Article courtesy of Donna Hargrove, D.O., Nutrition Editor Khorasan is an ancient Egyptian wheat 2 times larger, but a relative of, modern day durham wheat. Somewhat new to North America, its recognition started around 1986, but is believed to have been brought to the US in 1949 via an airman who got the wheat kernels […]

Article courtesy of Diana Palmer, BS, CPT Now that we’ve cleared up the marketing terminology regarding “grades,” as discussed in Supplementation – Part 1, let’s get to the real crux of the matter. The United States is the only non-third world country that does NOT require Federal scrutiny when it comes to supplements and their […]

Article Courtesy of Donna Hargrove, D.O., Nutrition Editor While we are engrossed in the sagging economy, war overseas, fluctuating gas prices and what our kids are up to now, the USDA has been busy giving the thumbs up to more Genetically Modified foods. Any surprise this doesn’t make the 6 o’clock news? Did you know […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Down home and hearty, easy to put together and super easy when it all can be cooked together on the grill. This is, in many ways a go to, comfort food classic. Mashed potatoes would be appropriate but I decided asparagus would be a better choice […]

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A true indulgence! On the health side, these biscuits are made with organic butter and not hydrogenated vegetable shortening (trans fat) like many recipes. And, they are small so calorie wise they are low (as long as you don’t eat a ton of them!). This recipe […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor I recently made a mother batch of red sauce, and this night I wanted something easy to throw together using the red sauce and pasta. While at the store earlier, keeping the red sauce in mind, I found a sale on a mix of fresh oyster, […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Hearty, herby and a terrific combination of flavors, texture, color and smokiness and all prepared on the grill. This dinner is a favorite of the family, takes little prep time and just about cooks itself on an outdoor grill. Throw in a salad, crunchy bread, and […]

Article courtesy of Donna Hargrove, D.O., Nutrition Editor Will an apple a day keep the doctor away? It appears there may be a lot of merit to this statement. The health benefits of eating a daily apple have been known for a long time but mainly because it is a fresh, fibrous fruit. In the […]

Back in July Dr. Hargrove posted an explanatory article about the difference between so called Natural Food products and Organic Products. As a follow up or addendum we are adding a new resource link to The Cornucopia Institute and their report on Natural vs. Organic, specifically cereals and granola’s, and the ongoing consumer confusion caused […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy shellfish this is a classic. It is a quicker version of my favorite Italian seafood stew which may depending on what you start with may take a couple of hours to develop the stew prior to adding the shellfish if you use a […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a fairly quick fix for lunch or dinner and very hearty, especially if you add a couple of pieces of gunslinger or regular corn bread. You can use already soaked & cooked red beans and black, or if you don’t have stored a mother […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you like a spice with your shrimp and great flavor, give the following recipe a try. You can complete this recipe on your stove but I prefer to cook the shrimp and asparagus over a wood or charcoal grill on a flat iron to add […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor There is lots of basil available in the yard this time of year in containers and random plants throughout the yard from seeds that have blown around. You can never have too much basil and a quick lunch that is really tasty and easy to make […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a super easy recipe and delicious complete meal in one bowl to throw together assuming you are sure to clean the mussels well. The easiest way to be sure the mussels are free of grit is to purchase them ahead of time, (be sure […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor A super way to use older bread that is going or has become stale or just dried out. Topping can be just about anything you can dream up that would be tasty to yourself and friends. Sometimes I put out a bunch of ingredients and let […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a very tasty and a little spicy dish with great eye appeal. I like to serve them with yucca fries with a honey mustard dip and a cold black bean and mango salad. Enjoy! Equipment/ utensils required: Chef’s knife, cutting board, cast iron skillet […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Try this if you can find fresh yuca root, also called Cassava or manioc, as it is unusual to many folks that may not even know what yucca is let alone having it as part of a meal. The look is similar to potato fries but […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This tasty Caribbean Style cold salad is really easy to prepare and has a pleasing eye appeal and a very exotic nose.  You may choose to make ahead of time and hold, refrigerated for up to 2 hrs. prior to service. Enjoy!

A note from Donna Hargrove, D.O., FACOG, – Nutritional Editor and Chef Bren Anrkum – Culinary Editor Dr. Hargrove and I subscribe to the idea that nutritionally sound food choices create a solid foundation for improved overall health. We believe that whole foods are key to successful health improvement and maintenance. In particular, we believe, […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Pasta’s in Italy are as diverse as you can imagine from region to region and range from very simple pasta’s with the pasta, oil, and cheese to more complex vegetable combinations called ragu. The following is a combination of ingredients high in nutritional value, and combined […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor. Having leftovers from a meal is a good thing especially if you’ve planned for the leftovers to become some quick and easy sides, or meals for future breakfast, lunch, or dinners. Over the weekend we did a low country boil and as luck would have it […]

Guests love this meal. It is both visually appealing and unique to in that it requires little preparation effort and, with a little bit of attention to timing, cooks everything in one pot ready to dump onto a large platter and serve. The choice of ingredients is up for grabs as long as it includes […]

Article by Chef Bren Ankrum – Culinary Editor Having grown up in the San Diego area in an agrarian community comprised of a mix of diary, fruit, vegetable, and beef farms and in which the population was an eclectic mix of post world war two mid westerners, who had come to California to acquire cheap […]

Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor As with all hummus recipes, many of the ingredients can be increased or decreased according to taste, such as salt and chile peppers. This recipe can also be customized to each person’s taste by adding more jalapeno for more heat and more cilantro for those who really […]

Article courtesy of Donna Hargrove, D.O., Nutrition Editor Magnesium is a very important mineral that our body requires on a daily basis in a fairly large amount. It is one of the six macrominerals (sodium, chlorine, potassium, calcium and phosphorus) that is essential for normal cellular activity, activating enzymes, contributing to energy production, regulating calcium, […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a variation of a previous green chile and corn chowder published, with the difference being the addition of tomatoes, removal of the potatoes, heavy cream and milk, and substituting rice cream as the thickening agent. This version adds nutrition and reduces fat and calories […]

Recipe courtesy of Chef Bren Ankrum – Culinary Editor I’ll make this condiment fresh for fish or shrimp tacos. Gives more crunch than lettuce and the color is much more interesting. Enjoy!