Category Archives: Entrees

Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

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

One Response to Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

Better than Fried Chicken

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

4 Responses to Better than Fried Chicken

  1. How do you use rolled oats in recipes when soaking them first is the best way to break down the anti-nutrients in them? Been soaking nuts,seeds,legumes for a while but have yet to master how to soak oats that aren’t for oatmeal/porridge alone.

    • You’re right, it doesn’t make sense to use soaked rolled oats in this recipe; here they’re used for texture, not as a primary ingredient. Yes, by all means, soak grains as a rule.

  2. In the recipe “Better than Fried Chicken”, do you mean cooked oatmeal or quick or rolled oats? Makes a BIG difference in finished product.

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Five-Minute Curried Salmon

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

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Homemade Corned Beef

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

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Stuffed Cabbage Rolls

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

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Beans & Legumes, Dried

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

12 Responses to Beans & Legumes, Dried

  1. Can you recommend a Pressure Cooker ? I have been looking for a healthy non-toxic one for months. Have been reading more about lectins in The Plant Parodox and Eat For Your Blood Tyep and how lectins (found in seeds/skin of veggies/fruit) interfere with our digestive system, immune system and that pressure cookers kill them. I bought a VonShef pressure cooker and not sure if this is a good one? Thanks

  2. “(and unless you’re making a soy product, I hope you’re not cooking and serving soy beans).”

    Why would you say this? I have an excellent veggie burger recipe that uses soy beans in it. I am cooking up a whole bunch of soy beans now with kombu for just that purpose. I am curious as to your reasoning.

    • Because soy has antinutrients it, historically, was only used in fermented products (where the antinutrients are neutralized). Using rehydrated soy beans is a 1960s idea that, thankfully, has almost been forgotten. Please substitute any other bean for the soy.

  3. Hi, thanks for your great website! I have a question: I’ve heard not to add salt to beans until the later part of cooking them, because they can get hard and not absorb water well. But if you pre-soak them with Kombu, what about all the sea salt on the Kombu? Should you try to wash it off?
    I appreciate your help.

    • The salt in kombu is negligible. Plus you want to toss the soaking water. So I soak beans, rinse them well, then add fresh water and kombu and cook for a while and then add salt.

  4. I’m wondering if your thoughts on soy has changed with the increasing rate of GMO soy? currently, 93% of the soy crops in the USA are GMO which is only second to Argentina, where the % jumps to 98%.

    It’s virtually impossible to find GMO free soy in 13 countries now. GMO and BT contaminated foods are directly linked to numerous forms of cancer and several other illnesses and diseases.

    Have you previously addressed this issue and I missed it?

  5. Hi ms. Wood.

    I have your new whole foods encyclopedia and it’s my food buying guide. I now cook with virgin coconut oil, instead of canola.
    My question is- I read about food pairing and how you should eat grains with veggies but not with meats; but its ok to combine meats with greens; and how fruits must be consumed first to get the most benefits.
    I was wondering if you abide or believe in this eating philosophy?

    Also, are you a proponent of slow juicing?

    Thank you.

    Your fan from the Philippines

    • Yes! to coconut oil versus canola.
      Re. food combining or paring, I’d look to the traditional Philippines diet you grew up with. Historically people have enjoyed (and easily digested) cooked grains, meats and veggies in a meal with fruit typically being a snack or dessert. Food combining is a contemporary idea and seems to serve people who eat a lot of raw foods. For recipes and menu plans of a healthy and predominately cooked foods diet, consider my ebook, Clean and Free.
      Re. the slow juicer, read what I say about juices in the Encyclopedia or on my web pages.

  6. regarding using a pressure cooker for beans. I have read that is it not recommended to use the pressure cooker for any food that foams—- beans, rhubarb to name a couple, as the pressure cooker could explode. One might want to research this before using a pressure cooker.

    • It’s importnat to not pressure cook soy beans because their skin can clog up the vent (and unless you’re making a soy product, I hope you’re not cooking and serving soy beans). Any other bean is fine to pressure cook, just be sure to leave adequate room in the pot for the beans to expand.

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Kamut Pizza

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

3 Responses to Kamut Pizza

  1. Can these spelt and kamut recipes be used in a bread maker? I hate baking but need to cut my “modern wheat” intake. I can have ancient grains (such as spelt so I am assuming Kamut too). As I don’t like to bake but love to eat I am buying a bread maker (Cuisinart cbk100) so I can easily (hopefully) make bread and other yummy stuff.

    Any comments or advice would be appreciated as I have never used a breadmaker before.

    Thanks!

  2. Which variety of Kamut flour did you use to make this pizza? Was it the Kamut pizza flour available from Bob’s Red Mill (l0% protein) or was it the white flour (14% protein).

    Thanks,

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