Is Evolutionary Discordance Still Relevant?

February 2, 2017
February 2, 2017

By Marybeth Missenda RPh CNS
February 2, 2017

In 2005, Cordain and colleagues proposed that much of today’s chronic ailments were associated with the rapid change in the kinds of foods we are eating in today’s modern culture. Their theory is that our genome has not been able to evolutionarily adapt to the rapidness of our change in diet, to one high in refined sugars, refined grains and refined fats. They referred to this as Evolutionary Discordance. Their work led to a burgeoning exploration of Paleolithic diets as a call to return to a diet which was more evolutionarily recognizable.
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Nature’s Offering- Welcome to Spring

March 26, 2016
March 26, 2016

On my hike today I was greeted by two medicinal plants. One I had met before on my hikes, skunk cabbage and one I met for the first time, horsetail.

The Skunk cabbage was a beautiful large and vibrant plant, but it was alone and a little out of its element since the swamp waters of the area had been drained. This didn’t seem to stop it from flourishing.

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Grilled Peaches and Cashew Coconut Creme

September 24, 2013
September 24, 2013

Coconut Cashew Creme
1 1/2 cups of raw cashews
1  cup of coconut milk
1/2 of water as needed
1-2tbsp of honey
Seeds from one vanilla bean de-seeded
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Lemon Positano Salad Dressing

April 22, 2013
April 22, 2013

(a taste of the Mediterranean)
By Eric Cohen and Marybeth Missenda

¼ cup extra virgin olive oil (freshly imported from Italy)
1/8 cup fresh lemon juice
2 tablespoon Red wine vinegar
½ teaspoon of Yellow mustard
2 teaspoon of grade B maple syrup
1 teaspoon fresh rosemary (chopped fine)
1 teaspoon fresh sage (chopped fine)
½ teaspoon fresh garlic (chopped fine)
1/8 teaspoon Kelp flakes
1 pinch of wasabi or cayenne pepper
Salt and pepper to taste
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GF Buckwheat Sourdough Bread

January 14, 2013
January 14, 2013

by Marybeth Missenda

Recipe Ingredients

Sour Dough Starter

Buckwheat flour, whole-groat 1 cup (120g)
Filtered water 1 1/2 cups
Cabbage ½ of a leaf

Final Bread read

Buckwheat sourdough starter 300g
Leavening agents, baking powder, low-sodium 15g
Salt, table 0.5 tsp (6g)
Gluten Free flour by Red Mill   150g
Xanthan gum 10g
Honey 1 teaspoon (21g)
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Mung Bean Dahl

December 31, 2012
December 31, 2012

by Marybeth Missenda

Here is a recipe for those cold , damp winter nights when you don’t have the energy to cook something elaborate. Mung bean dal is a great Ayurvedic Recipe for those wanting to build strength, increase their energy and enhance their immune system. It is great reheated the next day for lunch as well. If you can’t find Ghee or filtered coconut oil , you can substitute olive oil.

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Yin Building Roasted Tomato Soup

December 29, 2012
December 29, 2012

By Marybeth Missenda

I made this for lunch during a snow storm.  It was the perfect comfort food.  Try adding cayenne and cumin or thyme and oregano as variations on flavor.  

8 roma tomatoes

½ yellow onion chopped

3-5 basal leaves

½ teaspoon garlic powder or 2 cloves fresh garlic

1 tablespoon olive oil

Juice of ½ of a lemon

¼ teaspoon salt

1 dash of pepper

1 ½  cup homemade chicken stock or low sodium chicken stock

2 tablespoon shredded Parmesan cheese

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Dairy free Creme of Mushroom and Leek Soup

December 5, 2012
December 5, 2012

By Marybeth Missenda

Adapted from Myra Kornfeld’s  dairy free soups


Serves 2

2 cups freshly made Oxtail stock

1 ½ cups assorted mushrooms

1 small leek

2 red skinned potatoes

Salt and pepper to taste

1 -2 cloves of garlic

2 teaspoon red wine vinegar

2 tablespoon of Olive oil


  •  Heat olive oil in a sauce pan
  • Add the cleaned and roughly cut leek and garlic  to the pan
  • Saute and let soften for about 5 minutes
  • Add 1 cup of the mushrooms, diced potatoes and the oxtail stock to the pan
  • Bring to a gentle boil, then reduce the heat and simmer for about 20 – 30 minutes.
  • Transfer to a blender and blend until smooth
  • Return to the sauce pan and add the remaining ½ cup of mushrooms and vinegar
  • Simmer for an additional 10 minutes
  • Salt and pepper to taste

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Brussel Sprouts with Chestnuts

November 19, 2012
November 19, 2012

By Marybeth Missenda

This method cooked the brussel sprouts till they were tender but not mushy.  The sweet chestnuts were the perfect complement

for the brussel sprouts.


 2 cups of brussel sprouts , cut in half

½ cup of roasted chestnuts

1/3 cup water

1 tablespoon of ghee

1 teaspoonful rosemary

1 teaspoonful thyme

Salt and pepper to taste
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Magic Mineral Broth

November 15, 2012
November 15, 2012

By Rebecca Katz

This luscious vegetable broth is filled with numerous trace minerals and potassium.  You can drink it like tea or add it to your favorite soup recipe or rice dish.  Try pouring some in ice cube trays and freezing to add to your recipes which call for stock.


  • 6 unpeeled carrots , cut into thirds
  • 2 unpeeled medium yellow onions, cut into chunks
  • 1 leek, both white and green parts, cut into thirds
  • 1 bunch celery, including the heart, cut into thirds
  • 5 unpeeled cloves of garlic, halved
  • ½ bunch fresh flat-leaf parsley
  • 4 medium red potatoes with skins on, quartered
  • 2 japanese or regular sweet potatoes with skins on, quartered
  • 1 garnet yam with skin on, quartered
  • 1 (8 inch) strip of kombu (seaweed)
  • 2 bay leaves
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 1 tablespoon sea salt

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