Marion Institute News
Recipe: Rhubarb Crisp
August 16, 2016
May is the prime season for fresh rhubarb, a vegetable grown for its thick, sour stalks, which are usually eaten after being cooked with sugar. One cup of cooked rhubarb contains as much calcium as a glass of milk!
Recipe: Maple-Pecan Cookies
August 16, 2016
For some people, spelt is more digestible than other wheats, and it contains more protein…
Recipe: Lemony Hummus with Toasted Cumin Seeds
August 16, 2016
From the Swiss Secret to Optimal Health by Dr. Thomas Rau with Susan Wyler: Lemony Hummus…
Recipe: Cold Avocado and Cucumber Soup
August 11, 2016
This cool, creamy summer soup requires no cooking. A swirl of goat yogurt mixed with…
Recipe: Garden Vegetable Pasta Toss
August 10, 2016
Those of you gardeners know that in mid-August, you have to get creative with how…
Recipe: Easy Sauerkraut
August 10, 2016
Before we had refrigerators and freezers foods were successfully preserved by lactic acid fermentaiton. Lactic…
Recipe: Cauliflower-Celery Root Bisque
August 10, 2016
Celery root, which is sometimes called celeriac, is a very alkalizing root vegetable that’s excellent…
Recipe: Carrot-Ginger Soup
August 10, 2016
From the Swiss Secret to Optimal Health by Dr. Thomas Rau with Susan Wyler: Carrot-Ginger Soup…
