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A Thanksgiving Gratitude: How the Heart Looks Out for Us

A Thanksgiving Gratitude: How the Heart Looks Out for Us

December 01, 2016

Perhaps the best part of writing a book is receiving letters and emails from people suggesting that I look into some aspect of the subject that they're excited about.  As many of you know, my heart book, Human Heart, Cosmic Heart, has been out for about three weeks, and the new ideas are rolling in.
 

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From

From "Trash Heap" to Garden Treasure

October 25, 2016

One of the core missions of Dr. Cowan's Garden is to be responsible stewards of the soil, water and air. I want to introduce a strategy that we are using to create nutrient-dense soil, albeit in a small way, in hopes of inspiring others to experiment with this strategy on perhaps on a larger scale. The strategy is based on what in Europe and the permaculture community is called the Hugelkultur (“hill mound”), pioneered mainly by Sepp Holzer in Switzerland. 
 

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The Beauty and Power of the

The Beauty and Power of the "Vulgar" Plant

October 20, 2016

Swiss chard, otherwise known as “beta vulgaris cicla,” was first mentioned as a medicinal food by Aristotle in the 4th Century B.C.E.  The first thing that interested me about this phenomenally easy-to-grow vegetable was why such a beautiful plant is burdened with the name “beta vulgaris,” or “vulgar beet.”

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Ashitaba is from the angelica family and is more nutritious, by far, than kale.

Ashitaba and Perennial Greens: Our Powerhouse Powders

October 18, 2016

After a long wait, I am happy to announce that our two signature powders -- Ashitaba and Perennial Greens -- are now available. We consider them signature because they reflect our core mission to make available to people hard-to-find perennial and wild vegetables, which are usually more nutritious and ecologically supportive than annual vegetables.

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The Product That Brought Me to Tears: Cholla Buds

The Product That Brought Me to Tears

October 03, 2016

Two weeks ago when I went to our commercial kitchen to help with the final packing of our latest shipment, I unexpectedly had a moment of tearing up.  You wouldn’t think that seeing a box of cholla buds ready for shipment would bring a grown and somewhat aged man to tears, but it did.    I had to ask myself, “why this emotional reaction?”

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Mineral-Rich, Hand-Harvested, High-Protein Nori Powder

Mineral-Rich, Hand-Harvested, High-Protein Nori Powder

September 02, 2016

I started eating an organic, macrobiotic diet when I was a sophomore in college.  Sea vegetables are an important part of the macrobiotic diet, so it was around that time I started regularly consuming arame, hijki and nori.  Also around that time, I heard that if you eat sea vegetables, your hair would never turn gray because of their high mineral content.  Although this sounds far-fetched, it’s true that whether your hair turns gray isn’t just about genetics.  Such phenomena as chemotherapy and high stress levels obviously hasten graying.
 

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Tomato Salt, a Love Story

Tomato Salt, a Love Story

August 29, 2016

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The One Vegetable I Would Want If Stranded on a Desert Island

The One Vegetable I Would Want If Stranded on a Desert Island

August 18, 2016

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Why I (Dr. Cowan) Eat Greens Every Day

Why I Eat Greens Every Day

August 05, 2016

For the past 20 to 25 years, I have eaten leafy greens and other green vegetables probably 98 percent of those days.  I have learned in these past two to three decades that if I go a day without eating greens or fermented beverages (such as beet kvass and kombucha), I just don’t feel right.  Not only don’t I feel right, but I also inevitably overeat because I have the sense all day that I am missing something that I need.  To compensate, I keep eating, sometimes whatever is available.  If, instead, I eat a bowl of green vegetables and drink a fermented drink, that nagging feeling goes away, replaced by a sense of satisfaction.

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The Wondrous Threefold Nature of the Plant and Human Being

The Wondrous Threefold Nature of the Plant and Human Being

July 18, 2016

I was introduced to the “threefold” concept when I discovered Rudolf Steiner and Anthroposophy while in the Peace Corps in South Africa. Steiner was, among other things, a scholar on Goethe, one of the foremost thinkers and philosophers in the western world.  

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The Humble Leek: The Link Between Nutrition and Flavor

The Humble Leek: The Link Between Nutrition and Flavor

February 02, 2016

Soon after I got the idea to make vegetable powders, the first one I made was tree collard powder.  Luckily, the next powders I made were leek powder and leek salt, which I made by adding Celtic sea salt to the leek powder and grinding them together.  I say “luckily” because while the tree collard powder added a nice “grassy” greens taste to food and was very nutritious, it was nowhere near the culinary treat of leek powder.  Freshly made leek powder was truly one of the most flavorful additions to my meals that I could remember.
 

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