Free radical damage happens as cells turn over and create waste; it is accelerated when the body is under stress, or in the presence of toxic substances. This simple fact is one of the leading theories on aging and cancer, but we can help the body by providing it with foods high in antioxidants. Think of it as arming every cell with high-quality swords, ammunition and maps.  READ MORE

This recipe works for almost any vegetable and results in a smooth, creamy soup that is colorful and freezable. Store in single serving sizes and have warm, nourishing soup any time your heart desires. Garnish finished soup with swirled yogurt, chopped parsley, fresh herbs, heated croutons… Enjoy!  READ MORE

So, Nutella admitted that their spread was not as “healthy” as they advertised. There is a big difference between a sugar/oil with a bit of cocoa and a few nuts and a food that you want to feed your kids. Each ingredient matters and the better quality it is, the more “healthy”. Don’t confuse this term with being “not tasty”. They all have different roles to play.  READ MORE

Every kitchen needs a standard soup that can be served warm or cold (depending upon the weather), comes together without a lot of fuss and tastes great. This one is loaded with the cancer fighting cartenoids found in red vegetables. Flavorful fennel shares its own anticancer, anti-inflammatory favors.  Each large bowl is perfect as an appetizer or light lunch.  READ MORE

When I was first dating my husband, I was full-on vegetarian so we ate a lot of tofu. One of the very few disasters he will tease me with is my attempt at jerk tofu. Don’t get me wrong, the seasonings where fabulous but the texture and fat-free nature of tofu turned out like the tastiest eraser you can imagine. This recipe takes the best of a multi-spice rub and pairs it with juicy chicken thighs for a brag worthy, easy meal. This version is quite mild but you can spice it up with cayenne pepper to your heart’s desire.  READ MORE