I am happy to say that there is a shift towards exploring traditional foods and recipes, even if it’s not the exact, original recipes. I hope that this continues, and that we can all start sharing the knowledge and love we have for the foods of our ancestors.

March is here and there is usually a great deal of talk about the color green this month. Maybe it’s that the coming of Spring and the color green seem to go so well together. Let’s have some fun to fennel!

Winter squashes are excellent sources of Vitamin A, Vitamin E, Vitamin C, B and K. They contain beneficial amounts of Zinc, Copper, Potassium, Magnesium, Phosphorus, and Fiber. They are chock full of antioxidants called carotenoids, which have proven properties that help fight cancer, heart disease, and diabetes.

I remember hating broccoli as a kid. My mom would boil it until it was dead and then slap a bit of margarine on it—yes, I said margarine—then she would call it a vegetable! It took me years to get my folks to eat real butter but that’s another story for another day.

I’m here to share some very basic information that we all can start using immediately. The point of detoxing is to support our body’s natural detoxifying pathways.