There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!
Read MoreWhat do you do with leftover rice and a few lonely vegetables hanging out in the crisper drawer? Fried rice, of course! Quick to prepare, resourceful, and endlessly versatile, this is another one-pan weeknight wonder.
Read MoreThese millet muffins and roasted strawberries are two tried and true recipes I've enjoyed over the years, often together. They come from Heidi's Swanson's second cookbook, Super Natural Every Day.
Read MoreAs an Integrative Nutrition Health Coach, Spring is when I'm asked about detoxes and juice cleanses. When we're eager to reset food habits, slim down, and lighten the load on digestion, I know a five-day detox program promising a quick-fix looks tempting. But while detoxing makes us feel like we're doing something proactive for our health,....
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