Rebecca Wood

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Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

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Reprinted with permission from Cultured Foods for your Kitchen by Leda Scheintaub. Photo by William Brinson. This recipe is an extension of the Fermented Millet Porridge concept (and a riff on the French-style chickpea flour–based bites known as panisse); after you’ve made your porridge, you pour it onto a baking sheet to firm up, then… Continue Reading

Better than Fried Chicken

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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

Five-Minute Curried Salmon

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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

Stuffed Cabbage Rolls

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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

Beans & Legumes, Dried

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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

Kamut Pizza

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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

Homemade Corned Beef

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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


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