Chocolate is what makes Valentine’s Day sweet and infinitely loved. When served with spices and nuts, it’s rich in antioxidants. Cinnamon and cardamom stimulate sexual desire. Chilies quicken the beating heart. The scent of vanilla increases sexual sensations. Nuts and seeds are rich in vitamin E, which is an important nutrient for maintaining the health of sexual organs. Continue reading
Last year, a few foodie friends raved about Adriana Valez’s Roast Cauliflower recipe. She used to write a food blog at “What I Made for Dinner.” These foodie friends loved her recipe so much; they eventually started reinterpreting the recipe with other spices, including a curry-spiced version. Remembering everyone’s twitter and facebook rave about her recipe last summer, one head of cauliflower was finally and recently brought on a whim. Continue reading
Let’s hope your New Year’s resolution includes a game plan for a gradual lifestyle change for the better. February is probably the first true challenge of maintaining healthy goals. The football weekends leading to Superbowl are exciting events to spend with friends and family. Such celebratory events have unhealthy nibbles, bites and treats. Who’s winning? Continue reading
A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.
When visiting a winter farmer’s market, search for the unexpected vegetable. Pick up the strange, knobby root vegetable–the unfair of them all. Write down the name and buy it. Once at home research the new vegetable and a recipe to use it. With this method, I’ve discovered rutabagas are savory substitutions to potatoes in stews. Turnips–with an unfair bad reputation–roast well with chicken. Thinly sliced beets make a sweet topping to homemade pizza with ricotta cheese. Celeriac root mashed with potatoes have a mild celery taste.
Shredding some root vegetables is winter’s version of fresh, crisp and light–characteristics missed from summer produce. They’re excellent garnishes or side dishes to many cold weather, slow-cooked meals. While visiting Union Square’s Greenmarket in New York on a mild cold day, purple kohlrabi and watermelon radish are brought with a few bosc pears. Continue reading
Posted in Condiments, Dinner, Fresh Food Fast, FrugivoreMag.com, Recipes, Vegetables, Winter
Tagged arugula, bosc pears, farmer market, frugivoremag.com, pear, root vegetables, salad, side dishes, winter
By now, we’re familiar with amaranth, millet, barley, or quinoa—to name a few. Each wholegrain is welcomed with curiosity and questions: What’s the history, where’s it from, and how is it cooked? Similar to rice, they’re mostly mild with a nutty, wholesome taste. Most whole grain recipes are served cold or room temperature as a vegetable salad or pilaf. They’re often used in breads and cereals, too.
In this recipe, quinoa is mixed with sausage to create a savory and healthy stuffing for cubanelle or poblano peppers roasted in the oven. The stuffed peppers are served with a sweet Tomato Peanut Sauce. The sausage is a simple and flavorful addition to quinoa’s mild nutty flavor. The Tomato Peanut sauce is adapted from Marcus Samuelsson’s The Soul of a New Cuisine cookbook. Such a recipe promotes quinoa from a dainty side dish or salad into a main course. Continue reading
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