Award Winning Author
Face Reading with Before & After Photos
Nothing’s wrong with wheat or any whole food. That they’ve nurtured countless generations for eons proves their value. Plus, they’re versatile and many of our favorite and most tasty foods contain wheat. So what’s the fuss? The answer is not about the wheat or another allergen; rather it’s about your digestive system. If you’re not… Continue Reading
Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading
If you bloat easily, have weight, skin, autoimmune or digestive problems the odds are that diary is a culprit. Perhaps you’ve noticed that you do ok with some dairy products but not all. Furthermore, sometimes a bowl of ice cream doesn’t cause problems but another time it does. How confusing! Here’s a guide to help you… 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
Jane was in my office yesterday suffering with chronic fatigue and fibromyalgia. Her story is similar to countless other clients. Some years ago Jane became sensitive to wheat and so went without it. Her health greatly improved. Then, she heard about the wheat “alternatives” (spelt, Kamut and sprouted wheat flour) and gladly started eating these… Continue Reading
Part of the fun of biting into a fig is crunching into its hundreds of pinpoint-sized seeds. The fig’s intense sweetness is yet another pleasure. But it’s all those seeds—there can be as many as 750—that explain a fig’s curious biology. Each seed comes from an individual blossom hidden within the fig itself. These unseen… Continue Reading
Apricot kernels (Prunus armeniaca) are a good source of amygdaline. This controversial compound helps prevent cancer. It’s also known as vitamin B17 and laetrile. My mother always puts a few apricot pits into her preserves for, she said, “The flavor.” As a child, her logic was beyond my ken as apricot kernels are nastily bitter.… Continue Reading
While nothing duplicates chocolate, carob is a healthy alternative. It looks and tastes like a mild cocoa powder. For some people a carob treat enables them to bypass chocolate. The carob pods, which come from a Mediterranean evergreen, are also known as St. John’s Bread because, apparently, they were a wilderness staple for John the… Continue Reading
Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system. Pickling, brewing and culturing are other terms to describe this process by which friendly enzymes, fungi and bacteria… Continue Reading
Kefir is a creamy, tangy and tasty fermented milk beverage that is more healthful than yogurt. It builds immunity and imparts a sense of well being. A daily glass of kefir is a delicious and fuss-free way to support your energy and overall health (unless that is, you’re sensitive to casein in which case all dairy products are contraindicated). You… Continue Reading
If you regularly smear peanut butter onto bread or a cracker and call it a meal, you’re fooling yourself. Yes, this shoddy, cheap spread will temporarily stave off hunger but it doesn’t compare to a real meal. Besides peanuts are one of the most common food allergens and commercial peanuts are typically contaminated. High Pesticide… Continue Reading
Miso is undeniably the most medicinal soy food. Current scientific research now supports its historical health claims. This delicious food is an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension. Miso soup consumption is linked with up to a 50% reduced risk of breast cancer according… Continue Reading
Is soy a good or a bad food? Here’s how to identify and enjoy healthful soy products and to avoid the poor quality ones. But first, purchase only organic soy foods. As over ninety percent of soybeans on today’s market are genetically modified it is imperative to use only organic (non GMO) soy products. Inherently, soy… 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
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
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
If you suffer from an autoimmune disease, become a sleuth—daily track your flare-ups and remissions. That its intensity waxes and wanes is a key to help you take control of your health. In your daily log include your diet and any other variables that might relate to your condition. Each entry on the log becomes… Continue Reading
The good news for people with hypoglycemia, or a pre-diabetic condition, is that specific foods—plus a healthy diet—help stabilize blood sugar. Here’s the tasty way to prevent diabetes. Let’s look at diet first because it’s foundational. To have a couple of “good” foods in an otherwise sloppy diet probably won’t help your condition. But an… Continue Reading
Today, negative reactions to food are endemic. A simple food, like wheat or a peanut, is not a toxin in and of itself. However if you’re not fully absorbing wheat and continue eating it, this can lead to an autoimmune disease which has life long repercussions. You don’t want to go there; and you don’t… Continue Reading
Accompanying recipe: Millet and Buckwheat Waffles Once you’ve clearly identified your food allergies and sensitivities, you could avoid those foods for the rest of your life. But that’s just taking care of the symptoms. Instead, resolve to cure your food sensitivities. Your digestive system was designed to digest food. But if it can’t handle, for… Continue Reading
If you frequently have an upset stomach or acid reflux then it shows in your face, specifically the region just above your lip. With amazingly specific detail, the Chinese art of Face Reading enables us to “read” digestive issues in the face. When you’ve chronically eaten a diet that is irritating your stomach, then the central… Continue Reading
Iron deficiency is a common problem and one that you can correct naturally. Here’s how to favor iron-rich foods and avoid those foods that deplete your iron. Health professionals agree that iron deficiency is a common problem and that there are two obvious ways to remedy the situation. However, their recommendations vary. Alternative health professionals… Continue Reading
Lupus is a sobering condition; however, as an original cause was malabsorption, you can profoundly minimize its effects and progression by improving your digestion. This is true for all other autoimmune diseases. When your diet is healing, you rebuild your foundational health and strengthen your immune system. Also see Prevent or Resolve Autoimmune Disease. How… Continue Reading
Here’s how to use a wide variety of brightly colored vegetables to keep your vision healthy. Macular degeneration—a leading cause of blindness—is preventable. Helping prevent macular degeneration (MD) is as near at hand as corn and collards. Lutein and zeaxanthin (ze.a.xan.thin), the two carotenoid pigments that color yellow and green produce, are the responsible antioxidants.… Continue Reading
Accompanying recipe: Buckwheat Crepes If you are among the fast growing population that is allergic to gluten, don’t despair. Here’s how to enjoy bread, pasta and cookies…albeit, wheat-free. First, identify any problematic foods that trigger your reactions and then avoid eating them while your digestive system repairs. Wheat and dairy are the most common allergens.… Continue Reading
Once again people are enjoying healthy and flavorful unrefined animal fats available in quality coconut oil, palm oil, lard, tallow, duck fat, smaltz (chicken fat), butter and ghee. Only saturated fats can safely withstand high temperatures. Below you’ll find a guide for quality (unrefined) saturated fats, but first here’s critical information: 1. Do not use refined oils… Continue Reading
Spelt and Kamut are heirloom wheat varieties that contain gluten. In recent years, they have been promoted as healthy wheat alternatives. Unfortunately, they are not. Today people suffering from memory fog, overweight and digestive issues do better avoiding all grains, even sprouted grains. People who substitute spelt or kamut for common wheat products typically react to… 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
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
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 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
Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t be easier. Soaking whole grain (rather than using flour) makes the grain more digestible and its nutrients more bioavailable. Best of all, its flavor blossoms and it yields a most satisfying… 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 a healthy breakfast, transform left-over quinoa into a hot breakfast cereal. It’s easy, delicious and a welcome change to oatmeal. To make quinoa see the steamed quinoa recipe. Place left over quinoa in a sauce pan. Add milk to cover, a knob of butter (optional), a dash of cinnamon and a little honey or… Continue Reading
Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless polenta. Make extra and plan to creatively use one pot of millet as the basis for several meals in a row. I say “in a… 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
Accompanying article: Kefir Using the same kefir grains (see Kefir—Homemade) as for making kefir milk, you can make a variety of healthful, lactic-acid fermented beverages. Sandor Katz, writes in Wild Fermentation that “You can kefir fruit or vegetable juice, or water with any sweetener you like, or rice milk, soymilk, or nut milk. Cranberry juice… 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
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
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: 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
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
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
When I want an exceptionally tender sugar cookie, I make this shortbread using rice flour and whole cane sugar. You may purchase rice flour or grind your own in a flour or nut or seed mill. When making your own rice flour, use only short-grain brown or white rice (curiously enough, long-grain rice flour yields… Continue Reading
Similar to rice pudding, quinoa pudding is both more delicate and more substantial. This whole grain (wheat-free) dessert is so healthy and satisfying that some people eat it for breakfast! Serves 4-6 1/2 cup organic sugar or maple sugar 2 tablespoons soft butter, plus butter for greasing the pan 2 eggs 1 cup milk 1… Continue Reading
Here’s the great taste and eye appeal of a pie without the fuss of making a crust. To make this peach crisp is as easy as placing fresh fruit in the bottom of a pan and adding a streusel topping. The fruit juices bubble up and get absorbed into the topping. Peaches and plums are… Continue Reading
I was in a pie mood the other day and recalled Aunt Sarah’s Fried Apple Pie. She sautéd apples in a skillet, added seasonings, covered the apples with a crust and baked it in a hot oven. Pie I wanted. A bought pie wouldn’t do and I didn’t want to deal with a crust. So,… Continue Reading
Medicine never tasted so good. The popular Asian after-dinner nibble, crystallized ginger, is an effective digestive aid. It is, however, more sugary than many of us would prefer. Here’s my solution. Although it is not a quick recipe, it’s decidedly one of my most successful recipes judged by how many people taste it, ask for… Continue Reading
Accompanying article: Figs Serves 3 Here’s a delicious dessert or breakfast dish. Simply plump dried figs and then simmer until tender. This dish needs no adder sweetener, but you may dress it up with a dollop of crème fraiche. 6 ounces (1 cup) dried figs, woody stems removed 1 cup apple or orange juice… Continue Reading
Here’s a delicious power bar that really gives energy. The eggs and nuts make it protein rich and the other quality ingredients provide flavor, nutrients and satisfaction. Makes eight, 3 1/2 x 1 1/2-inch bars 4 tablespoons unsalted butter, plus more for greasing the pan 1 cup raisins 1/4 cup apple juice, milk or water… 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
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
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
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
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
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
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
All cherries—sweet and sour—are a folk remedy for aches and pain. But recent medical research validates that sour cherries are superior to sweet varieties in their medicinal properties. This resonates with our common sense. Sweeter fruits are higher in carbohydrates and, therefore, lower in micronutrients with pharmaceutically healing properties. Sour cherries provide highly effective pain… Continue Reading
Quality Unsaturated Vegetable Oils There is much confusion and misinformation about what constitutes a quality vegetable oil. But it’s really pretty simple to make a healthy choice, and it starts with looking for the words “unrefined” or “extra virgin” on the label. All other vegetable oils are refined. But reading a label isn’t enough, because… Continue Reading
Perhaps you’ve noticed how a little fresh garnish in a soup enlivens the whole bowl, as does the cilantro in this Tai Style Turkey Meatball Soup with Noodles. As we know from experience, both cooked and raw vegetables have their own benefits. Let’s examine them that we might make informed choices. Water-soluble B and C… Continue Reading
It’s fascinating and informing how some foods warm you up and others cool you down. In a heat-wave, it’s watermelon you want and not a hearty lamb stew. Here’s how to adjust your food choices and cooking styles to assure your thermal ease. This isn’t new information. In early Persian, Indian and Chinese literature, foods were… Continue Reading
One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware. For a… 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
The healthful seaweed agar is used as a gelatin to enhance the flavors of other foods; it has remarkable medicinal properties. If taken as a supplement, it aids weight-reduction as agar’s indigestible fiber absorbs and retains water resulting in a feeling of fullness. This remarkable fiber also soothes the digestive tract and so is medicinal… 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
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
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
Irritable bowel syndrome (IBS), Crohn’s disease, diverticulitis and colitis are major problems. Here’s why. Imagine a small scrape or irritation on your forearm. Normally, it mends by itself. However, if further insulted and unattended, it may become inflamed. If the inflammation spreads it may degenerate to a life-threatening situation. The lining of a healthy bowel… Continue Reading
Ginger is famous for its medicinal properties. A warming spice, it stimulates digestion and boosts circulation, respiration and nervous system function. By increasing circulation, it helps effect a systemic cleansing through the skin, bowels and kidneys. Ginger treats colds (see Cold Quell Tea) and fevers and is an effective remedy for motion sickness, nausea from… Continue Reading
Ghee, or pure butterfat, looks like liquid gold and is the most soothing and delicious ingredient imaginable. I lavish ghee in sautéed and baked goods as it enriches the flavors of both sweet and savory foods. I’ll detail why its such a healing food below and here’s the Homemade Ghee Recipe link so that you… Continue Reading
Accompanying recipe: Detox Tea Are you ready to end that battle of wanting health but eating a donut? You can do so. You can enjoy greater health and well being. Your first step is to which means taking a break from toxins. From today, to the best of your ability, forego stimulants and chemicals. You’re… 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
Accompanying article: Pumpkin Pie from Scratch Makes one 9-inch single-crust pie For the crust: 1 cup whole wheat pastry flour 1/4 teaspoon sea salt 1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled 2 to 3 tablespoons cold water For the filling: 1 sugar pumpkin 2 eggs 1 1/2 cups organic cream… Continue Reading
Accompanying recipes: Pumpkin Pie and Roasted Pumpkin Seeds It’s pumpkin pie season and let’s face the facts. No commercial pie can surpass the comfort of homemade pie. What are the advantages of a homemade pie besides satisfaction? By using quality ingredients you’ll gain optimum flavor. Unlike canned pumpkin, fresh pumpkin tastes more vital, so you… Continue Reading
If you think you might be sensitive to gluten, it’s important to find out for sure. Here’s why. Early identification and repair give you better odds that you can again enjoy wheat in good health. Lingering in the murky realm of “maybe I do or maybe I don’t” and having another piece of toast is… Continue Reading
I collect bones. Every gnawed on rib, shank or oxtail goes directly into my non-reactive pot or gets warehoused in my fridge or freezer for my next batch of bone broth. As necessary, I buy neck, oxtails and hoofs available specifically for stock. The best gelling occurs when some knuckles and/or hooves are included; and… 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
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
Serves 2 Crunchy on the outside and smooth on the inside, amaranth crisps are both a substantial and novel flat bread. Serve them with a main-course soup or with a smear of apple butter as a hearty snack. As these crisps remain pliable, they pack well for lunch. If there are left-overs, toast them in… 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
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
Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. How lovely that you’ll make your own as commercially available kefir only approximates the real thing (see my Kefir Article for details). As you work with kefir, you quickly develop a feel for the process and of how it varies… Continue Reading
Here’s a healthy and tasty snack that’s effortless to make and—as a bonus—it’s a time proven kitchen remedy for parasites. Take the seeds from a pumpkin or any winter squash, spread them on a baking sheet, season to taste and bake in the oven or toaster oven until golden. How easy! Fresh roasted pumpkin seeds… Continue Reading
This gentle and pleasantly flavored detox tea is excellent in the spring or to support a cleansing diet. Fenugreek supports lymph flow while burdock and red clover are liver tonics. Fennel, ginger, orange peel and licorice treat numerous digestive complaints and the ginger also increases circulation. 1 tablespoon fenugreek seeds 1 tablespoon fennel seeds 1… Continue Reading
There’s good reason why a traditional chicken soup is fondly dubbed “grandma’s penicillin.” A soup, broth or stock made with bones combats the flu by strengthening the immune system. It’s a classic protein-rich energy tonic that increases endurance and provides important nutrients. It’s no wonder that cooks world-wide and through the centuries have regarded silky,… Continue Reading
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