The U.S. Institute of Medicine (IOM) recently released a report encouraging new polices to reduce salt consumption, based on research suggesting that a 35% reduction in U.S. salt intake would save 90,000 lives each year. One IOM member likened the need to reduce current salt consumption to that of trans fats. Based on the report, Harvard University and The Culinary Institute of America have jointly published a list of personal strategies to reduce daily salt intake, including greater vegetable consumption and use of flavorful herbs. Learn more about the IOM report and specific salt reduction strategies at Get The Salt Out.

Sautéed curry pork on veggies with mixed greens and diced cucumber, mango, and tomato…garnished with parsley, paprika, coriander, marjoram, anise, and black pepper…

Shredded tarragon chicken and veggies with mixed greens and diced cucumbers…garnished with parsley, paprika, coriander, anise, and black pepper…

Curry tilapia with mixed greens, cut pea pods, julienne cucumber, and halved grape tomatoes…garnished with pistachios, parsley, paprika, coriander, black pepper, tarragon, and anise…

A nice way to start the week…veggie omelet with mixed greens and berries on a red plate…garnished with pistachios, parsley, paprika, and pepper..

A new study by researchers at Temple University adds to growing evidence that infant weaning beginning at about age one is most likely to lead to more optimal childhood and adult health outcomes in the developed world. The new research tracked continued bottle feeding at age two and showed a strong correlation with obesity at age five, an established marker for later adult health problems. Learn more about the latest research at Weaning Baby, and see earlier NaturaLife posts for information on new infant feeding guidelines at Natural Eating For Infants and the risks of pre-mature weaning at Infants & Breast Milk.

In less than the time it takes to drive to and thru a fast-food restaurant, a veggie omelet with mixed greens and slivered strawberries…garnished with pine nuts, parsley, paprika, marjoram, and black pepper…

Sunday brunch of steak, eggs, and cut veggies with mixed greens, diced strawberries, dried berries, and a few pistachios…garnished with parsley, paprika, tarragon, anise, and black pepper…

Amazing curry pork and veggie stir-fry with mixed greens and diced strawberries…garnished with Liz’s pine nuts, parsley, paprika, coriander, and black pepper…

Spicy sauté of fresh muscles, red onion, pea pods, julienne carrots, and sunflower seeds with mixed greens and sliced grape tomatoes…garnished with parsley, marjoram, coriander, paprika, black pepper, and just a bit of anise…