Category Archives: Side Dishes

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Roasted Brussels Sprouts and Red Radishes

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

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Pan Fried Sweet Potato “Toast”

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

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Stir-Fried Snow Pea Leaves with Garlic Scapes

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

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Crisped Dulse

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

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Kasha Tabouli

For a refreshing—and gluten free—tabouli, substitute either kasha or quinoa for the more traditional bulgur. Kasha will yield the most substantial, hearty and robustly flavored grain salad. Whereas milder-flavored quinoa will best mimic bulgur in terms of texture. Either grain makes a first class tabouli. Serves 4 2 cups boiling stock or water 1 cup… Continue Reading

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Five Daikon Tonics

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

2 Responses to Five Daikon Tonics

  1. Who knew??!! I love these radishes, but have only used them in soups and salads–or just to munch on. Onward ho!

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Better than Jell-O

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

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Ruby Sauerkraut with Caraway

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

3 Responses to Ruby Sauerkraut with Caraway

  1. HI!
    I love your site!


    “Rest the weight atop the grated vegetables. Brine forms and typically will rise to the surface within 8 hours.”

    So at this point you have not added any water? The brine is all the liquid needed? so enough should be release to cover the vegetables?

    Is my interpretation incorrect?


    • Yes, that’s correct, typically you need not add additional water as the veggies release enough liquid. If the cabbage happened to be older and dryer and brine doesn’t form within a day, then top off the jar with water to cover.

  2. Adding 1/4 cup whey (from cheese making or drained off yogurt) will add a lactic acid boost to begin fermentation immediately. Other vegetables (cucumbers, carrots, green beans etc.) can be pickled this way too. Yummy and healthy too!

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