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Cucumbers are perfect for handling summer’s heat. Sunomono is a classic Japanese summer salad of cucumbers in vinegar with numerous variation.
AprilSunomono (Cucumber Salad With Seaweed And Sesame) – – cucumber (cut in to 1/2 inch quarters), rice wine vinegar, nori or light seaweed (crumbled), sesame seed (black or brown), water, sugar (if needed), Slice and quarter the cucumber to desired bit sizes.
In a medium bowl, combine vinegar, water, seaweed, seeds and sugar. Pour over cucumbers until thoroughly coated. Serve chilled.; –
Simple and easy, this is a wonderful way to get sweet potatoes into your diet.
Contributed by Tyra BurgessSavory Sweet Potato Rounds – – sweet potato, coconut oil, mixed dried Italian herbs (rosemary, thyme, oregano), pink Himalayan salt (or other quality salt), fresh cracked pepper, cumin, Preheat oven to 425. Clean sweet potato and cut into 1/2 inch rounds and arrange rounds on a baking sheet. Brush each round with a little coconut oil then sprinkle with spices. Bake until soft about 30 minutes or until a fork inserted comes out easily.
This delightful herbed rice dish, robust with cilantro, parsley, mint and coriander, makes its appearance at Nowruz (the Persian New Year) and is most often accompanied by fried, light fleshed fish.Sabzi Polo Ba Mahi – – Basamati or other long grain rice (rinsed), chives (rinsed and chopped), dill (rinsed and chopped), parsley (rinsed and chopped), corriander (rinsed and chopped), butter, ground saffron (dissolved in 2 T. of water), leeks (cleaned, but left whole), cloves of garlic (unpeeled), water, Prep the rice: Thoroughly wash and drain rice–classic recipes say upto 5 times. In a large pot bring 8 cups of water and 2 T. butter to boil. Add in rice, fluff once to loosen grains and boil for 6 minutes. Pour rice into a colander and rinse once more with warm water. ; Layer rice and herbs: Return the pot to the stove heat 1/2 of remaining butter and 1/2 the dissolved saffron. Build a pyramid of rice, herbs, leeks and garlic. Add one spatula full of rice, followed by a scoop of herbs, followed by a leek and head of garlic. Repeat process until all rice and herbs are utilized. Pour the remaining butter and dissolved saffron over the pyramid. Cover with tight fitting lid, so that no steam escapes.
Cook 10 minutes over medium heat then reduce heat to low and cook 45-50 minutes more or until rice is al dente.
Remove from heat and allow to cool with lid on for 5 minutes.
Yusheng is a classic dish served every Chinese New Year in Singapore. The simple and raw ingredients symbolize vitality and renew, and the Cantonese word for fish is homophone for prosperity. Part of a joyous even, everyone calls out “Lo hei!” while using their ingredients to toss the ingredients high into the air. Lo hei is another clever homophone, meaning ‘mix it up” it sounds just like the Cantonese words for “prosper and more”. Feel free to expand or add in your favorite ingredients and toss it up!
Simple and nourishing, this recipe doesn’t have to be limited to sweet potatoes. You can substitute other roots such as yams, peeled pumpkin or squash, potatoes, parsnips or carrots–or a mix of several.Tamari Roasted Sweet Potatoes – – sweet potatoes (peeled and cut into 2 inch chunks), tamari (gluten free soy sauce), sake or mirin, olive oil, sesame seeds (optional), Preheat oven to 400˚ F.
Peel the sweet potatoes and cut into 2-inch chunks.
In a small bowl, combine tamari, oil, sake and sesame seeds.
Pour over sweet potatoes and mix to coat well.
Place potatoes on a baking sheet and roast for 20-25 minutes or until their flesh is soft and lightly browned on the edges.; – Healing Energetics: Root vegetables strengthen the Stomach and Spleen (the Middle burner). Roasting is a method of cooking that is deeply warming.
Season: Late Summer/Transition, Autumn & Winter
April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN
Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.Warm Squash And Proscuito Salad – – delicata squash (seeded and roasted (see below)), proscuito (fresh or crispened), mixed seasonal greens (I used spinach, arugula and baby kale), Parmesan cheese (grated or shaved), Herb balsamic dressing, Herb Balsamic Dressing: white balsamic, honey, extra virgin olive oil, dried Italian herbs (I used a mix of oregano, rosemary and thyme), salt and pepper to taste, Roast squash: Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin. ; Cook prosciutto, if desired: While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary. ; Combine the salad: Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.; Make the dressing: Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little ‘herbier’ […]
Spiced Applesauce–sounds mundane right?
When it comes to strengthening the digestive system and the immune, mundane or simple is the best place to start. A staple in the Amish diet, applesauce is served with nearly every meal and it is one of the foods that I frequently recommend for young and old. It is easy to absorb, warms the Stomach and Spleen—meaning it strengthens the digestion- and helps build the immune system.
Don’t hesitate to play with recipe–toss in a handful of raspberries or blackberries for a colorful and bright change.
Read more about apples.