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Gosh, hard for me to pick one favorite. For the Thanksgiving table, I love Stoger pumpkin seed oil to drizzle on salads with a handful of pumpkin seeds. Great on mash of parsnips, squash and carrots. Or instead of butter on baked potatoes. Or drizzled onto a favorite pumpkin soup. … Debra

Ayurvedic Breakfast Toast

For busy, back-to-school or work mornings…

This one appeared in our September 2004 newsletter and now in The Blue Ribbon Edition, our third cookbook.

Adam wrote back then that research shows cinnamon lowers blood sugar by making insulin work more efficiently, and that cinnamon may also lower cholesterol. He wrote that the noted naturopathic doctor, Bill Mitchell, saw impressive results with his patients’ cholesterol when they took ½ tsp of the powdered spice twice a day. According to Ayurvedic principles, cinnamon helps diminish wet conditions in the body such as a runny nose that accompanies a cold.

Chimpanzees Prefer Organic

I loved this when I read it in the Natural Foods Merchandiser back in 2003, and love it still today! It reminds me that we’re not as smart as we think we are… “Chimpanzees can tell the difference between organic and conventional fruits.” Zookeepers at the Copenhagen Zoo, Denmark, began putting both types of bananas in the animals’ cages last year as part of the program to earn a “green label” as an environmental zoo. Zookeepers said chimps consistently chose organic bananas first. What’s more the chimps ate the organic bananas, skin and all, but peeled the non-organic ones before eating!

Brown Wild Rice Pilaf, Broccoli & Nori

Brown Wild Rice Pilaf, Broccoli & NoriAnother recipe from our cooking show, Eat Well Be Happy. Simple to make, flavor galore; we all loved this. The colors pop, too, as you can see from the photo. So go on, try this recipe! Should you use organic? We think so. More on the importance of organics inside in the update on herbicides being used with gay abandon….

What are Healthy Fats / What Fats are Healthy? Part 2: In the Kitchen

I’m not going to try and cover every oil, just the six I use in my kitchen.

Oil #1) A Decent Extra Virgin Olive Oil (EVOO): I use a lot of this, and so does the rest of the world. Olive-growing regions are still the largest consumers (Greece is #1), but India, Western Europe, Scandinavia; South, North, and Central America all consume more than we do. EVOO is a versatile oil, it’s a tasty oil, and it’s a healthy oil.

EVOO’s health benefits are well-established. Suffice it to say, EVOO is healthy on its own, and it’s healthy because, for most of us, it tends to replace unhealthy oils in the diet. (It’s also healthy because for Americans shopping in mainstream markets, it’s the only oil that isn’t filtered or refined).