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When bone broth is made only from bones, you’ve got a medicinal tonic. To further kick up this recipe’s value, add vegetables and potent Chinese medicinal herbs. Of the 13,000 herbs listed in the Chinese pharmacopoeia, here are the top eleven used for bone stock plus a broth recipe. Their invaluable healing properties both sweeten and… Continue Reading
Medicine from Scratch To enhance turmeric’s medicinal wallop, ferment it. In five minutes of your time (plus two days to ferment), you can create a base for a month’s supply of tasty and healing fermented turmeric tea. Best known for its characteristic bright orange-yellow color and as a signature ingredient in curry, turmeric is the… Continue Reading
Better Than Chips I used to indulge in potato chips and am delighted to report that this is past tense. I now opt for a savory and phenomenally healthful treat that’s equally crunchy. Thanks to toasted seaweed (which happens to be among our most nutrient-dense plants), I don’t miss packaged chips. Toasted sea palm has… Continue Reading
Sun Tea–A Double Shot of Sunshine Likened to liquid sunshine, saffron tea is luminous, golden and uplifting. It’s smooth with a subtle floral flavor and the delicate lift that it gives makes me reach for it often. It’s the anticipation of that lift that has me setting a shot glass filled with water and a… 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
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
Here’s an easy recipe for chicken broth that’s high in minerals, collagen and glycine. To read about its astounding health benefits see: Bone Stock. Enjoy it straight as an energy tonic or add it to soups, stews and sauces. The longer you cook the bones, the more minerals are extracted; however, excessive cooking and/or high heat… Continue Reading
Fermentation is the secret to this fresh sweet and sour cranberry relish. If you haven’t yet made a cultured food, let this foolproof recipe be your gateway to tangible kitchen magic. Yes, you can effortlessly transform the flavor and healthfulness of basic ingredients into a superior product. I delight in the simplicity of this recipe… Continue Reading
For a thin but robustly flavored crepe, buckwheat has no peer. And talk about versatility! As an entrée or a sweet you can enjoy these tender flatbreads for breakfast, lunch or dinner, and they’re great in a packed lunch. For a savory dish, roll or fold in a filling such as sautéed kale and spinach… Continue Reading
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
It’s cherry season, and because these rubies are not great shippers or keepers, now’s the time to indulge. Here’s an easy recipe that transforms the essence of cherries into a tasty liqueur that is also a medicinal tonic. Historians note that in September 1784 George Washington packed a canteen of cherry bounce for a trip… Continue Reading
For all the pleasure it brings, homemade cherry pie isn’t difficult to make. And it’s something that money can’t buy. Use sour (tart) cherries which become creamy and tender with a bright, refreshing tangy flavor and a vividly clear pink juice. Whereas cooked sweet cherries turn mushy and color to a muddy purple. If you… Continue Reading
Recently while cooking a community meal, my friend Lynne was excited to prepare a favorite broccoli dish. But as we didn’t have one of the ingredients on hand, toasted sesame oil, Lynne lost confidence in her ability to prepare the broccoli. I suggested various alternative seasonings, but as she couldn’t imagine how they would taste,… Continue Reading
If you think that stew is strictly a cold-weather dish, surprise yourself otherwise! This gorgeous spring stew uses tender veggies at their flavor peak. The ’taters and turnips become earthy-sweet, and the colorful green asparagus and peas become brighter. This winsome dish is a light and satisfying first course. This recipe makes perfect use of… Continue Reading
At the very first sign of a flu or cold here’s a recipe for beating it. Note it’s important to drink this tea within the first 24 hours of onset, for, as my acupuncturist Leslie Shanai, Lic.Ac. writes, “Once the disease has gotten a good foothold ginger tea will no longer be effective. It may… Continue Reading
Today many people do not easily assimilate dairy and or beans. If this is your situation, then until you regain your digestive prowess, perhaps it’s time for some chicken soup. Simply put, if you’re not feeling your best then the protein in a bite of fish, poultry or meat is easier to digest than is… Continue Reading
Cooling and lush this sorbet is easy to make and couldn’t be more healthful. If you’ve got children around, enlist their help. Makes 3 cups. 2 ripe mangos, about 1 ½ pounds 2 tablespoons honey or to taste ¼ cup apple or other fruit juice or water 1 tablespoon fresh lime juice Fresh mint sprigs… Continue Reading
The historic Russian beverage kvass is traditionally made by fermenting rye bread, and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and… Continue Reading
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 or a grating of nutmeg 6 ounces (1 cup) dried figs, woody stems removed 1 cup apple or orange… 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
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
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 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
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
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
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
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
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
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