Digestion seems to always sit in the shadow, forgotten until it’s an afterthought; always the last option on someone’s to-try list. Before someone considers making sure their digestion is optimal, they often consider: nutrition, lifestyle, natural foods, all-organic, non-GMO, pasture raised, cage-free, superfoods, antioxidants, among others. While these are all important concepts—and Kitchen of Life […]
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Do you wake up each morning feeling like you got up on the wrong side of the bed? By simply adding lemon water to your morning routine you are setting yourself up for a better day. Think we’re going to take your coffee away? Think again. We just ask if you could do this for
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Vermont has spoken: In a vote of 114-30, the Vermont House of Representatives passed the Senate version of the GMO labeling bill, H.112. All that remains to be done is to get Gov. Peter Shumlin to sign it into law. For a small state, Vermont is quite the political leader: It gave us Howard Dean,
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Here’s Kitchen of Life’s restaurant guide for eating healthfully while dining out. Did you know five meals a week, on average, come from outside the home each week? That means 25% of our meals are made by a business. Unlike mom, businesses don’t care what we’re putting into our mouth, but that doesn’t mean you
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As a country, we have fallen in love with gluten-free products. Our fascination, I believe, stems from our desire to be healthy, and we have been told that a gluten-free diet is the way to go. But what if it was revealed that the gluten-free recipe really is 2 cups marketing, 1 cup fad, and
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Carrageenan: It’s natural so why all the fuss? Derived from red seaweed, carrageenan is a widely used additive that thickens food without adding fat—think soy, coconut and almond milk. It’s even found in ice cream, half-and-half and surprisingly deli meats. Carrageenan is allowed for use in organic products including organic pizzas and some cereal
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Why Qi’a (pronounced chia) you ask? For starters, a tiny little 8 oz. bag of Qi’a contains a huge amount of nutrition! Qi’a boasts a trio chia seeds, hemp seeds and buckwheat groats, which provide us with: 6 grams of plant protein 4 grams of fiber 2.5 grams of ALA OMEGA-3s It is certified
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Hunkering down for those cold winter months? Not feeling like a heavy stick-to-your-thighs kind of stew? Sick and tired of the ol’ crock pot? Well, have we got a treat for you! Trade in those over-used, sugar spiking starch sides and opt in for some fiber dense, cancer-killin’ Brussels Sprouts. Looking for a little
by Laura Bushey M.A. and Marisa Silverstein H.H.C., A.A.D.P. What are the different varieties of quinoa? There are over three thousand varieties and much diversity among varieties but rest assured you will probably only come across white, red and to a lesser extent black in the grocery aisles and in health food stores. Quinoa consists of a
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by Laura Bushey M.A. and Marisa Silverstein H.H.C., A.A.D.P. Why quinoa? Quinoa (pronounced keen-wah) has seen a surge in mainstream popularity due largely in part to its high-nutrient profile and to a lesser extent due to the widespread demonization of gluten, found mainly in wheat and wheat containing products. Quinoa is the only gluten-free crop that has
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