What to do with the rest of that bunch of herbs

What to do with the rest of that bunch of herbs

Are you snapping up those gorgeous fresh herbs appearing in farmer's markets? Herbs are exceptionally powerful for both health and flavor, so go right ahead! But you won't want to let any go to waste. Here's a useful guide from the archives to help you enjoy every smidge. :)

Transition time

Transition time

We think of seasons: Fall. Winter. Spring. Summer… but it’s really more like transition to spring, late spring… summer… then late summer. Memorial Day feels like the pivot point, marking the start of summer; but you really never know what transition times will bring. Right now in the Bay Area, we’re having unseasonably cool temperatures and rain is predicted. For us, that’s like a blizzard coming! It’s a big deal. We may have harbingers of summer, but we’re not quite there yet.

My Mother’s Day: The Girls

My Mother’s Day: The Girls

With Mother’s Day coming up, you don’t mind if I share about my dog children, do you? I am, after all, their devoted mom.


My first canine child, Bella, a Portuguese water dog, has been featured in two of my cookbooks, The Cancer-Fighting Kitchen and The Longevity Kitchen.  Her favorite food was carrots. In fact, she was the only dog in my experience who preferred carrots to bacon. For every carrot that went into a pot, one went into her mouth. She was very chatty. Whether I was chopping a vegetable or an animal protein, she would be vocalizing. No manners whatsoever when it came to trying to get food out of me!

Arugula!

Arugula!

Arugula is my number one go-to green. I put it on EVERYTHING! I like a little bit of bitter, and it has good tooth—texture you can sink your teeth into. Arugula plays well with others, especially seasonal fruits like blueberries, roasted cherries, apricots. Throw it in with other lettuces, in a frittata, into a pesto. Throw it on top of soup! Top it with sardines. Throw it in at the last minute of scrambling an egg. On top of toast with smushed avocado. The topping looks like green hair! Like that girl in school who had that curly kind of crazy hair? Like that.

A taste for vegetables: your guide to falling in love

A taste for vegetables: your guide to falling in love

Vegetables are ALWAYS a good idea, and this post is a good reminder to eat the rainbow! A plate full of color means you are loading up on the important phytonutrients that can do better than anything else on the planet to balance your immune system, reduce inflammation, and make you FEEL better. My advice? Go for it.

Rachel Naomi Remen: sustenance for uncertain times

Rachel Naomi Remen: sustenance for uncertain times

When it comes to healing, our notion of time can behave very strangely. It might speed up or it might be infinitely slow, like molasses. When we are eager for a loved one to get better, as I am now, it can seem like forever. The body heals at the rate that it heals. I remember Rachel Naomi Remen saying disease is a weird thing; it reveals itself when it’s ready to reveal itself. It can be frustrating when all sorts of symptoms appear, but no prognosis is certain. You are left wondering...where am I?

Paint your plate: a colorful way to calm inflammation

Paint your plate: a colorful way to calm inflammation

Are you curious what the deal is about inflammation? And what you can eat to cool it down? Let me make it super simple.

Inflammation can be appropriate and helpful when it’s in response to an acute injury. The swelling and redness surrounding a cut on your finger are visible evidence of the body’s troops rushing to heal injury and prevent infection.

But what if inflammation goes off the rails?

Edible healing

Edible healing

Julie Burford, my beloved Soup Sister and neighbor about whom I’ve frequently written (watch us making soup together here) is always on the frontline of cooking for people in need. She’s the Florence Nightingale of the kitchen, the one in our neighborhood who absolutely shows up with something nourishing or comforting or both when someone is sick or struggling. Her husband Stan says, “She’s the edible therapist!”

Baby artichokes! A treasure house of nutrients, fiber and flavor

Baby artichokes! A treasure house of nutrients, fiber and flavor

In California every spring (and briefly again in the fall) the baby artichokes arrive. It’s a very special moment, a seasonal splendor many of us cooks wait for. Especially those of us who’ve eaten the carciofi simply and elegantly prepared in Tuscany. One of the seven wonders of the culinary world!

A reason to season: all about salt

A reason to season: all about salt

I'm frequently asked about including salt in my recipes. Here's an important reminder from the archives about what role salt plays in both flavor and nutrition. Hopefully this will dispel any continuing confusion you may feel!

People are afraid of salt! You know how we became fat phobic? We’ve become salt phobic. We have the mistaken idea that we shouldn’t add salt to anything. Here’s my reminder: if you’re cooking with whole foods and you’re using good quality salt, you don’t have to be phobic about it because it’s doing it’s job: balancing potassium and building flavor.  

 

The Smartest Diet for Your Brain

The Smartest Diet for Your Brain

In the scheme of things, your brain is one of your greatest treasures. Learn to take care of it! Feed it what it needs. This post from the archives will fill you in on brain nutrition basics. And, by the way, you won't miss a beat on flavor! Brain healthy foods include some delicious favorites. I recommend making them part of your repertoire, and weaving them into your day on a regular basis.

Research… that inspires!

Research… that inspires!

I often speak about turning your black and white food world into technicolor; moving from all the tan and beige on the Standard American Diet (SAD) plate to the rainbow-hued plate of the healthy whole foods cook. Over the years we’ve learned that rich color actually signifies the presence of nutrient density. The deeper the purples, blues, and reds for instance, the greater the concentration of antioxidants. The ruby red raspberries, indigo wild blueberries, and purple-black blackberries really are nutritional gems of the plant kingdom.

A marvelous obsession: Asparagus!

A marvelous obsession: Asparagus!

It's that time of year! Asparagus is on the way. As those of you who have followed my blog or played with my cookbooks already know, I am WILD about asparagus. Are you with me? Do like to eat asparagus in all its guises as long as you can get it while it's truly fresh and seasonal? It's uniquely delicious AND the perfect detoxifier as spring arrives. If you're already in love with this elegant vegetable—or if this will be a new romance—here's a favorite blog post to help you dive right in.

Can I help it if I wear my culinary heart on my sleeve?

Those who know me, especially my farmer buddies at my local market, know that this is the time of year I SWOON over what I call those elegant green long ladies of spring. 

Ode to Cabbage — the unsung hero!

Ode to Cabbage — the unsung hero!

Your inspiration for the week: don’t overlook cabbage! I call cabbage the bocci ball of the cruciferous set. A bowling ball, a big, heavy dense, ball of leaves. In terms of nutritional benefits, cabbage rocks. It’s chock full of goodness! Fiber, potassium, choline, B12, iron, selenium, pantothenic acid (B5), manganase…. But. It’s like the stepchild of broccoli and kale. It’s the humblest of vegetables. Nobody even thinks about it. 

Colds & flu — achoo!

Colds & flu — achoo!

Is everyone around you coming down with colds and flu? And those nasty respiratory infections that linger so much longer than anyone expects? That’s February. A volatile month, a gauntlet we run to make it to spring. Whether you’ve got kids in school, like little Petri dishes scooting around, or you’re hopping on an airplane, or shoulder to shoulder on the subway, unless you live in a bubble, you are vulnerable.