YOUR HEALTHY PLATE: Chickpeas & Posole

If you have never heard of posole, you are in for a seriously delicious treat. Posole is the same as hominy, kernels of corn that have been soaked in limewater, then hulled and dried. These are whole, not like the ones that are crushed for making grits. You can get some extraordinarily good posole from Rancho Gordo in Napa, or from a Mexican grocery, or from most anywhere that beans, nuts, seeds and grains are sold in bulk. Americans eat loads of grain, including corn, but not like this. Posole is the real deal. Continue reading



YOUR HEALTHY PLATE: Lentil Soup & Sweet Potatoes

You know how much I love slow cooking and crock pots, greens and sweet potatoes. Put this delicious recipe up to cook on Sunday, and you’ll be all set for days. Consider it your “standby dinner” in case you get stuck in traffic, or at the office, or in a turnstile or a revolving door, or between a rock and a hard place. Or stuck for an idea. Or just plain don’t feel like cooking when you get home. Continue reading


YOUR HEALTHY PLATE: Roasted Garlic, Parsnip and White Bean Soup

Here’s a soup to, yes, satisfy your sweet tooth! One thing I really love about certain foods, like garlic, parsnips, and onions (tomatoes, too), is that their sweetness develops rather dramatically when you roast them or leave them to cook slowly. And, frankly, there just aren’t enough parsnip recipes around for my taste. Remember though, that if you want to be able to enjoy the subtle sweetness of foods like these, you will want to moderate your intake of sugar and especially corn syrup, both of which tend to overwhelm your tastebuds and raise your threshold for tasting the lesser (though more complex and satisfying) kinds and amounts of sweetness in fruits and vegetables. Continue reading


YOUR HEALTHY PLATE: Sweet Potato & Chickpea Soup

This post will be the third and final of YHIOYP’s one-pot Back to Life recipe series (see the prior two blog posts here and here). This time, I’m back to my old standby, my trusty crockpot, from which so many wonderful meals have come, and I’ve decided to make my own version of Gypsy Soup, originally from Mollie Katzen, the author of the famous Moosewood Cookbook. Through the years I have made so many recipes from that cookbook that it is now ancient and falling apart, even despite having been taped together with leopard-spot-pattern tape somewhere along the way). Continue reading




YOUR HEALTHY PLATE: Roasted Carrot & Fennel Soup

Please meet one of my favorite new food writers, Jessica Fechtor, who writes on her blog Sweet Amandine and whose first book, Stir, reached the NYTimes bestseller list in recent weeks! What a grand success for a newly published author! Yes, I read it and, yes, it was wonderful! Stir, by the way, is not just about food. It’s about how finding her way around the kitchen was how Jessica found her way back to living after a brain aneurysm and its aftermath left her overwhelmed and unsure of absolutely everything.   Continue reading


YOUR HEALTHY PLATE: Zucchini & Dill Soup

This is such a good project for the abundance of zucchini in your friends’, neighbors’ and coworkers’ gardens! You can make the soup now, with fresh zucchini, or you can make it in a few more months with frozen zucchini. Then again you can make soup now, and freeze that instead of raw cubes of zucchini. If you use frozen zucchini, remember to saute it a little bit longer. Continue reading


YOUR HEALTHY PLATE: Best Gazpacho I’ve Ever Made

August means it’s –YES — gazpacho time! I think of gazpacho as soup and salad, both at the same time. Chief Cook-and-Bottle-Washer brought home a tray of golden, acid-free tomatoes last Friday, and (I admit it) I had my coveting eye on them from the minute they entered the house. We ate a few on Friday night, and more on Saturday. Couldn’t resist, so I swooped in on Sunday morning to pulverize the rest! Chief C&BW said it was okay, he would go buy more. Thank you, Chief. Continue reading