Why Eat Organic? The Dirty Dozen List

The simple fact is that eating organic is not only healthier for you; it’s healthier for the planet. Aside from contributing to a number of childhood diseases and ADD, artificial fertilizers, pesticides and herbicides seep into ground water. These chemicals eventually pollute and destroy wetlands and rivers. Even our off shore coral reefs are dying in part as a result of nitrogen and pesticides.
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Green Sunshine

Spring has finally popped up on the calendar, and it’s time to think about Spring “cleaning” a few pounds of that “Winter weight”, or perhaps just rejuvenating a healthy glow. The following recipe is a delicious embellishment of Dr. Ann Wigmore’s “Energy Soup”, which has been used as a nutrient-rich, detoxifying agent since the 60’s. This easily digested “salad-in-a-blender” is filled with fiber, enzymes, vitamins, minerals, phyto-chemicals, essential fatty acids and protein. The leafy greens provide your cells with a blast of chlorophyll, oxygen, and are a great source of bio-available calcium.
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Springtime: Asparagus – In Season Now!

The local supermarkets in my neighborhood all have specials on fresh asparagus. The fresh organic shoots are harvested once every two years. Otherwise the plants are left to regenerate, grow to maturity, flower, and re-seed themselves. So asparagus farmers rotate their crops to ensure perfection for your plate and palate every year.
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