I am of the belief that food is medicine, and the best food we can put into our bodies is organic.

That being said, there are some organic foods that have higher nutritional value than others – often referred to as superfoods – and I try to incorporate them into my diet on a regular basis.

While the following superfoods are by no means the only ones you’ll find in my kitchen, I have been consuming these four quite frequently as of late.

WHEATGRASS

Throughout the years, I have gone in many different directions looking for the best thing to put into my body but I always seem to end up in the same place – wheatgrass.

Wheatgrass may very well be the most nutritious food in the world, largely because of its high chlorophyll content.

The primary health benefits include:

– Phenomenal for the blood: purifies it, cleanses it of debris, increases red blood cell count, lowers blood pressure, and restores alkalinity to the blood.

– The enzymes and amino acids in wheatgrass protect us from carcinogens, strengthens our cells, and detoxes our liver.

– Stimulates the thyroid gland. Read more »

Since I don’t eat fish myself nor is there such a thing as USDA certified organic fish (national organic standards for fish have not yet been approved), I don’t pay too much attention to this food group.

This does not mean, however, I don’t get asked questions about fish. I do, quite a bit.

So, for the people who want to know what is the best fish to eat, what fish should they avoid, what fish have the most contaminants, and what are the least sustainable fish, our good friends at the Food & Water Watch have just released their 2012 Smart Seafood Guide.

The Smart Seafood Guide gives an excellent analysis on over 100 different fish, provides regional guides, and offers helpful suggestions so that consumers can make the healthiest and most sustainable choices possible. Read more »

If you’re a new reader to my blog, you may not be aware of a very important documentary called Farrmageddon.

Last year, I wrote several posts about this movie and also screened it for a fundraiser that I held to raise money for The Center for Food Safety.

Farmageddon exposes the USDA’s brutal crackdown on farmers selling raw milk and how the agency’s heavy-handed, corrupt and politically-motivated ways have destroyed the lives of small, organic farmers trying to do the right thing. Read more »

Earlier this year, I wrote a post talking about the tremendous health benefits of black sesame seeds.

I love putting them on quinoa, millet, and on my salads, and they add a whole new dimension to whatever food that I am eating.

Since Brazil nut milk and cashew milk are two drinks that I make quite often, I started asking myself “What if I made a milk out of organic black sesame seeds?”

My immediate thought was that the taste would be too harsh or too strong, and that I would need to use a lot of honey or organic palm sugar to even it out.

Over the past week or so, I have been experimenting with black sesame seed milk and much to my surprise, I have been thrilled with the results. Read more »

When you go into the produce section of Whole Foods, you’ll notice signs that say “ANDI Score” with a number associated with that respective food.

Created by Dr. Joel Fuhrman, ANDI stands for “Aggregate Nutrient Density Index” and ranks a food’s nutrient density on a scale from 1 to 1000.

The ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities, and by dividing the nutrient level of a food by its caloric content (N/C). Read more »

Here is what I have been up to lately, in regards to juicing.

1) Practically every single day, I am doing four ounces of wheatgrass. A while ago, I wrote a post about my love/hate affair with wheatgrass but let me tell you something — it is back on in a big, big way!

When I don’t drink my four ounces, I just don’t feel the same. I don’t feel as clean and I don’t feel as healthy. My body is now actually craving the stuff.

2) On top of that, I am drinking green juice 4-6 days per week.

I always use a base of celery or cucumber and then add in one or two of the following: kale, asparagus, dandelion weeds, burdock, radishes, bok choy, and romaine.  Read more »

Several weeks ago when I was in Miami, I stopped by one of my all-time favorite organic restaurants, Lifefood Gourmet.

Lifefood Gourmet is run by the super-talented John Schott, the person who first taught me about raw food and who also showed me how to make nut milk.

In 2007 when I first met John Schott, he was as hardcore of a raw food person as I had ever encountered. He ate 100% raw for eight years and strongly believed that this was the ultimate lifestyle.

So when I went back to see John Schott a few years later and he told me that he was now eating grass-fed beef, I almost fell off of my chair. I could not believe that these words were coming out of the mouth of someone who so firmly believed in raw food as a way of life. Read more »