Next time you see any of these words used on a label or in an advertisement, think of them as a red flag and consider your choice carefully.
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The Pastured Pig, an Unprocessed Alternative for Sustainable Meat
In 2012 my wife and I decided to shake things up. We were both overly stressed, overworked, overweight, and over our urban existence. Our lifestyle and environment were sending us down a path of misery and discomfort and we needed to make some changes. I started by growing vegetables. We added beehives and a chicken coop and it was soon beginning to look a bit like a farm. Once we had a good handle on the veggies, eggs, and honey […]
Six Ways to Have a Happier, Healthier Summer
Instead of starving myself to look good in my bathing suit, I like to focus on what I *can* have during the summer. And guess what? It’s pretty much everything.
Healthy Options at Panda Express
With over 1,200 locations in the U.S., it’s hard to miss Panda Express. They’re in strip malls, mall & airport food courts, countless stadiums and arenas, and even inside grocery stores.
Moderation & Balance in the Real World
Can “moderation” and “balance” go together, when it comes to healthy eating? This is certainly a timely question, considering tonight is the last of the holiday gantlet (hey everyone, happy new year!), and I’m betting most of us (self included) haven’t been as successful as we would have liked at either moderation or balance over the past few weeks.
Is It More Expensive to Eat Local and Organic?
Today Melissa Ortiz and Jenn DiPiazza Campus have teamed up to discuss the cost-effectiveness of eating local and organic by sharing some of their personal experiences and research from two different sides of the country.
The Top Ten Gluten-Free Misconceptions and Pitfalls, plus Oats & Honey Apple Crumble
Over the seven years I’ve been writing about thriving gluten-free, I’ve found some pieces of celiac lore that just won’t die, even once completely disproven. For October Unprocessed, it’s time to put them out to pasture, permanently.
How to Prepare Dried Chickpeas
Mary Papoulias-Platis is the co-owner of and executive chef at the Greek Gourmet, a family owned and operated concession and catering business, in San Diego since 1974. Today she shares her technique for preparing chickpeas from the dried beans instead of getting them out of a can.