This October is Vegetarian Awareness Month, and to celebrate, here are some tips to start making and trying vegetarian and vegan cuisine brought to you by some of D.C.’s best vegan and vegetarian chefs.
With 250 pounds of cabbage waiting to be chopped, massaged, salted, squished into jars, Jeremy Ogusky is ready to expose newbies to the world of fermented foods at Sunday's Boston Fermentation Festival.
If you have been attending any of our Mega Food Smoothie Workshops you know smoothies are a nutritious and easy way to “get your vitamin on” and power up your day. Short on time not to worry, try this super-easy Blackberry Green Smoothie. Toss frozen blackberries, your favorite juice or milk and yogurt in the blender and you’ll have a thick, creamy and satisfying Blackberry Smoothie in no time. Add some green powder, protein, or other superfoods like maca for an extra boost
D. Jacob Marshak’s innovative approach combines nutritional supplements, a low-glycemic index diet, special yoga exercises, meditation, individual and group counseling, 12-step methods, and genetic testing.
We may not have to grow our own food or make our own clothes—but for a growing number of women, the act of creation has a powerful effect on our well-being. Find out how joining the DIY movement can make you a happier person
Sure, some creams and lotions developed by dermatologists and hair professionals work, but take a quick look at the contents on your favorite jar of $100 miracle potion -- chances are, at least of the few "magical" ingredients included are...
Fish oil derived from pristine Alaskan waters creates new meaning to the word “fresh.” Meticulous steps are taken to produce an omega-3-rich oil with a 5-fold reduction in the upper threshold standard of oxidation. The best has just gotten better!
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