Hooray for the Non-GMO Project! While many of us are trying to eat healthy each day, sometimes it is difficult to know by packaging alone what those ingredients are in the box you are holding. Enter the Non-GMO project, which began wholeheartedly in 2010, is helping us verify just that. Over $19 billion dollars in annual sales now come from the Non-GMO verified project.

I keep a container of vegetable peels, skins, stalks and stems in the freezer. When I have a good quantity, at least a few cups, I make vegetable broth.  This is a great way for you to save money, avoiding the need to buy store bought containers of broth that you then chuck in the landfill. Making your own broth uses up the scraps and adds a bunch of nutrient density to your recipes.

I have fond memories of the nut bowl that my mom put out over the winter holiday time, starting around Thanksgiving. We each had our favorites and my mom wouldn't refill the bowl until we ate all the various kinds. There were hazelnuts, walnuts, pecans, almonds, filberts and Brazil nuts. I remember that the walnuts always seemed dry to me, definitely not a childhood favorite, but certainly one now for their high Omega 3 content! And nuts were a seasonal food, maturing right at the time when we need extra dense caloric food for winter.

veggies, why we need them

Easy to make, easy to digest