In This Issue: 1) Dye-ing to Be Beautiful 2) The Cholesterol Myth 3) A Few More Words about Vitamin D 4) Recipe: Heavenly Hummus Happy April, Here in the Pacific Northwest we’re finally enjoying the warm weather, flowers and accompanying sunshine, and stocking up on some of that all-important vitamin D for next winter. In…
In This Issue: 1) New FAQ page 2) Recommended Reading List Happy June, I’d like to announce some exciting news! First, we have made two new additions to our website. We are now featuring a greatly expanded Dr. Mitra Ray Answers Questions/FAQ (Frequently Asked Questions) page and an all-new Recommended Reading Page. Second, I…
In This Issue: 1) The Power of Protein 2) What to Eat When You Travel 3) Recipe: Linguine with Spinach, Basil and Pine Nuts 4) Recipe: Island Kale and Sweet Potato Soup 5) Vita-Mix Free Shipping Hello, and happy summer! The weather is beautiful here in the Pacific Northwest, and it’s the perfect time to…
In This Issue: 1) Questions and Answers 2) Quinoa Pilaf Recipe 3) Tamari Almond Green Beans Welcome to our August Question and Answer edition of the newsletter. We love getting your questions, so please keep them coming! You might see your question in a future newsletter. Send thoughts and inquiries to us using our website…
This recipe was given to me by Christy Tom. The dish is good chilled as a summer salad, but it’s delicious when it’s hot and fresh. Ingredients: 1 package (16 oz) linguine (try rice pasta or quinoa pasta) 1 cup pine nuts 5 large cloves garlic, minced ½ cup water ¾ tsp dried red pepper…
Adapted from a recipe at www.marthastewart.com Big cubes of bread in this traditional Italian salad soak up the yummy dressing, but this is a delicious dish even if you’re avoiding wheat. You can leave the bread out and just enjoy the wonderful creaminess of the cannellini beans, and the fresh taste of the basil and…
In This Issue: 1) Mythology 101 2) Exercise Series: Part 1 3) Italian Panzanella 4) Deviled Lentil Salad Happy autumn! It’s been a beautiful and busy summer, and fall is sure to be the same, with lots going on that I wanted to let you know about. OUR NEW STUDIES First, I’d like to thank…
One comment that I’ve heard over and over since I began promoting a whole-foods, plant-based diet is the following: “I tried being a vegetarian but I got sick and I felt tired all the time. I needed more protein.” Protein is not the problem. For a person who makes the switch from the standard American…
Based on a recipe by Cait Johnson This soup, based on a traditional Tuscan recipe, is nothing like the tomato soup in a can. It’s fast and easy, and chock full of tasty, fresh ingredients. Depending on how spicy you like your food, you can add cayenne (optional) to taste. Freshly sliced bread, lightly toasted,…
In This Issue: 1) Questions and Answers 2) Fresh Tuscan Bruschetta Soup 3) Pumpkin-or-Squash Pie Happy fall, and Welcome to our October Q & A edition of the newsletter. OUR NEW STUDIES I’d like to thank everyone who has continued to express interest in our new studies, which examine the effects of certain plants…
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