PUMPING IRONY: The Retirement Myth
Geezerville is full of folks trying to figure out how they're going to retire comfortably. I'm just not one of them.
Why I’m Re-Embracing My Morning Ritual
I've rediscovered the reason it's totally and utterly worth rekindling my fondness for the best part of the day.
How to Be 10 Percent Happier
After an on-air panic attack, ABC newsman Dan Harris embarked on a journey of faith — and discovered a path to well-being.
A Picture of Health: Jenny Paul’s Success Story
How a photo inspired one woman to change her life — and the image she projects to the world.
Obesity: The “Disease” Factor
A 2014 study suggests that the way we talk about and frame weight issues can have a significant impact on both the attitude and behavior of overweight individuals.
PUMPING IRONY: Dying to Live Well
Ezekiel Emanuel doesn't really want to die at 75. He just wants to stop conforming to the Western medical model. So why not start now, while you're young?
Coconut-Water Kefir
Often made with various kinds of dairy or nondairy milks, kefir can also be easily made from water or coconut water. This recipe is adapted from www.culturesforhealth.com, which is also a good source for kefir grains.
Green-Tea Kombucha
Kombucha is a tasty probiotic drink. You can also make this with black tea (but not flavored or decaf tea), fruit juices, and chopped fresh fruit and herbs.
Maple-Vanilla Greek Yogurt
Making your own flavored yogurt is a breeze — and you can control the ingredients and sugar level to boot. This is a perfect base for granola-fruit parfaits.
Gingered-Carrot Relish
This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
Summer Vegetable Pickles
These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.
Caraway Sauerkraut
You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.
Wine Vinegar
Wine vinegar is a great way to use up leftover wine. Red wine produces the fullest flavor, but rosé or white will work as well. This recipe is inspired by Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.
Greek Yogurt
Greek yogurt is thick and hearty. Make it yourself to avoid the artificial sweeteners and thickeners in some commercial brands. Alternately, you can make a regular whole-milk yogurt by stopping before straining the yogurt. This recipe is inspired by Molly Sheridan at SeriousEats.com.
Homemade Syrups and Bitters
Use these syrups and bitters to flavor your mocktails, or make your own refreshing soda by mixing them with fizzy water.
Sober Russian
Rich and creamy, this drink is a nice alternative to traditional Black or White Russians.
Pomegranate Lime-Tini
Conventional martinis are elegant, but all alcohol. This booze-free version is refreshing and packed with plenty of antioxidants.
Ginger Pom Fizz
Like your drinks tart? Use 100 percent cranberry juice instead of the pomegranate juice.
Lemongrass Cooler
Lovely on its own, this drink can also be used to flavor other cocktails, sparkling juices, or even wine.