By Wendell Fowler We’ve all watched sidesplitting viral videos of folks eating month-searing peppers: one minute they’re a badass; the next they’re bug-eyed writhing, sweating
Tag: chef wendell fowler
Nourishing salmon: Wild caught vs. frankenfish
By Wendell Fowler After we offer a prayer of gratitude to the Great Creator, Sandi and I will occasionally eat red-fleshed, wild-caught, open-ocean (not farm-raised)
Why fermented foods and beverages are good for you
By Wendell Fowler While explaining the health benefits of probiotic microbes at a lunch and learn, a lady walked out, repulsed by the certainty that
Triumph, joy and validation after a successful surgery
By Wendell Fowler Words fail to express our joyous gratitude for the successful outcome of Sandi’s tumor removal surgery. We call it a miracle and
Wheatgrass part II: intense green nutrition
By Wendell Fowler Pre-op was last week and doctors were astonished that a woman Sandi’s age didn’t have diabetes, heart disease, or hypertension, is not
The benefits of juicing for receiving vegetables’ nutrients
By Wendell Fowler Each morning, I pray over, and then juice, about four pounds of green and orange veggies, green apples, celery, turmeric root, ginger
How stevia ranks compared to other sweeteners
By Wendell Fowler Because I use it daily to sweeten my herbal tea and “power” smoothies, several summers back, I grew stevia plants in my
Unjustifiably maligned celery
By Wendell Fowler In the Mediterranean, crunchy celery has been cultivated and used as food and medicine for millennia. Although, in America celery, meh, it’s