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Toasted sweet potato, the latest alternative to bread, has recently been sweeping the social media scene. Given the number of people on grain-free diets, this innovative “toast” now serves as a sandwich base in many a lunchbox. While popping a slice of sweet potato in a toaster wins points for cleverness, I prefer to make… Continue Reading
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
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
Thrilled to be guesting with Be Nourished this month and to whet your appetite for our upcoming cookbook, The Whole Bowl: 50 Gluten-Free, Dairy-Free Soups and Stews, with this highly flavored, warming soup. The Smoky Parsnip and Sweet Potato soup gets its smoke from chipotle and a back note of allspice adds rounded depth. Earthy… 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
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
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
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
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
Vibrant, succulent greens with pale pink and sweet-tasting radishes make this simple salad a beautiful dish. Blanching or parboiling softens the vegetables, and makes them more juicy, sweet and refreshing than if they were steamed. This salad welcomes any of the cabbage family members (except mustard greens, which are too hot) as well as carrots,… Continue Reading
If your habituated to salads and steamed veggies, here’s a real treat in store for you. Simmering vegetables in just a little water enhances their sweetness. Start out with the veggies listed below or freely substitute with cauliflower, broccoli, zucchini, 2-inch slices of corn-on-the-cob, daikon or tender turnips. Serves 2. 1 onion, cut in chunks… 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
Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it: Deeply and surprisingly delicious Effortless to make Aids digestion (it’s fermented) It’s fun to serve as its identity will baffle even the most sophisticated gourmand. At… Continue Reading
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