There is nothing like gazpacho in summertime. Gazpacho is a cold, spicy, raw tomato soup which originated in southern Spain, made with peppers, onion, garlic and cucumbers which are either diced and/or blended.

It is so nice on a hot day to not have to turn on the oven. Besides that, it’s a great way to use up all those tomatoes in your garden. And it’s gluten-free, casein-free, and GAPS-legal.

Last week we took a weekend trip down to San Diego with my in-laws to do Sea World and the San Diego Zoo with our daughter. On this trip, we were only going for a weekend so I figured we’d have less stress and just eat out. We had a great time, and we stayed in one of those hotels that have suites, so we saved some money that way. They also told us proudly that a free breakfast was included. Even at no cost, this free breakfast was no bargain. I would rather pay less for the hotel room and have them offer no breakfast.

Based on the garbage they were trying to pass off as food at this free breakfast buffet, and the complete lack of nutrition, we’d have been better off going to McDonald’s.

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In this 77-second video, Dr. Malcolm Kendrick proves that there is absolutely no correlation between heart disease and cholesterol. I challenge you to watch this video and try to go on believing that the lipid hypothesis is valid. You might want to send this video to the people you know who are still living the [...]

Last week I posted about how to make kombucha. There was some discussion about using Lipton tea instead of only using organic tea when making kombucha. Sally Fallon-Morell, in her book, Nourishing Traditions, recommends only using organic tea. After all, kombucha is considered a health tonic. The last thing we want to do is drink [...]

I have a t-shirt that says, “The revolution will not be pasteurized”. On the back it says “Drink raw milk.” I wear it proudly because I believe so strongly in the health benefits of drinking raw, unpasteurized milk. (You can get one from the Farm to Consumer Legal Defense Fund — click here.) Pasteurization: Killing [...]

Fig season has sprung here in California. If you’re lucky enough to have a fig tree in your backyard (I used to in my last home), you’re probably busy harvesting and drying your figs before the birds get to them.

Dried figs can feed your family throughout the year. They can be added to granola or oatmeal, or used to sweeten baked goods. And during the holiday season, who doesn’t love a good figgy pudding? My sister makes Christmas pudding every year.

Dried figs are good, but fresh figs are delicious. Roasted, they are even better. Roasted after you drizzle honey on them — pure heaven.

I took my daughter her to the pediatrician the other day for year two-year check up. I was shocked to find out that she is slightly anemic. 10-12 is normal; she’s an 8.

This was surprising to me, considering that Kate is the only toddler I know who loves raw oysters (high in iron) and eats them every chance she can get. Still, she eats oysters only occasionally — once a week or once every two weeks. And she never eats liver anymore. I tried giving her some chopped liver the other day and she spit it out.