Most mornings can be chaotic, but when Halloween lands on a school day, it is even more so. Watching the joy in my kids faces as they see their costumes transform them into what they had imagined makes it all worth it. I, along with everyone at Village Green Apothecary, would like to wish all the trick-or-treaters a very safe, fun and happy Halloween.
Here are some tips to ensure that your little ones have a fun and memorable time.
1. Only go to houses that have lights on.
2. Never eat any candy before it is thoroughly inspected. Continue reading “Happy Halloween from Village Green!”
Roasted Fall Veggies is a perfect way to take advantage of all the great seasonal vegetables, and it is a delicious side to roasted chicken. Adding chickpeas also makes this a meal that could easily be served as a light dinner alongside whole grain rice or quinoa. The meal offers tons of protein, fiber and antioxidants, thanks to cauliflower, Swiss chard, butternut squash and garlic.
But what makes this dish extra special is the tahini sauce made with fresh orange juice. You can drizzle this on any grilled or roasted vegetable and it would be a hit. You could also use the tahini sauce on sandwiches! Continue reading “Dinner Tonight: Roasted Fall Veggies with Tahini Dressing”
For anyone interested in good food and good health, this is the event for you. Register to attend the Wise Traditions Conference 2018, the Weston A. Price Foundation’s 19th annual international conference. This year’s theme is Nurturing Therapies for Chronic Disease – Transforming Our Health.
The event is taking place in Baltimore and runs from November 16 to November 19. It includes many speakers that have been on EHL radio, including Stephanie Seneff, Sally Fallon, and Elizabeth Plourde.
The conference offers:
• Life-changing lectures
• Cooking classes
• Wise Kids Program Continue reading “Event: Wise Traditions Conference November 16-19”
This recipe makes a great appetizer or snack, but can easily double as a light lunch. Combining two super nutritious foods, chickpeas and avocados, makes for a protein and fiber packed recipe that is easy to make, vegan, gluten-free and delicious, too.
Chickpeas are legumes and research has shown that people who consume legumes regularly have a reduced risk of coronary heart disease. Chickpeas also offer calcium, folate, magnesium and potassium, all of which are cardio-protective nutrients. On top of all that, one cup of chickpeas provides 11 grams of fiber. Continue reading “Snack Today: Avocado and Chickpea Boats”
According to the U.N. Food and Agriculture Organization, almost 40% of the food produced and distributed in the United States never gets eaten. That works out to an estimated $160 billion in food a year. Waste disposal is also expensive and costs billions and billions annually. There are also environmental and social consequences, such as increased greenhouse gas emissions and hunger among the less fortunate. Add non-edible waste that is associated with food, like plastic products and food packaging, and we have a big problem.
This is why starting at home and working toward a zero waste kitchen is important. Achieving a zero waste kitchen may seem daunting Continue reading “Reducing Food Waste: Tips Toward a Zero Waste Kitchen”