healthy snack: dried apples, raisins, plums, cranberries, apricots and even the more exotic dry cherries, pineapple and mango slices.

We’ve also all gone on many a rebound date with a much more decadent comfort snack – chocolate. But have you ever tried dates? . . . → Read More: Have a Date

Stinging Nettle

Stinging nettle has a distinct flavor that one can truly learn to appreciate. One of the sweetest childhood memories I have, is that of my grandmother putting gloves on and gathering fresh stinging nettle in her garden in the spring, pressing it raw and mixing it with honey and walnuts for me to so . . . → Read More: Stinging Nettle

Quinoa - The Ancient Secret of the Inca

Quinoa had been cultivated as a crop for over 5000 years. It originates from the Andean region of South America. It is a type of psedocereal crop, whose commercial availability is currently limited. There are almost 2000 varieties of quinoa, ranging from ivory to pink, red, brown and almost black.

It was cultivated by . . . → Read More: The Secret of the Inca

Kudzu Root

Kudzu has been introduced into the United States from Japan as a crop and an ornamental plant. However, it was subsequently discovered that the Southeastern US has near-perfect conditions for kudzu to grow out of control. It became a weed that covered large areas and got to be known as ‘the vine that ate . . . → Read More: This Root Has Five Health Benefits

Want Your Hair in a Tail? Eat Horsetail!

Eat horsetail! And not to mention you would be minimizing your risk of bone fractures…

But, really, horsetail is a common weed can be found in your local health store and the reason why it is such a miracle plant is because of its high silica content.

The silica compounds found in horsetail are . . . → Read More: Want Healthy Hair?

Not Just A Pretty Weed

Purslane, also called pigweed, is commonly eaten in Europe. In North America it is regarded as a weed, but little do we know that it is one of the best dietary sources of calcium.

Just 10 grams of dry leaves provides 500 mg of elemental calcium which studies has shown to yield increased bone . . . → Read More: Not Just A Pretty Weed

Kale Incredible

Kale is a member of the cabbage family. It is also the most robust vegetable; it grows in any soil and rarely suffers any diseases although it prefers cooler climates and rarely grows in tropical conditions. The good news here is, kale which has a delicious, earthy flavor, is available all year round!

Kale . . . → Read More: Your Downtown Vancouver Chiropractor Recommends This Vegetable