This recipe is spicy-sweet, ridiculously nutrient dense, and is easy but takes time, so it’s a great soup if you are hanging around the house for a half-day. It entails making a base of sautéed vegetables and spice, then cooking and blending the base with sweet potatoes, and stirring in a blended cream of coconut, cashews and fresh ginger. Yum – sweet and spicy and creamy and healthy.
It’s February….the month of the heart! When I think about words used to describe the heart, things like hardworking, vulnerable, steady, and loving are a few that come to mind. When I think of caregivers many of those same words apply. I came up with this dish in recognition of the vibrant pulse that beats within each of us. Fresh ingredients in this salad join forces to give maximum flavor plus provide abundant amounts of cholesterol lowering fiber, heart healthy fats, anti-oxidant phyto-nutrients, and cardio-protective vitamins and minerals. Enjoy!
In effort to create a vegetarian dish for the Meatless Monday campaign I wanted to shake things up from the usual black bean burger and create something more colorful to the eye and equally nutritious. Lentils and rice are an everyday combination in Asia and the Middle East and a healthy one at that since legumes and rice offer up a more complete protein when consumed together. The cilantro in both the “burger” and the pesto supports the liver, not to mention its antioxidant, anticancer and antimicrobial benefits.
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Cinnamon oranges. Aren’t those words together scintillating?
On a freezing cold night in January I joined 30 friends at Marrakech near Dupont Circle in Washington, DC for a 5-course feast. Platter after platter of savory dishes were presented in succession, the flavors all much the same. And then–unexpectedly–the most marvelous thing happened. The waiters brought for dessert thick orange slices dusted with cinnamon, arrayed on the plate like shimmering orange flowers, glowing in the mysterious, darkened room. The smell of cinnamon aroused our senses before we even tasted. And when we tasted our eyes opened wide with amazement–these were some of the most delicious things we’d ever had! By far our favorite dish of the evening. And it quickly dawned on me that this was also the most amazingly easy dessert to create, ever! And that it would be the perfect thing to share with you.
Root veggies, especially when roasted, are a real comfort food, and this is the kind of soup that’s a real reviver during chilly months. Chinese medicine associates root vegetables with lung health; other peer-reviewed studies have found squash such as the nutty Kabocha squash here are immune boosters filled with gut cleansing fiber. Soups like this just welcome a spice blast, and we’ve obliged this one with cinnamon, allspice, cardamom, nutmeg, ginger, and thyme. Downing a bowl is like lighting your internal fireplace to keep winter’s chill at bay.
Have you been looking for a fresh cranberry relish recipe, that makes the perfect accompaniment to holiday meals?
This is it.
Conquering this recipe reminded me of Charlie Brown’s travails with Lucy and that football. There would be Lucy, pleading with Charlie to take one more shot at kicking the football and promising she wasn’t going to mess with him anymore—and always pulling away the ball at the last moment. The Brussels sprouts in this recipe played Lucy to my Charlie. They teased me with their offerings of wellness—especially a compound shown to keep DNA from fragmenting during cell reproduction—but they kept refusing to play nice with every taste companion I threw their way. I was about to walk away for good when an email arrived from a friend who knew about my frustrations. She sent along a picture of a beautiful Brussels sprout stalk in her garden, with the small sprouts dotting the stalk, along with a caption that said, “Please give us another chance! We’ll be good!’ So I said, “Okay. One. Last. Chance.” And whaddya know? I finally achieved success. Roasting was the key, creating a golden-brown, sweet-tasting, crunchy treat.
This is my Rosetta stone of soup, a broth that can be transformed to meet a myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.
This is one of my favorite new pizzas to make at home. It’s made of veggies and topped with veggies – what could be better? I start with the cauliflower pizza crust from The Detoxinista and load it with tasty toppings. It also has no artificial additives, yeast, or sugar that sometimes gets added to other gluten-free crusts.
Spaghetti squash gets its name from the strand-like pieces this non-starchy squash has hidden under its skin. When baked, this squash has a nice bite that can fool or at least appease any pasta eater. Spaghetti squash is a whole food option when looking for a pasta replacement that is not only gluten-free but also grain-free.