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Simple yet radically sophisticated, bring springtime's sunny-fresh flavors to the table with this vibrant dish.
By the time March arrives, most of us are ready to move past winter's last gray days into springtime's sunny-fresh flavors. Trouble is, much of the country is still firmly planted in winter, and hearty root vegetables (delicious as they are) dominate the plate. Here's a great way to coax spring flavors out of select year-round ingredients: Combine bright lemons, peppery arugula, and tender green onions for a sort of luscious compote that can be used to accompany salmon. It's a light, fresh dinner that's fantastically easy and fast to make.
Seared Scallops with Mint, Peas, and Bacon
Photo by Chelsea Kyle, Food Styling by Rhoda Boone
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.
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How much green stuff are you eating?
Fad diets flood social media and creep into recipes designed to accommodate the trendy avoidance of specific ingredients or macronutrients. Yet science clearly shows that individual nutritional needs and metabolisms vary so much that it’s impossible to settle on one perfect diet for all.
In 2014, David Katz, MD, a physician and researcher at the Yale Prevention Research Center published a meta-analysis of data on a variety of popular diets, including low-carb, low-fat, paleo, Mediterranean, and vegan. The study notes that rigorously studying long-term dietary habits is an extremely difficult task, due to complicating factors like the unreliability of self-reporting, inherent bias, and the reality that even a perfectly designed observational study can only correlate diet to health, and can’t definitively prove that a vegetarian diet leads to longevity. “Can we say what diet is best for health?” Katz and his co-authors write. “If diet denotes a very specific set of rigid principles, then even this necessarily limited representation of a vast literature is more than sufficient to answer with a decisive no. If, however, by diet we mean a more general dietary pattern, a less rigid set of guiding principles, the answer reverts to an equally decisive yes.” Those guiding principles, the study concludes, are simple: Eat more plants.
Whether they’re based on eliminating a certain type of food, like carbs or fat, or just an overall reduction in calories, most diets tell us to eat less. That restrictive nature doesn’t make room for the way we eat as individuals, erases cultural preferences, and forgets that eating is fun. So take the advice to eat more fruits and vegetables to heart to subvert the culture of restriction and focus on packing in as much of the good stuff as you can. “Here’s something that very few health professionals will tell you about food: It’s supposed to be pleasurable,” writes Christy Harrison, MPH, RD, CDN, a dietitian, health at any size activist, and the host of the podcast Food Psych. “Diet culture gets us so wrapped up in the pursuit of nutritional ‘perfection’ that we miss the pleasure part. Food is supposed to bring us joy.”
It’s a lot easier to eat in a way that makes us feel good, and contributes to long-term health, when we’re thinking about how to get more sweet potatoes and peaches into our diets, rather than fixating on eliminating foods we think are “bad” from our plates.
“If you look at what you’re eating currently, think about adding in more healthy fats, more vegetables, more fruits,” Shana Spence, RD, a New York-based registered dietitian and nutritionist, told me in an email. “I keep saying add in not take away because I think it’s important for people to realize that they do not have to cut out food groups and severely reduce their calorie intake.”
There’s a lot more to eating well, but if you want simple, actionable, and positive advice, it’s to eat more leafy greens and juicy berries. Get after tomatoes and sweet corn. Crunch into cucumbers and apples. Forget about calorie counts and portion sizes and work at adding more fruits and vegetables to your plate. Or, as Spence put it, “There’s nothing wrong with pizza, at all. But maybe have some vegetables with it or on top.”
Nothing beats a fresh salad, especially when garden produce is at an all time high. Use up those beautiful veggies with these creative, healthy and oh so tasty salad recipes. Pictured below, Zesty Low-Carb Jalapeno Cabbage Slaw.
- via Traditional Cooking School via Get Inspired Everyday via Kitchen Stewardship via The Nourishing Home via Health Starts in the Kitchen via Traditional Cooking School via The Pioneer Woman via Nourished Kitchen via Pinch of Yum via Happily Unprocessed via Eat Beautiful via The Kitchn via Food Renegade via Citron Limette
SPRING RECIPES AVOIDING TREE-NUTSMORE OPTIONS
AYURVEDA DIET 101
AYURVEDIC DIET FOR JUNE
MY SAVED RECIPES
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MUNG DAL, COCONUT & CILANTRO KITCHARI (PITTA REDUCING)
Ayurvedic kitchari's are India's chicken soup and the congee equivalent of Chinese medicine. This kitchari includes cilantro and coconut and is adapted from Dr. Lad's book Ayurvedic Cooking for Self Healing.
SWEET POTATO WITH KALE & GINGER
Orange like the rising sun, wrapped in bitter green crispness, sweet potatoes with kale make you feel brightly alive. Sweet potatoes give this meal substance, while kale's lightness bring this dish into a perfect balance. Ginger adds its pungent.
KALE & CARROT SOUP WITH GINGER, FENNEL & LIME
This soup was developed primarily to relieve acid reflux. Kale and bitters reduce stagnation in the digestive tract and clear heat. Carrot and vegetables with beta-carotene reduce Pitta. Fennel improves digestion without increasing Pitta. Fresh ginger.
MUNG DAL KITCHARI (VATA REDUCING)
Kitchari is Ayurveda's perfect food, indicated in times of recovery as well as plain old digestive discomfort. Kitchari can even be the centerpiece of a mono-diet or fast, as it is a simple food that supplements the healing process. You can try our
ASPARAGUS SAFFRON RISOTTO WITH LEMON
Asparagus Saffron Risotto with Lemon is a perfect way to celebrate your first picnic in Spring, Italian style. Asparagus, saffron and lemon are naturally refreshing ways to
MUNG DAL KITCHARI (KAPHA REDUCING)
Kitchari is Ayurveda's perfect food, indicated in times of recovery as well as cleansing. Kitchari can even be the centerpiece of a mono-diet or fast, as it is a simple food that supplements the healing process. As with Grandma's chicken soup, there.
QUINOA WITH MINT, CILANTRO & RED ONION
A refreshing recipe with mint may be just what your body is asking for to combat spring-time allergies. It's also perfect to whip up for a spring picnic because it's light and won't spoil while you're out enjoying the sunshine. This dish essentially.
RED LENTIL DAL
When I first discovered daal, I ate it every meal for a week in a row. Then I was so sick of daal I didn't eat it again for several months. Now we have a more stable relationship and I enjoy daal once a week.
ENZYME DEFICIENCIESFREE PRESENTATION
CABBAGE SOUP DIET
The Cabbage Soup diet was famous in the faxlore of the 1980s. While Ayurveda does not encourage a cabbage soup mono-diet, cabbage soup can be a healthy addition to a well-rounded diet. Here is the Ayurvedic version.
LEMON & SPICE WEIGHT LOSS TEA
Lemon & Spice Weight Loss Tea combines peppy cayenne and zesty lemon with gusto and verve. When celebrations with heavy foods and desserts leave you groggy and tired the next morning, Lemon & Spice addes a sparkle to the eye and an enthusiastic boost.
ASPARAGUS, GINGER & BLACK PEPPER CREAM OF RICE SOUP
A simple rice congee great for late spring colds and congestion. Like chicken soup but without the heaviness of chicken. Black pepper stimulates circulation and lightens the step. Discovered at Congee Village, a Chinese Restaurant in Manhattan, NY on.
COCONUT & CILANTRO SAVORY PANCAKE
Shake things up and experiment with Coconut & Cilantro Savory Pancakes. These are unlike your average run-of-the-mill pancakes. Sprinkled with chewy coconut and bright cilantro. They're impossible to resist!Appropriate for any meal of the day.
CARROT GINGER SOUP WITH PARSNIPS & COLLARD GREENS
This simple soup greets you with sweet and savory notes in a light, nurturing broth. Cooked carrots and parsnips carry a heavy sweetness while brightly bitter collard greens lighten this nurturing soup. This soup is a nice way to introduce parsnips if.
GRAPEFRUIT WITH HONEY, GINGER & CARDAMOM
Simple, cleansing, sweet, tangy, and tart, this recipe is our favorite weight loss breakfast for Kapha dosha. Enjoy the fresh, clean juiciness of biting into a plump slice of grapefruit, with the spicy zing of ginger and fresh liberating aroma of.
GREENS & FRESH HERB FRITTATA
Savory, aromatic, and light, the Greens & Fresh Herb Frittata is a rustically nourishing way to begin your morning. Transport yourself to a wide, tiled-floor kitchen overlooking lush Italian countryside as you dig into this hearty, yet light dish. .
FENNEL BULB PESTO
Capture spring freshness with this perfect & easy to prepare pesto. A lightness distinguishes this pesto from others. The crispy, vivacious texture of fennel bulb is tempered by a cool quality the calms the mind and increases clarity. Pumpkin seeds.
AYURVEDIC FACE ASSESSMENTFREE PRESENTATION!
Bright and colorful, Ginger Dal adds a festive highlight to any meal. With its spices, Ginger Dal warms your body from core to limbs. This savory, heartwarming Indian favorite is belly filling. It provides comfort and calm as it satisfies a big.
GRANDMA'S CHICKEN SOUP
Salty, nurturing, warm broth soothes your belly on the worst of days. Grandma still knows best- Chicken Soup is her mysterious cure-all and its reputation persists today. The next time you're feeling under the weather, make a big pot of Grandma's.
BEET CLEANSE SOUP (BORSCHT)
This colorful fuchsia soup will have you asking, Is this really just a wintertime food? Beet soup has brightened the cold days for countless generations in Central Europe eastward. Originally from Ukraine, this hearty soup made of beet broth has as.
PARSNIP, POTATO & CARROT SOUP WITH TURMERIC
Experiment with bitter sweet parsnips and soft root vegetables. Inspireded by Grover Stock of Iowa (founder of https://sustainablelivingcoalition.org).
KALE LEMONADE WITH GINGER & APPLE
Brightly sour, cleanly bitter, and gently sweet, Kale Lemonade with Ginger and Apple is an invigorating way to awaken your day. Blend pungent ginger into the mix to warm up this refreshing juice. Kale lemonade will pucker your mouth with an energizing.
ASPARAGUS & MUSHROOM RICE WITH BLACK PEPPER
Snappy green asparagus add freshness to earthy, soft mushrooms in rice. Joyful Belly discovered this recipe as a mushroom risotto in a small restaurant off a dark alley in Venice.
CAULIFLOWER & FENNEL BULB WITH ROASTED PUMPKIN SEEDS
Cauliflower and Fennel with Pumpkins seeds is fresh vegetarian breakfast that gets down to bare essentials. The crispness of lightly steamed veggies and nature's goodness are all that's needed to flavor this simple and wholesome start to your day. The.
COLLARD GREENS WITH POTATO, LEMON & TURMERIC
Simple and delicious, there are many variations. Although this recipe uses lemon others make collard greens with vinegar.
AYURVEDIC SPEECH ASSESSMENTFREE PRESENTATION!
ROASTED PEARS & RAISINS
Roasted pears are warm and cozy for cold winter nights. Perfectly wholesome and tasty for a holiday dessert. Learn about about a winter diet in Ayurveda.
BROCCOLI WITH GARLIC & BLACK OLIVE
Mashed broccoli has a softer feel. Olives and lemon bring the taste and sours alive.
COCONUT, TURMERIC & TOMATO SAMBAR SOUP
Spicy, sweet and sour Coconut Turmeric Sambar is a spring soup warms your belly on the coldest day. Awaken your senses as you journey to beautiful South India, a landscape palm trees, endless blue skies, and scents of spices greeting your nose. Sambar.
CURRIED PLANTAINS QUESADILLA
This recipe will open you up to a new perspective on the culinary possibilities of plantain. This versatile member of the banana family is often used in place of potatoes due to its starch content and relatively neutral flavor. Not as sweet or soft as.
SAVORY CORN PANCAKES
Begin your spring morning right with Savory Corn Pancakes. Moist and hearty, accented with smoky-sharp chipotle and cumin, these rustic pancakes will make you smile first thing in the morning. A dash of apple cider vinegar gives soothing moisture to.
SALAD WITH BLOOD ORANGES & LEMON FENNEL DRESSING
Experiment with citrus and spicy salads. Ginger and lemon add zest and freshness. Fennel adds a unique tone to oranges. Inspired by an Appetizer at Zerza in New York City.
BEETS & GREENS WITH COCONUT
GINGER, SALT & LIME APPETIZER
A classic Ayurvedic recipe to prepare digestion before a meal. Red ginger pickle is also used in Japan there it is made with vinegar and shisho leaves.
IDENTIFY YOUR BODY TYPE SAMPLE LECTURE!
GRILLED CAULIFLOWER STEAKS WITH TAHINI & SPRING GREENS
Celebrate the joy of spring with Grilled Cauliflower Steak. Cauliflower steak is lighter and leaner than a traditional steak. Roasted on the outside, but soft on the inside, this vegetarian work of art will delight your palate. Served on a bed of.
KALE WITH COCONUT & FENNEL
How to Cleanse with KaleIn the spring, kale and other greens are a perfect choice to restore lightness and vitality. Greens are also an essential component to your yearly spring cleanse. If you haven't started your spring cleanse.
BAKED APPLE WITH ROSEMARY
Comfort is KeyWhen you're curled up in front of the fire and craving a comforting treat, look no further than 'Baked Apple and Rosemary'. Its nourishing sweetness gives the same joy as a warm hug and helps calm the nervous system.
LEMONGRASS CARROT SOUP
The fragrant essential oils of lemongrass will fill your kitchen with the scent of Asian cooking as you prepare this 'Lemongrass Carrot Soup'. Put some relaxing music on and allow the aromatic nature of this meal calm the mind as you unwind. The.
GINGER MISO LEMON SALAD DRESSING
Fresh ginger is tridoshic. It burns toxins from the body, stimulates circulation, and is a mild anti-inflammatory and analgesic. Miso is fermented, meaning that it can slightly aggravate Pitta. If using for this recipe, all lemon or vinegar based.
CHICKEN SOUP WITH ASPARAGUS & FENNEL SEED
There's nothing like a steaming bowl of chicken soup when you're under the weather or recovering from an illness. It's wholesome, light and digests with ease. No wonder it's such a time honored remedy in households across America and beyond. This.
CURRIED CHICK PEA WITH COLLARD GREENS
Made with South Indian style spices like turmeric, mustard, fenugreek and cumin.
Perfect as a snack or side dish that can be shared at picnics or to give you energy before and after activities. Garlic, lemon and onion add sharp, sour and pungent tastes that are balanced by the smooth texture of chickpeas and the nutty depth of.
Eating Your Way Through 2013
This has been a year of great upheaval, transition and growth for the planet, and for many of you this week may be a time for personal reflection and resolution-making. I, for one, have promised myself to meditate daily, spend more time with my family, shop more carefully, entertain more often, and eat more mindfully. Some of that has to do with paying attention to the upcoming trends this year. Although it may be goofy to say, (I mean the word gourmet is so retro), "budget gourmet" restaurants -- hipster places with cutting-edge food that 30-something's can afford -- are sprouting up faster than you can chew a mouthful of kale (which is everywhere.)
"Farm-to-Bar" -- if you're looking for future flavors then sidle up to your nearest artisan boozerie. You will find fruits, vegetables, fresh herbal syrups, zested citrus bitters -- all house-made -- lining the bar top and perfuming your drinks. I now make my own chamomile vodka (from fresh chamomile flowers) every spring and store in it the freezer. A smart bartender will invent his/her own signature/locavore V-8.
Ingredients you've never heard of: Tokyo turnips, satsumas, hiramasa, squailen, astice, puffed basil seeds, scallion ash.
Feasts for sharing: Nose-to-tail dinners -- whole roasted pigs, lambs, etc. for a group of gorgers. For example Momofuku's Korean "bo ssam" family-style format includes a dozen oysters, a whole roasted pork shoulder, kimchee and condiments. Price? $200.
Eating in your zip code: radical locavore-ism continues with niche marketing to vegivores (a new word for me thanks to Adam Platt of New York Magazine).
The ancient flavors of Jerusalem: Check out the fabulous new cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi, and the new "Middleterranean" cooking (a hybrid of Mediterranean and Middle Eastern cuisines) in restaurants such as New York's Taboon and Philadelphia's Zahav.
The culinary wizardry of young Asian chefs forging a new identity: check out Nancy Matsumoto's riveting article in the Atlantic.
Pop-ups keep popping up: Restaurants, cookie stores, juice joints, snack bars, underground dining clubs in unexpected places.
Food as edible landscapes: check out my Chocolate Dirt piece in the Huff Post.
Prediction: Congee (with lots of mix-ins and add-ons -- and not just for breakfast.)
If you're interested in the most ambitious and erudite trends list around, check out Michael Whiteman's prognostications at www.baumwhiteman.com. (He's my husband but I'm really objective here.) He, with his partner, the late Joe Baum, created some of the world's largest grossing and most magical restaurants (the Rainbow Room, Windows on the World, and the Big Kitchen -- the world's first fast food court.) Michael was also the founding editor of Nation's Restaurant News -- still going strong. He can nose a trend as deeply as a truffle pig can hunt in Perigord.
Merry, happy, healthy. May the New Year be a fulfilling one.
Here's a healthy new recipe to get started:
Rigatoni with kale, chicken sausage & black olives
2 packed cups finely chopped kale leaves
12 ounces chicken sausage, removed from casing
¼ cup diced pitted kalamata or oil-cured black olives
12 grapes tomatoes, quartered
Large pinch of red pepper flakes
½ cup chicken broth
1 tablespoon extra-virgin olive oil
8 ounces uncooked penne rigati
1/3 cup freshly grated parmigiano-reggiano
Preheat oven to 400 degrees. Put kale, crumbled sausage, olives, tomatoes and pepper flakes in a large deep sauté pan with a cover. Pour chicken broth on top and drizzle olive oil over the mixture. Cover and bake 30 minutes. Meanwhile bring a large pot of salted water to a boil. Cook pasta 10 minutes until tender. Drain well. Remove pan from oven. Place on burners over medium heat. Add pasta and toss. Add cheese and salt to taste. Stir and cook 1 to 2 minutes. Optional: Dust with freshly grated lemon zest. Serves 4
Rozanne Gold is a four-time James Beard award-winning chef and author of Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3, and Radically Simple: Brilliant Flavors with Breathtaking Ease.
Whether you are struggling with a specific health issue, trying to lose weight, working with food sensitivities, or seeking more clarity, endurance and strength, Alchemy of Nourishment is a gateway to healing on every level. This year-long course combines the most advanced functional nutrition practices with age-old modalities of food-based healing and diverse cooking traditions. Each season includes recipes, lectures, nourishing practices, cooking demonstrations and a robust detoxification program to bring balance and harmony to your body - and life.
Spring is a time of rebirth and renewal, a time of optimism. The Alchemy of Nourishment Spring Program focuses on recipes and techniques that support these qualities within us.
Lecture & Cooking Series: This 10-part series includes lectures, recipes, techniques, nourishing practices, shopping lists and cooking demonstrations designed to revitalize your kitchen, create new eating habits and feel more energized.
Cellular Renewal Detox: This 21-day nutrition-based detoxification program is designed to shift accumulated patterns, release toxins and shed excess weight as you emerge from the hibernation of winter. Each day will begin with wisdom and tips from Esther, followed by step-by-step instructions, demonstrations and recipes to support cellular renewal.
How to Hard Prune Azaleas
Old azalea cut down to the base
I&rsquod like to say that the process was super complicated. But in all honesty, I simply used a good hand saw for pruning azaleas back to four or five inches from the ground.
The bonus of cutting any plant back this far is the ease of cleaning up any vines and weeds growing up around the shrub. You can see that the azaleas are still healthy by the color of the cut sides. No dead wood here.
Now, waiting for your azaleas to grow back may take some time. I cut these particular azaleas back over a year ago. Though you will begin to see new growth just weeks after cutting back, patience is key.
There are quite a few benefits to processing garlic into powder. Also, having a ready supply of garlic in the kitchen is useful. We have listed below the benefits of using powdered garlic over regular one.
Excellent for Seasoning Foods
Garlic in its natural form has its own benefits and we do not disagree with that. But it cannot be used for seasoning. No one can eat raw garlic, forget seasoning anything with it. That is where a powdered form of garlic works great in recipes that involve some amount of seasoning either individually or easily combined with a few other dry spices in the form of a powder.
Use it As a Condiment
Also, dry ginger suddenly opens up a lot of uses where it can be used to flavor and add extra taste to dishes where you could not think of using raw garlic as a topping. Use a pinch of it to sprinkle on almost any food whose taste can be improved by this flavoring. So try sprinkling a little on readymade foods like burgers, pasta, soups, salads, meats, pizza, popcorn, vegetables, etc. You can experiment with this.
Long-Lasting Pantry Staple
Like other spices in your kitchen, you can finally store garlic powder for a really long time without worrying. Garlic powder when stored correctly has been known to last up to 2 years which is an excellent shelf life for any product, that too without the use of any added preservatives.
There&rsquoll be those times when you run out of garlic or have to travel to camp outside. Garlic powder comes to the rescue as a good alternative on hand for use and also as a backup for those unlucky days when you run out of fresh garlic.
Saves a Lot of Time
Powdered garlic can be used instantly, while fresh garlic will have to be cleaned, peeled, and minced, all taking valuable time in the kitchen. It&rsquos better to make the powder once and save a ton of time on mincing individual cloves every day. Even on those days when you&rsquore not in a rush, you will still appreciate the benefits of having ready-to-use garlic powder.
Best for Flavoring Any Ground Meat
The issue with minced garlic is that it will not mix well with ground meats. Whereas the spices have to soften and mix well with the ground meat for the final product to get that rich taste of all the spices. So you can either use a fine garlic paste or use the garlic powder that&rsquos already ready to use. Garlic powder will spread evenly through the ground meat mixture such as sausage, burgers, and meatballs.
Add to liquids
The garlic powder will dissolve easily and so it can be used with drinks to add some flavor to soups, marinades, and more.
Remember that garlic powder is more concentrated than fresh garlic, so when flavoring use less of it.
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