Once we start seeing rhubarb popping up in grocery stores and markets, we know spring is just around the corner! Wondering what to make with mysterious rhubarb? Try this vegan Seedy Gluten-Free Rhubarb Crisp! Made with sliced fresh rhubarb, old-fashioned oats, and lots of seeds, this crisp is deliciously tart and sweet. Why we love it Rhubarb is one of the more unusual vegetables – the stalks are colored in reds, pinks and pale greens, while the texture is similar to celery. Rhubarb is very sour and slightly sweet, thus it is typically cooked and sweetened with sugar, like in this crisp. Rhuba ..read more

Special Episode! On this special episode, Dianne sits down with our first repeat guest— NTI instructors Kristen Burkett and Kelly Hatke for a sunnyside chat about the immense value nutrition therapy provided by qualified practitioners can offer. They discuss common issues that almost everyone faces.  One being, so many people do not understand how food can greatly influence their health. And two, those that do understand those implications, may still find themselves confused by the conflicting information that is ubiquitous in today’s world.   To hear more from Kristen and Kelly ..read more

Good fats, bad fats, trans fats, interesterified fats. Say, what a lot of fats there are! Want to know what interesterified fat is? I do not know, go ask your nutrition therapist. In short, they are the food industry’s replacement for partially hydrogenated oils. Interesterification modifies liquid vegetable oils to be firmer, more shelf-stable, and spread easily on toast, but without the trans-fats. Interesterified fats are found in ultra-processed foods such as spreads (margarine or butter alternatives), bakery products, biscuits, and creamers (including non-dairy alternatives). Before we ge ..read more

On today’s episode, Dianne interviews our online A&P instructor and NTI graduate, Priscilla Condon. They cover topics ranging from Priscilla’s educational background, to why she loves teaching at NTI, and what her favorite food is! Priscilla has a Bachelor of Science in Nursing from The State University of New York and a Master of Science in Nursing from Vanderbilt University. She worked as a board-certified Family Nurse Practitioner for 25 years in private practice and as adjunct faculty at Vanderbilt University and The University of Alabama School of Medicine. She graduated from NTI in 2 ..read more

These are not your average French fry! To make avocado fries, avocados are coated in coconut flakes and baked in the oven until perfectly toasted and crispy. Try serving avocado fries with your favorite dipping sauce as a delicious snack or side dish! Why we love it If you are a nutrition therapist or someone who follows a nutrient-dense diet, avocado and coconut may be some of your favorite ingredients. Both avocado and coconut are fantastic sources of healthy fats, even though both are fruits! Plus, avocado and coconut are endlessly versatile – from using avocado in chocolate pudding, to mak ..read more

Join us for a 4-part series on preparing living foods: Fermented Vegetables, Sprouted Seeds, Cultured Dairy, and Kombucha Come learn the time honored skills for four underutilized food preparation techniques that bring the freshness, nutrient density, and flavor of raw and live foods to your diet. Sure, you can buy them in the store, but why not learn how to make them yourself to save money and increase your confidence in the kitchen. These foods bring unique nutritional benefits that help promote vitality and resiliency in your wellness. And they are not difficult to make on your own. In each ..read more

In today’s episode, Dianne interviews NFC graduate, Yoga Therapist, and Wellness Coach,  Beth McCarthy. Beth graduated from the Natural Food Chef program in 2018, and since has opened a thriving business in Monument, CO. Beth came to visit the NFC Fall 2021 cohort to talk about her experience and give words of wisdom to our soon to be Natural Food Chefs. She was a popular addition to the curriculum and had such wonderful information to share. Today, she talks more about her experiences and what made her choose NTI as her school for natural chef training.  Beth McCarthy is the owner o ..read more

This blog isn’t about the newest trends, or fads, in weight loss. Instead, we’ll be talking about your hormones, especially cortisol and insulin, and how keeping them balanced will allow for your healthy body weight. Since I mentioned ‘hormones’, you might think I’m talking about estrogen, progesterone and testosterone. Most people are aware of those hormones and how they impact health. However, in today’s blog, we’ll be talking about cortisol and insulin. It’s these two hormones that play a big role in the ability to maintain a healthy weight AND it’s these two hormones that are out of balanc ..read more

Today, Dianne interviews one of our online instructors, Dr. Meg Hammel. Dr. Meg leads our Research and Communications and Independent Study courses. Today she tells us more about her background, what she loves most about teaching at NTI, and what her specialty is in her practice as a Naturopathic Doctor.  Dr. Megan Hammel is a board-certified Naturopathic Doctor based in Denver, Colorado where she specializes in Pediatric Health and Family Medicine. Graduating with Honors from the National University of Natural Medicine in 2017, Dr. Hammel has dedicated years of study to pediatric care an ..read more

Every bite of this Vegan and Paleo Protein Rich Spaghetti Squash Noodle Bowl with Lime Peanut Sauce is full of zing and crunch! This recipe is a satisfying lower-carb, vegan, and paleo pasta option that’s packed with vegetables and flavor. The spaghetti squash can be roasted in advance to make the prep quick and easy – a perfect weeknight meal! Why we love it This Spaghetti Squash Noodle Bowl with Lime Peanut Sauce is endlessly adaptable! You can make the sauce and spaghetti squash base and prepare a few protein options separately. If you’re cooking this for your family or a gathering, everyon ..read more