Seven amazing reasons to eat more figs

(NaturalNews) At some time in our lives, many of us opted for tasty fig newton cookies as a healthier cookie than all the others. Then came the Fig Newmans sold in health food stores. Yippee, completely healthy treats!

Almost but not quite. They both contain corn syrup and processed flours and sugar. Although many sources claim corn syrup is not as bad as more highly processed high fructose corn syrup (HFCS), there are also claims that the label corn syrup may be currently used to disguise HFCS.

Fig Newmans are better choices. But even better than both choices are figs only, fresh or dried, unless you’re willing and able to make your own fig jam and totally organic, processed sugar free cookie wrap for homemade fig newtons.

Figs have been around for centuries, probably originating in Egypt around 9200 BC. [1] Adding the 2,000 plus AD years after the BC point places figs into the Paleo diet philosophy of eating only foods that existed before the age of agriculture.

Dried figs or jam mixtures are used commercially because fresh figs don’t hold up well, although they are recommended if you use them quickly. Still popular in the Mediterranean, eating figs has been mostly abandoned in North America, except for those cookie versions of course.

Here is some nutritional information about figs that will surprise you and maybe motivate you to include figs in your diet.

Seven reasons for including figs in your diet

(1) This might be your first surprise: Figs help build stronger bones. They contain the essential bone building trio of magnesium, calcium, and vitamin K2.

Without magnesium, calcium is inert. And without K2, calcium strays away from bone matter and into the blood, possibly calcifying blood vessel inner linings.

(2) Figs are good for heart health. In addition to minimizing calcium deposits in your blood vessels, the magnesium and potassium in figs are essential for maintaining heart health and keeping blood pressure in line.

(3) Figs are high in both soluble and insoluble fiber. Soluble fiber helps slow digestion and make you feel fuller. It also helps stabilize and lower blood sugar levels. It’s good for soothing irritable bowel syndrome (IBS).

Insoluble fiber provides the bulk needed to help cleanse the large intestine and eliminate waste easily, reducing constipation incidences. Both types of fiber combine as useful tools for weight management.

(4) Figs help lower serum triglyceride levels. Triglyceride levels are considered more relevant markers for predicting heart health issues and obesity than cholesterol readings.

(5) Dried figs are at the top of the dried fruit list for phenol antioxidant levels. Fruit antioxidants have demonstrated higher eye health benefits than vegetable antioxidants, including carrots, even offering protection against age related macular degeneration (ARMD), the leading cause of blindness. [2]

(6) Figs are alkaline producing, helping the body achieve and maintain that optimum 7.0-7.4 pH reading to lead a disease-free healthy life. [3]

(7) Figs are very high in iron, the mineral that helps create red blood cells and prevent anemia. Pregnant women are encouraged to keep their red blood cell levels high. So shove the pickles and chocolates aside and snack on dried figs if you’re expecting.

A cautionary conclusion

Dried figs are higher in natural sugar content than fresh figs. Fresh figs have lower sugar contents, but they’re not as commonly retailed as dried figs, and they don’t keep nearly as long.

But if you’re concerned about the sugar content and you’re pre-diabetic or worse, consider fig leaves, not for concealing private parts, but for eating. Fig leaves have repeatedly demonstrated anti-diabetic properties.

A study that offered fig leaves for breakfast to diabetics showed they required less insulin injections than usual throughout the rest of the day. [2]


Shock Value: How to Keep Summer Produce Fresh | FN Dish – Food Network Blog

Shock Value: How to Keep Summer Produce Fresh by Food Network Magazine in Food Network Magazine, July 25th, 2013

Food scientists think they’ve found a way to extend the life of fresh produce: Shock it in warm water. Researchers at The Cooking Lab, a research facility started by Modernist Cuisine author Nathan Myhrvold, report that submerging fruit and vegetables in hot water slows the production of the gases and enzymes that turn them brown. Just fill a large pot with hot tap water (between 122 degrees F and 131 degrees F) and soak the produce for two to three minutes. Then drain, dry and refrigerate it as usual. Your fruit and veggies might taste better, too. W. Wayt Gibbs from the lab says that, in the study, they found a slight increase in crunchiness.


Make your own fermented viili | MNN – Mother Nature Network

Make your own fermented viili | MNN – Mother Nature Network

Last weekend, I entered the world of fermented food. Amanda Feifer O’Brien, the fermentation evangelist I interviewed back in January, got me started at her Basics of Fermentation class.

After giving the class some basics about the importance of bacteria in our bodies and how we’re messing up our body’s ecosystems by eradicating bacteria through the overuse of antibiotics and antibacterial cleaning products, Amanda got down to business.

I’ve already made my first two batches of viili, and I thought I’d share what I’ve learned about this Finnish dairy product, which is similar to yogurt. I can’t believe how easy it is to make. It takes one minute each morning to take a bit of the prepared viilli and use it as a culture for the next day’s batch.


  • 1 cup of pasteurized milk. (I tried both 1% and whole milk. The whole milk created a much more pleasant product. The photo at the top is my viili made with whole milk.)
  • 1 heaping teaspoon of prepared viili


  • Take the prepared viili and spread it all around the bottom and half way up the sides of the bowl you’ll be making it in.
  • Fill the bowl with milk up to the line on the side where the spread viili is. Depending on the size of your bowl, it could be one cup of milk. It also could be more or less.
  • Cover the bowl with a clean towel and leave it out at room temperature (65 – 75 degrees) for about 24 hours.
  • It will be set like jelly when it’s done.
  • Before you eat it, pull out a tablespoon or so to reculture the next bowl. You could, of course, reculture several bowls, depending on how many you’ll need for the next day.
  • If you can’t eat your viili the next day, it will keep in the refrigerator up to 10 days, and you can use it to reculture other bowls during that time.

I have to admit, I was very skeptical about the safety of a milk product that had set out on my kitchen counter for an entire day. I asked Amanda to explain why it is that viili doesn’t go bad at room temperature. This is what she told me.

The culture preserves the milk. The milk feeds the bacteria which thrive and, through their digestion, create a more acidic environment that preserves the milk while creating an inhospitable environment for less friendly bacteria. I know that this goes against traditional American notions, but I swear, it works and works well.

Sandor Katz mentioned something interesting in the “Art of Fermentation.” People have milked animals for a long time. Refrigeration hasn’t existed for a long time. So basically fermented milk is the rule, historically speaking, and fresh milk consumption is a blip on the radar screen.
Also, viili is the exact same process as making yogurt, only you don’t need a higher temperature to do it. The higher temperature in yogurt-making creates the perfect environment for those particular bacteria to thrive and multiply and do the work of preservation. The viili bacteria don’t need a high temperature to thrive, which is why it’s easier to make.

Her explanation, combined with the fact that I ate the viili I made at home and didn’t get sick, is enough to convince me that this is safe.

If you’re interested in making your own viili, fresh cultures can be ordered from GEM Cultures for $14.

Kitchen garden harvest: A history of pickling at home | MNN – Mother Nature Network

When most people think of home pickling today, they think of cucumber pickles sealed in a jar with vinegar. However, that is only one of two general methods of pickling: Lacto-fermentation and vinegar pickling. Both methods rely on an acidic environment for preservation, the former producing lactic acid and the latter employing acetic acid, and both can be used to pickle almost any food.

Both methods, or variations on them, have been used for thousands of years by individuals and industry to preserve the bounty of productive times for the dearth of winter or famine, or to transport food long distances. While for much of human history food preservation was a necessary means of survival, it has also developed into an art form in many cultures.

Pickling through lacto-fermentation

Pickling through lacto-fermentation is one of the most ancient and practical methods of food preservation. It enhances the nutritive value of vegetables and creates new flavor sensations. Most cultures have their own lacto-fermentation traditions practiced at home, knowledge of which is passed from generation to generation. For example, Koreans have kimchi, Germans have sauerkraut, and Salvadorans have curtido. Classic kosher dills are made through lacto-fermentation.

Some more exotic takes on lacto-fermentation are nuka bran pickling (nukazuke) and sake lees pickling in Japan. Each household often has its own living “nuka pot,” which is sometimes passed down from generation to generation, not unlike yeast strains for bread or beer making in other countries. For many Japanese, the taste of a nukazuke pickle is quite nostalgic.

Vinegar pickling

Vinegar was used for food preservation at least as far back as Roman times. It was used to preserve everything from eggs to vegetables to raw meat and whole bird carcasses. Again, remember, this was all a practical matter before the era of refrigeration and vacuum packing.

Vinegar pickling took a huge conceptual leap forward in the 19th century after the work of Nicolas Appert, a french chef and food innovator, and Louis Pasteur, after whom the eponymous process “pasteurization” was named.

Appert developed methods for sterilizing and hermetically sealing food in jars, which gave birth to the modern canning industry. Pasteur provided the science behind the process. Along with these innovations, Kilner and Mason jars were introduced in the mid-19th century. With their screw-on lids and wax or rubber seals, they provided an airtight seal that allowed for easier home canning, and thus easier home pickling.

Pickling in the U.S.

Home pickling was just part of day-to-day life for most Americans until the beginning of the 20th century, when the food system started industrializing. Home pickling became widespread again during WWII when 40 percent of commercial pickling operations were commandeered by the government for the war. So-called “Victory Gardens,” or home vegetable gardens, were promoted as a patriotic way to support the troops and war effort. Home canning and food preservation went hand-in-hand with growing food at home.

After the war ended and the food system in the U.S. fully industrialized in the 1950s and ’60s, these traditional home pickling methods were largely abandoned for industrial fare. The traditions did receive a renaissance among back-to-landers in the 1960s and ’70s, and of course many ethnic enclaves in the U.S. remained strongholds of traditional pickling methods. It continue to this day, especially among recent immigrants.

The future of home pickling

Home pickling and interest in traditional food preservation is experiencing another renaissance today as evidenced by the success of publications like “Wild Fermentation” by Sandor Katz and “The Joy of Pickling” by Linda Ziedrich. Gourmet pickle shops are sprouting up all across the country, from Cultured Pickle Shop in Berkeley, Calif., to Suddenly Sauer in Detroit, Mich., to Brooklyn Brine in New York.

Home pickling is one of those hobbies that people love to share. You can find home picklers selling their goods at underground markets across the country and on websites like As more people become wary of an industrial food system progressively saturated with chemicals and genetically modified organisms, it will be no surprise if interest in home pickling continues to grow.

The Complex World of Whole Grains, Made Simple –

The Whole Story

Whole grains, whether truly “whole” or not, have gone mainstream.

You can’t mention quinoa without hearing about the plight of the Bolivians who can no longer afford to buy their crop because we’re willing to pay so much for it. The word “rice” has become loaded: there are more colors (red? black?) and types (extra-long brown Basmati?) than those of us who grew up knowing only Carolina and Uncle Ben’s could have ever imagined. The other day I heard half a talk show devoted to what couscous really is. (Pasta, and I don’t know why it was so hard to figure out.)

It gets more complicated. Manufacturers claim processed foods are, or contain, whole grains when it isn’t true. Debates rage about the relative benefits of “whole grain” pasta versus the real thing. Then there’s the “are whole grains even good for you?” thing.

Feh. You shouldn’t care. They’re fantastic.

What they’re not is a panacea, or a substitute for anything except the hyper-processed grains that replaced them in the first place. But at this point, the widespread, almost universal availability of farro, quinoa and millet alone would be more important and valuable than all of the gorgeous heirloom beans that have been rediscovered in the last decade. Legumes we already had; these are new to most of us.

Throw in spelt, kamut, wheat berries and brown rice, along with the semi-processed bulgur (cracked and steamed wheat) and steel-cut oats, as well as couscous, which is usually treated as if it were a grain, and kasha (buckwheat groats, which few people seem to like), and it’s a new world out there.

This isn’t even a complete list. They are all filling, chewy, satisfying, delicious options that complement both meat and vegetables as perfectly as, well, white rice. With more flavor, more texture, more fiber.

These questions seem to baffle many people: 1) How do you cook them? And 2) What do you do with them?

These are the answers, in short: Until they’re done. And whatever you’d like.

Glibness aside, the first answer is for real. Whole grains don’t all taste the same — far from it. But they all act pretty much the same, so you can treat them all, including bulgur and steel-cut oats, pretty much the same way: Cover them in abundant salted water and simmer until tender but still chewy. (There are occasions in which you’ll want to overcook whole grains, chief among them that their burst kernels make a good binder. But that’s another story.)

Cooking can take as little as five minutes (for bulgur) or as long as an hour (for wheat berries), but that doesn’t matter. If they threaten to dry out, you add water, preferably boiling, so as not to slow down the cooking, but don’t worry if you forget. If they’re soupy when you’re done, drain them. There are a zillion other techniques, but you don’t need to know them.

As to what happens next, I’d nominate grain salads as the way to go, especially this time of year.

There is one mistake many of us have made in producing grain salads: we’ve not only featured grains, we’ve downplayed everything else. A pile of cold brown rice with a few chopped vegetables and some soy sauce or a mound of wheat berries with vinaigrette is about as one-dimensional as it gets.

As great as the grains are, they cannot stand alone; they are role players. They need vegetables, fruits, meat or fish, and they need well-thought-out sauces. As with plain rice, there’s nothing wrong with any of these under a stir-fry, or with a pat of butter for that matter (and plenty of salt and pepper). But if you want a grain that people will really notice, you have to treat it right.

That’s what I’ve tried to do here. There’s a mash-up of a niçoise salad, with the tuna in a powerful vinaigrette, half of which gets tossed with farro. (Any hearty grain could take its place: one of the many “brown” rices, spelt, kamut, wheat. Farro is interesting in that it’s relatively fast-cooking for a whole grain.)

The millet with corn, mango, shrimp and arugula — and peaches! (or mango) — is a riot of color and flavor and, I think, the best use of millet I’ve ever found. Here its grassiness seems an advantage rather than a drawback. If you don’t want millet, or don’t have it, I’d go with couscous.

Finally, there’s a puffed brown rice salad. You can shoot white rice from cannons (or however it’s done), load it up with sugar and call it breakfast cereal. Or you can treat brown rice the same way, forget the sugar and turn it into something that’s as amusing as it is delicious.

Yes, there is a load of big-flavored and interesting ingredients here. But the point isn’t just to eat whole grains “because they’re healthy.” The point is to enjoy them because they’re good.


15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog

by Robin Miller in Robin’s Healthy Take, July 21, 2013

We all know that steamed edamame with a delectable sprinkling of salt make a phenomenal appetizer. Pop those babies in your mouth, strip off the pod with your teeth, discard the carnage and reach for another!

But given that soybeans are nutrient powerhouses, why not get creative and add the precious gems to your regular menu? For just 120 calories per heaping cup of edamame (or 1/2 cup shelled soybeans), you get 11 grams of protein, 9 grams of fiber, 10% of your Daily Value for vitamin C and iron and 8% for vitamin A.

Here are 15 unexpected ways to enjoy cooked and shelled edamame.

1. Green Dip: Puree soybeans with an equal amount of thawed frozen green peas, a little fresh shallot and garlic, and salt and black pepper to taste; fold in chopped fresh parsley. Serve with whole-grain crackers or pita.

2. Rice and (Soy)Beans: Sauté soybeans in a little olive oil with chili powder and cumin; add to brown rice with green onions, cilantro and fresh lime juice; add hot sauce if desired.

3. Strong Salads: Fold into potato, pasta, seafood and egg salads for a blast of protein.

4. Egg-cellent Breakfast: Add to your morning scrambled eggs.

5. Powerful Pesto: Puree into basil pesto and use as a protein-packed sandwich spread.

6. Super Soup: Add to your favorite soup and chowder recipes for the last few minutes of cooking.

7. Better Burritos: Nestle soybeans into your favorite rice and bean burritos, either in place of the usual beans or in addition.

8. Satisfying Greens: Sprinkle over Waldorf, Caesar and Asian salads (instead of nuts, croutons or fried noodles).

9. Pasta e Fagioli: Add soybeans to ditalini pasta; add tomato sauce and Parmesan cheese.

10. Cool Chili: Add to recipes for vegetarian and beef chili during the last few minutes of cooking.

11. Sucker-Punched Succotash: Use in place of lima beans in succotash (i.e., combine soybeans and corn).

12. Great Guacamole: Mash with avocado, lime, onion, garlic and cilantro to create amazing guacamole.

13. Stronger Grains: Add to brown rice pilaf recipes and side dishes made with couscous and quinoa.

14. Wok On: Toss into stir-fries for the last few minutes of cooking.

15. Ravioli: Puree with herbed cream cheese or herbed spreadable cheese (like Laughing Cow, Boursin or Alouette) and use between two wonton wrappers to make ravioli.


Super Healthy Food Combinations | Healthy and Natural World

Healthy and Natural World

super healthy food combinations

Combination of avocado and tomato enhances the absorption of lycopene, the healthy component in a tomato. When you eat spinach, you’d better combine it with a piece of orange to improve iron absorption. This article will overview the winning healthy food combinations that help the body fight cancer, reduce cholesterol and prevent heart attacks. If you are looking for a winning formula to improve your quality of life, then use less medication and take advantage of what nature gives us. And here we come to an important concept: winning healthy food combinations. Each food individually has health benefits of its own, but when paired with another food item, you get a real winning match. Which food combinations should we make in our menu?

Super healthy food combinations:

Tomato and avocado or broccoli

The combination of tomato and avocado, for example in guacamole, allows the tomato lycopene to be better absorbed in the presence of the fat in avocados. Lycopene is used as an antioxidant and an essential material to prevent heart disease and blood vessels problems. In addition, the lycopene reduces the risk factors for cancer. Similarly, lycopene in tomato sauce is absorbed better if there is olive oil than if it’s oil-free dressing. If you don’t like olive oil, prepare a tomato salad with nuts and seeds that are high in quality fat. Recently it became clear that combining tomatoes and broccoli helps prevent thyroid tumors and reduce their size. This mechanism has not yet fully explained in terms of research, but this delicious combination improves coping with cancer cells.

Apple and chocolate

Surprising winning combination is a red apple and chocolate. Apples contain powerful anti-inflammatory substance called quercetin, especially in the skin and the parts close to it. This ingredient fights against allergic reaction, heart problems, Alzheimer’s, Parkinson’s disease, prostate cancer and lung cancer. Chocolate, as well as black grapes, berries and red wine, is rich in antioxidant called catechin that significantly reduces risk factors for atherosclerosis and cancer. Combining these foods reduces the adherence of blood platelets, enhances the activity of the cardiovascular system and prevents blood clotting disorders.Quercetin is also found in buckwheat, onions and berries, so you can build interesting food combinations such as sangria with sliced apples, bake of buckwheat filled with berries and more.

Fish and garlic or soy

Who has not combined together fish and garlic in one recipe or another? the recommendation to combine fish and fresh or cooked garlic is not mainly for taste reasons: this combination enhances the body’s ability to utilize anti-inflammatory components, reduce cholesterol levels in fish and utilize the essential fatty acid omega 3. The cholesterol-lowering effect is more powerful when eating these two foods together. Because fish are rich in vitamin D, another recommended food combination is salmon or tuna with soybean (Edamame) or other soy products. Soy is rich in flavonoid that increases the availability of vitamin D in the tissues. It is important to know that fish is in itself a perfect synergy between minerals such as zinc, iron, copper, iodine and selenium, that work together as a powerful anti-inflammatory component.

Berries and grapes

Various berries such as blueberries, cranberries, currants and raspberries, combined with black grapes and a little bit of goji berry create dish that allows our body to utilize the most of the antioxidant action of these fruits, and to give us tremendous energy.

Spinach and citrus fruits

The combination of vitamin C and iron is known to improve the absorption of iron in the cells. Therefore, it is recommended to combine foods rich in this vitamin, such as leafy greens, citrus fruits, tomatoes, strawberries, red pepper, melon and broccoli, with a plant-based foods rich in iron, such as spinach, kale, green beans, leeks and chard.

Green salad and lemon

When preparing a green salad it’s worth remembering to spice it with a little lemon and allow our immune system and our muscles get stronger.

Grilled meat and rosemary

Roasting meat on fire exposes us to many dangerous substances and carcinogens. To reduce this exposure it’s better to roast the meat with rosemary sprigs. Rosemary contains antioxidants that reduce the amount of hazardous substances at high temperature by absorbing free radicals of the meat.

Vitamin combinations

It’s been known that a combination of vitamin D with calcium reduces the risk of colon cancer, preserves bone mass and relieves distressing symptoms such as PMS. This combination also improves the ability to reduce weight. Another familiar combination is of foods rich in vitamins that are fat soluble such as vitamin A (carrots, broccoli, peas), vitamin D (fish, milk, yogurt) or vitamin E (sweet potatoes, spinach, fish), and quality fat found for example in olive oil or almonds. This combination allows the vitamins to be absorbed effectively in our body. So try from now on to eat yogurt plus almonds or nuts

Even a bowl of oatmeal and a glass full of fresh juice is recommended, and can be further upgraded with slices of orange or kiwifruit. The combination of oatmeal and vitamin C (orange juice or lemonade, kiwi, cantaloupe melon, strawberries, tomatoes or red peppers) reduces the values ​​of LDL (bad cholesterol), cleanse the blood vessels and helps prevent heart attacks, compared with consumption of each of the components separately.

In conclusion, it is important to understand that combining certain foods may contribute more to our health and reduce damage caused by consumption of other foods. These winning combinations can fill us with energy and improve our mood and well-being.

Sesame Quinoa Spring Rolls –

Sesame Quinoa Spring Rolls

When I was looking for some new quinoa recipes to try, I came upon a recipe for Sesame Quinoa Spring Rolls from Cami whose blog is called como. come. cami. What I loved is that the recipe is so easy with very little cooking involved. Plus for those of us who are dealing with summer heat, this dish would be a light and refreshing starter to a meal, if not a meal itself. Be sure to click here to see the original recipe and while you’re there be sure to check out Cami’s other vegetarian recipes, which you can read in both English and Spanish.

Sesame Quinoa Spring Rolls
(makes 10 pieces)


2 cups red quinoa

3 cups water

4 handfuls of greens

10 rice paper wrappers


4 Tbs. rice vinegar

5 Tbs. soy sauce

2 tsp. minced garlic

2 Tbs. minced ginger

4 tsp. sesame oil

Rinse and drain the quinoa and cook for 12 minutes in 3 cups of water. While quinoa cooks, make the dressing, cut up the greens and whisk the greens and dressing together in a bowl. Once quinoa is done, combine it with the dressed greens.

Before assembling the spring rolls, fill a square pan with water. Then soak a wrapper for 30 seconds or until it begins to soften. Don’t let it sit for too long because it will soften and fall apart. Place the wet rice wrapper on a flat surface and with a spoon fill the wrapper with about 3 Tbs. of the lettuce-quinoa mixture. Fold the edges over and roll into a spring roll. Repeat by soaking another rice wrapper and wrapping it. Keep going until all the filling has been used.

Home-delivered organic produce

Residents of Atlanta have a new way to get fresh, non-GMO, pesticide-free organic fruits and vegetables. A new company called ColdLife Organics lets consumers place their orders online and have their groceries delivered directly to their home once a week.

ColdLife is more about delivery, though. The company is involved at every step of the way to make sure that customers receive the freshest produce possible. Their unique process starts right at their own certified organic farm in Florida. As soon as the produce is picked, it is washed in cold water and then placed into a refrigerated truck. After that it’s shipped to ColdLife’s 70,000 square foot refrigerated facility on Marietta Boulevard. As the company’s COO, Jason Sherman, explained to MNN, “the produce is never exposed to heat from harvest to delivery we insure that correct temperatures are maintained.” The fruits and vegetables — plus some meats and cheeses — are even delivered in a special, insulated box to make sure the contents stay cold during the journey between their delivery truck and your refrigerator. “The majority of our clients instruct us to leave their delivery outside as they are not at home,” Sherman says, and this method allows the products in the box to stay cool for up to eight hours. He says all of this work to keep the produce cool ensures that their products are both fresh and have a long shelf life.

ColdLife heirloom tomatoesThe company offers a variety of offerings, including a weekly fruit package for $39 and a box of “super greens” for the same price. (Pictured at right is a selection of heirloom tomatoes recently harvested by ColdLife at their organic farm.) There’s also a veggie lover’s family-size box for $59 and several other options. In addition to the standard selections, customers can create their own combinations or go to the website and add extra items to their regular, weekly deliveries. “We are in the process of expanding the online store to offer a full Organic and Natural supermarket menu of products,” Sherman says. “These new products are being added on a weekly basis.”

ColdLife just launched its website to customers a few months ago, but they are rapidly adding new clients and expanding their delivery area. Just this past week, they announced that they have added deliveries in Cumming, Conyers, Fayetteville, Lawrenceville, Peachtree City, Suwanee and Dacula.

And ColdLife will soon be expanding beyond delivery. “We are opening organic ‘grab n go’ stores featuring prepared organic foods and cold pressed juices,” Sherman says. They also have an organic juice truck that will serve juices, popsicles, salads and other foods within the Atlanta metro area.

For more information on ColdLife Organics, visit their website, or watch COO Jason Sherman in this appearance on ‘Atlanta & Company’ earlier this week: