March 2021 Recipes
Makes 6½ cups 1½ cups green or yellow split peas 9 cups water (4½ cups to soak, 4½ cups to cook) 3-inch piece kombu seaweed 2 large bay leaves 2 teaspoons high-heat olive oil blend (equal parts extra virgin olive oil <EVOO> and a high-heat oil from Spectrum such...
March 2021 Recipes
Makes 3 to 4 servings or 5½ cups Thanks to Danuta Nguyen of Cracov, Poland, and author of the article “Stay Safe with Buckwheat,” and to chef Sachi Kato whose recipe inspired me to cook this delicious whole grain dish. Both appeared in the Winter 2021 issue of...
March 2021 Recipes
Makes 3 servings Kale: Water to measure 3 inches deep in a 3-quart pot ½ pound kale, ends trimmed off and discarded, sliced down center ribs then crosswise Meyer Lemon Vinaigrette: ¼ cup Meyer lemon juice 1 tablespoon water 2 tablespoons EVOO ½ teaspoon unrefined sea...
March 2021 Recipes
Makes 2 servings Japanese and Hannah sweet potatoes (as well as garnet and jewel yams) are wonderful when prepared this way. Sweet potatoes and yams contain more moisture than regular potatoes, so are softer in texture. 1 pound or 2 medium sweet potatoes, about 4...
March 2021 Recipes
Makes 4 servings When selecting pears—Bosc, Comice, Bartlett, D’anjou or French Butter Pears—choose fruit that is fairly firm. Poaching Liquid: Makes 3/4 cup1 cup apple cider or apple juice2 tablespoons pure maple syrupZest of one-quarter orange or half a...
February 2021 Recipes
Makes 5 to 8 servings or 5½ to 8 cups We learn that “Tuscans are bean eaters” in Pino Luongo’s cookbook, A Tuscan in the Kitchen (1988). Look for white beans that are grown organically in the US or include heirloom white beans from Rancho Gordo or Community Grains. 2...
February 2021 Recipes
Makes 4 to 8 servings In the 80s and 90s, I taught cooking classes in London, England and around Europe (Amsterdam; Kiental, Switzerland; Berlin and Cologne, Germany; Rome, Italy; Tenerife, Spain; and on an organic farm in Kaz, Turkey). On one of several trips to...
February 2021 Recipes
Makes 4 servings or 3½ to 4 cups Blanching the Brussels sprouts before oven-roasting them makes for the most pleasing texture. 1 pound Brussels sprouts, 4 to 6 cups, stem ends trimmed, halved if large 4 large cloves garlic, sliced 1 tablespoon olive oil blend (equal...
February 2021 Recipes
Makes 4 servings The three colors (tre colori) in this salad are those in the Italian flag: red, green and white. White Balsamic Vinaigrette: Makes 1/3 cup 3 tablespoons white balsamic vinegar 1 tablespoon water 1 tablespoon EVOO 1/4 teaspoon unrefined sea...
February 2021 Recipes
Makes 8 servings or one layer In a mountainous region outside of Milan, a young female baker prepared a different dessert every afternoon for students attending our holistic health seminar, serving it with either cappucino or tea. A one-layer cake got my attention for...
