“These small farms have been able to better provide a steady supply of nutritious food—and income—“through labour and land productivity increases,” according to the report, which was published by the U.N. Food and Agriculture Organization, the International Fund for Agricultural Development, and the World Food Programme. As previous publications from the FAO have suggested, much of that focus on productivity increases has centered on sustainable farming practices. “
“I am a neurologist. And in my 30+ years of dealing with patients with issues like depression and brain fog as well as an inability to lose weight, the program outlined above [dietary recommendations for better gut health] has proven to be the most powerful treatment strategy I’ve ever recommended!
Food. Who knew?”
“By building an “edible wall” to grow fresh vegetables in our science classroom I gave the kids a reason to come to school. Everyone likes to be outside getting their hands dirty, but I needed kids to be in school. I realised that if I could control a lot of the variables – such as watering, pests and weeding – by growing plants indoors, gardening would be even more fun.
Remarkably the plants grew. The kids really believe that they are responsible for them and attendance has increased from 43% to 93%. Students come to school to take care of their plants – they want to see them succeed. Along the way, the kids succeed too. That’s great, because if I have their bodies in school, I have their brain. I am committed to the belief that children should not need to leave their neighbourhood to learn and earn in a better one. Why not take the urban setting they live in and turn it into an oasis?”
“There is a lot of variation to kormas, but the underlying theme includes a slow braise in a rich, mildly-spicy curry sauce, often flavored with yogurt or heavy cream. For this recipe in particular, I kept it relatively dairy-free (what’s a recipe without butter or ghee?) and used a bit of lemon juice to impart the tanginess you’d expect from using yogurt”
“My husband, my parents, and four of my most discerning food writer friends all gave these little snack bites an enthusiastic thumbs up. The no-bake dough is moist and soft, with plenty of natural sweetness from cooked, mashed carrots and chopped dates. The cinnamon-spiced dough balls are topped off with a drizzle of vanilla bean icing, creating a taste sensation just like carrot cake with vanilla frosting.”
“Lemon Icebox Pie really packs in the flavor for a simple southern staple. The filling has just four ingredients and bursts with the freshness of lemons while sitting atop a delicious graham cracker crust. My Grandma made this pie each time we visited my grandparents in Louisiana when I was a kid. It brings back memories of long summer days, playing outside with my cousins, and big family dinners.”
“A healthy cookie that tastes like pure decadence? One that doesn’t even require baking? Oh, and made with all nourishing and healthy ingredients. Well, hallelujah and glory be – it’s a good day. These little lumps of chocolatey goodness may not look like much, but they are totally amazing.
They have lots of cocoa and honey. Really, how can you go wrong with that combo? I’ve heard some people call them chocolate frogs, but I grew up with my mom making a different version of these and she called them macaroons.
The beautiful thing is, these are totally grain-free, dairy-free, and refined-sugar-free. “