I use Pacific brand Organic Vegetable Broth for all my soups and recipes that call for vegetable broth. When I cook blond quinoa, I always use this vegetable broth in lieu of water. It is healthy, wholesome and delicious, always lending a great flavor to whatever I am making. Try it!Read more …
Favorite Ingredients
Red Quinoa
Red quinoa has a satisfying nutty flavor and offers a nice alternative to the original "golden" variety. I like to cook it in vegetable broth for added nutrients and flavor. It is great as a side dish, served with some steamed broccoli or roasted asparagus and grilled fish or chicken. If you add in roasted nuts* (almonds, pepitas or hazelnuts are good), chopped kale or spinach, and some cheese (crumbled feta or goat cheese, or my personal favorite--shredded…Read more …
Steamed Lentils
Lentils are a great source of protein, iron and vitamin B1 as well as being high in fiber. While I use dried uncooked lentils when I am making lentil soup, I do love to have precooked steamed lentils on hand in the fridge. In particular, I love the Melissa's Steamed Lentils (pictured above and also listed in my "Shortcuts" section)--they have a delicious flavor and are easy to throw into a salad for an added nutritional boost. I…Read more …
Sumo Tangerine
Easy to peel, seedless, sweet and juicy, this mighty bizarre looking California grown manadarin orange is available late winter through spring. Rich in vitamin C, potassium, folate and fiber, the Sumo tangerine also has low acidity, making it especially ideal for those with sensitive stomachs. Enjoy one today--share it with someone as a snack, slice it up in a salad (see The Four Ingredient Salad recipe for ideas) or save half in the fridge to eat within the…Read more …
Heirloom Black Rice
Rare. Forbidden. Once treasured for it’s gift of a long and healthy life and indulged in only by Emperors of the Ming Dynasty…now ours to savor. The delicious nutty flavor tantalizes the taste buds, and studies show that black rice has more anti-oxidants than blueberries. Rich in iron, fiber, vitamins and minerals, there is every reason to introduce this grain onto your plate!Read more …
Fuju Persimmon
Meet the persimmon, the yellow fuju variety, best eaten raw. In season October through December. Sweet and delicious, it is great in a salad. Yum!Read more …
Eating Locally and Seasonally
Eating locally grown seasonal vegetables is best for the environment and good for the palate too! So what is fresh and in season this month? Well, it depends on where you live. Go to http://www.nrdc.org/health/foodmiles/fullyear.asp?state=6 and choose your state from the drop down menu to see what is fresh for you right now.Read more …
Aphrodisiac Foods
AsparagusAccording to European lore, this member of the lily family could set just the right tone for your romantic evening in. In 19th-century France, grooms were given three servings of this natural aphrodisiac before — ahem — moving on to dessert (of the calorie-burning sort). The added ginger will help stimulate the circulatory system.AlmondsLong regarded as a symbol of fertility, almonds are high in vitamin E, magnesium, and fiber. But it’s the aroma that makes this dish a…Read more …
