Author Archives: Rebecca Wood

The Skin Color Above Your Lip Reveals Digestive Issues

Variable Skin Color Above Mouth

Blotchy or Discolored Skin Above the Lips Discolored skin above your lip is a readout for digestive disorders according to Traditional Chinese Five Element Medicine (TCM). As the six following photos show, when something is going on in your gut, the skin color surrounding your mouth announces it. Off-colors include white, yellow, red, blue, green,… Continue Reading

Cherry Bounce

It’s cherry season, and because these rubies are not great shippers or keepers, now’s the time to indulge. Here’s an easy recipe that transforms the essence of cherries into a tasty liqueur that is also a medicinal tonic. Historians note that in September 1784 George Washington packed a canteen of cherry bounce for a trip… Continue Reading

Cherry Pie Recipe

For all the pleasure it brings, homemade cherry pie isn’t difficult to make. And it’s something that money can’t buy. Use sour (tart) cherries which become creamy and tender with a bright, refreshing tangy flavor and a vividly clear pink juice. Whereas cooked sweet cherries turn mushy and color to a muddy purple. If you… Continue Reading

The Significance of a Chin Crease

An Aquired Chin Crease Indicates Compromised Energy according to Chinese Face Reading If your chin sports a horizontal wrinkle, then it’s time to conserve your energy and reduce unnecessary activity. Historically such lines were observed on the elderly or people who had squandered their root vitality, and so it’s aptly termed a “retirement line.” (Unless, that… Continue Reading

How to Cook without a Recipe

Recently while cooking a community meal, my friend Lynne was excited to prepare a favorite broccoli dish. But as we didn’t have one of the ingredients on hand, toasted sesame oil, Lynne lost confidence in her ability to prepare the broccoli. I suggested various alternative seasonings, but as she couldn’t imagine how they would taste,… Continue Reading

May Day Stew

If you think that stew is strictly a cold-weather dish, surprise yourself otherwise! This gorgeous spring stew uses tender veggies at their flavor peak. The ’taters and turnips become earthy-sweet, and the colorful green asparagus and peas become brighter. This winsome dish is a light and satisfying first course. This recipe makes perfect use of… Continue Reading

Cold Quell Tea

At the very first sign of a flu or cold here’s a recipe for beating it. Note it’s important to drink this tea within the first 24 hours of onset, for, as my acupuncturist Leslie Shanai, Lic.Ac. writes, “Once the disease has gotten a good foothold ginger tea will no longer be effective. It may… Continue Reading

The Steamed Veggie Hype

Sure, steaming is a healthy, quick and easy cooking method. But if you bought the line that “steamed veggies are most healthful” I’ve got some lovely news for you: To heighten dining pleasure as well as the medicinal and energetic properties of foods, using diverse cooking techniques is best. Here are two reasons why. Vive… Continue Reading

Hostage to Blueberries

If you’re eating blueberries regularly because you’ve been told they’re a superfood, then you may have been duped. Yes, blueberries have a great nutritional profile. Yes, they may play a role in disease prevention. But let’s use our critical intelligence. A frequent serving of blueberries is nothing to write home about and certainly not worth… Continue Reading

Gluten Free but Still Not Feeling Your Best?

Three Steps to Identify Food Allergies If you have cut gluten from your diet but still have health complaints, then I have important news for you. Here are three likely reasons that you are still suffering from the various symptoms that eating gluten-containing foods can trigger. 1. For 100% results you must give up gluten 100%. The… Continue Reading

Thai-Style Turkey Meatball Noodle Soup

Taken from The Whole Bowl, by Rebecca Wood and Leda Scheintaub Most traditional meatball recipes contain both wheat, in the form of breadcrumbs, and dairy, often Parmesan cheese. I’m happy to report that neither is essential to a great meatball: They aren’t needed to hold the meatballs together, and without them there are no fillers… Continue Reading

Carrot Soup with Garlic Chips

As yummy tasting as it looks, this recipe is free of both gluten and dairy. Here’s the secret for transforming this great everyday carrot classic into a dairy free dish: blend a small amount of white rice with the soup. This provides the thickness and creaminess we’re after in a cream-based soup (a clever trick to employ… Continue Reading

Sweeteners to Avoid

Be savvy about harmful and healthful sweeteners. Here’s a list of the three kinds of sweeteners to avoid along with their various brand names. You’ll find details for those to favor at Quality Sweetener Guidelines. Armed with the information below about the “bad” sugars, you can now ignore various marketing claims for “natural” cane sugars and all sugar… Continue Reading

Bust Bad Food Habits

If you’re ready to tackle your bad food habits, there’s relief at hand. It’s free and takes just a split second. Here’s the assignment: Next time you are reaching for the chips (or chocolate, or pizza, or whatever) imagine taking a snapshot. End of assignment. Put a lot of detail into your mental photo: the… Continue Reading

Quality Sweeteners

First, the good news: Quality sugar is part of a healthy diet! So your opportunity is to discern the good sweeteners from the bad ones and then to enjoy natural sweeteners occasionally rather than daily. For details about why to avoid  agave, fructose, noncaloric sweeteners and many “natural” cane products like muscavado, see Sweeteners to Avoid. Here’s… Continue Reading

Honey Carmel Corn with Roasted Almonds

In minutes you can healthfully satisfy a sweet tooth with this no-fuss recipe. 1 cup honey or maple syrup (or a combination) 4 quarts popped corn, unsalted 1 cup roasted almonds In a medium saucepan over medium-high heat, bring honey to a boil. Lower heat and simmer, without stirring, until mixture reaches 270 degrees Fahrenheit… Continue Reading

Toxic Cookware and Cutlery

Ceramic Coated and Non-Stick Cookware are Toxic

Ignore the Slick Advertising for Non-Stick A non-stick, synthetic surface on cookware, is less durable than the underlying metal and is therefore reactive and toxic. With use, the coating will pit, scratch and wear off from the pan and into your food.  Don’t be seduced by advertisements for nonstick cookware. And don’t despair; there are safe,… Continue Reading

Osteoporosis

Osteoporosis

Five Element Medicine and Bone Health A time tested way to prevent osteoporosis is with diet and a helpful model for understanding this comes from traditional Chinese Five Element medicine (TCM). According to this system, you can retard bone fragility, which is a natural process of aging, by taking good care of your kidneys (Water… Continue Reading

Mango Sorbet

Cooling and lush this sorbet is easy to make and couldn’t be more healthful. If you’ve got children around, enlist their help. Makes 3 cups. 2 ripe mangos, about 1 ½ pounds 2 tablespoons honey or to taste ¼ cup apple or other fruit juice or water 1 tablespoon fresh lime juice Fresh mint sprigs… Continue Reading

Fruit Kvass

The historic Russian beverage kvass is traditionally made by fermenting rye bread,  and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and… Continue Reading

Fig Compote

Serves 3 Here’s a delicious dessert or breakfast dish. Simply plump dried figs and then simmer until tender. This dish needs no adder sweetener, but you may dress it up with a dollop of crème fraiche or a grating of nutmeg 6 ounces (1 cup) dried figs, woody stems removed 1 cup apple or orange… Continue Reading

The Art of Fermentation

If you are interested in the connection between health and diet, here’s some important news. Sandor Katz’s new book, The Art of Fermentation is the first definitive guide on fermented foods with recipes taken from around the world. Today its rare for a cookbook to become adorned with the splatters and smudges that accumulate on real… Continue Reading

ADHD (ADD) Attention Deficit Hyperactivity Disorder

If you feel unsteady on a stairway, you grab the banister to steady yourself. Likewise, if your child’s (or your) brain chemistry is off-kilter with Attention Deficit Hyperactivity Disorder (ADHD), favoring healthy foods supports equilibrium. ADHD describes individuals who have trouble with concentration, impulse control and, in some cases, hyperactivity. They find that eating a… Continue Reading

Foods that Reduce Inflammation

Inflamed tissues signal trouble and are a marker for pain and illness. Below is a listing of the top anti-inflammatory foods, along with common sense help to avoid chronic inflammation. But first, to better understand why some foods increase inflammation, let’s examine the nature of inflammation. Recall having a little scratch that became pink and… Continue Reading

Hay Fever Free

It’s hay fever season and how many times have you moaned (and sneezed) about that darn pollen! So why is it that your swollen eyelids and other allergic responses get worse every year but the amount of pollen remains constant? While pollen may be the trigger, it’s taking the bum rap for the underlying issue… Continue Reading

Boost Your Immunity: Protect Yourself from Bacteria, Viruses and Other Parasites

Bacteria, Viruses and Other Parasites in Children and Adults If your immune system is challenged, the odds are that you’re harboring more parasites than just bacteria and viruses. Low immunity invites additional parasites including: fungi, yeast, pinworms, tapeworms, flukes, roundworms and/or intestinal parasites. You can get rid of pinworms and their cronies and you can… Continue Reading

Menopause

Here are natural remedies to help you glide through menopause. The strategies I discuss below can help shift uncomfortable hot flashes toward mild and enjoyable ripples of energy. As a woman’s ovaries retire from active production around the age of 50, her body’s hormone production adjusts. Just as puberty signaled an increase in estrogen hormones,… Continue Reading

What’s Wrong with Wheat?

Nothing’s wrong with wheat or any whole food. That they’ve nurtured countless generations for eons proves their value. Plus, they’re versatile and many of our favorite and most tasty foods contain wheat.  So what’s the fuss? The answer is not about the wheat or another allergen; rather it’s about your digestive system. If you’re not… Continue Reading

Three Reasons to Soak, Sprout and/or Ferment Grains, Beans, Nuts and Seeds

Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading

What’s Wrong with Dairy

If you bloat easily, have weight, skin, autoimmune or digestive problems the odds are that diary is a culprit. Perhaps you’ve noticed that you do ok with some dairy products but not all. Furthermore, sometimes a bowl of ice cream doesn’t cause problems but another time it does. How confusing! Here’s a guide to help you… Continue Reading

Pickles for Health

Accompanying recipe: Dilled Red Radish, Carrot and Cauliflower Pickles You probably know that quality yogurt and pickles are remarkably healthful fermented foods that aid digestion and strengthen your immune system.  However, not everyone knows that pasteurization strips their superfood ranking by destroying  fragile nutrients such as lactic acid micro-flora.  Therefore, insist on living fermented foods including… Continue Reading

Spelt, Kamut and Sprouted Wheat: Are they Right for You?

Jane was in my office yesterday suffering with chronic fatigue and fibromyalgia. Her story is similar to countless other clients. Some years ago Jane became sensitive to wheat and so went without it. Her health greatly improved. Then, she heard about the wheat “alternatives” (spelt, Kamut and sprouted wheat flour) and gladly started eating these… Continue Reading

Figs

Part of the fun of biting into a fig is crunching into its hundreds of pinpoint-sized seeds. The fig’s intense sweetness is yet another pleasure. But it’s all those seeds—there can be as many as 750—that explain a fig’s curious biology. Each seed comes from an individual blossom hidden within the fig itself. These unseen… Continue Reading

Apricot Kernels: Superior Laetrile Source

Apricot kernels (Prunus armeniaca) are a good source of amygdaline. This controversial compound helps prevent cancer. It’s also known as vitamin B17 and laetrile. My mother always puts a few apricot pits into her preserves for, she said, “The flavor.”  As a child, her logic was beyond my ken as apricot kernels are nastily bitter.… Continue Reading

Carob–A Healthy Chocolate Alternative

While nothing duplicates chocolate, carob is a healthy alternative. It looks and tastes like a mild cocoa powder. For some people a carob treat enables them to bypass chocolate. The carob pods, which come from a Mediterranean evergreen, are also known as St. John’s Bread because, apparently, they were a wilderness staple for John the… Continue Reading

Fermented Foods Strengthen Immune System

Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system. Pickling, brewing and culturing are other terms to describe this process by which friendly enzymes, fungi and bacteria… Continue Reading

Kefir–Health Benefits

Kefir–Health Benefits

Kefir is a creamy, tangy and tasty fermented milk beverage that is more healthful than yogurt. It builds immunity and imparts a sense of well being. A daily glass of kefir is a delicious and fuss-free way to support your energy and overall health (unless that is, you’re sensitive to casein in which case all dairy products are contraindicated). You… Continue Reading

Pass on Peanut Butter

If you regularly smear peanut butter onto bread or a cracker and call it a meal, you’re fooling yourself.  Yes, this shoddy, cheap spread will temporarily stave off hunger but it doesn’t compare to a real meal. Besides peanuts are one of the most common food allergens and commercial peanuts are typically contaminated. High Pesticide… Continue Reading

Miso — A Delicious and Healing Food

Miso is undeniably the most medicinal soy food. Current scientific research now supports its historical health claims. This delicious food is an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension. Miso soup consumption is linked with up to a 50% reduced risk of breast cancer according… Continue Reading

Soy — Toxin or Tonic

Is soy a good or a bad food?  Here’s how to identify and enjoy healthful soy products and to avoid the poor quality ones. But first, purchase only organic soy foods. As over ninety percent of soybeans on today’s market are genetically modified it is imperative to use only organic (non GMO) soy products. Inherently, soy… Continue Reading

Broccoli Combats Cancer

Horrors at the thought of eating broccoli every day just because it may help to prevent cancer. With such an abundance of delicious, health-promoting vegetables to choose from, please enjoy a wide variety. Yes, broccoli does contain a class of potent anti-carcinogens (cancer-combating agents) called isothiocyanates. Of the millions of plant chemicals contained in our… Continue Reading

Daikon

The pearly white giant radish, daikon, is a remarkable healing food. It aids digestion, is a weight loss remedy, cleanses the blood, promotes energy circulation and increases the metabolic rate. It contains diuretics, decongestants and the digestive enzymes diastase, amylase and esterase. This makes daikon a primary ingredient in a variety of home remedies. Regular use… Continue Reading

Dandelion Greens

Dandelion greens are the most nutritious leafy vegetable that you can buy (see chart below). Foraged greens are the first spring vegetable, they come on even earlier than asparagus, and they make a great spring tonic. But do enjoy them year round as a kitchen remedy and tasty green. Reflect on how their resilience hints… Continue Reading

Autoimmune Disease

If you suffer from an autoimmune disease, become a sleuth—daily track your flare-ups and remissions. That its intensity waxes and wanes is a key to help you take control of your health. In your daily log include your diet and any other variables that might relate to your condition. Each entry on the log becomes… Continue Reading

Foods that Help Prevent Diabetes

The good news for people with hypoglycemia, or a pre-diabetic condition, is that specific foods—plus a healthy diet—help stabilize blood sugar. Here’s the tasty way to prevent diabetes. Let’s look at diet first because it’s foundational. To have a couple of “good” foods in an otherwise sloppy diet probably won’t help your condition. But an… Continue Reading

Cure Food Sensitivities

Accompanying recipe: Millet and Buckwheat Waffles Once you’ve clearly identified your food allergies and sensitivities, you could avoid those foods for the rest of your life. But that’s just taking care of the symptoms. Instead, resolve to cure your food sensitivities. Your digestive system was designed to digest food. But if it can’t handle, for… Continue Reading

Acid Reflux and Face Reading

If you frequently have an upset stomach or acid reflux then it shows in your face, specifically the region just above your lip. With amazingly specific detail, the Chinese art of Face Reading enables us to “read” digestive issues in the face. When you’ve chronically eaten a diet that is irritating your stomach, then the central… Continue Reading

Iron Deficiency – Conventional and Alternative Views

Iron deficiency is a common problem and one that you can correct naturally. Here’s how to favor iron-rich foods and avoid those foods that deplete your iron. Health professionals agree that iron deficiency is a common problem and that there are two obvious ways to remedy the situation. However, their recommendations vary. Alternative health professionals… Continue Reading

Diet for Lupus and Autoimmune Disease

Diet for Lupus and Autoimmune Disease

Lupus is a sobering condition; however, as an original cause was malabsorption, you can profoundly minimize its effects and progression by improving your digestion. This is true for all other autoimmune diseases. When your diet is healing, you rebuild your foundational health and strengthen your immune system. Also see Prevent or Resolve Autoimmune Disease. How… Continue Reading

Prevent Macular Degeneration with Diet

Here’s how to use a wide variety of brightly colored vegetables to keep your vision healthy. Macular degeneration—a leading cause of blindness—is preventable. Helping prevent macular degeneration (MD) is as near at hand as corn and collards. Lutein and zeaxanthin (ze.a.xan.thin), the two carotenoid pigments that color yellow and green produce, are the responsible antioxidants.… Continue Reading

Tasty Wheat Alternatives

Accompanying recipe: Buckwheat Crepes If you are among the fast growing population that is allergic to gluten, don’t despair. Here’s how to enjoy bread, pasta and cookies…albeit, wheat-free. First, identify any problematic foods that trigger your reactions and then avoid eating them while your digestive system repairs. Wheat and dairy are the most common allergens.… Continue Reading

Saturated Fats

Once again people are enjoying healthy and flavorful unrefined animal fats available in quality coconut oil, palm oil, lard, tallow, duck fat, smaltz (chicken fat), butter and ghee. Only saturated fats can safely withstand high temperatures. Below you’ll find a guide for quality (unrefined) saturated fats, but first here’s critical information: 1. Do not use refined oils… Continue Reading

Spelt and Kamut

Spelt and Kamut are heirloom wheat varieties that contain gluten. In recent years, they have been promoted as healthy wheat alternatives. Unfortunately, they are not. Today people suffering from memory fog, overweight and digestive issues do better avoiding all grains, even sprouted grains. People who substitute spelt or kamut for common wheat products typically react to… Continue Reading

Garden Salad with Dulse and Walnuts

While I enjoy dulse in any tossed green salad, its bright flavor and cooling properties especially stand up to arugula’s hot bite. This rusty-red seaweed has a pleasingly tangy, salty flavor that, some say, is reminiscent of jerky. Pick over dulse to remove any small shells or foreign material. 2 large handfuls arugula or other… Continue Reading

Chickpea Salad and Lime Dressing

Vegetarian salad with a bright, lime flavor. 1 can (15 ounces) or 1 ½ cups cooked chickpeas, rinsed and drained 1 carrot, cut into matchsticks 1 stalk celery, chopped ½ cup diced green pepper 3 scallions, chopped ¼ cup cilantro or parsley, chopped Dressing: 1 teaspoon cumin seeds ¼ cup fresh-squeezed limejuice 3 tablespoons extra… Continue Reading

Broccoli and Snow Pea Stir Fry

For tender-crisp and colorful veggies, this stir-fry is a classic. Before heating the oil to stir fry, parboil the broccoli and have all the other ingredients sliced and ready to go. Feel free to substitute or add other vegetables such as onions, mushrooms, carrots, celery, celery root, cabbage or kale. Serves 4 1 1/2 cups… Continue Reading

Millet and Buckwheat Waffles or Pancakes

Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t be easier. Soaking whole grain (rather than using flour) makes the grain more digestible and its nutrients more bioavailable. Best of all, its flavor blossoms and it yields a most satisfying… Continue Reading

Steamed Quinoa

Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa. 1 cup quinoa, rinsed until the water runs clear ¼ teaspoon sea salt 1 tablespoon ghee, butter or olive oil Pre-Soak Method Soaking grains enhances their digestibility and flavor and decreases cooking time. Place the quinoa in 2 cups of water,… Continue Reading

Quinoa Breakfast Cereal

For a healthy breakfast, transform left-over quinoa into a hot breakfast cereal. It’s easy, delicious and a welcome change to oatmeal. To make quinoa see the steamed quinoa recipe. Place left over quinoa in a sauce pan. Add milk to cover, a knob of butter (optional), a dash of cinnamon and a little honey or… Continue Reading

Steamed Millet

Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless polenta. Make extra and plan to creatively use one pot of millet as the basis for several meals in a row. I say “in a… Continue Reading

Home Brewed Cider

Accompanying article: Kefir Using the same kefir grains (see Kefir—Homemade) as for making kefir milk, you can make a variety of healthful, lactic-acid fermented beverages. Sandor Katz, writes in Wild Fermentation that “You can kefir fruit or vegetable juice, or water with any sweetener you like, or rice milk, soymilk, or nut milk. Cranberry juice… Continue Reading

Kamut Pizza

Accompanying article: Spelt and Kamut   (makes 1 14-inch pizza) Kamut bread has a buttery flavor and a chewy texture making it ideal for pizza crusts, dinner rolls and stuffed breads. 2 teaspoons active dry yeast 1 ½ cups warm water (100 to 110 degrees) 4 ¼ cups kamut flour, plus extra for kneading Extra-virgin… Continue Reading

Beans & Legumes, Dried

Velvety smooth, well-cooked beans are both delicious and digestible. Hard beans are neither. Here are my secrets—plus a recipe—for cooking up a satisfying pot of soft beans. With these basics there’s bowls of pleasure ahead. If beans are relatively new to your diet or if you have trouble digesting them, start by eating small amounts… Continue Reading

Stuffed Cabbage Rolls

Accompanying article: Hiatal Hernia   It’s so easy to fill a cabbage leaf with any savory concoction and steam, simmer or bake it for an elegant and appealing dish. When I want a wallop of energy, I stuff cabbage with low fat and cholesterol, buffalo. In this dish the sweet and sour flavored vegetables enable… Continue Reading

Five-Minute Curried Salmon

Salmon poached in coconut milk is meltingly tender and flavorful. Stir in green curry paste and you’ll have an instant curry feast. Serves 4 One cup unsweetened coconut milk 1 pound wild salmon fillets, cut into bite-sized pieces 1 teaspoon sea salt 1 tablespoon green curry paste, or to taste 5 scallions, thinly sliced 2… Continue Reading

Better than Fried Chicken

There are two reasons this dish is better than fried chicken. The first is taste. The toasty crispy oats are more flavorful and toothsome than is batter-dipped fried chicken. Secondly, it’s so much easier to make. 1 3-1/2 pound organic chicken or assorted chicken parts 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 1… Continue Reading

Shortbread Cookies (gluten-free)

When I want an exceptionally tender sugar cookie, I make this shortbread using rice flour and whole cane sugar.  You may purchase rice flour or grind your own in a flour or nut or seed mill. When making your own rice flour, use only short-grain brown or white rice (curiously enough, long-grain rice flour yields… Continue Reading

Quinoa Pudding

Similar to rice pudding, quinoa pudding is both more delicate and more substantial. This whole grain (wheat-free) dessert is so healthy and satisfying that some people eat it for breakfast! Serves 4-6 1/2 cup organic sugar or maple sugar 2 tablespoons soft butter, plus butter for greasing the pan 2 eggs 1 cup milk 1… Continue Reading

Peach Plum Crisp

Here’s the great taste and eye appeal of a pie without the fuss of making a crust.  To make this peach crisp is as easy as placing fresh fruit in the bottom of a pan and adding a streusel topping. The fruit juices bubble up and get absorbed into the topping. Peaches and plums are… Continue Reading

Honey-Fried Pear Recipe

I was in a pie mood the other day and recalled Aunt Sarah’s Fried Apple Pie. She sautéd apples in a skillet, added seasonings, covered the apples with a crust and baked it in a hot oven. Pie I wanted. A bought pie wouldn’t do and I didn’t want to deal with a crust. So,… Continue Reading

Honey-Candied Ginger

Medicine never tasted so good. The popular Asian after-dinner nibble, crystallized ginger, is an effective digestive aid.  It is, however, more sugary than many of us would prefer. Here’s my solution. Although it is not a quick recipe, it’s decidedly one of my most successful recipes judged by how many people taste it, ask for… Continue Reading

Fig Compote

Accompanying article: Figs   Serves 3 Here’s a delicious dessert or breakfast dish. Simply plump dried figs and then simmer until tender. This dish needs no adder sweetener, but you may dress it up with a dollop of crème fraiche. 6 ounces (1 cup) dried figs, woody stems removed 1 cup apple or orange juice… Continue Reading

Energy Bar

Here’s a delicious power bar that really gives energy. The eggs and nuts make it protein rich and the other quality ingredients provide flavor, nutrients and satisfaction. Makes eight, 3 1/2 x 1 1/2-inch bars 4 tablespoons unsalted butter, plus more for greasing the pan 1 cup raisins 1/4 cup apple juice, milk or water… Continue Reading

Homemade Ghee Recipe

It is critical to use unsalted butter to make ghee; and for the most flavorful result, use cultured butter. Organic Valley and some—but not all—European-Style butters are both cultured and unsalted. This recipe is easily doubled or tripled but requires increased cooking time. Makes about 2 cups 1 pound cultured, unsalted organic butter Place the… Continue Reading

White Bean and Herb Dip

Accompanying article: Healthy Cookware Fresh herbs and creamy-white beans make a highly flavored dip. Serve with a selection of raw or lightly steamed vegetables, over pasta or as a dip for crackers or chips. To make a tasty thick sandwich spread, omit the oil. 1 cup cooked cannelloni or navy beans, drained 2 cups fresh… Continue Reading

Honey-Preserved Blossom Spread

Honey is a preservative and can be flavored with any organic, edible blossom. The blossom imbues the honey with its flavor essence and essential oils. Just as blossoms delight our eye and spirit, eating a blossom concentrate imparts a sense of well-being and uplifted energy. For flavor and aroma, strawberry blossom spread is my favorite.… Continue Reading

Garlicky Tahini Dip

Here’s a Lebanese tahini sauce that is a great vegetable dip. You’ll value its flavor and versatility. Thin it and drizzle over steamed broccoli spears or add some chopped herbs and it becomes a dairy-free salad dressing. Tahini is a creamy smooth paste ground from hulled sesame seeds. This high-protein spread is a defining ingredient… Continue Reading

Emadatse Chile Recipe

The national dish of Bhutan, a tiny Himalayan nation, is possibly the most memorable condiment. You don’t have to be Bhutanese to enjoy their spicy but creamy emadatse (em’a dat’se). Yes, 12 serranos are a lot of chile! But the cheese, butter and cooking help moderate their heat and deepen their flavor. If you like… Continue Reading

Cilantro Pesto

Two foods that antidote mercury stored in our tissues are seaweed and cilantro. They both chelate mercury and safely discharge it from the body. I recommend their frequent use. On my weekly market trip, I always pick up a bunch or two of cilantro and generously strew it as a garnish or turn it into… Continue Reading

Homemade Almond Butter

Accompanying article: Peanuts Makes about ¾ cup. While almond butter can be made from raw nuts, roasting the nuts just prior to making the butter considerably enhances both flavor and aroma. To roast the almonds, spread them in a thin layer on a baking sheet at 300°F for about 20 minutes. Stir a couple of… Continue Reading

Cherries–A Tasty Remedy for Aches and Pains

All cherries—sweet and sour—are a folk remedy for aches and pain. But recent medical research validates that sour cherries are superior to sweet varieties in their medicinal properties. This resonates with our common sense.  Sweeter fruits are higher in carbohydrates and, therefore, lower in micronutrients with pharmaceutically healing properties. Sour cherries provide highly effective pain… Continue Reading

Oil Shopping Guide

Quality Unsaturated Vegetable Oils There is much confusion and misinformation about what constitutes a quality vegetable oil. But it’s really pretty simple to make a healthy choice, and it starts with looking for the words “unrefined” or “extra virgin” on the label. All other vegetable oils are refined. But reading a label isn’t enough, because… Continue Reading

Vegetables — Best Raw or Cooked?

Perhaps you’ve noticed how a little fresh garnish in a soup enlivens the whole bowl, as does the cilantro in this Tai Style Turkey Meatball Soup with Noodles. As we know from experience, both cooked and raw vegetables have their own benefits. Let’s examine them that we might make informed choices. Water-soluble B and C… Continue Reading

Warming Foods

It’s fascinating and informing how some foods warm you up and others cool you down. In a heat-wave, it’s watermelon you want and not a hearty lamb stew. Here’s how to adjust your food choices and cooking styles to assure your thermal ease. This isn’t new information. In early Persian, Indian and Chinese literature, foods were… Continue Reading

Healthy Cookware

One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware. For a… Continue Reading

Five Daikon Tonics

Here are five great daikon kitchen remedies for  asthma, bronchitis, cold relief, indigestion and weight loss.  The medicinal properties of daikon are impressive. And as you’ll see below, subtle preparation differences create different results. For example, when using daikon juice for asthma add ginger and don’t boil it. But for chronic bronchitis, bring the juice just… Continue Reading

Agar—for Weight Loss and Tasty Desserts

The healthful seaweed agar is used as a gelatin to enhance the flavors of other foods; it has remarkable medicinal properties. If taken as a supplement, it aids weight-reduction as agar’s indigestible fiber absorbs and retains water resulting in a feeling of fullness. This remarkable fiber also soothes the digestive tract and so is medicinal… Continue Reading

Better than Jell-O

Here’s a naturally gelled desert that takes 3 minutes to cook and it sets in 30 minutes! As agar enhances other flavors, your dessert tastes more delicious than the fruit juice and fruits themselves. You’ll find this unpretentious dessert satisfying for all and it is one that especially delights children.  Agar, or kanten, is a… Continue Reading

Fruit & Veggie Juice–Use with Care

Juicing fruits and vegetables extracts their water, sugar and nutrients. The result is an ambrosial nectar that, when fresh, sparkles with vitality. This potent beverage is one to respect and use with care. The dregs include most of the food’s fiber and pulp and some nutrients and flavor, making juice a refined rather than a… Continue Reading

Rainbow Salad

Vibrant, succulent greens with pale pink and sweet-tasting radishes make this simple salad a beautiful dish. Blanching or parboiling softens the vegetables, and makes them more juicy, sweet and refreshing than if they were steamed. This salad welcomes any of the cabbage family members (except mustard greens, which are too hot) as well as carrots,… Continue Reading

Irritable Bowel Syndrome (IBS)

Irritable bowel syndrome (IBS), Crohn’s disease, diverticulitis and colitis are major problems. Here’s why. Imagine a small scrape or irritation on your forearm. Normally, it mends by itself. However, if further insulted and unattended, it may become inflamed. If the inflammation spreads it may degenerate to a life-threatening situation. The lining of a healthy bowel… Continue Reading

Ginger Tea

Ginger is famous for its medicinal properties. A warming spice, it stimulates digestion and boosts circulation, respiration and nervous system function. By increasing circulation, it helps effect a systemic cleansing through the skin, bowels and kidneys. Ginger treats colds (see Cold Quell Tea) and fevers and is an effective remedy for motion sickness, nausea from… Continue Reading


Receive our monthly Newsletter

 

Information on www.RebeccaWood.com is intended for educational purposes only and should not be substituted for medical advice from a doctor or healthcare provider. Rebecca Wood is neither a medical doctor nor a dietician. Use of this presentation does not establish a doctor-patient relationship. Note: no single facial indicator (such as wrinkles, discoloration or irregular skin texture) makes a particular diagnosis.

www.RebeccaWood.com is not responsible for the comments, views, or opinions made by site visitors, and the site itself reserves the right to use its own discretion when determining whether or not to remove offensive comments or images.

www.RebeccaWood.com is not responsible for the translation or interpretation of content.

©2023 Rebecca Wood