What does following a gluten-free diet mean? That you're embarking on an easy diet with a wide range of health-promoting effects. Instead of dwelling on what you’re giving up, consider that you’re going to enjoy a whole new world of delicious food options to meet your special dietary needs. You’ll be eating seasonally, choosing more fresh fruits and vegetables, focusing on meats, seafood, poultry, legumes, lentils, corn, and rice, and discovering fascinating ancient grains such as quinoa, amaranth, and millet. You’ll be able to eat potatoes, eggs, most cheeses, even chocolate (!)—and enjoy them without guilt because you’ll be taking good care of your body. In fact, you’ll probably end up eating—and feeling—better than ever!
Visit this page for more information about living Gluten Free
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We carry a large variety of gluten free items, the brands listed below represent just some of the offerings we carry
“Raw” is all the rage these days, but what does it mean to eat raw? And is it possible to get enough protein and other nutrients while following a raw diet?
Raw foods are those that have not been heated above 108°F to 118°F
Most raw foodists eat only plant-based (vegan) foods, including vegetables, fruits, nuts, seeds, legumes, and seaweed. Raw foods are those that have not been heated above 108°F to 118°F, depending on who you talk to. The logic behind this is that many of the nutrients in foods are extremely sensitive to heat. This is especially true of the water-soluble vitamins, like the B-vitamins, folate, and vitamin C. As Katie McDonald, a raw food chef and certified Holistic Health Coach in Rhode Island puts it, “The more you do to a food, the less it does for you.”
Raw food advocates also look to the enzyme content of raw foods, saying that cooking destroys delicate enzymes that could otherwise go toward improving the digestion of the foods you’re eating.
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In addition to our always fresh produce, we carry many more raw foods throughout our stores. Look for these brands and our Raw Foods section for more.
Scrub turnips with a vegetable brush before cooking. Then trim the leaf end and slice off the root end. Larger turnips should be peeled, but baby turnips—those less than 2 inches (5cm) in diameter—can be cooked without peeling. Thinly sliced turnips have a crisp texture, and can be consumed raw. They make a good addition to platters of raw vegetables and dip, while diced turnip lends a hearty flavor to soups.
Cut turnips into chunks and boil until they are tender, about 6 to 10 minutes. Whole turnips take about 30 minutes to cook.
Use either whole, unpeeled baby turnips or larger ones, peeled and cut into wedges. Then toss with olive oil, salt, and pepper, and place them on a baking sheet in a single layer. Roast at 375°F (190°C) until they are tender, about 35 to 45 minutes.
Place turnip cubes, with a few tablespoons (30 to 45mL) of water or stock in a covered microwave-safe casserole and cook on High for about 3 minutes. Then let stand for about 3 minutes before serving.
Good flavors for seasoning turnips include lemon, nutmeg, garlic, cheeses, thyme, parsley, and chervil.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.