‘Food as Medicine’

Salad Dressings Part 2: Experimenting with Dressing Combinations and Dishes

By Guest Blogger

Guest Post by Janet Zimmerman, RD, Green Mountain Nutrition Intern  Last week, we looked at how  to choose oils when making salad dressings. We also talked about the importance in varying up our options so that our taste buds don’t get bored and our bodies get different nutrients. In this post on salad dressings we will look at some creative combinations for […] Read more »

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The Dirty Dozen List is Growing Like a Weed

By Robyn Priebe

Each year, the Environmental Working Group puts out a handy list of produce items that are highest to lowest in pesticide residues.  The list highlights the top 12 items with the most chemical residue – aka The Dirty Dozen and the 15 items with the lowest levels, aka, The Clean Fifteen. Unfortunately the catchy names may not hold up long-term since […] Read more »

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Back Fat Be Gone!

By Robyn Priebe

Did you know that eating pumpkin can get rid of back fat and eating quinoa can minimize your rear end?  Neither did I until I watched the Dr. Oz show last week. Did you know that drinking green smoothies everyday will help “melt fat away?”  Neither did I until I saw it on Pinterest. I’m trying to think of a […] Read more »

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Soup Recipes for Fall Vegetables

By Robyn Priebe

As much of the fall vegetables and fruits are ready for harvest, you may find yourself searching for recipes that allow you to use this produce well into the winter months.  Currently in VT, much of the produce being picked can easily be incorporated in soup recipes for the fall and winter.  Below is a list of some fall vegetables, with ideas for working them into […] Read more »

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Baking Without Gluten

By Robyn Priebe

Whether you are avoiding gluten to manage celiac disease or gluten intolerance, you may find your first attempt (or first 20 attempts) at gluten free baking to be a challenge.  Not only does gluten free baking often require unusual ingredients, it’s also much more complicated than baking with gluten-containing grains (wheat, rye, & barley). As a starting point, for those […] Read more »

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