Skip directly to content

high cholesterol

The Star of Early Summer: Scapes

on Thu, 06/10/2010 - 20:30

Last year around this time in June I posted about garlic scapes, which I used to make a marinade for a slow cooked goat leg. This year I've been experimenting with all sorts of young green Alliums out there, ramps (which are in essence a wild leek but

Apples Make You Juicy

on Thu, 10/29/2009 - 13:30

The whole "an apple a day keeps the doctor away" wasn't far from the truth. Apples serve many functions, not the least of which is to increase body fluids according to Chinese medicine.

Puffball, the Mushroom

on Wed, 10/14/2009 - 13:30

I would like to introduce to you the wild puffball mushroom featured in the picture above. It can grow to be the size of a massive pumpkin or it can be a soccer ball like the one you see here.

Nopales, a Prickly Affair

on Wed, 05/20/2009 - 13:30

Nopales are from a wonderful tasting cacti (the nopal) that comes from Mexico though it can be found in other places such as in Arizona, California, New Mexico, and Texas to name a few. They have been a part of Mexican cuisine for 1,000's of years. The nopal is also known as the prickly pear cacti. The prickly pear which is more well known outside Mexico is the beautiful red prickly fruit/flower that buds from the nopal. The paddles or pads of this lovely cacti are what we refer to as nopales or nopalitos (when prepared) and are used in many different ways. You can boil them, boil then fry, or grill them. You can eat them in a salad, in a taco, with scrambled eggs, the list is endless and once you understand the flavor I think it's really about making it your own. It doesn't necessarily have to be made in a Mexican recipe.

Hibiscus for Hypertension

on Sat, 05/16/2009 - 10:30

The flower Hibiscus sabdariffa, also known as flor de Jamaica in Spanish, is not only delicious but also incredibly medicinally beneficial. I drank this flower tea growing up in Thailand...