Are There Risks To A Vegan Diet?

Last week I nearly went vegan. This is how it happened… I practice yoga. Many yogis are vegan (enlightenment and tempeh are a common pairing). My teacher is my own personal manifestation of Buddha, sent to me to help settle my mind and lengthen my hamstrings. Her poses are bold yet effortless, her tone firm yet compassionate and the dime sized tattoo on the inside of her forearm – understatedly rebellious.

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Are You Pro-Life?

I must have been around four.  My favorite room was the kitchen. And specifically the kitchen when my mother was making yogurt. Spatulas and pots thrilled me far more than dolls and yogurt-making time was especially exciting. I would stir the milk as it bubbled in it’s pot on the stove. I would help pour the warm, sweetly fragrant liquid into the glass jars while Mum added a dollop of culture.  She would place the jars in the incubator, cover them with their tea cloth blanket, plug the machine in, shut the lights and let them sleep. In the morning we had yogurt.

This metamorphosis fascinated me. And it was this magic concoction (to which we’d add jam) that was the usual answer to dessert. My mother was uncompromising in her belief that if you ate well, there was little need for medicine.  Yogurt, teeming with probiotics*, was her penicillin.

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The Better-For-You Milk?

“You can’t have it until the baby goats are done with it, and they will be weaned in April.” That was the message I was given by the goat-milk lady at the farmer’s market when I asked whether she was selling any goat milk. (She was selling cheese, so thought I’d ask). It was a stark reminder that we humans are the only mammals to drink another mammal’s milk.  The baby goats, cows and sheep are done after a few months, but we fully grown adults – we just keep on going.

Maybe we shouldn’t….

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This Is Why I Cook

(Finn teaching his dog how to crack an egg.)

He had me at “trout”.  When I was “younger” and before my beloved Finn was in the picture, I dated a man we’ll call Dave (since that was his name). Our compatibility in the kitchen was undeniable. I swooned over how confidently he navigated the spice aisle and his comfort de-glazing a pan-undeniable.

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Turkeys Don’t Have Sex

It’s nearly turkey time and the turkey you will eat this Thanksgiving is a very different bird than what the Pilgrims ate in 1620 or what your parents ate in 1950.  The “super turkey” of today is a different breed and a dramatically different size.  The turkey of 2013 grew up on a factory farm where the administering of antibiotics and the practice of selective breeding is rampant.

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Why THIS Tinned Food Is Better Than Homemade

{A post I wrote for Attune Foods}

I remember Thanksgiving fondly, but not because of the food. My parents were practical people and when it came to Thanksgiving the food was practical too. There were no pinenuts in the stuffing, bacon in the Brussels sprouts or wine in the gravy.  The cranberry sauce was from Ocean Spray. I can still see the circular imprints from the tin  – the not so subtle evidence of its time in cramped quarters. The evidence was destroyed as it was crushed with a fork and shaken into the ceramic bowl. The Brussels sprouts were boiled in salt water and drained – never roasted. The potatoes were roasted. The skin was peeled off and they were placed around the bird – my Dad always referred to the turkey as “the bird”-  and cooked for as long as the bird cooked. The stuffing was made from toasted bread with lots of melted butter, salt and pepper, oregano and thyme and definitely cooked inside the bird. (This was before any concern that sticking something inside raw poultry and eating it, might poison the family with salmonella.)  ……..

Read the rest on the Attune Foods Blog, here.


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Sprouted Food: Worth The Hype?

There’s an entire sub section in Whole Food’s bulk food that’s devoted to premium priced “sprouted” food. There are $5 sprouted nut bars popping up in corner delis alongside the PopTarts and I was just sent a collection of sprouted pasta and cereals that are beautifully packaged with a tan and white palate and manufactured by a company that makes nothing but sprouted food.

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Is Your Bed Making You Fat?

{A post I wrote for Attune Foods}

I used to get a solid eight hours of sleep and would do everything in my power to protect this sacred practice. Then Finn came into my life and along with him, many months of five hours of sleep, maybe six. I got so accustomed to it that even after he starting sleeping through the night (his ten-month birthday present to me), I would wake at least twice, my body anticipating his cries, toss for fifteen minutes and go back to sleep – until he stirred my body from it’s poorly rested state at 6 am.

Read the rest on the Attune Foods blog, here


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Healthiest Muffins Ever?


 I used to have a lot of time for cooking.  I would walk leisurely through the farmer’s market with only a faint notion of what I would cook for dinner, confident that inspiration would strike as I stood before a pile of eggplant or stared down an onion. How I long for those days. My goal now is to eat. And it has to taste good. And it still has to be made by me. If I can pack nutrients and taste into the food and cook it fast, I’m happy.  So I was pretty psyched to find a recipe online that I altered and tweaked for Chia Almond Zucchini Coconut Muffins – my new go-to afternoon snack.

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Eating Too Much Junk? Here’s How To Stop…

{A post I wrote for Attune Foods}

He stretched his arms up with great force, toward the muffin. He was not going to take no for an answer.  I offered the apple and the cheese and the blueberries but got a flat rejection. I tried to reason, but try THAT with an 18 month old!

I was starting to see a pattern of he (and I) eating a few too many morning muffins (and the odd bagel), and I knew I needed to reverse course before it became entrenched. And we succeeded, pretty quickly.

Want to know the trick to eating less junk? Keep reading on the Attune Foods Blog, here.


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