I once watched a video on how to make vegetables taste delicious by Julia Child. After a few minutes, I had all her secrets pinned down to 3 easy steps. Fry it in real butter (breaded if necessary), drench it with heavy cream and salt it generously! Knowing what I do about health prevents me from using any of these methods, so I had to get a little more creative...In time, with Kal’s help, we developed a whole herb and food powder that we could use to season anything savory!

In trying to make vegetables, grains and such taste good, I found that a great many recipes and commercial products used a powdered bullion mix that gave things a "chicken" flavor, and they worked! Everything tasted so yummy...the problem was that most of the commercial varieties were either based in maltodextrin (malto-what?!) and had MSG, a host of unpronounceable chemicals or they were exceedingly expensive. With a few months of experimentation, we were able to devise our own ...

With more than 33% of recently polled population now choosing soy milk as their beverage of choice, you could assume that it has found its way safely into the ranks of mainstream consumption. It now sits comfortably in the dairy case among the bottles of cow’s milk. You have heard and seen the ads lauding it’s health benefits for some time now, lulling consumers into a sense of security about the healthy choice they are making. Most soy products, posing as ‘milk’, ‘cheese’ and ‘meat’ are lauded as ‘natural-foods’ that are ‘good for you’.

What is the standard for natural? It seems to be a definition missing in today’s consumer mentality. I have seen things labeled natural that had not one ingredient that I could pronounce. It seems clear that since the industry is not going to regulate the term, wise consumers should develop their own standard of what they will consider natural, and therefore healthful for use.

My favorite methodology for determining what is tru ...