It’s that time of summer when there’s an abundance of sweet corn, tomatoes, peppers, and fresh onions. With all that fresh produce on hand, what better to make than a bright, summery salsa? (recipe from pcrm.org)

This was an easy recipe to throw together, but I wanted to turn it from a simple dip into a full, satisfying meal by adding some hearty greens and beans.

Cooking, composting, and choosing compassion are the three pillars of The Practice of Green that I love sharing. I follow these principles every day—from the food I choose and cook, to how I discard food waste and transform it into new life.

At our recent “Building Healthy Communities” potluck, we learned more about composting. Composting reduces our ecological footprint by keeping waste out of landfills, which helps prevent the release of methane gas. Composting conserves natural resources like water, organic matter, and nutrients, while offering an inexpensive way to enrich the soil without synthetic fertilizers. In short, composting allows Mother Nature to do the heavy lifting—with just a little help from us to speed things along.

Real Food..whole food plant-based is a central component to the lifestyle of the National Health Association (NHA) community. But, there’s so much more. In today’s article, I’ll be sharing some of the additional pillars shared at the 2026 NHA conference that are essential to extend one’s healthspan.

Do you own a pressure cooker? I have an Instant Pot that I love for making veggie scrap broth and beans. Although I have owned this appliance for years, I never took the time to expand my skills beyond the basics… until now.

We need quick and easy recipes with common ingredients, flavor, and full of fiber. This soup checks all those boxes!

March is Colorectal Cancer Awareness Month, and for me, this isn’t just a health headline—it’s personal. 💙