Listed below are what I regard as the most magical of greens. they spark your menus, keep your blood sugar level under control, protect you from diabetes, and nourish your immune system. Besides, they taste good raw or lightly sauteed. I’ll list them alphabetically. Kudos to those of you who clip my columns and file or scrapbook them.
We’re still in the flu season. I’m still working on getting my energy back from my this-years edition of The Flu. Many of you probably are. Whatever sort of malady is going around when this column hits print, you can benefit from this old-fashioned chicken soup.
When she said, “Eat your vegetables, they’re good for you,” she had the nutritional fact right, but she could have put it in a more kid-enthusing way. And she could have cooked the veggies in chicken broth, or put a little butter with them.
The Christmas cookie-baking season rushes on in my neighborhood. There are going to be lots of children, and older people, too, high on sugar if we don’t lock up some of the cookies. Also, we can choose our sugars wisely.
For stamina to keep you up with all the delightful demands of December—chilly weather, snow, winter colds, Christmas shopping, the planning, the parties to give and to go to—we need to feed our bodies and minds well. A good breakfast fuels us for these high energy expenditure days.
Down on the coast, this year’s cranberries have been raked, sorted and packaged for our pleasure and good nourishment. We’ve enjoyed them in baked goods this month, especially these scones, made with low-gluten barley flour or no-gluten sorghum flour combined with almond meal for texture and flavor.
You can still be a frugal cook, even when you splurge on something as expensive as scallops. Frugality is not the same as miserliness. It means not wasting a thing, and making the most of what you have.
Don’t let the dairy promoters fool you: Calcium does not make strong bones. It provides mass, but magnesium is what you want for bones that don’t break easily. But, experts say, our diets are notoriously short on magnesium.
My rice cooker works best when I cook at least a cupful of raw rice at a time. It produces more than can be consumed at one meal. It’s good, though, to have some cooked rice on hand. Some ways to use it:
Why am I avoiding genetically modified foods, foods created by Monsanto to be able to tolerate huge amounts of insecticides, like Round-Up which Monsanto also sells? Read that sentence again and think about it .
Any trip to the grocery store causes sticker-shock. Prices go up, but my income doesn’t. Frugality is the only way to survive. I means not wasting anything. Here’s where we can profit from my childhood during the Great Depression years. Our motto was, “Use it up or wear it out; make it do or do without.”
In hot countries, hot dishes and spicy foods help people sweat, and thus cool off. Here, we rather like cold soups. Today, I give you a Chinese soup that’s served hot or tepid. My daughter Suzanna Leigh, whose inspirational motif is the dragon, gave me the name for it.
Come Friday, Independence Day, grills will be fired up all over the Island, and beyond. Before you even put the charcoal and/or mesquite wood into the grill, make sure the cooking surface of yours is totally clean.
Homegrown vegetables and fruits yield more nutrients than even the organic vegetables from the grocery store. Each year I promise myself I’ll expand my patio potted vegetable garden, but so far all I’ve been able to grow are the herbs marjoram, oregano, rosemary, peppermint and spearmint, and a lone potato.