Month: April 2015

Quinoa-An Alternative Grain

Published by

Quinoa (“keen-wah”) is a grain originally from South America. It is getting popular now because it has high protein, is a good source of calcium, phosphorus and iron, but has little or no gluten. It is not related to the grassy grains such as wheat and rye. Rather, it is related to spinach and tumbleweeds (tumbleweeds!).   Uncooked quinoa It is easy to cook and versatile. It can be used in dishes such as couscous and salads in place of bulgur wheat, or added to soups. Cook it like rice: about one cup quinoa to two cups water. Bring to boil, then simmer until water is absorbed (about 12 minutes). Makes about 2 cups of cooked quinoa. The salad below was brought by a friend to a brunch, and has the added benefits of avocado, citrus, and blueberries. It is delicious and nutritious! Quinoa and Blueberry Salad    2 cups quinoa, cooked    1 cup blueberries    2 large avocados, diced    1 cup pecans    Lime Basil Dressing:    1 tbsp olive oil, extra …

Curried Roasted Carrots with Yogurt

Published by

This dish is easy, tasty, and works well as a side dish or appetizer to bring to parties. I have adapted it from a recipe in Sunset magazine, which has lots of easy and quick recipes for colorful food! Wash and peel 2-3 carrots (depending on size) and slice them diagonally. Peel about half a head of garlic cloves, and cut the bigger ones in half. Toss the carrots and garlic in a bowl with olive oil and spices, about 1 tsp curry powder 1/2 tsp turmeric a pinch of ground cumin a pinch of ground cardamom Let them sit about 10 minutes, stir, and place in a roasting pan. Grind some sea salt over them, and roast at 350 degrees for 20-25 minutes. Let cool. Spoon a small carton of greek yogurt into a serving dish, and put the carrots and garlics in the middle. Drizzle the olive oil left over from roasting around on the yogurt. Eat with pita chips!

Is “Leaky Gut” Really A Thing?

Published by

There is no shortage of information on the internet about “Leaky Gut” and “Leaky Gut Syndrome”. For instance:   “4 steps to heal Leaky Gut” “9 signs you have a leaky gut” “Leaky Gut foods to avoid” “Could Leaky Gut be what is troubling you?” “Leaky Gut: Can this be destroying your health? “How to live with and identify Leaky Gut Syndrome” Is this really a thing? It seems there are as many skeptics about “Leaky Gut” as there are people promoting it. When I ask audiences at my seminars “Who has heard of leaky gut syndrome?”, everyone, EVERYONE, raises their hand. When I ask “Who thinks the medical establishment takes it seriously?”, no one raises their hand, ever. Which is unfortunate, because Leaky Gut is a thing, and can cause serious problems for some people. It may also contribute to other conditions not normally thought of as being related to gut problems. In the basic science world, “leaky gut” is called “increased intestinal permeability”, and it is a big thing. Increased intestinal permeability is …

What To Do With Kale

Published by

Kale is so nutritious, and grows so well in home gardens. But it is kind of tough, and it can be hard to think of things to do with it. This true for other great greens, like collard and mustard as well, and dandelion greens (yes! they are edible and full of nutrients). One trick if you want to put them in salads is to massage them a bit with your hands to soften them up. I really like them warm, in soups or wilted in sauces. My favorite thing to do is add them to Thai curry coconut sauce, with chicken, shrimp or tofu, and red peppers. For this I cut up raw chicken, raw shelled shrimp or tofu, and marinade it for a little while in curry paste (or garlic chili paste) mixed with a little olive oil. Then I sautee until they are cooked through, and add a can of coconut milk (either regular or “lite” work). Then I add a couple of tablespoons of Thai curry paste (e.g. Thai Kitchen brand) …