Monthly Archives: June 2011
This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan/vegetarian potluck, yet easy enough to make as part of an everyday meal. It’s delicious with grilled vegetables and vegan burgers.
We’ve all heard how important it is to start the day with a good, nutritious breakfast. But the truth is that many of us are tired and rushed in the morning. And since some people are just not that hungry first thing, the sleepy appetite is none too ambitious. It’s unfortunate that the first hour […]
The cauliflower in this recipe comes out a pretty shade of gold because of the turmeric, and it’s lightly and delicately spiced. From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).
Like grapes, black pepper grows on perennial vines. But pepper vines soar to a height of 30 feet or more—you can see them trellising swaying palm trees in the state of Kerala on India’s Malabar coast, where black pepper is big business and pepper vines are everywhere. Excerpted from Healing Spices* by Bharat B. Aggarwal, PhD, Sterling Publishing, […]
Simple, natural foods produce the glow of good health as evidenced by radiant skin, a strong, flexible body, and a well-functioning immune system. The state of our bodies is genetically destined to some degree. The rest we construct ourselves, largely from the food we eat. Experts and mock experts debate ceaselessly about how we ought to […]
Much of the research on the relationship of saturated fats and heart disease points to the possibility that saturated fats and cholesterol in animal products may play more of a role in causing health problems than saturated fats in plant foods. However, as researchers uncover more information on the role of nutrition in health, it […]
Dishes in southern India frequently include the use of coconut. You can enjoy this soup recipe on its own or serve it as a South Indian “sambar” or “kootu” over rice. Recipe from Coconut Oil for Health and Beauty* by Cynthia and Laura Holzapfel (Book Publishing Co.), reprinted by permission.
The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish.
Until the 1960s, the only type of soy sauce available in this country was the mass-produced, commercial variety. In the mid-1960s, George Ohsawa, father of the macrobiotic diet, introduced the natural, Japanese product to North America. This is what is commonly found in natural foods stores, inaccurately labeled tamari. What we buy as tamari (or […]
A ubiquitous staple in Japanese and Chinese cookery, miso, or fermented soybean paste, is a powerhouse of concentrated flavor and nutrition. Three types of miso are commonly available in the Western natural-food market: soybean miso, rice miso, and barley miso (rice and barley misos actually combine soybeans with the grain). Within each category of miso […]
As the popularity of healthy, ethnic cooking home grows, our spice rack should expand to accommodate the seasonings give vegan dishes their unique characters. Volumes can be written on the healing aspect of herbs (in fact see our review of the terrific book, Healing Spices), the focus here is culinary. This section will give a […]
In recent years, this knobby root has made its way from being a specialty item in Oriental groceries to becoming a fixture in supermarkets and produce stands. Its fresh, biting, and slightly sweet flavor and aroma are essential to many Asian cuisines, and it is one of the most characteristic flavorings in Indian cookery. In […]