Recipes

Making a great loaf of gluten-free bread can feel like an endless game of trial and error. It takes a lot of patience, a willingness to try a million variations of flour, and a bit of practice. The problem is that gluten-free breads are missing one major ingredient: gluten!  Gluten is the magic that helps baked goods rise, stretch, and have a nice chewy texture. Without it, breads tend to be dense and crumbly.  Since there are no “glutens” in gluten-free baking, the bread usually can’t rise or be kneaded like traditional bread.

Whether or not we like it, we’re all exposed to free radicals on a daily basis. These unstable molecules are a result of our cells burning oxygen.This is just another part of the aging process, and as long as we’re living, those free radicals will be bouncing around, causing damage. On top of the naturally occurring free radicals, we also suffer from the free radical damage the environment, our diet and lifestyle choices inflict on us (air pollution, toxic chemicals, chlorinated water and tobacco smoke).

Back to school is officially on! The start of the school year is a great time to increase essential fatty acids (EFAs) in the diet. Why?

EFAs are core building blocks that allow your body to function. Your body cannot synthesize essential fats and need to be a part of the daily diet. EFAs produce hormones and regulate the nervous system. Help your kids get the most out of school by supporting their mind, memory, and mood. One great (and easy) way to get essential fats into your kids is nut/seed butters!