Rachel Morgan 
Spirulina is the better everyday pick for most people: it absorbs more readily, needs fewer pills for the same dose, and carries a stronger protein and antioxidant profile. Chlorella earns a place when a milder taste and higher chlorophyll and iron content matter more, or when your goal is training performance. Both are safe in … Read more
Yes, you can grow microgreens on a windowsill, and a tray sown today is usually ready to cut in 7 to 12 days. How to grow microgreens on a windowsill comes down to four things: scatter seed densely in 1 to 1.5 inches of moist medium, keep the container covered and dark for 2 to … Read more
Wheatgrass is the young grass of the same plant you eat as bread (Triticum aestivum), cut at 6 to 8 inches tall long before it ever forms a grain head. If you have wondered how to grow wheatgrass at home in a tray, the short version is this: sow an even layer of soaked seed … Read more
Most people who feel queasy right after eating reach for ginger ale. A better move is a small serving of real ginger: grated fresh root stirred into warm water, a few slices of crystallized ginger, or ginger chewed plain, started while you are still finishing the meal. If you want to know how to use … Read more
Why coconut oil breaks out some skin is mostly a chemistry question. Coconut oil is a highly occlusive, saturated-fat oil rated 4 out of 5 for comedogenicity, so it seals the surface and its semi-solid fatty acids can congeal into plugs inside hair follicles, trapping sebum, dead skin and bacteria. Not every face reacts. Skin … Read more
Nutritional yeast tastes cheesy because it is full of free glutamic acid, the same savory compound that gives ripe cheese its depth, and because drying it creates roasted, nutty aromas that read as cheese flavor. Add the natural nucleotides in yeast and you get an amplified umami hit that is genuinely dairy-free. That is the … Read more
This is how to make cashew cheese sauce without dairy, and once the cashews have soaked, the whole thing takes about 15 minutes. Soak raw cashews, blend them with water and a few seasonings until silky, then thin or thicken the result to match whatever you’re serving. Nothing needs a store trip mid-week. The one … Read more
Plant protein vs whey protein for beginners comes down to a short version: whey is a complete dairy protein that is easy to digest and quick to absorb, while plant protein is made from peas, soy, rice and other sources, usually blended to round out its amino acid profile. Neither one is better for everyone. … Read more
To read a protein powder label, start at the serving size, work out how much of the tub that serving really is, then read protein, sugar, fat and the ingredient list in that order. Most comparisons fall apart because two brands use different serving sizes, so the label alone looks like a tie. It takes … Read more
The slime in homemade oat milk comes down to three things: warm water, too many seconds in the blender, and squeezing the pulp when you strain it. To make oat milk that is not slimy, blend 1 cup of rolled oats with about 4 cups of ice-cold water for no more than 30 seconds, then … Read more