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Mouthwatering LuxEco Food is nutritious, organic and healthy. Free of pesticides, hormones, antibiotics and genetic engineering, LuxEco Food is produced in a sustainable manner that works in connection to the environmental and with our bodies. With so many wonderful recipes and cooking tutorials, LuxEco Food makes eating a veritable adventure for the senses with each tantalizing bite.

Famously said by Hippocrates, “Let food be thy medicine.” With wrong food choices, food can be the source of health problems and with the right food choices, food can be the medicine that puts our bodies back into balance and into vibrant health. LuxEco Food will examine the health effects of food and how we can deliciously integrate them into our menus.

Rigatoni with Eggplant and Buffalo Mozzarella

Organic Produce and Sustainable Farms are Celebrated at by Myra Goodman at Earthbound Farms Excerpted from The Earthbound Cook I discovered this amazingly simple but intensely flavorful pasta dish when our family traveled to Italy a few summers ago. It was so memorable that it made the top of my list of recipes to try to replicate. Chunks of succulent eggplant get a quick sauté to set their flavor, then are simmered in a light marinara sauce until tender. At the last minute, cubes of mozzarella di bufalo are added, quickly becoming soft and creamy as they melt into the sauce. This dish goes together in no time, especially if you have marinara sauce on hand. If you don’t have time to make my Heirloom Tomato Sauce or the Quick Tomato Sauce, you can fast-track the recipe by using a store-bought version. A word about the eggplant, which is at the heart of this dish: Salting is not required, but it’s important to sauté the eggplant over high heat in the amount of oil specified. You need very high heat to force the eggplant to brown and develop flavor. In the absence of high heat, the vegetable will simply soak up the oil, become soggy, and taste fl at. I serve this dish with a warmed baguette to sop up the extra sauce, and with a light salad of lettuce and endive dressed only with olive oil, balsamic vinegar, and salt and pepper.

Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese

Organic Produce and Sustainable Farms are Celebrated at by Myra Goodman at Earthbound Farms Excerpted from The Earthbound Cook Sweet-tart and succulent, strawberries are a true joy of spring and summer. This light and delicious salad uses whole heirloom lettuce leaves as a beautiful and flavorful base for the delightful blending of sweet strawberries, creamy goat cheese, and toasted walnuts. The flavors are melded perfectly by a quick-to-make balsamic vinaigrette that features toasted walnut oil.

The Thief Oslo Norway: LuxEcoLiving’s Best Hotels in the World 2016

By Nancy and James Chuda founders of LuxEcoLiving and Healthy Child Healthy World Oslo Norway, The Chuda's  for LuxEcoLiving What could be better. Two nights at...

Meet the Finger Lime, That Strange Fruit That Looks Like Caviar

Finger limes, or caviar limes, as they are often called, have appeared on the menus of innovative chefs and mixologists slowly but surely over the past few years. The finger lime plant, native to Australia and only recently commercially available in the U.S., produces small oval fruits about the size of a finger.

Fresh and Easy Grilled Portobello Mushroom Sliders for Spring

By Hannah Canvasser LuxEco Editorial Assistant This recipe can be as simple or complex as you would like. Whether you are looking to show off your spring honed barbecue skills and house make your ingredients, or pick up already-made items from your local market, these sliders will leave omnivores confused about their eating-orientation, vegetarians thrilled to be dining at your place, and the neighbors wanting an invite.

Farm to Family: A New Take on Fresh Produce

By: Molly Rovero, LuxEco Editorial Assistant Farm to Family is a new take on the idea of farmers markets and bringing fresh produce into inner...

Where can you find some of the best cheese in the world? The Cheese...

By Nancy and James Chuda founders of LuxEcoLiving and Healthy Child Healthy World I was craving cheese. Not just that typical stinky cheese you find...

Chef Pinks Bacon and Brine is Mighty Fine: One of the Best Tastes in...

By Nancy Chuda founder and Editor of LuxEcoLiving and co-founder of Healthy Child Healthy World Solvang California, Bacon and Brine Chef Pink and Courtney Rae are...

Vegetarian Once a Week? Flexitarians Enjoy Just Another Meatless Monday

By Hannah Canvasser LuxEco Editorial Assistant Vegetarians can receive the proper proteins and nutrients they need with many health benefits. The trick? Eating meat, occasionally. Obesity is a current main health topic because it is unfortunately a growing one. With obesity rates rising in America many studies have aimed their focus to find the root of the problem, narrowing in on eating trends in the United States. It was typical of my grandparent’s generation to sit down to red meat three times a day. Maybe some sausage and eggs for breakfast, a beef casserole for lunch, and meatloaf and french bread for dinner; sound a little excessive on the arteries? In 1971, Vegetarians and Vegans became popular with Frances Moore Lappé's publication of Diet for a Small Planet- revealing the waste build up behind grain-fed meat production, and arguing that a plant diet is best for one’s body and the earth. Though Lappe was one of the first to come out with valid arguments against grain-fed meat production, being a Vegetarian does have its set-backs, and receiving proper proteins and nutrients wasn’t as easy as it seemed.

Sebelius: Champion of Health AND Wellness

The historic passage of last night's health care reform bill will positively effect millions of American's with immediate benefits as outlined in the House...

Captain Planet Seeds Students to Grow a Greener Future for Agriculture

By Nancy and James Chuda founders of LuxEcoLiving and Healthy Child Healthy World Santa Paula California Limoneria Ranch An Afternoon in the Orchard Celebrating Sustainable Agriculture Not...
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Organic Corned Beef and Cabbage from Nancy’s Organic Kitchen

Let's toast the Irish, with a great organic meal! By Nancy Chuda co-founder and Editor in Chief of LuxEco Living and Healthy Child Healthy World "Laughter is brightest where food is best" Irish Proverb Tonight, I am serving one of my favorite dishes-- Organic Corned Beef and Cabbage. Easy to make for any occasion and the best part of the meal is the company. Good friends make all the work and preparation fun.

Kimberly Jones purveys the best affordable wines from France

By Nancy Chuda founder and Editor-in Chief LuxEcoLiving and co-founder Healthy Child Healthy World Queribus Castle and the Cru overlooking Maury France If you had to...

Flavorful News in Light of Kellogg Recall

By: Molly Cimikoski, Editorial Assistant With the latest Kellogg recall virtually banning several of the sugary cereals that children (and the young at heart) have...

WATCH: Food, Glorious Real Food

By Nancy Chuda, co-founder of LuxEcoLiving.com and Healthy Child Healthy World A divine inspiration. A remarkable event. An outstanding evening. Jim and I were treated to one of the most memorable moments in our lives—at Coleman Farm’s annual dinner. Their mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.

A Review: The Four Seasons Biltmore in Santa Barbara is in a class all...

By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World To B or not to B at the Four Seasons...

Pure Perfection:From Farm to Table Los Olivos Cafe Dishes it Up

By Nancy Chuda founder and Editor-in-Chief LuxEcoLiving and co-founder of Healthy Child Healthy World The french may think they know it all or even have...

Google knows we just need those eggs!

By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World Saying goodbye to a feathered friend We lost her yesterday. It...

History reveals orchids are orchidellic

By Nancy Chuda founder and Editor-in-Chief LuxEcoLiving and co-founder of Healthy Child Healthy World Orchids can be orchidellic     Santa Barbara International Orchid Show And...

Michelle Obama Urges Restaurant Industry To Change For Kids

By Kerin Van Hoosear, LuxEco Editorial Assistant and author of Seasonal Cooking with Kerin Did you know that most kids’ meals in restaurants have twice as many calories as the meal you’d serve them at home? Not only are the majority of these meals laden with saturated fat and salt, but some even reach a whopping 1,000 calories! Such a meal is high in calories for an adult, and for a child that’s just ridiculous.

A Review: S.Y. Kitchen Rounds Em Up Italian Rustica Style

By Nancy and James Chuda founders of LuxEcoLiving and co-founder of Healthy Child Healthy World A Restaurant Review: S.Y. Kitchen is a dream come true! We...

A Healthy Pet is a Happy Pet

 By Allison Mowatt Courtesy of Live Healthy Live Green It's hard not to be aware of the numerous health benefits eating organically has on the...

Fishing Closures and Seafood Sniffing: Addressing Gulf Seafood Safety

by Elizabeth Grossman, Author of Chasing Molecules: Poisonous Products, Human Health, and the Promise of Green Chemistry, High Tech Trash: Digital Devices, Hidden Toxics, and Human Health via The...

Mattei’s Tavern in Los Olivos embraces timeless history but fuels creative cullinary change

By Nancy Chuda founder and Editor in Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World Emily and Robbie Wilson pay homage to the...

Vegan Presidents and Action Heroes?

By Sahar Ghaffari, LuxEco Living Editorial Assistant In a recent interview with Wolf Blitzer on CNN, former president Bill Clinton announced that his recent 24 pound weight loss was thanks to a vegan diet. The 64 year old Clinton went on an “essentially plant-based diet” living primarily on vegetables, legumes, fruit, and protein supplements mixed in with almond milk in the mornings.

Organic Topsy Turvy Strawberry Panna Cotta

A very special recipe from Nancy's Organic Kitchen by Nancy Chuda, Founder of LuxEco Living Ingredients: 1/2 packet (1 teaspoon) unflavored gelatin powder 1 1/2 tablespoons cold water 1...

The Best Cheese and Wine in the World: Bridlewood Winery hosts Mons Fromager- Affineur...

By Nancy and James Chuda founders LuxEcoLiving and Healthy Child Healthy World Santa Ynez California, twilight time It's a marriage of two of the most celebrated...
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Trainspotting in Paris at Le Train Bleu: Buffet at de la Gare Lyon before...

  Le Train Bleu is a best kept secret. Even most parisien's won't share. Dine surrounded by beautiful Belle Epoque artistry, savor the food and wine...

Fast Food Gone Green?

As victims of busy schedules, we are easily seduced by the drive-thru lines of fast food traps that promise quick service for low cost and oftentimes, low-quality food. We’ve seen their brightly colored signs along freeways, tempting our growling stomachs, but why should we have to sacrifice quality and health in the interest of saving time and money? Many fast food chains have caught on and are modifying their business initiatives to promote healthier and more eco-friendly practices.

Bacon Barrels Babes and Bushwacker Oh My!

By Nancy and James Chuda founders of  LuxEcoLiving and Healthy Child Healthy World Los Olivos California Saarloos and Sons Field   Forget the BLT and hold the...

California, A Cage-Free State For Hens

By Alanna Brown, LuxEco Editorial Assistant Gov. Arnold Schwarzenegger has signed landmark bill AB 1437, which requires that all shell (whole) eggs sold in the state of California be laid by cage-free hens as of 2015. This means farmers have five years to get hens out of the over-stuffed henhouses and into a space where they can stand and spread their wings without constriction.

Makini Howell: Vegan Queen

By Rachel Sarnoff, Writer and Founder of EcoStiletto.com and MommyGreenest.com and LuxEco Advocate Who can get Casey Affleck, Joaquin Phoenix, Liv Tyler, Jenny McCarthy, Daryl...

Brown Butter Cookie Company is as good as it gets

By Nancy Chuda founder and Editor-in-Chief of LuxEcoLiving and co-founder of Healthy Child Healthy World When you walk in the doors of the Brown Butter...

The Hidden Dangers in Soy

By Jessica Borges, LuxEco Living Editorial Assistant As I sit in a cozy coffee shop with the soy latte I was once enjoying, I suddenly wish I had opted for skim milk instead. With my laptop fired up, I stumble upon a website revealing the numerous dangers of what most deem to be a healthy part of one’s diet: soy. Praised for its reputation as a good source of protein while being low in saturated fats, soy is a popular choice for many. What the soy latte orderers of the world aren’t aware of, are the many underlying health risks that come with heavy or long-term use of this popular coffee supplement.

Olio & Limone Santa Barbara’s Best Italian Restaurant is LuxEcoLiving’s Best In The World

Olio & Limone is now my favorite Italian restaurant in the world.... and what a pleasure not to experience the burden of airplane pasta and worse, long lines for US Customs.... when all you have to do is find West Victoria Street in Santa Barbara and indulge.

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