Category Archives: Side Dishes

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

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

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

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

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

Chickpea Salad and Lime Dressing

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

Garden Salad with Dulse and Walnuts

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

Steamed Quinoa

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

Broccoli and Snow Pea Stir Fry

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