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Solar Cooking is Convenient and Energy Efficient

Solar cooking with Sun Oven is one of the best ways to cook hot meals.

Sun Oven Solar Cooker, sustainable for the environment

Sun Oven Solar Cooker

Have You heard About Solar Cooking?

Basically it’s a really convenient way to cook off the grid. I recently went on a a camping trip and brought my sun oven with to try it out. The first day my group of friends and I made quinoa  and black beans. I can’t even tell you how easy it was. We set the sun oven up before going on a day hike and when we returned, presto we had very little prep to do other than combine some fresh veggies with our perfect hot meal. It’s so simple to do.  Before we left on our trip I had googled a few different solar cooking sites and found some easy recipes to try out. Now instead of bringing dehydrated food on camping trips, Im brining along my solar cooking Sun Oven. I know I’ve just scratched the surface on solar cooking with my quinoa and beans. Some of the recipes I saw on you tube had recipes for cooking a whole chicken, brownies and even baked bread.

Amazon has some great recipe book options too.

While we were camping I found it convenient for boiling water to make hot coffee in the morning and to pasteurize water for drinking and washing up.

Some other great uses for the Sun Oven are to use it at beach picnics, or even just to reduce energy costs at home instead of turning on your oven. I think it’s great to have in my Emergency Kit in case any unplanned emergency or power failures happen.

Click here to check out more information on the Sun Oven and find out more about solar cooking.

You can use your sun oven in many different ways:

– cook everyday in your backyard

– use at picnics

– great to use when out on a camping trip

– if need be, during a power failure or any unplanned emergency

Give solar cooking a try today. The Sun Oven is safe, reliable and sustainable to the environment.

Asparagus Basil Salad Recipe

Asparagus Basil Salad

Jane Rosen chef

Jane Rosen

This Asparagus Basil salad is my favorite summer salad.
A big hit for potluck meals.

Easy to make.
Guests love it.
Read my special tips at the end of the recipe.


Asparagus Basil Salad Ingredients

asparagus for asparagus basil salad

  • 1 lb. asparagus, trimmed and halved
  • 1 cup grape tomatoes, halved
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • ¼ cup olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons dijon mustard
  • ½ teaspoon celtic sea salt
  • ½ teaspoon pepper

Here’s how to put the Aparagus Basil Salad together

1. Steam asparagus for 3-5 minutes until fork tender.
2. Place asparagus, tomatoes, avocado and basil in a large bowl.
3. Stir in olive oil, lemon juice and mustard.
4. Sprinkle with salt and pepper.
5. Serve.


Jane’s personal note to make her Asparagus Basil Salad the best ever!
— I prefer to serve this salad right away, with the asparagus a little warm and the tomatoes at room temperature. But it’s good chilled too. Since the ingredients are one of everything, it’s easy to double the recipe. When you double the other ingredients, you don’t need to double the oil.

Veggies with Benefits: DIY Fermented Veggies

homemade pickles

A five-year study headed up by the Human Microbiome Project, which includes 200 researchers from 80 universities, found that the human body is made up of more microbes than human cells.

That’s right–we’re all just sacks of seething bacteria! Now before you freak out, remember that the word ‘bacteria’ has been given negative connotations by the hand sanitizer-fueled paranoia of the germ police. Bacteria come in good varieties too.

Continue reading

Sautéed Broccoli, Squash, and Carrots Recipe

Jane Rosen chef

Jane Rosen

Choose three vegetables with a variety of colors, approximately 2 cups of each and slice or chop them into a variety of shapes.  For this dish, I chose a green, yellow, and orange vegetable, broccoli, squash and carrots. I cut them into florets, half-rounds, and matchsticks.  Variety in color and shape will add to the eye appeal and nutritional value of the food.

In Deepak Chopra’s list of Buddha’s favorite vegetables in his 2001 book, ‘Grow Younger, Live Longer’, he lists a dozen vegetables in order of how long they should be cooked.  The higher on the list, the more cooking is required.

Sauteed Broccoli, Squash  Carrots Recipe

Simply Sauteed Broccoli, Squash Carrots Recipe

  • Carrots
  • Cauliflower
  • Broccoli
  • Celery
  • Asparagus
  • Bok choy
  • Cabbage
  • Red or green pepper
  • Green beans
  • Mung bean sprouts
  • Spinach
  • Snow peas

There are lots of possibilities when it comes to shapes when cutting and slicing:  large, medium or small dice, matchsticks, mincing, julienning, slicing into rounds or half-rounds, slicing diagonally, long thin slices made with vegetable peeler, wedges.


  • 2 tsp. olive oil
  • 2 tsp. Italian seasoning
  • 4-6 carrots, sliced diagonally and then cut into matchsticks
  • 1 large crown broccoli, cut into bite-size florets
  • 2 yellow squash, sliced into ¼ inch rounds and then halved

Cooking instructions for sauteed Broccoli, Squash and Carrots:

  1. Heat oil over medium high heat in a 10-inch skillet.
  2. Add carrots first, stirring constantly for 2-3 minutes.
  3. Add Italian seasoning, stirring constantly for 1 minute more.
  4. Add broccoli florets, continuing to cook for 2-3 minutes.
  5. Add squash pieces, cooking for 2-3 minutes more.
  6. Continue to cook until all vegetables are crisp tender. Do not overcook.  Remember that food will continue to cook after it is removed from the heat.
  7. When necessary, add 1-2 tablespoons of water at a time to prevent sticking.

Ground Chicken Lettuce Wraps Recipe

Asian Inspired Ground Chicken Lettuce wraps are delicious. These ground chicken lettuce wraps are an Asian-inspired dish that has many, many delicious flavors in it. As in this recipes the chicken may be put in lettuce. However, its possible to use any kind of wrap, tacos or even over a salad.

Asian Ground Chicken Lettuce Wrap RecipeThis Asian style ground chicken lettuce wraps recipe is very simple and very easy to make. Your whole family will love it as much as mine does. The number of servings will depend on if this is an appetizer or main course that you may be serving and also how big you make each of them.

Asian inspired Chicken Lettuce Wraps

Meal Type: Lunch or dinner
Level of difficulty: Easy
Prep time: 20 minutes- instead of chopping vegetables finely with a knife, I used my electric chopper which saved a lot of time.
Cooking Time: 30 minutes
Servings: Original recipe makes 6 servings


1 1/2 pounds ground chicken

2 tablespoons  soy sauce/Braggs aminos

2 tablespoons rice wine vinegar

1 tablespoon grated fresh ginger

1 tablespoon sriracha sauce (chili sauce)

1/3 cup bottle plum sauce

1 head iceberg lettuce

1 red bell pepper, chopped finely

2 carrots, finely chopped

2 celery stalks, finely chopped

3 scallions (spring onions), thinly sliced

1 tablespoon chopped fresh cilantro

1 can water chestnuts, drained and chopped finely

1/4 cup chopped roasted cashews (or peanuts)

Salt & Pepper to taste


1. Coat a large pan with a dash of olive oil or coconut oil.
2. Add all vegetables – carrots, celery, spring onion, ginger, bell pepper, water chest nuts,  and garlic. Let vegetables simmer in pan until soft.
3. Add ground chicken to vegetables.  Keep stirring and breaking chicken into a fine crumble so chicken does not get lumpy. Cook chicken until it is no longer pink.
4. Add salt and pepper.
5. Add plum sauce, soy sauce, vinegar and chili paste and stir to coat.
6. Reduce heat  and simmer until fully cooked.
7. Clean lettuce and present on a dish.
8. When serving chicken in lettuce wrap, sprinkle cilantro and cashews.



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