A soothing and comforting blend in support of your physical wellness and relief from symptoms of digestive upset like stomach ache. This relieving blend helps you to feel at ease, formulated with balancing essential oils known to help tame tummy troubles.
Post-meal problems? This relieving essential oil blend supports your stomach and digestion, while helping to ease discomfort when you went for seconds but were already full.
The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!
And they're all Mediterranean diet-approved, too.
This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!
Can babies digest starch? I've done all the research for you, find out the truth and if you should feed your baby starch in this episode!
This garlic butter spaghetti with herbs is a simple twist on the traditional. Made with a garlic butter sauce, fresh basil and spinach, and Parmesan cheese.
A look inside a teacher's mind could help you understand lesson plans and maybe even guide your child to perform better.
Spicy Instant Pot peanut noodles are an easy veggie-loaded recipe that is ready in under 30 minutes! Works great as a meal prep recipe.
This colorful Fried Halloumi Salad combines cheese, avocado, orange, and arugula with chickpeas and buttery green olives.
A blog about modern and traditional Indian food and photography
A concise history of how humans have come to share their opinions on food, from French writers and Michelin inspectors to the modern Yelper.
Busting the myth that babies can't digest starch - they can! Find out the research behind it and why I recommend starches for babies.
Simple, 10-ingredient Banh Mi-inspired spring rolls with crispy baked tofu, quick pickled veggies, and an easy vinegar dipping sauce. So fresh, quick, and filling.
This vegan shahi korma makes the perfect weeknight meal, coming together in just 30 minutes. With tofu, peas, and a deliciously spiced sauce, this curry is rich, creamy and not without flavour! A healthy, gluten free vegetarian recipe, this is a tasty dinner idea for your next Meatless Monday.
Picky eating isn’t a habit that is learned early, but it’s isn’t the problem that most parents believe it to be. Stop worrying about malnutrition and enjoy dinner together.
Not your average alla vodka pasta. Fire-roasted red peppers with fresh herbs, shallots, and garlic, all pureed into a creamy tomato vodka sauce that’s vibrant and so delicious!
For this roasted broccoli recipe, toss the broccoli in a mixture of tahini, lemon juice, minced garlic, olive oil, and salt and pepper. Bake for 10 minutes.
Learn what A2 milk is, if it’s a good milk for toddlers and babies, and it’s potential link to decreasing dairy intolerances.
This pasta fagioli from Delish.com is a whole meal in a soup.
On this episode of Eater’s Digest, two prominent critics reveal the less glamorous side of being paid to eat
Have you ever tried Golden Milk? This is my new nightly obsession, and with the turmeric and ginger, there is a wealth of health benefits in this drink.
Food combining can be a game-changer in our health. If you have GERDS, wacky stomach acid, or gas look at your food. Free combo chart!
Did you know that your posture affects your digestion? Even the shoes you wear can actually have an impact on how you eat and digest your food! Add this to the benefits of minimalist shoes!
Healthy, delicious and easy to make cheesy spinach and barley burgers. Crispy, Crunchy, Nutty, slightly chewy, perfectly seasoned and flavored with garlic and dried herbs. Barley is rich in fiber and is good for your intestine. Packed with whole grain and greens these burgers are healthy and they taste far better than the regular potato burgers. I shallow fried these burgers , however you can bake these burgers in the oven at 375 F for 25 minutes in a lined baking sheet. Ingredients 1/3 Cup Barley 1/2 Cup Mozzarella Cheese 1/2 Cup tightly packed spinach ( thaw if frozen ) 1/2 Cup Bread Crumbs 1 Teaspoon finely chopped Ginger 3 Garlic cloves Crushed and then chopped finely 1/4 Teaspoon Green Chilli minced 1/2 Teaspoon Red chilli flakes 1/4 Teaspoon freshly ground black pepper 1/2 Teaspoon mixed dry herbs ( oregano, rosemary and thyme ) 1 Tablespoon finely chopped cilantro leaves 1 Egg or 2 Tablespoons of corn flour to bind 2 Tablespoon vegetable oil to shallow fry Salt to taste Directions 1. Cook Barley : In a large pot, add barley. Season with a pinch of salt. Add 2 and 1/2 Cups of water and cook on medium flame for 35 to 40 minutes until the barley is soft and cooked through. Alternatively, you can pressure cook barley with 1 and 1/4 cups of water and salt on medium flame for 7to 8 whistles. Drain remaining water completely 2. Blanch Spinach : In a small sauce pan, bring 3/4 Cup of water to boil. Add spinach and cook for a minute. Drain water and squeeze excess water out. Chop blanched spinach roughly and set aside 3. In a large mixing bowl, add cooked barley, cheese, bread crumbs, ginger, garlic, green chilli, red chilli flakes, dried herbs, ground black pepper, cilantro leaves and using a spoon gently mix to combine everything 4. Add spinach and mix again. Season with salt and check if the seasoning is perfect 5. Add egg or corn flour and mix everything together gently 6. Pinch 1 and 1/2 Tablespoons of this mixture and form a burger and set aside. I made 9 burgers out of the mixture 7. In a tawa / pan / skillet heat oil for shallow frying 8. When the oil is hot, reduce the heat to medium flame and then place 3 to 4 burgers in the hot oil and fry on both sides until they are crispy and golden. While they are frying, you can press them gently using a spatula 9. Once golden, remove from oil and drain on paper towel 10. Serve hot with ketchup or your favourite dip
The best recipe for BBQ Tempeh Sandwiches
