This is a simple warming recipe for the end of the season zucchini, when you feel like you’ve just had enough but there’s more to come. Maybe what you […]
These oven baked zucchini chips are a healthy alternative to corn chips for so-yang and tae-yang. They take just 10 minutes to prepare and you’ll have time to finish […]
A good place for us to start our exploration into research on Korean Medicine is to look at the differences between Sasang Constitutional Medicine (SCM) and Traditional Chinese Medicine (TCM), which is the most commonly practiced Oriental […]
This recipe is adapted from “Get Skinny on Fabulous Food” by Suzanne Somers. The original recipe calls for Parmigiano Reggiano. Since I wanted to avoid lung-building food I thought of substituting Pecorino Romano, which is an obvious choice. But […]
This is a variation of the gazpacho in my cookbook “Cool Food”. It’s great for company as you can make the soup the day before and just whip up the garnish a little ahead of your guests’ arrival.
This pepper soup recipe comes from Joyce Goldstein’s “The Mediterranean Kitchen”, one of my favorite cookbooks. Joyce claims that this is one of her favorite soups. So that is two fans in favor of this recipe for starters. The […]
I’m old enough to remember health food stores in the 1960’s. There was very little processed food in those little stores and the bins were filled with things like beans, nuts and whole grains.
Now, in […]
In this recipe it is important to use “sweet” rice. The rices does not actually taste sweet but contains more starch than regular rice flour, which helps these gluten free muffins to hold together. Also remember that most oats […]