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

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

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

Despite its name, buckwheat is neither a wheat nor a gluten.  Although it is commonly treated like a grass or a cereal, buckwheat is actually the fruit seeds from a plant, or an agricultural weed known as Fagopyrum esculentum.

Buckwheat is a hearty whole food that can be grown in poor soil and weather conditions; it originated in Northern Europe and Asia.  In North America, we often find buckwheat ground into flour, which is an excellent alternative to wheat flour or other glutinous flours, such as spelt, rye, and kamut.

Buckwheat is high in calcium and protein and can be found as a substitute for wheat in gluten-free beer, and its kernels, also known as groats, are an excellent substitute for rice or quinoa.  To top it all off, the hulls of buckwheat are commonly used as fillings for pillows, and as a renewable natural resource, this product is much more environmentally friendly than a synthetic poly-filled pillow. …read more of Gluten-Free Buckwheat Crepes here

Winter squash is actually grown from late summer through December and has a satisfying flavor, luscious texture and extensive shelf life. For locavores, who support sustainable agriculture by eating seasonal foods grown within a 100-mile radius, this versatile vegetable has a lot to offer.

Acorn squash is prized for its sweet golden flesh and unique ribbed shell, which makes attractive scalloped bowls when halved and a handy case for savory stuffing.

Acorn squash is a very good source of fiber, vitamin C, vitamin B6, as well as manganese, thiamin and potassium. One cup of cooked acorn squash has 115 calories 9 grams of fiber and 895 mg of potassium.

Potassium is an essential mineral that is integral to the functioning of all living cells. …read more of Acorn Squash: A Rock Star Among Superfoods! here