Author Archives: Rebecca Wood

Ghee (Clarified Butter)

Ghee, or pure butterfat, looks like liquid gold and is the most soothing and delicious ingredient imaginable. I lavish ghee in sautéed and baked goods as it enriches the flavors of both sweet and savory foods. I’ll detail why its such a healing food below and here’s the Homemade Ghee Recipe link so that you… Continue Reading

Detox Diet

Accompanying recipe: Detox Tea Are you ready to end that battle of wanting health but eating a donut?  You can do so. You can enjoy greater health and well being. Your first step is to which means taking a break from toxins. From today, to the best of your ability, forego stimulants and chemicals. You’re… Continue Reading

Yogurt Garlic Dip

This easy dip is tasty with kebobs, vegetable sticks and chips or as a topping for grain dishes or potatoes. 1 small or 1/2 large cucumber, peeled, seeded and grated 1 teaspoon sea salt 1 cup plain whole milk yogurt 1 clover garlic, minced 2 teaspoons lemon juice 2 tablespoons chopped parsley Place cucumber in… Continue Reading

Pumpkin Pie

Accompanying article: Pumpkin Pie from Scratch   Makes one 9-inch single-crust pie For the crust: 1 cup whole wheat pastry flour 1/4 teaspoon sea salt 1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled 2 to 3 tablespoons cold water For the filling: 1 sugar pumpkin 2 eggs 1 1/2 cups organic cream… Continue Reading

Pumpkin Pie from Scratch

Accompanying recipes: Pumpkin Pie and Roasted Pumpkin Seeds It’s pumpkin pie season and let’s face the facts. No commercial pie can surpass the comfort of homemade pie. What are the advantages of a homemade pie besides satisfaction? By using quality ingredients you’ll gain optimum flavor. Unlike canned pumpkin, fresh pumpkin tastes more vital, so you… Continue Reading

Could You be Gluten Sensitive?

If you think you might be sensitive to gluten, it’s important to find out for sure. Here’s why. Early identification and repair give you better odds that you can again enjoy wheat in good health. Lingering in the murky realm of “maybe I do or maybe I don’t” and having another piece of toast is… Continue Reading

Bone Broth Recipe (Gelatin)

Bone Broth Recipe (Gelatin)

I collect bones. Every gnawed on rib, shank or oxtail goes directly into my non-reactive pot or gets warehoused in my fridge or freezer for my next batch of bone broth. As necessary, I buy neck, oxtails and hoofs available specifically for stock. The best gelling occurs when some knuckles and/or hooves are included; and… Continue Reading

Sweetly Simmered Collards

If your habituated to salads and steamed veggies, here’s a real treat in store for you. Simmering vegetables in just a little water enhances their sweetness. Start out with the veggies listed below or freely substitute with cauliflower, broccoli, zucchini, 2-inch slices of corn-on-the-cob, daikon or tender turnips. Serves 2. 1 onion, cut in chunks… Continue Reading

Pot Liquor

For the sheer fun of it, please join me for a toast. Let’s pull out the pot liquor (or pot likker), chink-chink our glasses and aspire that all beings might be well nourished. Even teetotalers can freely and joyfully imbibe this liquor. It’s the sweet and nutrient dense liquid that remains in the pot after… Continue Reading

Amaranth-Sesame Crisp Bread

Serves 2 Crunchy on the outside and smooth on the inside, amaranth crisps are both a substantial and novel flat bread. Serve them with a main-course soup or with a smear of apple butter as a hearty snack. As these crisps remain pliable, they pack well for lunch. If there are left-overs, toast them in… Continue Reading

Oat Groats

Oat groats are sweet and—compared to other grains—almost meaty, with a satisfying moist but chewy texture. They make a great breakfast and, just like brown rice, can be used as a grain entrée or in a casserole, soup, stir-fry or croquettes. Makes 3 cups 1 cup whole oat groats 1 ¼ cups water or stock… Continue Reading

Steamed Buckwheat (kasha)

Makes approximately 3-1/2 cups I recommend the greenish, tan and white untoasted buckwheat. It has greater vitality than the factory-toasted amber buckwheat (a.k.a. kasha) with its strong, almost scorched flavor. While the water is coming to a boil, to enhance its flavor, I lightly toast the buckwheat to the degree that suits my palate. This… Continue Reading

Amaranth

Expect a full-flavored grain with a somewhat sticky texture. Or, when cooking rice, quinoa or another grain, add a little amaranth. Yields: 1 1/2 cups 1 cup amaranth 1 teaspoon butter or extra virgin olive oil 1 clove garlic, minced 1/4 teaspoon sea salt Soak the amaranth overnight in water to cover by several inches.… Continue Reading

Ruby Sauerkraut with Caraway

Accompanying article: Fermented Foods Strengthen Immune System Tangy and delicious homemade sauerkraut is a living cultured food that is high in lactic acid., it strengthens your immune system and has other remarkable healing properties. Refrigerated kraut holds well for months and gets sassier as it ages. Iin this easy kraut recipe, I vary the seasonings… Continue Reading

Homemade Corned Beef

Here’s how you can corn beef without adding chemicals—albeit, you’ll reduce the fermentation period to one week (versus the traditional 3-week period). By keeping the meat submerged below the brine’s surface, and in an anaerobic—or air-free—environment, it safely cures. Once fermented and then cooked, slice corned beef very thin and serve with horseradish sauce or… Continue Reading

How to Make Kefir

Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. How lovely that you’ll make your own as commercially available kefir only approximates the real thing (see my Kefir Article for details). As you work with kefir, you quickly develop a feel for the process and of how it varies… Continue Reading

Roasted Pumpkin Seeds

Here’s a healthy and tasty snack that’s effortless to make and—as a bonus—it’s a time proven kitchen remedy for parasites. Take the seeds from a pumpkin or any winter squash, spread them on a baking sheet, season to taste and bake in the oven or toaster oven until golden. How easy! Fresh roasted pumpkin seeds… Continue Reading

Detox Tea

This gentle and pleasantly flavored detox tea is excellent in the spring or to support a cleansing diet. Fenugreek supports lymph flow while burdock and red clover are liver tonics. Fennel, ginger, orange peel and licorice treat numerous digestive complaints and the ginger also increases circulation. 1 tablespoon fenugreek seeds 1 tablespoon fennel seeds 1… Continue Reading

Traditional Bone Broth (Gelatin)

There’s good reason why a traditional chicken soup is fondly dubbed “grandma’s penicillin.”  A soup, broth or stock made with bones combats the flu by strengthening the immune system. It’s a classic protein-rich energy tonic that increases endurance and provides important nutrients. It’s no wonder that cooks world-wide and through the centuries have regarded silky,… Continue Reading

Baby’s First Foods

How do you know when to start your baby on solids? And, which ones? Fortunately, you can discern by using your common sense and by observing her development. Here’s how to provide your baby with vital and easy to digest foods. It’s miraculous how nurturing your newborn so deeply pierces your heart with love. As… Continue Reading

Diet Goals

If you have a goal, like “feeling my best” then it’s easy to pass on food or ingredients that don’t serve you. Without a good goal, however, dietary choices are too often ruled by what’s convenient. Then, typically, you’re frustrated by how you feel and look. I work with people who are ready to set… Continue Reading

Honey Pickled Kohlrabi

Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it: Deeply and surprisingly delicious Effortless to make Aids digestion (it’s fermented) It’s fun to serve as its identity will baffle even the most sophisticated gourmand. At… Continue Reading


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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.

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