Tag Archives: Greens

A Greens Perspective on Nutrition

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Have you ever noticed that a great many different cuisines incorporate dishes that pair some type of green leafy ingredient with some type of fat-rich ingredient? In the Mediterrean it might be simply green leafy lettuce and olive oil, parsley salad with tahini dressing, or sauteed greens + pignola (pine) nuts, not to mention pesto itself (basil + pignolas, traditionally). In Northern or Eastern Europe you might find cabbage and mayonnaise (cole slaw), or spinach with bacon dressing. In the far East it might be deep-sea fatty fish and seaweed (sushi). If you take the time to look, you will find green leaves combined with fats over and over again in cuisines the world over. 

This cannot be a coincidence. I am going to predict that someday we will discover that eating greens with fat increases the availability, perhaps by gut absorption, of certain nutrients in the greens. Or maybe the fats. Or maybe both. Continue reading →

YOUR HEALTHY PLATE: Lentils & Collards Soup

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I’ve posted this recipe in these pages once before, but it’s so unusual and delicious that it’s definitely worth repeating. Plus I have a lot of collards in the fridge at the moment. I love how the aromatics supplied by the cumin and cinnamon and lemon in this soup yield a result whose flavors are so different from the spice combinations I normally tend to reach for. Continue reading →

YOUR HEALTHY PLATE: Greens-and-Grains Winter Salad

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I love eating food in season, and many of the ingredients for this recipe have winter written all over them. Leftover nuts and dried fruit from the holidays. Quinoa, a staple in the cabinet. Some fall apples and a few leftover stalks of celery in the fridge. And a sweet memory of the large box of oranges sent every year to my parents by friends who used to spend their winters in Florida. Continue reading →

Korean Barbecue Love

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Korean Barbecue Love
from Joe Gardewin

Over the past months, as you probably know, our family has been the recipient of an extraordinary amount of generosity and support of all kinds. Today, I am sharing the gift of a post from a friend, Joe, sent to me two weeks ago in hopes that it might lighten my load. It has achieved its intended purpose and for that, and more, I am very grateful. Thank you very, very much, Joe, for your kindness. Continue reading →

YOUR HEALTHY PLATE: Cucumber Gazpacho

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This is the time of year for gazpacho, so get ready! I’m going to post some of my favorite traditional tomato gazpacho recipes in the coming weeks, but we’re starting with something a little different — cucumber gazpacho. Salad in a soup. I made a slightly different version of this gazpacho last night, and the avocado gave it a super creamy texture. Such a great way to get your veggies, to start your day with leftover gazpacho for a slightly unorthodox breakfast, and to fill your waiting belly with a pile of phytonutrients! Continue reading →

Reversing Winter Insulation in the Springtime

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A while back, I received a timely message from a reader: “With the weather warming I am digging out summer clothes and finding that some things are a bit “snug.” My diet is healthy and I run several times a week, but I would love to shed a few pounds around my waist. If my diet is already good, what would you suggest to take a few pounds off?” 

Let’s look at this request from a seasonal standpoint. Continue reading →

YOUR HEALTHY PLATE: Celebrate Summer with a Green Smoothie!

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It’s the beginning of August, it’s a hot and sunny day, and nothing tastes as good as a freezing cold smoothie on a hot summer day! Make it green with spinach, and sweet with tropical fruit, and absolutely wonderful to share with everyone who comes through the kitchen to see what’s going on when they hear the blender whirring away. The color of this smoothie is gorgeous, the spinach is invisible, and the children will love it as much as you do. Enjoy! Continue reading →

YOUR HEALTHY PLATE: Grains and Greens

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This is one of those wonderful recipes that works no matter what’s in your kitchen. It gives you the opportunity to use whichever grain you feel like eating today, whichever greens are in season, and whichever other vegetables you are in the mood to sautè. I chose bulgur, red pepper, asparagus and spinach here, but you should feel free to use whatever is in the veggie bin. The onions and garlic are important, as are the herbs and spices, but everything else is flexible. Continue reading →

YOUR HEALTHY PLATE: Rainbow Beet Salad

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Beets are one of my favorite foods. Whether purple, yellow, orange, or pink-and-white, these babies are phytonutrient heaven. Some people are partial to the smaller-sized beets, considering these the sweetest but, no matter what size you like, you’ll want to make sure to get ones with firm, dark green leaves on top. Beet greens are absolutely the best! When I buy beets, I cut the green tops off right away so I can slice them into short lengths, rinse them well, and saute them quickly in olive oil. They usually get eaten fast.  Continue reading →