So often overlooked as a vegetable and yet is a pantry staple and often the base for many dishes. This hardy veggie is harvested is the fall and stores well through the winter months making it a great way to add vitamin C to ones diet.
Is it ‘starve a cold, feed a fever’ or the other way around? Who can remember… If you’re at a loss as to what you should be doing right now to avoid getting sick here’s a quick run down (you know, to prevent getting run down…)
These first few weeks of the year are by far the busiest for gyms, weight loss centres & all sorts of quit smoking, financial planning & self improvement gurus. But it’s well accepted that most peoples resolutions aren’t seen through to the end of the month.
Parsnips are a pale coloured root vegetable similar to a carrot in shape & taste with a hint of sweetness when cooked. They are related to carrots, celery & fennel. Rich in potassium & high in fibre, parsnips are a great winter crop to be roasted, mashed or for use in stews.
For many people, this time of year can mean Christmas party after family dinner after holiday brunch… Which can often mean lots of rich food, appetizers and sweet treats. Not to mention the booze!
While adding an extra serving of veggies to your diet is going to be beneficial most of the time, modifying that serving to be organic is just another step up the ladder of great health.
This pear shaped winter squash is easily found at the grocery store this time of year. While the outside is a creamy beige colour, the inside is a vibrant orange.
Candida is a bacteria that everyone has in their intestines, though it’s problematic when there is too much of it: an overgrowth. Candida feeds on sugar, which includes alcohol & grain products in addition to the sweet stuff.
Chances are you’ve got this versatile pantry staple in your own kitchen. Chili? Soups? Casseroles? Curries? I’d wager there’s also a good chance that the cans those little red gems are housed in contain the endocrine disruptor BPA: Bisphenol-A.