Without a doubt, summer is one of my favorite times of year…Not only do I get to spend more time outdoors with bare feet; farmer’s markets and farm stands are everywhere. With such a huge variety of ultra-fresh produce to choose from, I feel like a kid in nature’s candy store!
It starts with the colors…vibrant orange, cool greens, liquid gold. Then brilliant, zesty citrus notes hit your nose as a variety of tantalizing flavors and juicy, crunchy textures dance across your tongue. Meals that delight your senses, like this fennel and orange salad, are the ones you remember long after the plates are cleared.
As an anti-aging physician, I have frequently scratched my head wondering exactly why people continue to debate whether organic food is truly healthier than its conventional counterpart. After all, is there really any question whether food produced without synthetic pesticides and fertilizers, preventative antibiotics, artificial hormones, and GMOs is actually better for you than food that is?
I love a good, healthy stir fry because it’s such a quick and easy way to get a rainbow of tender-crisp, delicious veggies on your plate. Combined with a whole grain and protein, it’s a complete dinner you can have on the table in barely any time, so it’s great for busy families or if you’re just cooking for one.
Isn’t it awesome when healthy food tastes delicious, and it’s a snap to choose nutritious options over heavily processed ones…Especially when you need a quick bite? Hummus is just one of those spot-hitters. The earliest known recipe for hummus was recorded in a 13th century cookbook in Cairo, Egypt, and was said to have been eaten for breakfast, lunch and dinner. I don’t think I could eat hummus for every meal, but I do sure do enjoy this ancient Middle Eastern dip pretty often as a snack or light meal.
One of the oldest foods known to man, artichokes date all the way back to the 300s B.C. Greek philosopher Theophrastus described them in his writings, and the ancient Greeks and Romans considered artichokes both a delicacy and an aphrodisiac. It wasn’t until the early 1800s that artichokes were introduced to America. French immigrants brought them over when they settled in the Louisiana territory. As a result, this area of the U.S. boasted the first commercial artichoke fields, and they flourished until the 1940s…
According to the Environmental Protection Agency (EPA): “Sustainability is based on a simple principle: Everything that we need for our survival and well-being depends, either directly or indirectly, on our natural environment. To pursue sustainability is to create and maintain the conditions under which humans and nature can exist in productive harmony to support present and future generations…”