Here comes the sun. It seems spring is finally on its way, and as winter's chill takes its final bow and spring heralds a season of fresh awakenings and new beginnings, our food choices shift to an intermediate period that blends the hearty dishes of winter with the freshness of spring flavors. Winter gave us hearty foods that sustained us, yet those choices can b .....

At the center of all those big bear hugs, warm hands, and pounding beats at the sign of first love is your heart of course! Keeping blood circulating and carrying vital nutrients and oxygen to our entire bodies leaves our heart working full-time. This Valentine's Day, why not give your loved ones (and yourself) the gift of a healthy heart?Heart health issues have b .....

There was a time when having milk meant you owned a cow and you woke up early. Farm-fresh, not processed and simple, dairy milk was once a common food stuff showing up in yogurts, cheeses, and other products like cream. Gone are those humble days and now with factory farming, rBGH (recumbent bovine growth hormone) and the increase of antibiotic use on dairy cows, milk is no longer so clean and man .....

Gluten-free baking can be tricky. Using a store-bought gluten free flour blend can make things easier than if you try to develop your own blend, but even so, it's not as simple as substituting all-purpose flour for a gluten-free flour blend. Many other ingredients used in baking contain gluten, and gluten-free flours react d .....

Having been a baker for as long as I can remember, my course of real kitchen work started at a vegan and organic cafe and co-op. I did a great deal of vegan baking and started getting requests for gluten-free ite .....

As summer returns to hibernation for another year, I find myself buying more and more at local farmers markets, trying to make the lazy days of summer last. The evenings now cry for comfort and ric .....

My relationship with barley began in the midst of my veggie burger-eating, Birkenstock-wearing New Age hippie days. Working at a co-op granted me the ability to get lost in the bulk section, and read book after book about natural foods. Whe .....

Down south, we did not have cherries. With winters that were not cold enough and summers that were just too hot, I was stuck with brilliant blueberries, blackberries the size of eggs, and figs plump with ruby-flecked innards. All right, I r .....

Sometimes size doesn't matter. Sesame seeds prove that even the smallest of things can pack a powerful punch. With their historical standing as the first condiment and their enduring power to enrich even the most mundane foods today, sesame seeds hide behind their small stature. Though y .....

Claire is Naturally Savvy's Food Creativity Expert."Food should not only be good to eat, but also good to think" --Claire FountainFounder of For the Taste of It, Claire Fountain is witty, passionate and lives a sweet life of all things food. Claire believes in sharing her knowledge of baking and cooking along side her holistic approach to eating with all of you. As a food writer featured in books and public .....