Chickpea and Parsnip Curry Recipe – How To Eat A Stone Age Root

Parsnips are a deliciously sweet root vegetable that are almost as versatile as their carrot look-a-likes. While our Stone Age ancestors probably ate them roasted or raw, at the end of this post is a recipe for chickpea and parsnip curry that will surely convince you to start including parsnips as a regular part of…

Healthy Baked Potato Chip Recipe — National Potato Chip Day

National Potato Chip Day was just a few days ago, and it got me thinking. The search for the healthy potato chip is not an easy one. The best solution is to make our own. This home made healthy  potato chip recipe is a real treat, and the best thing about it is that you are…

Blood Orange: A Surprising Citrus Treat

I love citrus fruit in winter. Something about the cold dark winter days makes me crave the bright colors and tastes of citrus. Mandarins and grapefruit have been consistently in the grocery cart, and no matter how many I buy, this household of 6 consumes them within a couple days. But today the store had…

Plant-based and oil free tamales: Who knew fat free could be so tasty?

I never really thought much about eliminating all oils from the diet until last year. My in-laws embarked on a plant-based and oil free diet to combat severe heart disease. What diet is that? They eat essentially vegan, but eliminate all oils as well, so no coconut oil, avocado, or olive oil.They eat lots of…

Tsukemono- a Japanese pickling adventure

Tsukemono, Japanese pickled foods, are served with most traditional Japanese meals along with rice and miso soup. They serve many purposes. They are used as garnish, for palate cleansing, as a relish and digestive. There are several different types of tsukemono. Probably the most common type is the simple salt pickle, shiozuke. Shiozuke Shiozuke is…

Pickles

There are many ways to make pickles.  In times past, different vegetables were  lacto-fermented as a way to preserve them from the time of harvest through the winter, or for a long journey. Lacto-fermenting is a type of pickling that increases the beneficial bacteria in a food and is therefore good for the health of…

Chutney Recipe: Tamarind and High Bush Cranberry

A Chutney Recipe for our locale Chutney is a delicious condiment which originated from India and spread far and wide thereafter.  Chutney usually combines a multitude of taste sensations — sweet, sour, hot, spicy, bitter–so that the mouth is overwhelmed with flavor.  During colonial times, the British brought this food over to the West, adding…

A Japanese New Year

For as long as I can remember, the New Year has been a time in my family for celebrating our Japanese heritage. My grandfather was Japanese. My dad is half Japanese and they both grew up in Hawaii. I won’t claim Japanese purity as far as our family traditions go. They are probably tainted with some…