It’s “never too late to be healthy,” says Marlene Lacy, owner of A Way of Life, Inc., a natural foods and nutrition center in the Millbrook Shopping Center nestled between Golf Mill Ford and Bradford Group Exchange.

Growing up with natural (homeopathic) medicine and Ayurveda (a medical system originating in India) in her home, it simply was Marlene’s “way of life.” She had much knowledge to offer and wanted to share this passion with others, so Lacy opened her store in Golf Mill Shopping Center in the late 1970s. After eight years, the mall was changing in demographics and market, and A Way of Life, Inc. had to move. They have been in their current location ever since.

Marlene and her son, Douglas, both licensed nutritional counselors in Illinois, welcome customers seven days a week and help them navigate through the store to find natural supplements and homeopathic remedies. Quick to tell me that they aren't doctors, Marlene does reassure that they can review reports and aid in nutritional issues. They offer food with a selection of herbal teas, gluten-free items, and some specialty allergy-friendly foods for those with restricted diets. There are plenty of products on sale or clearance; like in any grocery, watch the best used by or sell by dates.

Marlene tells me she often sees customers with concerns about diet and detox products, but more recently there’s been a renewed awareness in drinking water safety, so she and her son have broadened their water selection. While most of their regular customers are senior citizens, they are also seeing new mothers as a customer base.

“They are interested in natural products, food and remedies,” explains Lacy. But most importantly, in trying to be more health-conscious, Marlene reminds us to read the labels on food products. It is not always about the calories. She says to pay attention to the sugar and carbohydrate contents.

I brought home some quinoa (pronounced keen-nwah, a natural substitute for rice or couscous) and raw, organic apple cider vinegar. Quinoa is like a grain, but doesn’t come from grass; we eat the seeds, which are prepared like rice. Raw, organic apple cider vinegar can look scary because of the murky liquid and sediment, but beyond the strong scent, I found the flavor less biting and fruitier than distilled apple cider vinegar that is commonly sold at groceries. You can use this in any recipe.

Taking a cue from Marlene (She said, “If you’re going to cook healthy, you gotta make it from scratch”), I passed on the ready-made soup mixes at her store and bought lentils. Legumes packed with soluble fiber (good for low-cholesterol diets), protein, and B-vitamins, lentils do not have to be pre-soaked, and are commonly green or brown, but you can find red and yellow varieties. French and Greek lentils tend to hold their shape more than other varieties; however you may need to shop for these at specialty food stores.

Lentils have been considered a lucky food by many ethnicities, perhaps because they look like coins symbolizing a prosperous beginning. I like to believe that it also symbolizes abundance since you need only a few cups of the dried legume to feed many.

Lentil Soup

My friend Stella inspired me with her Greek lentil soup (Fakes, pronounced fah-kehs) recipe. This yields 3 to 4 servings and can be served with fresh baked bread, feta cheese and a salad for a nice cool-weather meal. Adding vinegar at the end of cooking enhances the dish, giving it a nice tang and depth of flavor.

·         3 tbsp. olive oil

·         1 medium onion, chopped

·         1 medium carrot, chopped

·         1 cup dried lentils, rinsed

·         2 garlic cloves, minced

·         2 to 3 plum or roma tomatoes, with juice and chopped

·         2 14-1/2 oz. cans beef broth

·         1 bay leaf

·         Salt and ground pepper to taste

·         2 tbsp. balsamic vinegar (can substitute apple cider or red wine vinegar)

Heat olive oil in soup pot or large saucepan, add onions and sauté over medium-high heat for 1-2 minutes. Add carrots and cook for another 1-2 minutes. Add lentils, stirring constantly, 2-3 minutes. Mix in garlic, tomatoes, broth and bay leaf. Bring to a boil, then reduce to low, cover and simmer for 1 hour, or until lentils are tender to your liking. Add more broth or water, if necessary. Remove from heat and pour in vinegar. Mix well before serving.