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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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