Tag Archives: Kitchen Wisdom

A Buyers Guide to Stainless Steel Cookware

People frequently ask me what stainless steel cookware line I recommend. My first response is to think twice before buying a full line. If you own a 21-piece set of cookware, I’ll wager that two or three of those pots get regular use but that the other pieces are crammed in the back of an… Continue Reading

Chicken Broth

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

Cranberries for Health

See  Fermented Cranberry Relish The small, dry and intensely tart cranberry is second only to its cousin the blueberry in disease-fighting antioxidants. The remarkable anti-inflammatory properties of cranberries make them an excellent kitchen remedy for arthritic pain and infection. They quell damp conditions and so can help resolve candida, edema, cysts, lumps and tumors. How do… Continue Reading

Cold Quell Tea

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

The Steamed Veggie Hype

Sure, steaming is a healthy, quick and easy cooking method. But if you bought the line that “steamed veggies are most healthful” I’ve got some lovely news for you: To heighten dining pleasure as well as the medicinal and energetic properties of foods, using diverse cooking techniques is best. Here are two reasons why. Vive… Continue Reading

Bust Bad Food Habits

If you’re ready to tackle your bad food habits, there’s relief at hand. It’s free and takes just a split second. Here’s the assignment: Next time you are reaching for the chips (or chocolate, or pizza, or whatever) imagine taking a snapshot. End of assignment. Put a lot of detail into your mental photo: the… Continue Reading

Toxic Cookware and Cutlery

Ceramic Coated and Non-Stick Cookware are Toxic

Ignore the Slick Advertising for Non-Stick A non-stick, synthetic surface on cookware, is less durable than the underlying metal and is therefore reactive and toxic. With use, the coating will pit, scratch and wear off from the pan and into your food.  Don’t be seduced by advertisements for nonstick cookware. And don’t despair; there are safe,… Continue Reading

Fruit Kvass

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

The Art of Fermentation

If you are interested in the connection between health and diet, here’s some important news. Sandor Katz’s new book, The Art of Fermentation is the first definitive guide on fermented foods with recipes taken from around the world. Today its rare for a cookbook to become adorned with the splatters and smudges that accumulate on real… Continue Reading

Foods that Reduce Inflammation

Inflamed tissues signal trouble and are a marker for pain and illness. Below is a listing of the top anti-inflammatory foods, along with common sense help to avoid chronic inflammation. But first, to better understand why some foods increase inflammation, let’s examine the nature of inflammation. Recall having a little scratch that became pink and… Continue Reading

Menopause

Here are natural remedies to help you glide through menopause. The strategies I discuss below can help shift uncomfortable hot flashes toward mild and enjoyable ripples of energy. As a woman’s ovaries retire from active production around the age of 50, her body’s hormone production adjusts. Just as puberty signaled an increase in estrogen hormones,… Continue Reading

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

Vegetables — Best Raw or Cooked?

Perhaps you’ve noticed how a little fresh garnish in a soup enlivens the whole bowl, as does the cilantro in this Tai Style Turkey Meatball Soup with Noodles. As we know from experience, both cooked and raw vegetables have their own benefits. Let’s examine them that we might make informed choices. Water-soluble B and C… Continue Reading

Healthy Cookware

One taste of hot tea in a Styrofoam cup and you know you’re drinking more than tea. The cup is reactive. And have you noticed how dried foods stored in plastic bags start to taste like plastic? It’s because food ions react with synthetic or metallic ions. Here are guidelines for choosing—and using—healthful, non-reactive cookware. For a… Continue Reading

Pot Liquor

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


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