Award Winning Author
Face Reading with Before & After Photos
Thrilled to be guesting with Be Nourished this month and to whet your appetite for our upcoming cookbook, The Whole Bowl: 50 Gluten-Free, Dairy-Free Soups and Stews, with this highly flavored, warming soup. The Smoky Parsnip and Sweet Potato soup gets its smoke from chipotle and a back note of allspice adds rounded depth. Earthy… Continue Reading
Your lips play a key role in your social identity and because they top off your gastrointestinal system, they reveal its condition according to traditional Chinese medicine. As above, so below. Should you have vitiligo, a recurring rash, a milk mustache, blotchy or discolored skin around your mouth, this mirrors problems underneath your belt. Look… Continue Reading
As virtually all nonorganic corn products are GMO, making your own tortillas with organic masa is a prudent—and tasty—choice. Thankfully, quality organic masa is now available (organic products are free of genetically modified organisms). Of the various types of gluten-free bread, here’s why homemade tortillas are unparalleled. When making tortillas, you turn them twice on… Continue Reading
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
Reprinted with permission from Leda Scheintaub’s Cultured Foods for Your Kitchen Millet becomes surprisingly thick and creamy when it’s fermented (see Three Reasons to Soak, Sprout and/or Ferment Grains) and then cooked, making it a satisfying breakfast option for folks who are dairy free and those just looking to add more whole grains into their… Continue Reading
Here’s a truly great cookbook, Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation, by Leda Scheintaub (Rizzoli), 2014, 192 pages. While this book offers readers new to fermenting plenty of entry points, more accomplished cooks will find ideas for expanding their repertoires. Just as fermentation transforms food with a natural alchemy, Cultured Foods for Your Kitchen opens up… Continue Reading
Science now explains why going GFDF is so hard. We’ll look at that, and then the encouraging news: If you tried going without but backslid, you still have made inroads in realizing your GFDF goals. But first take a few seconds and imagine feeling utterly content. You’ve nary a suggestion of pain or suffering. You’re… Continue Reading
Almost chocolate in color, this gluten-free waffle tastes unlike any wheat waffle ever made. It has a nutty, satisfying flavor and is substantial in character while remaining light in texture. One taste and you may never again settle for a wheat waffle. You’ll find this recipe and other gluten-free quick bread recipes in my award… Continue Reading
You can taste for yourself that cooking in a clay pot delivers the most satisfying results. Or, right now, you can use your imagination to get a feel for it. Imagine cooking three potatoes. Cook one potato in stainless steel, the second in aluminum foil, and the third in an earthenware (unglazed clay) pot. The potato… Continue Reading
As Fukushima radiation nears our west coast shoreline, here’s one obvious and practical precaution to take daily: Eat foods that will protect you. Conversely, avoid the foods that increase your absorption of radiation. Unquestionably, the best food is seaweed; you’ll find other top foods listed below. And what about the seaweed itself, you might ask.… 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
Since the 1980s I’ve cherished 100% ceramic cookware. To understand why, let’s consider roasted marshmallows. Some folks like to quickly toast/scorch the outside of their marshmallows, while others carefully slow-roast their soft little pillows until the heat deeply penetrates the core, enhancing the flavor throughout and—careful now—melting the sticky goodness right off the twig. Because… Continue Reading
Information on www.RebeccaWood.com is intended for educational purposes only and should not be substituted for medical advice from a doctor or healthcare provider. Rebecca Wood is neither a medical doctor nor a dietician. Use of this presentation does not establish a doctor-patient relationship. Note: no single facial indicator (such as wrinkles, discoloration or irregular skin texture) makes a particular diagnosis.
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