Year: 2008
Dec 2008

From Amanda.  “Have you ever made blinis?  They’re a yeasted savory pancake, traditionally served with caviar and crème fraiche.  This version with mushroom caviar is fun to make (and gluten-free because buckwheat is not related to wheat and is actually a fruit).  Use any mushrooms you like, and get creative with seasonings too.  Make these

Dec
2008
x-ray of arthritic ankle and foot
Dec 2008

Arthritis hurts! Here, we review and differentiate some of the supplements that put out the fire, ease the pain, restore eroded joint cartilage, and lubricate the joints. Some work quickly. Some take longer…

Dec
2008
Nov 2008

The Walnut Surprise cookies in my first cookbook are, surprise! not brownies.  Unprepossessing, they are delicious and always a hit.  The best cookie ever.  But now I use the basic formula to make great flourless and gluten-free cookies.  I love the fact, no matter which variation, all it takes is a bowl, wooden spoon, and

Nov
2008
x-ray of arthritic ankle and foot
Nov 2008

The first step is understanding the different kinds of arthritis — rheumatoid, osteo, etc. — and understanding how your diet and lifestyle interacts with this degenerative condition.

Nov
2008
Oct 2008

Serve this over lentils, rice, millet or quinoa.  Below, I’ve used black lentils because the contrast is striking, and because I like lentils!  All you butternut squash lovers out there, I don’t begrudge you the squash, but I have a hard time finding time to peel and cut squash.  If I can’t buy it already

Oct
2008
cheeses on a cutting board
Oct 2008

The other day as the store was about to close, I turned to the fridge to make my important decision for the evening: what kind of cheese to buy to melt over my broccoli, black beans, and diced tomatoes for dinner?  It was down to two finalists — Neighborly Farms organic, pasture-fed Green Onion Cheddar;

Oct
2008
1,4 dioxane
Oct 2008

We shop in the store, just like you do, because we believe in natural and organic, because we want to leave the planet a better place, and because we want our families to be healthy and happy. When we put a product on the shelves, it’s because it’s something we might want to buy! So it was

Oct
2008
Oct 2008

I was one of the lucky ones who got to attend Amanda’s cooking class in September (thanks to Lindsay for stepping in and helping out too).  Every dish was great creative and gorgeous, as you can see by the following recipe.  (The next “secret ingredient” class taught by Amanda and Lindsay will feature hot peppers. 

Oct
2008
Sep 2008

Amanda says that this whole-grain rice tastes great, looks awesome, and cooks in only twenty minutes.  Himalayan red rice is an ancient short-grain rice grown 8,000 feet up in the Himalayan Kingdom of Bhutan.  Irrigated with 1,000-year old glacier water rich in trace minerals, this exotic rice has a nutty flavor, soft texture and beautiful

Sep
2008
Sep 2008

By Adam Stark A few months ago, I came across a news item claiming that the newest food trend in Japan is black food: black sesame seeds, black rice, black vinegar, black soybeans, etc. Well, that piqued my interest.  I mean, don’t get me wrong: I hear about a different food trend every week, and

Sep
2008
Sep 2008

For years, people didn’t pay much attention to vitamin D.  We knew that adequate levels were important to prevent osteoporosis, rickets, and other bone and joint diseases.  And that was about it.  Get enough, but not too much, and that was about that. The last few years, though, vitamin D has been thrust into the

Sep
2008
Aug 2008

Thanks to Adam, we’ve been enjoying this recipe for some years now.  We love this recipe so much that we put in our third cookbook, The Blue Ribbon Edition: From our kitchen to yours. We all know stevia is a South American herb that tastes much sweeter than sugar.  The good thing is that stevia

Aug
2008
Aug 2008

Amanda started making this old-fashioned, light, comfort food in our kitchen, and many of you have asked for the recipe.  Well, here it is. Tapioca is made from the cassava root.  Cassava grows well in poor soil, is resistant to drought and can live without fertilization, which makes it a godsend in hot climates.  It

Aug
2008
Jul 2008

Five minutes is all you need for this dish.  The only ingredient needing advance prep is the spelt berries.  I often cook up a pot-full when I’m reading the Sunday paper to use during the week, or to freeze in two-cup portions for future use.  So invite neighbors for dinner.  Don’t worry about slaving over

Jul
2008
Jul 2008

We can’t keep Chia in stock.  Chia has been on Oprah.  The Chia of Chia pets, you ask?  Well, yes!    Chia, a member of the mint family (it’s also gluten-free), grows from the Mojave Desert to Argentina.  The Aztecs relied on Chia, and Native Americans of the Southwest and California Coast cooked Chia seeds with

Jul
2008
Jun 2008

Adam says that Anne has created a creamy, dairy- and gluten-free mac’n’cheese worthy of the original.  And the vegetables sneak in right under the radar.  A culinary feat!  Anne says she wings it with the veggies.  All quantities are approximate, and you should always use whatever’s fresh and fun.

Jun
2008
Jun 2008

Teff is a grain native to Ethiopia, and a nutritional powerhouse smaller than a poppy seed.  If you’ve ever had injere, Ethiopian pancake-bread, you’ve had teff.  In the recipe below, you can sub potato starch for the corn starch, but don’t use potato flour, which is made from ground whole potatoes, rather than just their

Jun
2008
Jun 2008

The Peppers: Once, when I was a kid, my mother had a friend, and her friend had a son, and when my mother hung out with her friend, I was expected to hang out with the son.  Well, I found this son to be particularly annoying.  And in my youth, I was not very tolerant

Jun
2008
May 2008

Ah yes another piece for which I must write a disclaimer!  To whit: “my opinions here in no way reflect those of anyone else on staff, or, indeed, on Earth.  Also, they don’t reflect Debra’s, yet she is still kind enough to print them.  Cheers.” Did anyone else catch that article in the New York

May
2008
May 2008

Amanda adapted a recipe from a package of Sea Tangle kelp noodles, and her rendition is below.  She says, “This lively and delicious salad will surprise everyone when you tell them the ‘noodles’ are actually mineral-packed sea kelp!  Jazzed up with sesame oil and lemon, this dish tickles and brightens the palate and satisfies a

May
2008
May 2008

I suppose the icy depths of winter would be a more appropriate time to cover herbs that are heating and spicy.  But now is when the mood strikes, so, here goes. Actually, summer might not be such a bad time for this, after all.  Traditional South American, Asian, and Indian cultures don’t back off the

May
2008
Apr 2008

Recently, I started making my mother’s corn crisps again.  This recipe, which appears in our first cookbook now called If Kallimos Had a Chef, is even more fun and delicious with the addition of hemp.  Why hemp seeds?  Because they are a nutritional powerhouse with easy-to-digest protein and lots of fiber.  Hemp is also an

Apr
2008
Mar 2008

Chickpeas, aka garbanzo beans, originate in the Middle East and the Mediterranean. Today, everyone everywhere eats them.  Why is that, aside from the fact they taste good?  Well, they’re high in soluble fiber, which helps lower cholesterol and decreases insulin requirements for people with diabetes.  They contain protein, calcium and iron (isn’t that a surprise?) 

Mar
2008
Feb 2008

A satisfying, simple vegetarian stew served over whole grains.  Of course you can add tempeh, tofu, shrimp, chicken, lamb, beef or chickpeas.   Millet is one of those under-utilized grains that is alkalizing, easy on the digestive system, somewhat foreign to us, but “friendly” when combined with something we already know and love like rice.   Too

Feb
2008
Feb 2008

So I talked about food last month, and tried to dispel some of the myths about what you should and should not eat.  This month, I’d like to recommend five ways to use supplements to reduce cholesterol.  As always, I like to start with the ones that are the most holistic, that have the most

Feb
2008
Jan 2008

Soups are perfect for those with allergies because they can easily be made without wheat, soy, dairy, eggs, or other foods that are so difficult for many.  And soups are comfort food when it’s dark outside.  Here’s another soup from me to you this January 2008.  May 2008 bring you and yours health and happiness!

Jan
2008
Jan 2008

I’ve been putting off writing this one for years.  First of all, it’s an enormous topic: you can reduce cholesterol levels by decreasing absorption, increasing excretion, reducing the rate at which it is reabsorbed once it’s been excreted, by preventing it from sticking to blood vessel walls, or by reducing the production of cholesterol in

Jan
2008