Caryn Hartglass, REAL Co-founder was recently interview by Steve Prussack, the Juice Guru. In this interview she spoke about: – How to overcome advanced ovarian cancer. – How diet is…
Read more →THE PSYCHOLOGY AND BRAIN SCIENCE OF SUSTAINABLE WEIGHT LOSS with Susan Peirce Thompson, Ph.D. Are You Addicted to Food? Take this short quiz and find out. Based on…
Read more →In the spirit of the cooking shows Hartglass & De Mattei grew up watching on public television— with a little bit of ‘Lucy & Ricky’, and the silent movies added…
Read more →Caryn Hartglass, Responsible Eating And Living founder and vegan since 1988, was invited by the owner of a feedlot in Yerington, Nevada to give a talk on climate change to…
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Breakfast: The day began with tea. Tea and meditation. The way I like to start. Today’s tea is Jasmine. Lunch: I warmed up the leftover Spaghetti Squash with Walnut/Basil/Olive/Garlic Pesto. Gary was making Oatmeal but decided to leave the…
Breakfast: Today’s tea is Genmaicha. It’s a favorite and seems so right for autumn in New York. Lunch: It’s a beautiful day with a slight chill. We put on our sweaters and ate out. Out on the terrace, of…
Breakfast: Just tea, as usual in the morning. Today it’s Maté. Lunch: I made a lot of Steel Cut Oat and Millet Waffles yesterday to freeze some. Well, they are not going to last long because I warmed some…
Breakfast: Most mornings I just have tea. Today it was Jasmine. Lunch: I started eat at about noon with a Banana. Then we decided to finished up the Steel Cut Oats and Millet Waffles I made yesterday, topped with…
Breakfast: Let’s have waffles! We say this a lot around breakfast time and the waffles magically appear. I thought of making some using Millet and I found this great recipe in our REAL collection that I forgot about. We have…
I created this recipe as a cream to spread on pancakes. To my delight, it firmed up like a custard. Not only can this recipe be used as a rich spread for pancakes or crepes but it makes a delicious,…
The first time I had a cabbage salad (not coleslaw) was at a friend’s home whose family was from Chile. I was about 12 and the chewy chunks of cabbage in the vinegar dressing were different to me than the…
Hemp seeds are rich in omega- 3 fatty acids. The blend up quickly and easily with water to make this creamy dressing. Ingredients: 1/2 cup hemp seeds 1/2 cup water 2 lemons (or limes) 2 dates Optional: 1/4 red onion,…
The World Cancer Research Fund and the American Institute for Cancer Research published the most comprehensive study of diet and cancer called Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective in 2007. They have numerous recommendations…
This salad is surprisingly flavorful with fragrant lemon, refreshing mint and crunchy red cabbage and almonds. The dates add a subtle sweetness. Red cabbage is a hardy leaf that doesn’t wilt like softer lettuces. This dish travels well to potlucks…
PART I: Catherine Bukowski, Community Food Forest Handbook Catherine Bukowski is a researcher, author, educator and consultant. She is also a PhD candidate in the College of Natural Resources and the Environment at Virginia Tech, where her research has focused…
Eric L. Adams, Promoting Plant Foods Eric Leroy Adams is the Borough President of Brooklyn, New York City. Previously, he was a Democratic State Senator in the New York Senate, representing the 20th Senate District, which includes the…
Tobias Leenaert is a longtime speaker, trainer, strategist, and the co-founder of the Belgian organization EVA (Ethical Vegetarian Alternative), the first vegetarian/vegan organization to receive structural funding from a national government. Under Tobias’ management, EVA launched a successful campaign that…