Everybody hated turnips in boarding school (Alexandra School, Amritsar, India) where we used to get turnips with lamb during winters. Most of the girls slept hungry the night this appetite buster was served for dinner.
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One of the most important lessons I communicate to my clients is that eating a wholesome, balanced diet doesn’t mean sacrificing taste… or even treats! You can incorporate healthy snacks that are nourishing and delicious into your meal plan.
Like a lovable yet eccentric Auntie you never know what you’re going to get with mustard greens. Sweet and spicy, potentially edgy and bitter, mustard greens can be unpredictable when it comes to flavor. As a result, many people approach the temperament of mustard greens with caution…or skip them over altogether. A member of the cruciferous family, these nutritional powerhouses can bring delight to the table and taste buds once you have insight as to how to work with them.
Makes 8 cups
1 orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
1 unpeeled English cucumber, thinly sliced into rounds
3 sprigs fresh thyme, tarragon, or mint or fennel fronds, or a combination
1 tablespoon freshly squeezed Meyer lemon juice or Eureka Lemon Juice
8 cups water or sparkling water
Put the orange, lemon, cucumber, herbs, and lemon juice in a large pitcher. Press the fruit, cucumber, and herbs against the bottom of the pitcher with a wooden spoon, pushing down and twisting slightly to release their juices and volatile oils.Add the water and stir to combine. Refrigerate for 1 hour before serving.
Variation: In place of the water, use a weak tea made with 8 cups of boiling water and 4 chamomile, ginger, or green tea bags. Let the tea cool to room temperature before adding it to the pitcher.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)
Author: Stefanie Sacks, MS, CNS, CDN
Yet another way to use this versatile vegetable, and this one is an easy breakfast treat. You’ll be surprised how quick and simple it is to make, as well as how delicious! There’s something about the combination of crispy exterior and soft interior… And you can dress it up with any healthy toppings that delight you. Enjoy!
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.