For years, “what’s for dinner” became the dreaded daily dilemma. Like many households, busy schedules led to days where we just didn’t have a dinner plan. After our boys left and our nest became empty, we fell into a rut of going out to dinner due to convenience and schedules. We even knew the specials at our preferred restaurants and began having favorites for certain days of the week.

Our bodies soon let us know that something needed to change, so we signed up for a meal delivery service. We chose one that provides organic, sustainable ingredients and offers options for meals that are clean, vegan, gluten-free and more. We find that working together to prepare the meal is fun without the hassle of figuring out what to eat and going to the store. We are branching out with different types of recipes and learning new methods of cooking. The recipes we really enjoy we keep on-hand as favorites to make again.

A healthy bonus to this new arrangement is we are eating many more fresh herbs on a regular basis such as cilantro, parsley, garlic and paprika. According to author Amber Nagle in our Conscious Eating column, “paprika is rich in natural carotenoids (the orangey pigment in many plants with antioxidant power) and capsaicin, both of which may decrease mortality from chronic illnesses.” She also tells us there is a lot of evidence that suggests garlic supports heart health. I feel like we’ve hit the jackpot: great food and good for our health too. I definitely feel better when we cook at home, so I am grateful there are now services to make it easier for non-chefs like me.

This issue features ways to spice up your healthy cooking with six seasonings that have surprising payoffs. We also explore the world’s healthiest cuisines and practical uses for aging produce. Find recipes  and discover the health benefits of sprouts for your pet. I hope you find inspiration in this issue to help you with your daily dinner dilemma!

Here’s to healthy eating!

Kris Urquhart, Publisher