nutritious food 25 results

Crunchy Asparagus Miso Soba Noodle Salad

This delicious noodle salad uses raw asparagus and other raw veggies to create a satisfying and light salad that screams SPRING!  Best served cold or at room temperature, it's  a perfect make-ahead meal for guests or even tomorrow's lunch.Here we use purple asparagus, green onions, carrots and red peppers but feel free to substitute your favorites.  If our peas were ready, we'd add them too but it's just been too much crazy weather to make the timing happen.Tastes great the next ...

Lemony Roasted Cauliflower with Olives and Almonds

Cauliflower is one of those vegetables that many people overlook (though riced cauliflower has clearly become a thing for the carb-free folks) but it's packed with fiber, a decent source of protein, high in vitamin C and potassium and also provides vitamins B and K. Plus, it's filling and low-fat.This is a delicious way to serve cauliflower, the ubiquitous winter vegetable, that is sure to please even those fussy eaters who have decided they don't actually like cauliflower (probably because ...

Ten More Products We Saw at Expo West that We Bet You Haven’t Tried

Expo West last month in Anaheim was a bonanza of products including many that are new and unusual. Here's ten more that you probably haven't heard of... in addition to the ones we mentioned in our earlier post here.Arette Tea Seed Oil -- Yet another oil touted for its benefits as well as its flavor, Arette brings several varieties to the market. They claim it one of the most nutritious and healthiest edible oils, with a high percentage of unsaturated and monounsaturated fatty acids, has a ...

The Lowly Lima Part One: Artichoke Fennel and Lima Bean Stew

This recipe makes us love the lima bean, the humble bean that many people are not even sure they actually like. Fresh bulb fennel is combined with canned or frozen artichokes, lemon juice and lima beans.  Don’t like fennel?  Try this and you may change your mind as the vegetable combination mellows the anise flavor and creates a fresh taste.With its lemony sauce and less common blend of vegetables, this stew is delicious and hits the spot for flavor, with the fennel melting into a ...

Nut Balls Not in Politics? Yes, Easy Fruity Nutty “Candies” Please

These "candies" are really just a mixture of dried fruits, seeds and nuts. Similar to the ones you can buy (but fresher), you can use any dried fruits and nuts of your choice and even add extras such as coconut shreds to suit your palate.  We always start with dates, which we pre-soak unless they are super-fresh and juicy.This version also uses dried cherries, Brazil nuts, almonds, walnuts, raisins, coconut and dried blueberries but it's just a guide. Other great options include hemp ...

What’s Hot in Fancy Food Trends? Vegan, Gluten-Free, Herbal and More

It’s that time of year for fancy food (aka “specialty” food) at the massive 62nd Annual Summer Fancy Food Show in New York City. The weather was June’s finest and the show floor was hopping. Your humble correspondent was there, bringing you the new and fanciest trends.Delighted to report, VEGAN is making inroads, with mayos, yogurts, frozen desserts and lots of options in the chocolate and snack departments too.  Even the international folks (55 countries exhibited) added some ...

Yellow Indian Woman Herb Bean Dip

Yellow Indian Woman beans, from Rancho Gordo, sound earth-centered and soulful somehow.  Truthfully, you can probably substitute any flavorful beans and enjoy a tasty dip but the name alone makes this recipe seem way more exotic. This bean was originally grown by Native Americans -- likely by women -- in Montana.Beans are a wonderful source of nutritious deliciousness, and heirlooms bridge us to the past. In fact, a bean thought to be left by the Anasazi Indians was found in a cave in New ...

Fast Fall Farro with Wild Mushrooms, Roasted Squash and Cranberries

Farro is one of those "ancient grains" now being touted in food circles. Funny, right? In case you havent tried it, it looks like barley but is chewier, with just the right heft to be a central part of a hearty Autumn menu. This “pilaf” cooks quickly in a pressure cooker and is best served with sautéed mushrooms and seasonal veggies. For those cooking without pressure (who does that?), refer to the note below.Incredibly, we found some mushrooms on a piece of firewood (fine oysters) ...

2 Genius Ways To Cook With Sherry

Inspired by a recent trip to Jerez, the gastronomic paradise of Spain’s Andalusia region, I have been looking for excuses to work sherry into my recipes. Sherry is one of the most versatile wines alongside many types of food: think hard to pair ingredients like artichokes and asparagus, as well as an ingredient in food and cocktails. With an incredible depth of flavor, sherry helps you achieve richness and heighten umami while its high acid refreshes the palate.The first recipe is a ...

Weeding out the Nutrition (in Your Yard)

By now, you might have heard that many plants we call weeds are actually great sources of nutrition.  Dandelions are loaded with Vitamin A, Vitamin C, Calcium and Iron.  Chickweed has become the darling of farmer's markets, with its spinach-like flavor, and is also very high in nutrients.  There are lots more everywhere we look.A wonderful and highly recommended book  by Katrina Blair, The Wild Wisdom of Weeds, published in late 2014 describes in detail 13 "weeds" that grow around the ...