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
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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