Revised and updated. Originally posted June 19, 2015 When it’s strawberry season, we pick strawberries, buy flats of strawberries from our CSA (community supported agriculture) share, and make ALL THE THINGS with the strawberries. Some even make it to the freezer for later. One of our annual favorite June recipes is Strawberry Dream Chia Pudding. […]
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Before we officially say goodbye to strawberry season and welcome all of the other amazing fruits of the summer, its worth giving this Strawberry Spinach Quinoa Salad with Poppy Seed Vinaigrette a try. The combination of fresh fruit, leafy greens, protein rich quinoa, and a light summery lemon vinaigrette make this whole food recipe loaded
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Revised and updated. Originally posted March 18, 2016 In my post 3 Reasons to Eat More Fermented Foods (and Where to Find Them), I discussed some of the health benefits of eating more fermented foods and especially, fermented vegetables. They are great for you gut but the hands-down number ONE reason I eat fermented foods
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Carrots are delicious. Ginger is delicious. Add a little sea salt and a week or two of fermentation and you have a delightful Carrot Ginger Kraut to add to your meals. Carrots and ginger are both yellow-orange foods. Add more color to your diet increases your dietary diversity which in turn increases the diversity in
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If you’re looking for the “best ever” chocolate chip cookie recipe, you just found it.
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What’s the #1 thing you can do to reduce inflammation and diversify your microbiome? Read the post to find out. It’s simple and easy to do.
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