Natural Foods Guides
Their mild, pleasantly nutty flavor and the variety of ways in which they can be processed make them a good, all-around grain whose uses go far beyond that of the familiar breakfast cereal. Here are ways to make the most of this familiar and comforting grain. more→
Evoking nostalgic images or roasting on an open fire, chestnuts are one of the winter’s most delightful seasonal traditions. Their slightly sweet, soft, and mealy meat is a departure from the usual crunch of nuts. more→
Salt comes in all colors, shapes and sizes; as well as pure white, salt may be pink, grey, black or green. Salt truly is a rainbow-hued rock. Here’s a guide to many of the salt varieties available. You might also enjoy Pink Himalayan Salt: 5 Reasons to Ditch Regular Table Salt.
Sea vegetables are getting more attention now that sushi is so popular. For thousands of years, cooks on every continent have made flavorful meals from sea vegetables—soup, stews, garnishes, condiments, and even desserts. Sea vegetables are rich in minerals and vitamins and low in calories. You may also find that eating sea vegetables satisfies your need for salt. (Rinse sea vegetables before cooking them to reduce their sodium content.) more→
Vinegar, from the French words vin (“wine”) and aigre (“sour”), has been made since ancient times by fermenting various liquids. There are numerous types of vinegar, from the cheap, harsh white distilled vinegar to precious varieties, such as well-aged balsamic vinegar that can cost up to one hundred dollars a bottle. Here’s a brief overview of just a handful of vinegars—those most commonly found in natural-food stores or those that are common to ethnic cuisines popular in the wholefoods realm. more→
Here’s a quick guide on how to cook brown rice as well and how to use some of the varieties. With its nutty taste and chewy texture, brown rice doesn’t fade into the background of dishes like white rice does. Once you switch to brown rice, there’s no going back! Nutritionally, brown rice is far superior to white, which has had its valuable hull and germ removed.
If you’re looking for vegan pasta recipes (great for any vegetarian too, of course) as well as tips on making the most of this versatile food in all of its varieties —alternative flours, gluten-free, etc. — you’ve come to the right place! Easy and quick to cook, easy to digest, low in fat, rich in nutrients, and of course, versatile and tasty, pasta and noodles should be perfectly at home in every busy, health-conscious cook’s pantry. more→
While the detrimental effects of white sugar are still being debated, there’s little doubt that Americans consume far too much of it. But most of us would be loath to giving up sweets altogether, no matter how bad the news. While most natural sweeteners aren’t nutritional bell ringers, they are generally thought to produce less of a shock to the body’s blood sugar level and metabolism than do simple sugars. Here’s a brief guide to using and enjoying these kinder, gentler sweeteners. more→
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, 2011. See VegKitchen’s review of Healing Spices.
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 often becomes less clear why various foods cause or prevent disease. Heredity plays a key role in shaping our biology and to what degree each of us is susceptible to certain health problems. more→
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 in some instances labeled shoyu-tamari) is actually what is known in Japan as shoyu. Tamari in Japan is a by-product of miso and is a thicker, stronger tasting sauce. True tamari is rare in this country, so when you buy a product labeled tamari, chances are very good that you are really buying shoyu, or natural soy sauce. more→
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 exists a range of earthy hues and subtle flavor variations, all more or less in the realm of a pungent saltiness. The texture resembles that of peanut butter. Miso is best known as the base for simple, broth-type soups, although it is equally useful as a basis for sauces, dressings, and dips. more→