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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
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
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
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
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