Elisa Bosley

For people who don’t deal with celiac or food intolerance, it may not sound like a serious condition. But it is.

A recent ruling classifies celiac disease and food allergies as disabilities. How will this affect food-service operations, including schools and restaurants?

Lately, I’ve witnessed several examples of gluten-free humor—and some strong reactions. Is this health condition a laughing matter?

Not sure how to use this veggie? Here are four supereasy ways.

You can use toasted cashews, pecans or other nuts instead of almonds. You can also omit the nuts entirely and still have a tasty soup. Pacifying for vata and pitta.

This superquick, staff-favorite recipe is a light, comforting beverage that’s ideal for relaxaing before bed.

This staff-favorite recipe for braised chicken locks in all that moisture and pairs the protein with Israeli couscous

This delicious condiment can go savory or sweet. Serve it with grilled lamb or chicken—or spoon over ice cream, sorbet, or Greek yogurt.

Give one or more of these beautiful, plant-food cookbooks as a gift to yourself or a loved one seeking to make a healthy change.