Did you grow up with grandparents or parents who made sauerkraut in the old-fashioned way where the cabbage was shredded, salted, pounded and stored in a huge crock to stink up the basement or garage for a few weeks? It turns out that your ancestors were culturing a healthy batch of bacteria, nutrients and flavor.
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Early summer greens in the Midwest are a treat of taste, nutrients, and accomplishment! Even if you didn’t plant the greens, you may have to get up early enough to get to the farmer’s market to get the good ones.
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We’re kicking off our local food and nutrition blog at 5 Koshas Yoga & Wellness by paying homage to that versatile, portable, nutritious, spheroid packet of protein…the egg. There is no better time than Easter to feature eggs as we all color, decorate, hide, and hopefully find them.
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