Cabbage is a very underrated vegetable. It’s been ranked one of the 10 best foods you aren’t eating. It’s packed with vitamins, iron and calcium and it’s been shown to help fight cancer.

For cabbage novices, a head of this slightly bitter stuff might seem a bit overwhelming, but it doesn’t have to be that way. Coleslaw is a great way to dress it up. In case you’re turned off by the idea of a salad dripping in mayonnaise, this is a relatively fat-free alternative to that picnic-time staple.

Here is a recipe for a mayonnaise-free coleslaw that takes just about 10 minutes to make. …read more of A Mayonnaise-Free Coleslaw here

You may think of peanut butter as more of a childhood staple, but it’s also a great source of protein for adults.

Surprisingly, it may also be a great for weight control: one study found that peanut eaters tend not to overeat their daily calories. As a source of antioxidants, peanuts- according to recent studies- may rival some fruits.

By making your own peanut butter you can be sure to avoid the trans-fats of some commercial brands. Plus, it’s a way to avoid all those containers that tend to pile up if you’re a fan of the spread. …read more of Homemade Peanut Butter here

Fourteen years ago, I was diagnosed with Irritable Bowel Syndrome (IBS).  Doctors told me that there was nothing they could do to help ease my discomfort and pain, except that I should watch my diet, reduce stress, and get lots of exercise.

I attempted numerous alternative therapies and cut out meats, fermented foods, hot and spicy foods, and dairy products.  However, it took three years ago before someone recommended that I eliminate wheat from my diet.  Until this time, it had never occurred to me that wheat, or gluten, could be the source of my ailments.

I have been wheat-free for over ten years now, and gluten-free for about seven.  My “IBS” is all but gone and I lead a very healthy and normal life.  My story isn’t uncommon; in fact, it has become increasingly common for people who suffer from a broad range of symptoms from lethargy to liver disease. …read more of Going Gluten-Free here

Photo Credit: Juan Carlo

The plant-based lifestyle is proactive environmentalism at its best, and is as good for you as it is for the planet. Legumes, which include beans, lentils, peas, soybeans and peanuts, are one of the best sources of soluble fiber and a staple food in just about every country on earth.

Legumes are also very low in fat and high in quality protein. The Dietary Guidelines for Americans recommends 3 cups of legumes per week. That would be 6 servings, as a half cup of cooked beans, peas, lentils, or tofu is considered a serving.¹

Replacing fatty animal products with legumes is likely to lower the risk of cardiovascular disease and type2 diabetes.² Legumes have a low glycemic index value (the measure of the potential for foods to raise blood glucose levels) and are a great choice for diabetic individuals.³ …read more of Plant-Based Proactive: A Healthy Recipe for People and the Planet here

We change our wardrobes with the seasons, we should be changing our salad ingredients as well. Eating seasonally not only tastes better, but it requires a lot less energy to create.

In wintertime, instead of basing your salad on something light like a butter lettuce, consider something that weathers the cold climate, like endive, escarole or a more common spinach.

Once you’ve chosen your base leaf, move on to the add-ons. New York City-based chef Carlin Greenstein recommends building the salad around the green and in fall and winter, she likes to add a cooked element for those cold days.

Here is her recipe for a winter spinach salad complete with seasonal fruits (pomegranate, persimmon and pear). …read more of Winter Spinach Salad here