Karen McFarland

After returning from a recent trip a little ragged around the edges... I took a chicken thigh (made from this recipe on my website) out of the freezer to make for lunch the following day.  I wasn’t motivated to make my usual salad and was fortunate to find an interesting recipe when drilling down on

This two disc set provides over two hours of detailed advice, menus, and tips on making delicious dishes for every course of a meal from breakfast to supper.  It has been professionally filmed and produced in high resolution video and is an excellent compliment to the Gut & Psychology Syndrome book. It is available immediately

One thing I have not seen mentioned in any of the blogs or other recipe posts I regularly peruse is how to properly prepare almonds.  During a phase in my life when I was  following macrobiotic dietary principles one of my teachers explained that the skin on almonds are very difficult to digest... rich in

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Today while making my salmon salad I was inspired by the beautiful fresh cranberries in the refrigerator as well as the lovely dill growing in my garden to create an interesting version of a salmon salad I have been making for some time now. While constructing this new recipe I was also moved to use

Serves 4 2 medium cucumbers, coarsely diced 4 green onions, whites only… reserve tops for garnish 2 cloves garlic 1 large celery stalk chopped ½ jalapeno seeded and diced (optional) 1 Granny Smith apple, cored and diced 2 large avocados 1 ½ c coconut water or milk ½ t sea salt 1 sprig fresh mint