By Kara Fitzgerald, ND, and Romilly Hodges, MS, CNS Servings: 6 Cook time: 50 minutes Ingredients 2 tablespoons coconut oil 2 tablespoons curry powder ½ teaspoon turmeric ⅛ teaspoon cayenne pepper, or to
Lamb Curry
Sample our Journal
Enjoy our Fall 2017 Journal, FREE One benefit of Price-Pottenger membership is access to years of our Journal. Well-researched articles, recipes, news, and more, both in full digital journals, like this one, and
AHA Advises Against Using Coconut Oil and We Disagree
The American Heart Association (AHA) recently released a report advising against the use of coconut oil. We asked David Getoff for his take on this advice and I think you’ll find his rebuttal very
Brats Skillet
Makes 4 servings 4 bratwursts 1 cup sliced shiitake mushrooms ½ cup coarsely chopped onion 8 garlic cloves, minced 2 cups chopped red cabbage 4 cups chopped mustard greens ½ cup chopped fresh
Turkey Tacos
This recipe isn’t a typical skillet recipe because instead of preparing your greens with the other ingredients in a stockpot or large skillet, you use the greens as a taco “shell”. Butter lettuce
Bacon Salad
An extremely hearty and filling warm salad with Brussels sprouts, beets, kale, and smoky, salty bacon! Look for nitrate-free bacon, preferably from a local processor. (This is easy to find in Iowa, where
Seared Scallops with Mint and Tomato Water
By Taylor Allen These scallops are a great summertime snack. This is one of my favorite things to serve after a day at the beach. It’s light, yet buttery and satisfying. Serve with
Seared Ahi Stacked Salad
Ingredients 1 pound ahi tuna 1 cup cucumber, peeled, seeded, and diced ½ cup diced Vidalia onion ½ cup diced red pepper 1 cup diced avocado ¼ cup chopped cilantro ¼ cup pine