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This project is coming to an end --- but not quite so soon

All things are impermanent, including websites. Life keeps changing, and I no longer have the time to tend the Joy of Mindful Cooking. It's been a wonderful point of connection with thoughtful people around the world for the past 12 years, and I will be leaving with a heart full of gratitude for all of you. I plan to leave the website up for a couple of weeks so everyone can download the recipes that call to you. I expect to take it down in the middle of March, on or around the 15th. Wishing you both joy and mindfulness in your cooking!
Warmly, Eve .

Free online cooking classes

Thanks to Linda in Portland for letting me know about this ongoing opportunity: PlantPure Kitchen Live is a FREE weekly online event, live streaming on YouTube. Sign up here for live cooking lessons every Thursday with PlantPure Chef Kim Campbell.

"Fruits and Vegetables are Trying to Kill You"

Should we really be taking antioxidants? Here is an article that made me question what I always thought was established truth. The author offers reasons to believe that antioxidant supplements may actually interfere with nature's plan for protecting us. He makes the case that we do best to eat plants that have been subjected to stressors such as grazing or drought and developed compounds to survive these threats. When we consume these plants, they stress us as they would other grazers and we are strengthened as a result.

All about food and coronavirus

Thanks to Christel in Germany for sending me this very interesting link relating coronavirus and food. In an 11-minute video, Dr. Neal Barnard explains how our current virus is the great-grandchild of earlier viruses and how viruses originate in animal agriculture. He also explains how bacterial infections are carried into our kitchens in the bodies of chickens, and why antibiotic resistance is also a by-product of animal agriculture.

What about carbs?

Should we worry about carbohydrates? This article delves into the question, explains just what carbs are, and details the history of the low-carb trend. I found it very interesting and eye-opening:


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