Author Archives: Head Honcho

For busy, back-to-school or work mornings…

This one appeared in our September 2004 newsletter and now in The Blue Ribbon Edition, our third cookbook.

Adam wrote back then that research shows cinnamon lowers blood sugar by making insulin work more efficiently, and that cinnamon may also lower cholesterol. He wrote that the noted naturopathic doctor, Bill Mitchell, saw impressive results with his patients’ cholesterol when they took ½ tsp of the powdered spice twice a day. According to Ayurvedic principles, cinnamon helps diminish wet conditions in the body such as a runny nose that accompanies a cold. ...Read More

Another recipe from our cooking show, Eat Well Be Happy. Simple to make, flavor galore; we all loved this. The colors pop, too, as you can see from the photo. So go on, try this recipe! Should you use organic? We think so. More on the importance of organics inside in the update on herbicides being used with gay abandon…. ...Read More

With the flavor intensity of sun-dried tomatoes, reinforced with rich sesame oil and the bright pungency of Tamil spices, this is currently my favorite thing on Earth!   On roast veggies.  Mixed into rice or chick peas.  On a hot dog.  With cornbread.  Like ketchup on eggs.  Mixed into yogurt for a spicy-yet-cooling sauce.  Or for an apocalyptically flavorful pizza.

This recipe is adapted from the kitchen of Mrs. Revathy Ramani in Chennai, who made it clear to me that she makes it differently every time.  Some versions use tamarind to make the relish tart; also so it keeps longer.  I prefer my thokku without.  Like basil pesto, thokku is a great way to preserve summer’s bounty; it’s a treat to discover that last, lost jar at the back of your freezer in January. ...Read More

We all have fond memories of special food. When my family made the trek each summer to NYC, we always ate in Ratner’s, a famous Jewish deli founded in 1905 (it closed in 2002) that served only dairy foods. In its heyday, Ratner’s served Sunday brunch to 1,200 people each week, and patrons included Al Jolson, Fanny Brice, Jackie Mason, Elia Kazan, Walter Matthau, Groucho Marx, Robert Kennedy, Nelson Rockefeller… and even the occasional mafia member. My favorite dish from Ratner’s? Their cold vegetable soup made with sour cream. This is my version from those childhood memories.

I have all these herbs growing in my garden. If you don’t, of course you can use dried herbs, but about a third the quantity called for. Can’t do dairy? There are dairy alternatives that work just fine.

Yes, we made this on Eat Well Be Happy, our cooking show. The crew loved this soup. Do use ONLY organic or grass-fed dairy products. It’s so important. ...Read More

Yes, we do have smoked tuna that is USA pole-and-line caught! That means tuna that is responsibly, sustainably fished. If you’re a tuna lover, you will enjoy the smoked tuna in this recipe.  Don’t do tuna? Sophie’s Vegan Toona is perfect here, too.

Sunflower seeds are a simple, old-fashioned food rich in magnesium to soothe nerves, and vitamin E to help combat UV rays and keep skin youthful. I read that eating ¼ C sunflower seeds daily can help bad cholesterol from sticking to the walls of your arteries, thus helping prevent heart attacks. ...Read More

I’ve been having fun exploring making frozen delights in a minute with my Vitamix. You do need a Vitamix super-blender to make this, but it’s so worth it and delish. As far as I’m concerned, this rivals any frozen confection. ...Read More

As always, we want you to be at the top of your game, and one way to do that is to eat food with the highest nutrient value. In my opinion, that means eating food grown without pesticides or herbicides. To me that means “Organic!”

Try the bee pollen garnish here too. Bee pollen is actually flower pollen — but it's gathered by bees, and then we gather it from them. It’s 40% protein and rich in B-vitamins. Dr. Gabriel Cousens MD, listed bee pollen as one of the most energizing foods, and bee pollen can be used to help alleviate allergies, keep the prostate healthy, and help skin conditions. Cousens says it may help correct nutritional imbalances within the body. ...Read More

Bluebird Grain Farm grows ancient grains like emmer farro, an ancestor of modern wheat. Said to be the first cultivated grain, farro, a hard wheat from the Fertile Crescent in Western Asia, has 20% more protein than modern wheat and seems to cause fewer allergies too. Its insoluble fiber feeds the friendly bacteria in our gut. If you want to cook farro plain, cook it in lots of water like pasta, drain excess water after 50 minutes. It stays al dente. Use hot or cold; risotto-style; in salads or soups.

And amaranth? Grown by the Aztecs and then virtually eliminated in the Spanish conquest, amaranth is tall and bushy with flowers that contain about 60,000 seeds each! Like its relative quinoa, amaranth is gluten free. Its seeds have, according to the USDA, a third more protein than rice, sorghum and rye. ...Read More

This is a snap to make, and a colorful, cleansing salad (it’s the beets and ginger). Speaking of beets, they are not only versatile, but nutrient-rich. A little goes a long way!  And about ginger, in ancient Rome, a pound of ginger equaled the price of a whole sheep. Ginger was so prized in China that entire dynasties rose and fell over this spicy root. Men went to war over ginger…

I have fallen in love with Napa cabbage because its texture is softer and more delicate (it’s easier to chew than regular cabbage). If you haven’t tried Napa cabbage, do, and let’s try growing it in our gardens this year as well! ...Read More

What is halvah? Some of you may know it as the Achvah-brand sesame confection we sell near our registers (delicious!), or, if your parents shopped in ethnic markets, you may remember halvah cut from large blocks in the olden days…. It’s an addictive chewy, sweet treat, which the dictionary defines as an “Eastern Mediterranean, Middle Eastern, or Indian sweetmeat made of honey and containing sesame seeds, nuts, rose-water, saffron, etc.” ...Read More

What sort of soup do skeletons like? One with plenty of body in it.

How do you make gold soup? Put 14 carrots in it!

Hey, Waiter, you've got your thumb in my bowl of soup! Waiter: Don't worry, sir, the soup isn't hot.

Customer: Waiter, this soup tastes funny. Waiter: So laugh, sir.

January is national soup and national oatmeal month. Two of my favorite comforting foods in winter. Our kitchen makes this lovely soup, and you’re right that it doesn’t appear in our cookbooks, so we’re sharing it with you here even though it’s proprietary. We’re trusting you with a “secret” recipe because we love you. ...Read More

Another soup for the winter. This one also has ginger, because ginger is a great detox herb that also increases circulation (as does the pinch of chili spice or cayenne) and aids in digestion. You’ll find a bowl of this soup as satisfying as the first soup in this newsletter. Of course you can feel free to add to it if you want a heartier meal. Suggestions for add-ins? Try edamame, cooked brown rice, or tofu cubes.

Shiitake mushrooms are one of my favorite superfoods. I truly can understand that men fought over them in ancient Japan. One internet site, Herbslist says that “The conquering army would take the cultivated Shiitake logs as their prize….In Asian cultures, shiitake mushrooms are not only considered a medicinal mushroom, but also a delicacy.” Today, in Japan, shiitakes are used to help fight cancer, and they are said to help lower blood pressure, reduce cholesterol and reduce inflammation. ...Read More

When did we start expecting cornbread to taste sweet like cake? When did we start adding other flours in addition to corn meal? Well, this recipe makes a rustic, real-deal cornbread that is not sweet. I’ve used Blue Mountain Organics sprouted corn from blue-purple corn kernels, because the blue purple color means it contains lots of antioxidants that help protect us.

And why sprouted cornmeal? Well, the sprouting makes the corn easier to digest, and all sprouted flours (we sell quite a variety of those) are said to digest more like a vegetable than a starch, which is neat! ...Read More

The trick to marking a creamy crème caramel is to steam the custard by putting the ramekins, egg cups or cake pan into a larger lasagna-type pan and adding hot water to that larger pan once you’ve put it into the oven.  AND, it’s a life-saver that you can make this recipe way in advance. Crème Caramel keeps in the refrigerator for about a week. Don’t unmold until you’re ready to serve. ...Read More

We sampled this out at our birthday party, and it got gobbled up! It was a fave. Was it the Eden beans, the Organic India ghee with its rich flavor and deep golden color, or the Arora Creations Bhindi Masala seasoning mix? My guess they come together in a wonderful, perfect storm… Speaking of seasoning mix, there’s no way I could make this myself. Where on Earth would I find amchur? So I keep a few Aurora packets we sell in the store on hand at home for that last minute “What do I make for dinner tonight?” ...Read More

Did you know that it takes 150 grains of teff, which grows mainly in the highlands of Ethiopia, to equal the size of a kernel of wheat?  Teff is a nutritional powerhouse, rich in calcium, iron, fiber and protein. Because teff is also one of the gluten-free grains, along with amaranth, buckwheat, millet, and quinoa, injera (which is a sourdough bread) doesn’t rise, but once fermented becomes a spongy, interesting flatbread often used as an edible tablecloth to scoop up vegetable stews, meat and juice from tomatoes!  ...Read More

Thanks to Adam, we’ve been enjoying this recipe for some years now.  For those of you who’ve been asking because you can’t find your copy, here it is again.  And, yes, it can also be found in our third cookbook, Blue Ribbon Edition, from our kitchen to yours.

If you don’t know, stevia is a South American herb that tastes much sweeter than sugar.  The good thing is that stevia doesn’t affect blood sugar, is safe for diabetics and contains virtually no calories.  An 8-oz cup of Pink Stevia Lemonade yields roughly 3 calories.  You can live it up, baby!  ...Read More

Greens alkalize the body and detox, always a good thing.  This magical, light raw soup can be eaten room temp, but I like it best cold from the frig.  It’s fun to garnish with nasturtiums or purple broccoli….  Do you need the garlic and lemon?  Well, they help detox, and they also make the soup taste bright.  Why a pear?  It lends a little sweetness without much sugar, a lot of fiber.  ...Read More

Combining tomatoes and watermelon seems to be all the rage today.  Typically such recipes call for adding feta cheese too, but I skip that because I think the feta makes the salad look messy. 

Did you know we can thank the Aztecs for the tomato?  ‘Tis true!  The Italians only got their hands on the tomato in the 1500s.  It’s also true that Europeans and later North Americans believed the tomato poisonous.   In 1820, Robert Gibbon Johnson stood on the steps of a New Jersey courthouse and ate a tomato to prove they were harmless.  Today we know that tomatoes and watermelons are a rich source of lycopene, a red pigment that is a powerful antioxidant.  Lycopene is said to neutralize chemicals that cause oxidative damage and loss of proper cell function, and protects the prostate. ...Read More

Chia (Salvia hispanica)is fun food!  Man has been eating chia since the Common Era, in other words, way before chia pets were popular in the 60s.  The word “chia” comes from the Mayan word for “strengthening,” and Aztecs used chia to relieve joint pain, for energy, and in religious ceremonies.  Today we know that chia seeds are a rich plant source of omega-3’s, and three tablespoons of the seeds yields 200 mg of usable, absorbable calcium.  High in fiber?  Absolutely. ...Read More

Eggplants are rich in compounds that protect them against stressors like bad weather, bacteria and fungi. Does that mean eating eggplants helps us stay healthy too?  That would be my guess!  While this recipe makes a delectable sandwich, you could skip the bread and make a composed plate instead with a dollop of hummus, slices of eggplant, a scoop of the cuke olive salad, and somewhere potato, eggs and pickles. ...Read More

This recipe is refreshing, somewhat tart, and loved by people who don’t ordinarily like beets. I think beets are just born to marry grapefruit, and this recipe will give you the chance to see why and to try pomegranate molasses and sumac, two favorite ingredients that we do, of course, sell at the store.

It goes without saying that you’re getting more nutritional bang for your buck (and no pesticides or herbicides) when you use organic grapefruit and beets, right? Did you know that beets will not only enrich tired blood, but help support a healthy liver and healthy circulatory system? ...Read More

Adam says, “Dushenka, author of The Model Vegan, really explores and tries to figure out how to innovate around food and recipes. (She’s making her own carob chips now!) Here’s her version of almond milk that is spectacularly good, using our almonds and our new nut milk bags.”

Says Dushenka, “I wanted a milk-like substance so that I could make hot carob milk for Elena, my daughter. The recipe on the nut milk bag called for soaking the almonds longer than any recipe I’d seen before, and it used less water too. I increased the soaking time even more, and we loved the results!” ...Read More

Cultured veggies are sort of like pickled veggies, except better and more delicious. Instead of preserving vegetables by pickling them in vinegar, culturing involves live healthy bacteria – sort of like the bacteria that turn milk into yogurt. They help digestion and they help immunity AND instead of just trying to preserve the healthiness of the vegetables with vinegar, they enhance they healthiness of the veggies! The Farmhouse Culture brand, which is new in our store, says, “Happy Kraut, Happy You.” ...Read More

Dukka comes from the Arabic, and it means to pound. Since we’re not pounding, but using the food processor, this is quick and easy to make. Traditional dukka in the Middle East, is like our Mrs. Dash, and goes on everything!

Do use whole, brown sesame seeds so you get twelve times more calcium than you do from hulled, white sesame seeds. The whole, brown sesame seeds you find in our bulk bins are also a fraction of the cost of those little packages of the white ones you find in supermarkets.

How do I use dukka? I may coat fish, chicken or tofu with dukka and roast my dish in the oven, or sprinkle dukka on food like scallops or beans after I’ve stir-fried them. I love this mixture to jazz up a baked potato, or on sunny-side up eggs, or shashouka. Dukka is great on sautéed veggies, winter squash, or sprinkled on salads. The easiest way to use dukka is to simply add some to extra-virgin olive oil in a little bowl to make a wonderful dipping oil. ...Read More

January is national soup and national oatmeal month. Two of my favorite comforting foods in the dark of winter. And because a darker version of something is almost always better for you than its lighter cousin, it’s wonderful that we’re getting black beans, orange sweet potatoes, green veggies.

We call sweet potatoes “yams” (i.e. red garnet yams), but actually sweet potatoes and yams are different plants, and what we grow here are really sweet potatoes. Yams, grown primarily in the Caribbean, Africa, Asia, and Latin America are tougher, drier and not as sweet as sweet potatoes.  

Should you use organic ingredients? You’ll get more bang for your buck, more nutrition if you do. So start by scrubbing your sweet potatoes. Don’t peel them because there are vites in the skin! Nutritional yeast? Gives a slight cheesy flavor, is rich in the B vitamins (nerve and stress vitamins), and helps prevent the breakdown of collagen. ...Read More

Adam said, “Many of us don’t know succotash except for Sylvester the Cat’s exclaiming ‘Suffering Succotash!’ back in the days of Looney Tunes.Actually, succotash has been around a lot longer than even Sylvester.An old Native American dish (its name derives from the Narragansett work for boiled corn kernels) the dish has come to mean any rustic bean-and-corn stew.Succotash colors look a lot like autumn, but its warming, hearty simplicity are perfect for deepest winter.” ...Read More

The Fruit Bliss brand dried fruits are tender and moist because they’ve been infused with a touch of moisture.Yep, they’ve also been verified non-GMO by the Non-GMO Project.These chocolate dipped fruits in this recipe keep for weeks, but you won’t be able to keep them around long enough to worry about that! ...Read More

Kasha (aka buckwheat) is not related to wheat, is gluten-free, and come from the sorrel and rhubarb family (it’s not even a grass). Rich in the B vitamins, which nourishes our adrenals, buckwheat is hearty, filling, and great survival food. It has been said that those who ate buckwheat after the Chernobyl incident fared much better because buckwheat supposedly pulls excess radiation out of the body.

Don’t like mushrooms? You might fall in love with them here because they taste so great! These medicinal mushrooms are said to enhance the immune system, regulate blood pressure, glucose, insulin, and more. The Chinese revere shiitakes and maitakes as nourishing and increasing vitality. Maitakes are said to be redeemed their weight in silver. ...Read More

This makes a great pie or tart filling (for a raw or prebaked crust).  I love it alongside my Walnut Surprise Cookies too (see this recipe and some of the variations on this theme in our Blue Ribbon Cookbook: From Our Kitchen to Yours!) It’s also a wonderful chutney-like “compote” served with a dollop of whipped cream, ice cream, coconut ice cream, etc. Easy, breezy to make. Minutes….

Just three figs are said to provide a whopping 30 grams of good carbs along with B vitamins, calcium and potassium. They’re good for muscle function and bone health, and a rich source of soluble pectin fiber. ...Read More

Ceviche typically means raw seafood pickled or marinated in lime or lemon juice with olive oil and hot peppers. Here, we’re marinating veggies and stealing the word because we like the concept, the way it sounds!

Make sure your corn is organic, or make sure your favorite farmer has not used genetically-modified (GM) seed. GM food is being linked, more and more, to illnesses, allergies and digestive disorders. Nor do you want the pesticides used on GM crops, glyphosates. Why not make sure all your ingredients are organic? ...Read More

Kelp noodles are a gluten-free, guilt-free “pasta.” Here’s what Sea Tangle, the company which makes kelp noodles under their name and under the Goldmine name, says:“Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, they are fat-free, gluten-free, very low in carbohydrates and calories. Their form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles…. Best of all, no cooking is required. Rinse and add to any dish. They are ready to eat!”

How many calories do these puppies contain? The entire 12 ounce bag contains only 18 calories. Wow. ...Read More

Roasted pumpkinseed oil is made from an Austrian pumpkin whose seeds have no hulls! The oil is a dark color, and is extracted by drying, crushing and mixing the seeds with water and salt to make them more digestible, then roasted at low temperature to evaporate the water. Once dried, the seeds are pressed to extract the oil. It takes five pounds of roasted seeds, or about 35 pumpkins to produce one liter of oil! High in mono-unsaturated fats with goodly amounts of vitamins E, B1, B6, A, C and the mineral zinc, pumpkinseeds and their oil are said to be effective in the treatment of prostate problems and help reduce cholesterol. The oil is sensitive to heat, so don’t cook with it. It’s fine to drizzle on after cooking. ...Read More

Thanks to Adam, we’ve been enjoying this recipe for some years now. And I run the recipe each summer because people ask me to. And, yes, it can also be found in our third cookbook, Blue Ribbon Edition, from our kitchen to yours.

If you don’t know, stevia is a South American herb that tastes much sweeter than sugar. The good thing is that stevia doesn’t affect blood sugar, is safe for diabetics and contains virtually no calories. An 8-oz cup of Pink Stevia Lemonade yields roughly 3 calories. You can live it up, baby! ...Read More

A perfect Mediterranean summer salad! It’s gorgeous to look at and delicious to eat.

You can find sumac in our bulk spice bins. Don’t know what it is? Sumac is a fruit of the genus Rhus, which is ground into a purple powder used as a spice in Middle Eastern cuisine. It adds a lemony taste, and is lovely with salads or meats, or as a garnish on hummus or rice. ...Read More

This is a variation of Amanda’s (Amanda left our kitchen when she had baby Carly) Green Potato Salad with Cilantro and Spinach featured in our Blue Ribbon Edition cookbook. This time of year is perfect for potato salad, and including lentils adds loads of nutrition too. Try this recipe, you’ll love it! ...Read More

This soup is light, light, light, but the parsnip gives body, and together with the asparagus and celery yields a lovely, complex flavor. Add the pine cone-smoked olive oil and, oh my! Somehow, someone has hit upon a method for gently smoking the extra virgin olive oil with pine cones without exposing it to heat, light or air, any one of which can degrade olive oil. It’s the stuff of dreams… ...Read More

This recipe is equally delicious with chicken, seafood (I’ve used scallops, shrimp and fish fillets), or tofu. If you’re using chicken, my favorite is Eberly’s because of the flavor. If using tofu, The Bridge is nice and firm. When using another tofu, the extra-firm Nasoya, for instance, take it out of the package, put it next to the sink and put a cast iron skillet on top for about an hour to press out some of the water.

You get to use saffron, which is the most expensive spice in the world because it is harvested by hand with tweezers for a yield of two threads per plant! It does impart an indefinable something wonderful. Of course you can substitute a pinch of turmeric, which is called “poor man’s saffron.” ...Read More

Sumac is a fruit with a lemony taste. Used as a spice in the Middle East, the berries are ground into a purple powder that not only adds flavor, but eye appeal. It’s lovely with salads or meats, or as a garnish on hummus or rice.

Traditionally, sumac was used as a medicine for things such as promoting healthy digestion, easing upset stomachs, and reducing fevers. Today, research has found sumac to have antimicrobial properties, and in one experiment, when it was added to the drinking water of animals, their DNA oxidized less.  It can also simply be used on the table as a condiment to replace salt and pepper. ...Read More

March always seems a month of bluster and storm, just before spring, when you crave food that is warming, fragrant and all in one pot. I made this recipe for some friends recently, and they loved it. If you have the ingredients on hand, it really does take only five minutes to put in the pot.

Don’t worry about using coconut; it’s not bad for you. Here, we’re using a full-fat canned coconut milk with no additives; full-fat so you get the beneficial, special medium-chain triglycerides (fats) that burn efficiently in the body and that are satisfying and energizing too. So here goes… ...Read More

I’m in the mood for ice cream, and this is like a big bowl of soft, melty blueberry ice cream without the guilt or calories. I’ve been eating this every morning lately, after having taken a break from smoothies. Enjoying it, every spoonful, too! What’s more, I made it for several groups in the community, The Weeds and Seeds group in Carlisle, the Men’s Group at the Trinitarian Church, and The National Charity League (a wonderful group of moms and girls). The most amazing reaction was from the men’s group. They were aghast when they saw the kale going in the Vitamix, and surprised that they wanted seconds. ...Read More

Because squash seed oils are damaged by high heat, don’t cook with them, but do try them as a dipping oil for bread, use as the oil in a salad dressing (see the recipe for raw kale salad in our Blue Ribbon Edition Cookbook), drizzle over rice, potatoes, mushrooms, poultry, or whatever else you choose.

Are these oils healthy fats? Absolutely. The Styrian pumpkin, for instance, was developed in Austria, back in the 17th century, and early growers discovered that the green seeds of the Styrian pumpkin prevented bladder and prostate problems, and eliminated intestinal parasites (one wonders how they discovered that!).  Austrian farmers grew these pumpkins for the seeds and oil from the seeds alone. Today we are lucky to have growers like Stony Brook Farms in the Finger Lakes Region of New York who continue the tradition. I absolutely love their squash seed oils! (Yes, we do sell these.) ...Read More

This is a 30-minute hors d’oeuvre, a wonderful thing in a season that is rushed. Not much muss, definitely gourmet. Will they say “Wow!”? You bet! And if you don’t want to use it atop bread, you can fill phyllo cups or spoon over beans, a grain, fish, or eggs. Spoon over polenta or pasta, roll in steamed chard leaves. Or serve as a side dish as is. Top a mixed green salad. Your way, babe.

If you want to know something of the history of mushroom, they go way back. Mushrooms were prized by the Pharaohs as a delicacy, by the Greeks to provide strength for warriors in battle, and by the Romans who served them only on holidays because they were regarded as a gift from God. The Chinese treasure mushrooms as a giver of health and protector of immunity.

Don’t like mushrooms? Use this method to sauté sliced Brussels sprouts. Or use this method and flavoring to prepare grated butternut squash and sausage…. ...Read More

Paleo means “prehistoric” or “primitive,” and now there’s the Paleo Diet, sometimes called the Primal Diet or Caveman Diet. The idea is, everything you eat has to be made from something a caveman or cavewoman could’ve eaten. So fruits and veggies, nuts and seeds, fish and meat, honey and olives and herbs and spices, are all fine. But beans and grains, which have to be processed and prepared, are off limits. Dairy is off limits, too, because it comes from a domesticated animal. (You can't really milk something wild…) And of course partially hydrogenated soybean oil and Red dye #5 are strictly verboten.

Of course no true caveman or cavewoman gathered around the cave fire, eating a "fudgie" made in a food processor with cacao from Africa, apples from Kazakhstan, and maple syrup from Vermont! ...Read More

Paleo means “prehistoric” or “primitive,” and now there’s the Paleo Diet, sometimes called the Primal Diet or Caveman Diet. The idea is, everything you eat has to be made from something a caveman or cavewoman could’ve eaten. So fruits and veggies, nuts and seeds, fish and meat, honey and olives and herbs and spices, are all fine. But beans and grains, which have to be processed and prepared, are off limits. Dairy is off limits, too, because it comes from a domesticated animal. (You can't really milk something wild…) And of course partially hydrogenated soybean oil and Red dye #5 are strictly verboten.

Of course no true caveman or cavewoman gathered around the cave fire, eating a "fudgie" made in a food processor with cacao from Africa, apples from Kazakhstan, and maple syrup from Vermont! ...Read More

This salad makes a sage addition to the holiday table. Not only is it easy to make, pretty to look at, but it will help everyone’s tummy feel better too. I’ve used Real Pickle’s cultured beets and red cabbage both. ...Read More

Do I use organic ingredients at home?  Yes. I want a healthy planet and as many antioxidants as I can get to keep me younger longer. I also think organic tastes better, don’t you? ...Read More

Jambalaya is a dish that starts with the New Orleans trinity of diced and sautéed onions, celery and green or red bell peppers.  Traditionally, it has savory meats and rice too; some cooks add seafood.  Wikipedia says that jambalaya was first made in Louisiana by homesick Spanish conquistadors, who missed paella.  The French added a little bit of this, and a little bit of that.  Folks from the Caribbean sprinkled in their spices.  Today, in modern Louisiana, Creole jambalaya, includes tomatoes, and Cajun jambalaya does not.  ...Read More

Gazpacho, a Spanish word, typically means a cold soup with vegetables. The original version consisted of  veggies pounded with bread, garlic (a must!), olive oil, vinegar, salt and pepper, which was then thinned with water. Gazpacho with tomatoes is relatively new, believe it or not.  Here I’ve used lemon and/or lime instead of vinegar, and saved tomatoes to slice and plate with fresh mozzarella. ...Read More

By Debra Stark

Martha Rose Shulman, food writer for The New York Times, says that if you have lentils, you have dinner.  She’s right, and lentils have been around forever.  In the Old Testament, Esau traded his inheritance to Jacob for a bowl of lentil soup.  Believed to have originated in central Asia, lentil seeds have been found around the world, some in Middle Eastern agricultural villages that date back to 6,000 BCE, and in Egyptian tombs to 2,400 BCE.  Did you know that in those days, lentils were not only eaten, but used as packing material?  It seems 2.8 million pounds of red lentils cushioned an obelisk that traveled from Egypt to the Vatican City where it still resides in front of St. Peter’s Basilica!  ...Read More

Elena Volkova made this in our store, and everyone loved it. There’s perfect balance between sweet and salty, and Elena says if you’re taking the Chinese approach, this is wonderful over bitter, dark greens.

Did you know that cashews, native to the coastal areas of Brazil, were taken by Portuguese explorers in the 16^th century to other tropical regions of the world such as India and Africa? According to an internet site, The World’s Healthiest Foods, “The cashew tree has always been a prized resource owing to its precious wood, cashew balm and cashew apple, but the cashew nut itself did not gain popularity until the beginning of the 20th century.” We’re lucky we live in modern times then, aren’t we? ...Read More

This salad keeps everyone happily chewing, which means you get the pleasure of each other’s company around the table for longer than it takes to wolf down a burger and fries. That’s only one thing I like about Little Chew. The colors, textures and yummy taste are other reasons to make this. And of course the health benefits of this salad are enormous (it’s all those cruciferous veggies, edamame and garlic).

Just in case you don’t know (now you will!), edamame are the young, tender, green soybeans. High in protein (a half a cup yields 11 grams of protein), that protein is “complete,” meaning they contain nine essential amino acids the body needs. Edamame are low in fat too. ...Read More

Bibimbap is a Korean stir-fry with a fried egg on top. This is my easy version that takes about 20 minutes from start to serve. Some may want to fry the eggs separately, but this method works fine for me. If you’re a vegan, use smokey tempeh strips instead of eggs. ...Read More

How many of you have tried this oh-so-easy recipe? Yes, it appears in our third cookbook, The Blue Ribbon Edition: From Our Kitchen to Yours, but it’s simply too delicious not to nudge you again. Try it at home! As I said in our 3^rd cookbook, chestnut flour is mentioned in print as far back as the 16^th century in Italy when the chestnut was often referred to as a “grain that grows on a tree.” Chestnuts were survival food. In the mountain regions of Italy, the nuts were used fresh during season, and then dried and ground to make flour so there would be food when it was snowy. ...Read More

I’m sorry I don’t remember who suggested we make keofta in our kitchen. Well, we don’t at present, but I had fun fooling around at home with the recipe given to us. I like the one below, and think it’s a winner. Keofta is simple, peasant food, something like a hamburger made with peas or lentils, and I’ve gussied it up a bit here with pine nuts and raisins. Leave those out, and the dish is very economical too. ...Read More

Buttercream potatoes are small, tender, new, yellow potatoes. Around 1-inch in diameter, they really do taste buttery. You can boil or steam them, but roasting tossed with a little olive oil, salt and pepper produces a particularly delicious side dish. Because they’re softer than other potatoes, they tend to break up when tossed in potato salads, so they go beautifully with the greens used here (arugula and kale) because those hold their shape.

Goat cheese is easy on the digestive system (unless, of course, you can’t do dairy), and it’s delish to boot. Use the Beldi oil-cured olives here, and you’ll be addicted. Yes, they’re pitted, which makes life easier. ...Read More

I made this on New Year’s Day, and it was a hit. People asked for the recipe, though one person said she couldn’t believe “those ugly mushrooms could taste that good!”  Yes, I used organic ingredients…

The ruffly-looking maitake translates as “dancing mushroom” in Japanese. Eaten for more than 3,000 years, maitakes were an alternative currency in Japan, worth their weight in silver. Since they often grow to 50 pounds, it’s said that people danced for joy when they found maitakes. Maitakes go by other names too, and one of my favorites is “hen of the woods,” because it tastes a little like chicken. ...Read More

It’s January. The days are dark but starting to lengthen. Still. If you’ve splurged at the holidays and need help paying bills, try soothing soul and pocketbook with good food like soup. I always say that one can feed an army on a handful of lentils… ...Read More

There’s probably no such thing as an original lentil soup recipe. That’s because lentils are found in every country, eaten by every people. Wikipedia says, “The plant likely originated in the Near East and has been part of the human diet since the aceramic (non-pottery producing) Neolithic time … With approximately 26% of their calories from protein, lentils are rich in protein…” ...Read More

A Child’s Christmas in England

You have no idea how many different directions I went this month trying to come up with a recipe I loved using Linn’s whole sesame tahini.  I tried a winter salsa (many times, many variations with and without cranberries!), a sticky rice ball with dipping sauce, a new immune boosting soup with Linn’s tahini stirred in, and roasted veggies with a tahini sauce.  After having to eat way too many experiments, here’s a simple recipe that is divine. ...Read More

Figs have been here since 2900 BC when a Greek King claimed they were an antidote for all ailments.  Pliny, the Roman physician and writer said figs increased the strength of the young and preserved the health of the elderly.  According to a column in Food & Nutrition News, figs contain calcium and lots of potassium, which is crucial to the control of blood pressure, and are an excellent source of fiber. ...Read More

Seth Kirschner, who visits our store to represent many companies, among them one of our favorites, Eden Foods, said “When I was a child and had an upset stomach, my mother used to make me a hot drink that helped tremendously.  The drink was water with Eden umeboshi plum and/or plum paste to taste, Eden tamari and/or Eden shoyu to taste, Eden kuzu root and fresh grated ginger.  It’s the best and it really, truly works! ...Read More

Dairy free, gluten free (check your vanilla too), egg free?  Yes. Fat free?  Not even close.  But the creamy decadence has healthy properties too.  Here’s Adam’s bit from another newsletter.  “But isn’t coconut full of saturated fats?  Why yes, it is.  And aren’t saturated fats bad for us?  Well, yes and no. ...Read More

Marc says this easy, fast and versatile recipe “…complements a cold-weather roast and an ice cream dessert.” He gives some of his favorite variations below and reminds us all to “Use organic ingredients!” ...Read More

Adapted from a recipe found in an old 2006 issue of Delicious Living.  Yams (or sweet potatoes) are one of my favorite foods.  And they’re #2 on the Center for Science in the Public Interest’s list of veggies in terms of overall nutrient content.  They are a food that fuels workouts too because they have all those good carbs.  (A four-ounce sweet potato contains only 143 calories, but has a whopping 28 grams of the right kind of carbs that give energy.) ...Read More

It’s all about simple.  This is tres simple and tres delish.  If you haven’t discovered kelp noodles or Austrian pumpkinseed oil, well, now’s your chance.  I’m enamored of both.  Kelp noodles are virtually calorie-free, entirely gluten-free, have a pleasant, neutral taste and are said to maintain healthy cholesterol levels.  The alginates in kelp lower the mercury load in the body too.  They can be used raw, right out of the bag, or served hot with your favorite pasta sauce.  Ain’t that grand?!? ...Read More

This recipe appears in our last cookbook, The Blue Ribbon Edition…Ben Jonson, a contemporary of Shakespeare, suggested radishes be eaten before tasting wine to cleanse the palette.  I’m not sure how he arrived at that conclusion!  Historians tell us that radishes were first cultivated in China, and then popular in Egypt where they were fed to the slaves to keep them strong and healthy. ...Read More

From 1989. It fell by the wayside, until Roxanne and Alyssa resurrected it and suggested we serve it this year at Tastes of Concord. Not only was this dish a hit, but meat eaters couldn’t believe it was vegetarian!

TVP is a high-protein product made from soybeans used in lieu of meat. Is soy in favor or out of favor? Adam called my attention to an article written by Ray Sahelian, who said, “Breast cancer survivors, have, for years, been advised to avoid soy foods and supplements because of estrogen-like effects that might theoretically lead tumors to grow. This has never made sense to me since I have followed the research on this topic for a couple of decades and have not seen any proof that this is advice is warranted. A new study of more than 18,000 women shows that consuming soy foods does not increase risk of breast cancer recurrence, and that soy has anticancer properties, antioxidants, nutrients, micronutrients, or vitamins that may contribute to its beneficial effect on health.” ...Read More

So much is written about beets these days.  According to a new study in the journal, Nitric Oxide: Biology and Chemistry, consuming high concentrations of dietary nitrates found in beets, celery, cabbage and some lettuces, can help keep brains healthy. The study found that drinking 2 C of beet juice at breakfast for just four days increased blood flow to the brain’s frontal lobes.  Degeneration of those lobes is linked to cognitive impairment. ...Read More

Lots of ingredients, a pot, a pan and a skillet to wash, but worth it.  If you’re a vegetarian, substitute a ground meat veggie substitute (like Quorn) instead of turkey.    ...Read More

Alyssa in our kitchen says, “Edamame, fresh soybeans, are a delicious and low-fat source of protein.  When the kitchen inherited a giant box of edamame we got by mistake, I had the opportunity to create this recipe to use them up!  I’ve adjusted the amounts so you can make this at home.” ...Read More

We’re so happy the sustainably harvested, best-tasting-ever scallops from Port Clyde are back.  Last year we ran out and had to wait until the season came around again.  This year I personally plan to buy enough so I have a supply in my home freezer…

What do I like about Port Clyde scallops besides the terrific taste and sustainability?  They’re chemical-free.  No sodium triphosphates (STP) added.  STP makes seafood soak up extra water (increasing the weight of the seafood up to 25%).  Why pay for all that extra water at seafood prices?  Why eat yet another chemical Mother Nature didn’t put there in the first place?  Yes, my cooked scallops do weep a bit, but I don’t care.  The flavor is clean and sweet, the texture beyond compare. ...Read More

(Also known as Incan Berries or Cape Gooseberries)

One of the superfruits. Indigenous to South America, goldenberries were brought to South Africa in the 1800’s and are grown today in countries far and wide such as China, England, Scotland, Norway and India. Rich in vitamin C, Ayurvedic medicine (the medicine of India) says goldenberries flush toxins from the body, improve immunity, increase vitality, and strengthen teeth and nails. For a fruit, they are said to have a surprising amount of protein and even contain some vitamin B-12. ...Read More

I prefer yams or sweet potatoes to pumpkin because you don’t have to peel them, and they’re more vibrantly colored.  Even though sweet potatoes are related to morning glories, and yams are related to the lily and grass families (and are drier and starchier), I use them interchangeably.  I love the red Garnet yams! ...Read More

In a study published in the December 2006 Annals of Nutrition and Metabolism, 47 adults participated in one of two eating plans (5 weeks duration) that provided the calories sufficient to maintain their current weight, one plan supplemented with equal calories of cooked chickpeas, and the other with cooked wheat.

The chickpea-supplemented diet resulted in a significantly higher drop in total cholesterol, which was largely due to a 4.6% drop in LDL “bad” cholesterol.  Beans do us good.  Eat more of them! ...Read More

I first made this recipe with shrimp, for a staff make-your-own taco party. It was a hit.  I made it the second time for friends with scallops, which was scrumptious too.  Here it’s made with Port Clyde sustainable chowder pieces (the “hamburger of the sea world,” says Adam).  This is delicious too and perfect for a light summer repast.  We have Port Clyde chowder pieces in 1 lb packages in our freezer.  And, yes, we’ve plenty.  Make this with wonderful organic and local tomatoes, corn, cucumbers, peppers, onion and cilantro! ...Read More

The word cauliflower means “cabbage flower.”  It’s one of the few vegetables I find it hard to grow because in buggy New England the worms always seem to win, and eat before I get to.  Maybe I’ll have better luck next year if I refer to the great gardening book we have called Tiny Game Hunting. ...Read More

This is a lovely combination from Amanda who is herself deliciously pregnant.  This was the soup that was served at Tastes of Concord, and it was a hit.  Simple to make and easy on the pocketbook, don’t be afraid to eat potatoes because they’re nutritious and satisfying. ...Read More

One raw, one cooked.  Two beet recipes where beets are scrubbed and grated (no need to peel).  Can you choose to make both recipes with raw beets?  Make both with roasted or boiled beets?  Yes, yes, and yes!  The only advice I give here is to use a food processor so the grating part is as fast as 1,2,3.

I love red beets because they are satisfyingly sweet, have lots of fiber and good carbs.  They also enrich blood, are antioxidant-rich and you can buy them inexpensively year-round.  I also love to grow them! ...Read More

Ifugao violet glutinous rice, which you can find in our bulk bins, is still grown and irrigated on the same rice terraces that were constructed in the Philippines by people called the Ifugaos more than 3,000 years ago. Their efforts, it is said, match the effort that went into building the Egyptian pyramids.  Located in the mountainous province of Ifugao, these rice terraces with thousands of adjacent fruit trees were built by the people for the people (unlike many wonders built for kings or the wealthy). ...Read More

Every March, I remember all over again that March can be awful because weather is often cold and snowy, or dreary and rainy.  It’s not winter, and it’s not summer or even spring.  That’s why soup is perfect in March, and sharing soup with friends takes the bull by the horns.  Sharing soup helps keep the moody blues* away.  The aroma of soup and laughter around the table is the best medicine of all.  Who then cares about bad weather?!?  We take heart knowing spring is on its way. ...Read More

Somebody asked me recently, “What the heck is KLB6?”  Still around after all these years, this formula is an old-fashioned diet aid was all the rage when I was in college in the 60’s.  KLB6 is shorthand for kelp, lecithin and vitamin B6.  Our house brand formula also contains apple cider vinegar, but I guess that doesn’t fit easily shorthand into the name, does it?

Today, people still come in and say the combination helps them lose weight.  It’s not a magic bullet, but it does help, they say.  How can that be?  Here are some thoughts… ...Read More

This new recipe is a result of a group effort back in our kitchen.  Thanks to Piera, Alex (Alex Mong who never liked cabbage until this!) and Amanda, the kitchen not only came up with this delish slaw, but had the wild and creative idea to use it in a Miso Tofu Wrap, a popular new sandwich. ...Read More

This recipe is simple, as are most vegetable recipes.  Have fun with substitutions of all kinds! ...Read More

So easy! Keeps for weeks in the fridge. I like to store in old glass peanut butter jars. Goes with more than turkey… in fact, this fruit sauce is so right for this time of year because it goes with just about everything. For instance, do you have company and want to make oatmeal or hot cereal more special? Top with this sauce. Want to perk up an entrée and add a spark of color at the table next to the dish of green beans? Put this sauce in a pretty bowl and place on the table. Need another dessert offering? This makes a great one alone or topped with whipped cream, ice cream or a dollop of crème fraîche. ...Read More

For the vegetarian and the carnivore.  Both will happily eat this…

Everyone knows what an onion and a potato are. But tempeh? Tempeh is a fermented, natural soy product that is high in protein and usable calcium.  Traditionally, tempeh is made from whole soybeans fermented with rice or millet wrapped in banana leaves.  Made under controlled conditions today, it’s still the fermentation which makes tempeh easy to digest.  That said, tempeh will never replace chocolate mousse in the popular mind. ...Read More

Butterbeans are a tender, smaller variety of lima beans.  I always keep a can of Eden butterbeans at home to throw into soups or stews.  They’ve light, flavorful and cute!  Paired with green beans and peas here, they’re perfecto.  This is nice transitional recipe so good for fall when it’s either glorious and sunny, or just the opposite rainy and cold. ...Read More

I love to feed people, but like you, don’t have time to fuss in the kitchen.  I got so many rave reviews about Dinner with a Friend (my March 2009 newsletter recipe) and pleas for more easy dinners to make in a flash.   So have fun with this meal.  Again, it’s nothing fancy, but is yummy, colorful and healthy too.
You can make good food fast.  You can have homemade on the table in 30 minutes. ...Read More

I’ve been making this recipe for years. It’s great in winter or summer, and my wife and I, and my book group (five hungry men), love them. The combo of organic grains, beans and vegetables satisfies. Which beans to use? Eden beans are cooked with kombu, which makes them more digestible, and Eden doesn’t use bisphenol-A to line their cans. Lin’s Farm tahini is made from whole sesame seeds so you get a lot of calcium. For the pie crust (I first discovered this basic pie crust recipe in 1976), add water to the dough until it reaches earlobe consistency. The result: a great pie crust and a pair of sticky, doughy ears. ...Read More

I love this recipe by Amanda.  The website, “WhatsCookingAmerica.net” has wonderful information about potatoes such as archaeologists working in Peru and Chile found potato remains dating back to 500 B.C.E.  The Incas of Peru not only grew and ate potatoes, but buried them with their dead, so revered were they.  Potatoes were also dried and carried on journeys to eat on the way or make into stew.  Each year, I look forward to the new crop of yellow potatoes and love the purple ones too! ...Read More

An easy, easy, easy summer dish around which to build an even easier summer meal.  What is Za’atar? Otherwise known as “The holy hyssop,” it’s a Middle Eastern seasoning mix made from hyssop, Israeli sumac (different than American sumac, which cannot be eaten), sesame seeds, sesame oil, wheat bran, parsley and sea salt.  Refrigerate after opening to keep fresh.  I fell in love with Za’atar in Israel over 20 years ago.

Greek yogurt is to die for.  Like sour cream, only better because it’s got gut-friendly, probiotic bacteria.

Makes about 1 cup

Using a rubber spatula, spoon out delicious, thick Greek yogurt onto a dinner-size plate.  Swirl Greek yogurt so plate is covered, leaving ½”clear from sides of plate.  Drizzle with olive oil, sprinkle with Za’atar and pine nuts.  Serve with whole grain pita or veggies.

How to make this a great summer dinner?  Put out on table with a plate of sliced red, yellow and orange tomatoes garnished with chopped fresh basil, a bowl of taboulie and chose a pitted, oil-cured black olive that you’ll find in our grab-and-go refrigerator case.   Put out a plate of cucumber rounds and those same whole grain pita wedges.  Voila!

If you want to make this meal more substantial, grill chicken or shrimp and sprinkle with Za’atar.  Or mix a can of organic black beans and 2 cups organic corn (fresh or frozen).  Season with Za’atar.

How else to use Za’atar?  Liz (who used to work in our kitchen but now works with Heifer International) used to say she loved to drizzle veggies with olive oil, grill them and sprinkle with Za’atar.   Liz’s favorite way to use Za’atar was to mix a spoonful into Bariani olive oil and use as a dipping oil for bread or crudités.  Adam absolutely loves Za’atar on eggs.

From the horse’s mouth (as they say!)  Tsippi, ­ wife of Nimmi Lasman, who sells us this product, says to cut pita bread into wedges, brush with olive oil, sprinkle with Za’atar and then toast in a hot oven for 5-10 minutes.  Cool and serve nice and crunchy.  Nibble on pita wedges, or dip in our hummus.

Okay, maybe we’re jumping the gun a little when we suggest ripe, summer tomatoes and garden-fresh cucumbers, but they’re coming, they really are!  I put a vegetable garden where my front lawn used to be.  Did any of you do that this year?  It’s lots of fun.  Especially for the bunny rabbits…!

Another creative, delicious recipe from Amanda.  We all know dandelion is used as a spring tonic, liver-cleansing.  But did you also know that the USDA ranks dandelion in the top four green vegetables in overall nutritional value?  Dandelions are said to be nature’s richest green vegetable source of beta-carotene, from which vitamin A is created. They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin. So eating dandelions in the spring does your bod a world of good! ...Read More

It’s too early for tomatoes, zucchini are still expensive, and we aren’t ready for cold salads.   In April, we get one rainy day; one sunny, gorgeous day.  Weather is still all over the map, but no matter what, it’s cool enough to turn on the oven, roast vegetables, and dream of summer!  What are you planting in your garden this year? ...Read More

Recently I invited a friend to dinner.  I was delayed at the store and got home literally five minutes before she arrived at my house, and we were heading out to something that evening, so time was of the essence!  Well, dinner was on the table in 30 minutes and my friend kept saying, “I can’t believe you made dinner that quickly.”  Roasting the chicken is why it took that long, and it occurred to me many people bring home “fast food” because they don’t think they can make good food fast.  Here’s the dinner I made that evening.  Nothing extraordinary, as you’ll see, but yummy, colorful and healthy too. ...Read More

About five minutes to get into the oven.  Gluten-free but loved by everyone. ...Read More

From Amanda.  Simple and delicious.  Beautiful to look at.  And don’t you find when you eat this way that you feel full, but not too full, and you don’t feel thirsty afterward either!  Amazing how changing what one eats and including more vegetables in one’s diet really does change the way you feel.  It’s as if one’s insides are hydrated and pampered.  Broccoli, green beans or zucchini aren’t spinach or kale or collards, but you will make Popeye proud.  Can you use leafy greens in this recipe?  Sure.  Remember you’re in charge in the kitchen and you can make whatever floats your boat! ...Read More

Ready in 15 minutes, this is fast food the natural way!  Lentils are eaten around the world, at least twice a day in “any self-respecting Indian household,” says Kavita Mehta, founder of Web-based Indian Foods Co.  Eaten everyday in Morocco, too, but especially during Ramadan, they not only taste great, but give us protein, cholesterol-lowering fiber and more nutrition for their size than almost any other food.  Do they contain iron and B vitamins?  Yes!  These cute little pulses come in all colors and are easy on the pocketbook too.  A handful feeds many.  This soup helps whittle down your waist too. ...Read More

This recipe was given to us some years ago by Stacy M., who still stops in and says “Hi!” ...Read More

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 for your next party!” ...Read More

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 a strong arm.  (Read, too, later in this newsletter about coconut sugar, suitable for diabetics, perfect for these cookies, now available in our bulk department.) ...Read More

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 peeled and cubed, I use yams instead, which are just as healthy but a little sweeter.  I cannot tell a lie. ...Read More

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.  Yes, you should sign up right away because it will fill up fast.) ...Read More

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 red russet color.  So sayeth websites that rave about the rice.  And, yes, we stock it in our bulk bins.  A hand-crafted, heirloom rice, grown without pesticides and herbicides.  You’ll like it! ...Read More

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 I tend to ignore most of them (Microgreens, anyone?  Cod liver oil-infused potato chips?  How about a nice bottle of micro-cluster water suffused with color energy and Universal Love Vibrations?) Black food may or may not be an actual trend in Japan I don’t know; I’ve never been there but at least this one would make sense. ...Read More

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 doesn’t affect blood sugar and is safe for diabetics.  It contains virtually no calories.  An eight-ounce cup of Pink Stevia Lemonade yields roughly 3 calories.  You can live it up, baby! ...Read More

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 is a staple crop in Asia and Africa, where its roots produce more food per energy unit of land than any other staple crop!  Nutritionally, cassava is often compared to potatoes, but with twice the fiber and much more potassium. ...Read More

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 a hot stove.  Added bonus?  This dish uses up prolific summer squash or zucchini.  Recipe look familiar? It’s because I ran a variation on this theme about five years ago!  We made this recipe in our cooking class, “Light and lively grains for summer!”, and it was a hit.  It will be in your house too. ...Read More

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 water to make gruel, or ground the seeds into flour for baking.  Soaked in water, Chia gels up, and was used for poultices.  Chia seeds mixed in water kept a man going on a forced march for 24 hours because it was (and still is!) so nutritious. ...Read More

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. ...Read More

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 starch.  If you use potato flour, your muffin will tastes like a potato, so don’t say I didn’t warn you! ...Read More

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 salt craving without weighing down your system.”

Kelp noodles are gluten-free, and very low in carbohydrates and calories.  Their texture is chewy, and you can use them anywhere you’d use pasta.  They are, for those of you who follow a raw food diet, raw and ready to use right out of the bag.  Ingredients?  Kelp, water, sodium alginate (from brown seaweed). ...Read More

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 excellent source of essential fatty acids, phytosterols, carotenes, vitamin E and vitamin C, and chlorophyll (helps prevent bad breath).  But so we don’t fall into the trap of defining food by nutritional attributes instead of taste and pleasure, how does hemp taste?  Like sunflower seeds.  Nice nutty flavor.  Delicious. ...Read More

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?)  You get nutrition and de-li-tion all for a fair price, even if you don’t cook the beans yourself. ...Read More

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 many ingredients?  Not really.  Lots of spices, but the veggies and grains are “ordinary” and I bet you have all these ingredients in your kitchen as a matter of course.  Yes, I do use organic veggies, and if you can, you are getting higher nutrient values. ...Read More

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!

We’ve become addicted to maitake mushrooms, also called ‘hen of the woods’ or ‘dancing mushrooms’.  Why are we addicted?  Not only do they have an amazing taste and firm texture, but maitakes are one of the most revered deep immune tonics in Chinese medicine.  In Japan, doctors use maitakes to lower blood pressure, boost immune systems (again), and, as Adam wrote in our March 2006 newsletter, maitakes regulate blood sugar, protect the liver and taste a little like chicken. ...Read More

Which she made for me with the following note:  “To one fearless leader from one leerless feeder.”

What is cocoa butter?  The natural fat of the cacao bean (from which we get the incredible stuff known as “chocolate”).  Do we sell it?  But of course.  Cocoa butter has a melting point just below average body temperature, which is why chocolate remains solid at room temperature, but melts in your mouth. Cocoa butter gives a smooth texture to so many confections containing chocolate, and is often used by culinary experts (ahem, now you’re one). ...Read More

This is a repeat of one of my (it’s Debra again!) favorite desserts (to complement just about anything).  No mess in the kitchen, and nutrient rich.  And what a concept — a dessert that keeps those you care about healthy!  

We all know dried fruits like apricots, peaches and prunes have lots of fiber, which is especially helpful at the holidays, and also are rich in iron, which means they’re good for relieving anemia too. ...Read More

Wild rice is expensive, but is special and perfect for holidays like Thanksgiving or Chanukah (which starts December 4^th this year).  Wild rice is not a grain like other rices, but a seed.  Go figure!  Just like buckwheat is not a grain, but a fruit….  Wild rice kernels are unpolished (so you get every drop of nutrient this seed provides), and the flavor is nutty with a nice chewy texture.  Wild rice gives us copper, fiber, folate, magnesium, niacin, phosphorus, vitamin B6 and zinc! ...Read More

It must be fall because the new apple crop is in!  Apples are winners when it comes to reducing the risk of heart disease, says a new study of more than 34,000 women. The findings, published in the March, 2007 American Journal of Clinical Nutrition, noted apples are a rich source of flavonoids and fiber (richest in the skin).  Unfortunately, in conventionally-grown apples, the skin is also the part most likely to contain pesticide residues and/or be covered in petroleum-based waxes.   Which means, of course, that eating organic apples is the way to go since we want that extra nutrition and fiber found in the peel, don’t we?!?   There are myriad other reasons to eat apples so we are healthy and wise too. ...Read More

Asiago is an Italian company, and we’re pleased as punch to carry their frozen, mixed porcini, oyster, shiitake and nameko mushrooms.  Adam introduced this product to me, and we both love how easy it is to make dinner by just adding a few other ingredients!

Mushrooms lack chlorophyll, which means they don’t produce food for themselves through photosynthesis.  Instead they absorb nutrients from compost, leaves, decaying wood, and soil. Wild mushrooms, like those Asiago uses, provide a more intense and exotic flavor, and I like to think more nutrients since that’s usually the case with wild foods.  We all know we need to eat our greens, so make it a habit to throw in veggies like the spinach in the recipe below with your mushrooms.  If you like a chewier mix, chop up kale and stir that in instead of tender spinach.  Or collards or broccoli. ...Read More

I fell in love with Kurt’s recipe back in the summer of 2002. Kurt is baking bread at the Orchard Hill Breadworks in VT.  He swings by from time to time bearing the gift of whole grain loaves baked the old-fashioned way. 

Kurt writes, “One time Adam asked the Gaia Herb rep what the best herb for general health was.  The rep said basil and explained to us that it was the best overall tonic for the body.  Pecans in this recipe add healthy fatty acids to the mix, and of course there are all those benefits that come from fresh garlic.  If raw olive oil (like Bariani olive oil, which we carry) is used, this pesto can be a 100% raw recipe.  Could this be the healthiest recipe ever at Debra’s Natural Gourmet? ...Read More

A meal in itself with some ripe summer tomatoes.  I’d add olives and those little pickling cucumbers too.  Organic chicken on the grill….. Or Steady Lane Farm hamburgers or steaks….

Seven Oaks Ranch, the maker of Garlic Gold products, is nestled in the Ojai Valley.  The Ranch grows and distributes organic produce such as tomatoes, Meyer lemons, Hass avocadoes, and, of course, garlic.  Proponents of sustainability, Seven Oaks utilizes solar electricity to power the ranch along with a long list of cutting-edge sustainable farming practices.  We’ve sold their products for years and hope you’ll enjoy them as much as we do! ...Read More

I keep trying to figure out ways to use hemp and pumpkin seeds because they’re both so healthy, but hemp sounds “sexier”, so it’s in the title here.  I read that hemp is the “next flax” because it’s another rich, rich source of essential fatty acids.  Ruth Shamai of Ruth’s Hemp Foods says, “So that’s one-third of its composition (essential fatty acids).  Another one-third consists mostly of fiber, both soluble and insoluble.  And it’s also one-third protein.” ...Read More

Herbes de Provence originated in southern France, and includes herbs found in the region: rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel and lavender. We have two different mixes in our store, one by Frontier Herbs and Spices, and a second lovely version made by Jean Louis of A Touch of Provence, located right here in Concord. ...Read More