The tried-and-trues and strange, exotic-sounding seeds. I grew ground cherries last year and fell in love (they’re easy to grow, taste great; kids love ‘em!) Another thumbs up: a trailing nasturtium, which covered my fence, bloomed forever, made a fantastic garnish and were spicy and delicious too!
The mad rush is over and the holidays have come and gone. To get back on track, here’s a gentle detox, which is a modified fast. Start off every day with 2 tablespoons raw, organic apple cider vinegar or fresh lemon juice and a splash of liquid chlorophyll in water (with some raw honey if you like).
Then eat simply (try the suggestions below) for five days. You will feel better, and you will drop a couple of pounds as well.
We love that you are watching Eat Well Be Happy, our cooking show. If your public access TV station isn’t airing, ask them to because you pay for programming with your tax dollars. If you don’t have a TV and want to watch on line, go to: http://actontv.org/on-demand/public.
The latest? Eat Well Be Happy is being shown in PA, CO, VA, HI, CA and more. We are super thrilled and hope you are proud too. Watch for new developments, and in the meantime, continue to tell us how you’re watching, what show you especially like and which new ingredients you were tempted to come in and pick up!
We were thrilled to be awarded 2014 Retailer of the Year (Community Engagement) at Natural Product Expo East. A quarter century as your natural market, and now the 2014 Retailer of the Year (Community Engagement) in the US natural products industry. Thank you for walking through our doors.
Mark your calendar – Debra’s Natural Gourmet Turns 25! Birthday Party and Non-GMO FOOD FAIR, Saturday October 18. 10:00-2:00. We will have birthday cake and ice cream, of course, but also a ton of our favorite companies sampling food. Come have a great time and help us celebrate! We’re all grown up! And, as a special treat, our birthday party coincides with Discover West Concord Day, which means the whole neighborhood is celebrating…5% of our sales the whole day will go to The Non-GMO Project.
What sort of soup do skeletons like? One with plenty of body in it.
How do you make gold soup? Put 14 carrots in it!
Hey, Waiter, you've got your thumb in my bowl of soup! Waiter: Don't worry, sir, the soup isn't hot.
Customer: Waiter, this soup tastes funny. Waiter: So laugh, sir.
January is national soup and national oatmeal month. Two of my favorite comforting foods in winter. Our kitchen makes this lovely soup, and you’re right that it doesn’t appear in our cookbooks, so we’re sharing it with you here even though it’s proprietary. We’re trusting you with a “secret” recipe because we love you.
Another soup for the winter. This one also has ginger, because ginger is a great detox herb that also increases circulation (as does the pinch of chili spice or cayenne) and aids in digestion. You’ll find a bowl of this soup as satisfying as the first soup in this newsletter. Of course you can feel free to add to it if you want a heartier meal. Suggestions for add-ins? Try edamame, cooked brown rice, or tofu cubes.
Shiitake mushrooms are one of my favorite superfoods. I truly can understand that men fought over them in ancient Japan. One internet site, Herbslist says that “The conquering army would take the cultivated Shiitake logs as their prize….In Asian cultures, shiitake mushrooms are not only considered a medicinal mushroom, but also a delicacy.” Today, in Japan, shiitakes are used to help fight cancer, and they are said to help lower blood pressure, reduce cholesterol and reduce inflammation.
If this was being published in a peer-reviewed journal, there’d need to be an “author conflict of interest declaration” at the end… Well, fortunately for us, it’s being published in the Debra’s Natural Gourmet newsletter. So allow us to declare this top-ten list perfectly objective, and without bias! Ahem…
Do you ever eat too much, and then it hurts? Or maybe you don’t eat too much – but it hurts anyways? Or maybe it’s gas and bloating… reflux… ?
When you eat food, before you absorb its nutrients, you need to digest it first. But what does that mean? Simply put, digesting is the process of breaking big pieces of food down into smaller pieces.
First comes physical digestion, which is sort of like grinding or blending. This is what our teeth are for, and the churning action in our stomachs. Then there’s chemical digestion, where we disassemble food on a molecular level. This is where enzymes come in.
We produce our own digestive enzymes. We produce an enzyme called amylase in our saliva that breaks complex carbohydrates (starches) down into simple carbohydrates (sugars). We produce pepsin, which breaks down protein, in our stomach. We produce a whole variety of enzymes in our pancreas, which get dumped into our small intestine. And we produce even more enzymes in our intestinal walls.