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I recently served Coconut Chutney to a large gathering. There were no leftovers, and folks clamored for the recipe. It’s deceptively simple and vibrantly flavored. It comes from my collaborator, Leda Scheintaub and her husband Nash Patel who have just published a must have book, Dosa Kitchen: Recipes for India’s Favorite Street Food. COCONUT CHUTNEY 3⁄4… Continue Reading
Fermentation is the secret to this fresh sweet and sour cranberry relish. If you haven’t yet made a cultured food, let this foolproof recipe be your gateway to tangible kitchen magic. Yes, you can effortlessly transform the flavor and healthfulness of basic ingredients into a superior product. I delight in the simplicity of this recipe… 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
It is critical to use unsalted butter to make ghee; and for the most flavorful result, use cultured butter. Organic Valley and some—but not all—European-Style butters are both cultured and unsalted. This recipe is easily doubled or tripled but requires increased cooking time. Makes about 2 cups 1 pound cultured, unsalted organic butter Place the… Continue Reading
Two foods that antidote mercury stored in our tissues are seaweed and cilantro. They both chelate mercury and safely discharge it from the body. I recommend their frequent use. On my weekly market trip, I always pick up a bunch or two of cilantro and generously strew it as a garnish or turn it into… Continue Reading
The national dish of Bhutan, a tiny Himalayan nation, is possibly the most memorable condiment. You don’t have to be Bhutanese to enjoy their spicy but creamy emadatse (em’a dat’se). Yes, 12 serranos are a lot of chile! But the cheese, butter and cooking help moderate their heat and deepen their flavor. If you like… Continue Reading
Here’s a Lebanese tahini sauce that is a great vegetable dip. You’ll value its flavor and versatility. Thin it and drizzle over steamed broccoli spears or add some chopped herbs and it becomes a dairy-free salad dressing. Tahini is a creamy smooth paste ground from hulled sesame seeds. This high-protein spread is a defining ingredient… Continue Reading
Honey is a preservative and can be flavored with any organic, edible blossom. The blossom imbues the honey with its flavor essence and essential oils. Just as blossoms delight our eye and spirit, eating a blossom concentrate imparts a sense of well-being and uplifted energy. For flavor and aroma, strawberry blossom spread is my favorite.… Continue Reading
Accompanying article: Peanuts Makes about ¾ cup. While almond butter can be made from raw nuts, roasting the nuts just prior to making the butter considerably enhances both flavor and aroma. To roast the almonds, spread them in a thin layer on a baking sheet at 300°F for about 20 minutes. Stir a couple of… Continue Reading
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
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