Recipe Database
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Cantaloupe with cottage cheese and seasonal berries
Serves 4 1 ripe cantaloupe 1 cup cottage cheese 1/4 cup blackberries 1/4 cup blueberries 1/4 cup boysenberries 1/4 cup strawberries Cut the cantaloupe in half and scoop out the seeds. Then quarter the melon. In a large bowl, gently…read more
Categories:Breakfast Recipes Protein Entrees
Dried corn/hominy
Dried corn/hominy: 1 cup of grain to 3 cups water. Bring water to boil, add grain and let simmer in covered pot for up to 3 hours (or until grain is soft). Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S….read more
Categories:Vegetable Dishes Whole Grains
Buckwheat groats/kasha
Buckwheat groats/kasha: 1 cup of grain to 11/2 cups of water. Bring water to boil; add groats/kasha and bring back to boil. Lower flame and cover; cook for about 10 minutes or until water is absorbed and grains burst open. Recipe…read more
Categories:Whole Grains
Steamed mustard greens, roasted garlic butter
The combination of bitter greens and sweet roasted garlic is one of the most delicious vegetable preparations I know. Turnip greens make an equally beneficial substitute and are abundant in absorbable calcium. Serves 4 1 large head garlic 1 1/2…read more
Categories:Vegetable Dishes
Petite ratatouille
This stripped-down ratatouille delivers the welcome clarity of simple food lovingly cooked over slow heat, for their natural juices coax the vegetables into another dimension. The olives deliver heart-healthy compounds and, said author Lawrence Durrell, “a taste older than wine;…read more
Categories:Vegetable Dishes
Oven-roasted peppers, za’atar oil
For me there are few spices as evocative as za’atar, which strongly summons my days of wandering the old city of Jerusalem. Khaki-hued, za’atar is a mixture of hyssop, ground sumac, and sesame seeds. It is earthly and addictive, with…read more
Categories:Vegetable Dishes
Little tomato-pesto “napoleons”
These intensely flavored layers of vegetables stack up a rainbow of benefits: antioxidant, antiviral, antimicrobial-but certainly not antigastronomadic (gastronomadic is a word invented by the French chef Careme to describe tourists who are lovers of regional food specialties). Bake these…read more
Categories:Vegetable Dishes
Julienned snow peas with lemon oil and poppy seeds
When julienned and steamed, snow peas retain their beautiful verdance and subtle crunch. Poppy seeds add dramaýand a taste thatýs hard to describe. Serves 6 1 1/4 pounds snow peas 2 tablespoons plus 1 teaspoon lemon olive oil (see below…read more
Categories:Vegetable Dishes
French string beans with sweet garlic sauce
“Frenching,” or splitting beans lengthwise, adds a refined touch to a rather common vegetables; you can make this dish doubly elegant by using a combination of fresh green and yellow (wax) beans. Roasted garlic melts into a sweet, flavorful sauce…read more
Categories:Vegetable Dishes
Bulghur with morels and dried cherries
Bulghur is wheat thatýs been steamed, dried, and cracked. “Fine” bulghur is used in tabbouleh; the coarser variety goes into pilafs such as this. Ancient Chinese doctors believed the woodsy morel was a tonic to the stomach and regulated gi,…read more
Categories:Vegetable Dishes
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An All-Natural Approach to Upper Respiratory and Oral Care Health, Part 2
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