With health consciousness on the rise, more people are turning to dietary alternatives with the aim of avoiding allergens in their food. Why? Because many of these foods create internal inflammation of our tissues and joints and chronic inflammation can lead to disease and illness.
Common food triggers are wheat, dairy, peanuts, soy, refined sugar. If you’re following a paleo diet these and many more are on the no-no list. If you’re doing a detox cleanse, you need not be as strict. Many things have easy, healthy substitutes – instead of white sugar, opt for raw local honey. Instead of peanut butter, try sunflower seed butter.
Dairy gets a little tricky because many of the substitutes have OTHER allergens and ingredients to steer clear from. Most shelf-stable nut milks contain carrageenan, “a gum extracted from certain species of red algae (also known as Irish moss) has thickening, gelling, and binding properties. It is used to stabilize emulsions in dairy products; to improve the quality of foods such as soups, salad dressings, sauces, and fruit drinks; and to give a creamy thick texture to milk products,” states Prescription for Dietary Wellness: Using Foods to Heal by Phyllis Balch. Continue reading
Sushi Kappo Tamura’s owner and chef dishes about the edible sea plant that packs healthy nutrients……………….
Seaweed, long revered in Japanese culture, is available as close as Puget Sound. But can we simply stroll down to Golden Gardens and harvest some fresh kelp for eating? “Yes,” says Taichi Kitamura, owner and chef at Sushi Kappo Tamura in Eastlake. “All seaweed is edible; it is just a matter of tasting good or bad.”
Seaweed comes in various shapes and forms—pressed and dried into sheets for sushi rolls, salted in jars, dried whole and other preparations. “I like them all, but my choice is wakame,” says Kitamura. Dark green wakame is sold in both dried and jarred forms. Sometimes labeled as sea vegetables, it has an almost indistinguishable, subtle taste. The texture is satisfying. “It’s something in between melt in your mouth and chewy,” he says.
Rosehips are bright red ‘berries’ that form on the stems of rose bushes and trees after the blooms die back. These fleshy globes encase seeds for the roses and can be eaten raw or dried. Rosehips form in mid-autumn and are best harvested after the first frost. This homemade rosehip granola is best served over yogurt with a spoonful of honey. To learn how to harvest rosehips (November is a perfect month for it!), check out this post. For more rose hip recipes and inspiration, check out this post for Rosehip Sherry. Rose Hip Granola makes about 3 pints | start to finish: about 30 minutes active time 2 cups rolled oats 2 cups sliced almonds 2 cups raw, unsweetened coconut flakes 2 tablespoon untoasted sesame seeds 1⁄4 teaspoon salt 1/3 cup dried rosehips 1/3 cup crystallized ginger, chopped Preheat the oven to 350°F. Place the oats and almonds on a … Continue reading
Nutritious eating has always been my game – I like getting the proper proportion of fats, protein and healthy carbs in on a daily basis. Like most people, I’m also following food trends and hoping to anticipate them. Flax meal? On it – you can catch a recipe or two in Urban Pantry. Fermented foods? Eat them – I have several jars in my fridge and eat them with a soft-boiled eggs as a quick lunch when I’m in the gardens. Lately, it seems everyone is going ga-ga over hemp seeds and chia – me included. I wrote about hemp seeds in the February issue of Seattle Magazine and received a bag of ‘cereal’ at IFBC 2014 that included chia with hemp and buckwheat (and was delicious). Experimenting with healthy foods is fun, but I can’t help but wonder……why the fuss? What ARE these proclaimed super foods actually adding to our diet and do … Continue reading
Originally published in my book Apartment Gardening, this is one of my all time favorite recipes. This is also the recipe that was highlighted in this fun interview I did for the Wall Street Journal. (And YES, I still feel the same way about bacon.) With all that recipe sharing, I figured I should probably offer it here, too – right?! I often have a jar of this granola on the shelves of my pantry. It’s a nutritious and filling topping for non-fat yogurt, making it an excellent choice for anyone trying to eat healthy or commit to a morning routine. My friend Lynda worked as a cheese maker at a goat dairy. A few summers ago I got to spend a few days out in farm country with her, and every morning for breakfast I had a deep bowl of her perfect goat milk yogurt topped with spoonfuls of her homemade granola … Continue reading
The new year is a great time to recover from holiday indulgences. Personally, I’m so over food and drinks just now. Instead, I’m craving clean eating foods that I know will work through my system quickly and provide me with energy. (I’ve been counterbalancing bourbon with green juice for a week!) Craving fuel, January 1 is when I typically make a shopping list and stock up on frozen cut fruit for smoothies, bunches of leafy, winter greens and make sure I have some lean proteins available for adding to meals. Continue reading
Drinking vinegars, or shrubs, are refreshing beverages made from fermenting a combination of fruit, sugar and vinegar. Last week, in honor of my new SodaStream, I created a pineapple drinking vinegar recipe that is light, energizing and fresh. Shrubs are not a new idea – they were used in colonial America as a way to preserve quick-spoiling fruit. Lacking proper refrigeration, fruit turned quickly. Adding vinegar to the fruit solved the issue of decay and was a means of preservation, as vinegar is high in acid and prevents mold and spoilers from forming.
There are no limitations to ingredients that can be combined and Continue reading
Cabbage is a cruciferous vegetable, just like broccoli, kale, collards, turnips and MORE. Cruciferous veg are high in sulfur. Eating these natural compounds help your body produce anti-oxidant and detoxification proteins, which in turn help to eliminate biohazards from your cells. Seriously! Basically, what this does is increase your bodies cellular function and help clean out your system – like a gentle internal cleanser. For these reasons (and more which surpass my scientific understanding of digestion), many health advocates contend that you should be eating raw cruciferous vegetables daily. Because of their cellular support, cruciferous vegetables are thought to aid in the prevention of many cancers. Studies have been done to prove this, but why wait for a study? Eating more raw (or cooked) leafy greens will never prove to be a BAD idea.
It seems like the world is crazy for juicing just now. I had figured it for yet another American health craze for anyone hoping to drop five pounds, but recently I visited the Torvehallerne KBH in Copenhagen (essentially, a gourmet food hall) and even they had a raw juice bar.
Many people opt for health in the new year, particularly after weeks of festive parties and holiday cheer. This marks a new column for the site focused on Clean Eating. While you wouldn’t necessarily make the connection, many of the recipes I write are considered ‘clean’ – they take advantage of healthy fats, steer clear of inflammatory foods and maximize flavor. I don’t eat wheat, rely on fruits and vegetables for bulk, and count on lean proteins for their nutritional properties and ability to sate. I’ve been eating like this for years. It all started when…… Continue reading