Author Archive: Darryl Daugherty

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Almonds

Almonds

[ 0 ] November 3, 2011 |

Almonds are the only nut that alkalizes the blood. This is super important, because most of our bodies live in a very acidic state -- which opens us to all sorts of diseases. It’s been proven that disease and viruses can’t live in an alkaline state...
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Asparagus

Asparagus

[ 0 ] November 3, 2011 |

Nothing will deter me from eating these lovely green spears with layered tips. It looks like a flower before its about to bloom and indeed it comes from the Lily family. The growing season is very short and I stay far away from big, thick sturdy stalks – they are too tough for my taste. When it comes to raw, asparagus is sometimes micro-blanched...
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Avocado

Avocado

[ 0 ] November 3, 2011 |

I love this fruit -- yes, it’s a fruit -- and it's filled with all the good fat you can imagine. Since turning raw I eat at least one a day, which is probably a little too much fat but I can’t get enough of the creamy texture. It has a faint nut-like flavor but...
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Beets

Beets

[ 0 ] November 3, 2011 |

While we mostly focus on the red bulbous end -- yellow beets are great, too! -- their green leafy tops are edible and highly nutritious. It’s super fun to play with the different colors to add spice to any dish...
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Bell Peppers

Bell Peppers

[ 0 ] November 3, 2011 |

First thing you need to know there's no such thing as a green bell pepper. I repeat, green is not a variety. Most are simply unripe red peppers picked early on purpose... Bell peppers are sweet compared to their counterparts which are hot and spicy...
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Bok Choy

Bok Choy

[ 0 ] November 3, 2011 |

I love this Asian green to death. Also called Chinese celery, bok choy is white and green from the stalk to the leaves. The stalks are thick and juicy, the leaves are tender and round. The flavor is usually mild and a tad bit sweet, especially...
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