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Dear SOS: Please, please, please get me the recipe for the Brussels sprouts at Cleo in Hollywood. My husband and I ordered a variety of food at our dinner there, and the Brussels sprouts stole the show. I would love to get the recipe.
IF Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme. Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit.
Ok. Ok. Yesterday’s “What’s for Dinner Tonight?” post may not have appealed to everyone. I hear you. Organ meat, especially to people that have never experienced them, can be challenging in more than one way (if you can accomplish selecting and preparing it you still have to – gulp!
We all know the saying: variety is the spice of life. Everyone craves variety on some level, especially when it comes to what we’re eating. What is the easiest way to add variety to your meals? Turn that phrase around and you’ll have the answer: Spice is the variety of life in the kitchen. Take a look at your spice rack. Salt, pepper, maybe some dried oregano.
To call this beverage tea might be a little misleading. “Creamy Mug of Warming Deliciousness” is more accurate. It just plain feels good to drink this slightly sweet, slightly spicy blend of heated almond (or coconut ) milk, turmeric , ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats.
Consult your doctor before trying this routine! On the advice of a good friend, I have recently started on a cleansing morning routine that includes mixing freshly squeezed citrus juice with a tablespoon of Psyllium seed husks, ground seeds and spices. This concoction is not for everybody to try, and you’ll see why!
Recipe by Richard Masla ND In America, downing a hearty grain dish would not be called fasting. But in India kitchari - a soupy porridge made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices - is considered a fasting food and is used to purify digestion and cleanse systemic toxins. Ayurvedic physicians often prescribe a kitchari diet before, during, and after Pancha karma, a rejuvenative treatment that cleanses toxins stored in bodily tissues as it restores systemic balance. Kitchari provides solid nourishment while allowing the body to devote energy to healing. You can safely subsist on kitchari anytime in order to build vitality and strength as it helps balance all three doshas.
Ayurvedic Cooking is about guiding principles rather than rules: Food should be light, easy to digest and assimilate Heavier food is OK in Winter but in Summer it must be lighter Use spices intelligently to balance the doshas Cooked food is considered easier to digest than raw Certain foods do not go well with others eg: Milk does not go well with sour fruits or banana, yoghurt and banana are also incompatible. Different sorts of food are required at different times eg: pregnancy and post illness Ideal foods are ‘tridoshic’, balancing all three doshas eg: green mung dhal and coriander
(Thai hot and sour shrimp soup) Tom yum kung is the simple and popular Thai hot and sour soup, familiar to many from Thai restaurant menus. It is sometimes spelled tom yum koong or tom yum goong . 4 to 6 servings Ingredients Water or stock -- 6 cups Fish sauce -- 1-2 tablespoons Kaffir lime leaves -- 4 Lemongrass, white part of stalk only, crushed --1 stalk Galangal (optional), cut into thin rounds -- 2 pieces Garlic, crushed -- 2 cloves Salt and pepper -- to taste Shrimp, peeled and deveined -- 1 1/2 pounds Scallions, chopped -- 1/2 bunch Straw mushrooms (optional) -- 1 cup Limes, juice only -- 2 Cilantro, chopped -- 1/2 bunch Thai chile peppers, sliced into rounds -- 2-3 each
Ingredients 1 cup uncooked quinoa 1 teaspoon ground cumin 1/2 teaspoon salt 1 teaspoon unsweetened cocoa 1 (14-ounce) can fat-free, reduced-sodium chicken broth 1 cup canned no salt-added whole-kernel corn, drained 1/3 cup jalapeÃ±o peppers, chopped 1/4 cup thinly sliced scallions 2 tablespoons lime juice Preparation
Beatriz Dacosta Ingredients 2 teaspoons olive oil 2 cups thinly sliced onion 8 ounces spicy turkey Italian sausage 1 cup chopped celery 1 cup sliced carrot 2 garlic cloves, minced 1 bay leaf 5 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms) 1 1/2 cups chopped portobello mushroom 1/2 cup uncooked pearl barley 3 (15.75-ounce) cans fat-free, less-sodium chicken broth 2 tablespoons brandy 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup coarsely chopped fresh parsley Preparation Heat oil in a large Dutch oven over medium heat.
This is an Italian street food I first tried in Liguria, close to the southern coast of France. A kind of savoury pancake made from ground chickpeas made into a batter with water and seasoned with olive oil, black pepper, salt and sometimes with rosemary. It is a brilliant snack food and perfect for those who have an allergy to gluten and cannot eat wheat, particularly in pasta-eating regions where avoiding gluten can be a real challenge. Traditionally Farinata is cooked in a wide flat copper pan with a 4-5 cm lip in a hot wood fired oven. In Nice, just back across the border in France, a similar dish called socca is made with the same ingredients and cooked in an oven or in a skillet over flames. I’ve never tasted the French version but this is what the Ligurian one tastes like.
Courgette Salad with Peanut Dressing 13 Oct Simple yet stunning salad of ribbons of courgette with a tangy Thai style peanut dressing. Crisp fresh courgettes are a lovely vegetable to eat raw and dressed like this they make a wonderful exotic appetizer or side dish.
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vegan vegetarisn breakfast