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Some sweet potatoes cook up moist and others, relatively speaking, cook up dry. Here’s how to use Five Elements to discern which variety best suits your digestion. The so-called dry varieties (jewel, Japanese, and Hannah) are starchier and so more firm and mealy when cooked. The more “moist” garnets and Beauregards cook up softer and… Continue Reading
Homely to the Eye but Good Medicine Cashiers quickly learn the codes for broccoli and tomatoes, but not for the underutilized rutabaga which happens to be an Earth Element tonic as we’ll see below. They inevitably ask me, “Is this a turnip?” They’re close as this yellow-purple, and often gnarly, root is a horticultural cross… Continue Reading
Toasted sweet potato, the latest alternative to bread, has recently been sweeping the social media scene. Given the number of people on grain-free diets, this innovative “toast” now serves as a sandwich base in many a lunchbox. While popping a slice of sweet potato in a toaster wins points for cleverness, I prefer to make… Continue Reading
The top of a dandelion’s taproot, its heart or crown, is a tasty nibble that, while money can’t buy, is free for the taking. In texture, color, and taste dandelion hearts are reminiscent of the base or heart of a head of celery, only with a light bitter-sweet dandelion essence. Adorning the crown are pearl-sized nascent buds,… Continue Reading
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
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
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
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
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
When you find really fresh green beans, buy them on the spot and put the water on to boil. Refrigerated beans quickly lose their flavor and oomph. If the beans are less than fresh, you may wish to sauté them with an onion or use them in a soup or casserole where other veggies will shore up their… Continue Reading
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
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
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
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