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Why Some Roots Give More Oomph A true root vegetable better supports your overall energy than any of the so-called root vegetables. Here’s why. Be it a tree or a carrot, it is a plant’s penetrating roots that extract nutrients from the soil and anchor it firmly into the ground. Burdock, for example, can penetrate… Continue Reading
Squash Leaves, Tips and Vines The tender ends of squash plants are a memorably delicious green with an herb-like squash flavor. If you’ve got vines in your garden or have access to a produce stand or an Asian market that offers them, do give them a try. Use up to eight inches of the vine… Continue Reading
This recipe is adapted, with permission, from Divya Alter’s excellent book, The New Ayurvedic Kitchen: What To Eat for How You Feel. Brussels sprouts are one of those compelling vegetables: you either love them or hate them. With their bitter, pungent, and sweet tastes and heating qualities, Brussels sprouts and red radishes are ideal for… Continue Reading
You’re apt to find it easier and less fussy to cook a sweet potato in a skillet than in a toaster. The fat adds welcome flavor and more efficiently conducts heat to produce a more toothsome toast.See A Step Up from Sweet Potato Toast. But don’t limit yourself to sweet potato; yam, and squash that is… Continue Reading
Created by Leda Scheintaub Snow pea leaves, also known as snow pea shoots or snow pea tips, are the prelude to the pea, the tips of the snow pea vines with beautiful radiating tendrils. Their flavor profile is completely different from the pods—slightly sweet, grassy, and fresh tasting—and a moreish introduction to the world of… Continue Reading
If you’re new to seaweed, this simple recipe is a tasty way to start a good habit. As with all seaweed, dulse helps prevent your body from absorbing radioactivity. Dulse has an almost bacon-like aroma and flavor, and when crisped is pleasantly chewy, rather like potato chips. As a stand alone, add a squeeze of… Continue Reading
For a refreshing—and gluten free—tabouli, substitute either kasha or quinoa for the more traditional bulgur. Kasha will yield the most substantial, hearty and robustly flavored grain salad. Whereas milder-flavored quinoa will best mimic bulgur in terms of texture. Either grain makes a first class tabouli. Serves 4 2 cups boiling stock or water 1 cup… Continue Reading
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
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
I typically serve a little pickle with a meal. Primarily because home made pickles are so delicious, but also because they are a healthy addiction. These pickles are my family’s favorite. They are a simple salt-water fermentation of the kind that our grandmothers used to make. In late summer when cucumbers are in season I… Continue Reading
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
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
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
For the best possible curry, use whole cumin and mustard seeds and saute them just prior to use. While ready-made curry spice blends are convenient, they were ground who knows how long ago? They’re stale, denatured and have compromised flavor. It takes but a few minutes more to use whole spices. Give it a try… Continue Reading
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
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
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
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
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
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
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
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
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
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
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