roasted garlic for flavour. Sometimes I like to mix in some leafy greens (such as kale, mustard greens, or dandelion greens) with whatever herb I'm using to save money (herbs are expensive!!) and add some extra nutrients and a touch of bitterness. Feel free to experiment, and if you come up with a new delicious creation, be sure to let me know!!
Thursday, April 25
the eleven principles that the fabulous Dr. Weston Price discovered during his worldly travels studying the traditional diets of "primitive" people. It is an extremely cost-effective way of loading up on nutrients and healthy fats (especially if you're using bones and/or carcasses that you'd otherwise throw out), and makes soups, stews and kitchari taste amazing!!
Saturday, January 5
Since I discovered fresh ginger tea, it's been the only tea I ever make. I have it every day, sometimes so much that it replaces all the water I drink! I am hopelessly, fabulously addicted to it and I've managed to get many of my friends and family addicted too! It's spicy and sweet at the same time, with a fresh, bright, energizing flavor.
Ginger is one of my favorite foods, which is lucky for me because it's renowned for its health benefits and has been used in Chinese medicine for thousands of years to treat many different ailments. Here are some of the things ginger is most famous for:
Sunday, December 16
Saturday, December 15
Thursday, December 13
Traditionally, a lot of time and care was put into preparing beans, resulting in optimal digestibility and nutrition. These days traditional methods have been largely abandoned in favor of canned beans and time-saving shortcuts, and the result is that beans have been given a "musical" reputation. Here are some tips for preparing beans so that your body stays nourished and your tummy stays happy:
Monday, December 10
I much prefer the mild, earthy flavor of roasted garlic to the overpowering bite of raw garlic, so I keep a bulb of roasted garlic in the fridge at all times to add to my cooking. This way there is also no need to tediously mince or crush garlic, and your fingers won't smell of garlic for days!
Roasting garlic is very, very simple. It does not need to involve olive oil, tin foil, or chopping of any kind. You don't even need to use a single dish or utensil!