About Grace O
As a child in Southeast Asia, Grace O learned culinary arts by her mother's side in her family's cooking school Read More...
Ostrich (or Turkey) MeatballsOstrich (or Turkey) Meatballs In my family we call these meatballs albondigas. I tweaked this recipe by making the broth out of green tea and using ostrich meat from a local farm. You can use store-bought vegetable broth instead of homemade. You can use it instead of the green tea,
Potato Kale SoupPotato Kale Soup This Balkan-inspired recipe has clean, bright flavors that go well together. Kale is an excellent source of vitamins A and C. It's also part of the cabbage family, so it has cancer-fighting compounds. If you can't find caraway powder, grind caraway seeds in a mortar and
Celery Root Mashed PotatoesCelery Root Mashed Potatoes Celery root (celeriac or knob celery) gets no respect. Sure it’s somewhat ugly, but so are other tubers that grow underground. This mild vegetable is low in carbohydrates, full of fiber, and can pair well with higher-carb vegetables like potatoes. In fact, your guests might not even notice that these
Garlicky Green BeansGarlic Green Beans These green beans are easy to make and can even be prepped a day ahead of time, which makes them perfect for holidays and dinner parties. Marcona almonds make this simple side dish elegant. Green beans contain vitamins A and C. Vitamin A is an antioxidant that boosts immune function and keeps eyes and
Pomegranate Brussels SproutsBrussels Sprouts with Pomegranate & Walnuts Brussels sprouts, pomegranate, and four common pantry ingredients are all that is needed to put together this colorful and crowd-pleasing side dish. Roasted brussels sprouts are easy to make and filled with digestion-boosting fiber and beneficial antioxidants. Even those skeptical of this healthy cruciferous vegetable will love it
Roasted Veggies and Greens Salad with Lemon VinaigretteRoasted Vegetables and Greens Salad with Lemon Vinaigrette Roasted veggies aren’t just for fall anymore! They
Try Our Flavorful & Filling Fall SaladAutumn Salad with Maple-Protein Dressing Sometimes salads aren’t filling, but they can be if you add the right combination of fiber, protein and healthy fats. This fall salad offers double beans; a protein punch! Maple syrup, mustard, tahini, tamari and savory nutritional yeast combine into a thick dressing that pairs perfectly with hearty salad greens. Cruciferous veggies like
Cranberry Bread PuddingCranberry Bread Pudding Cranberries don’t grow in the subtropical climate of Southeast Asia, so when my mother and I wanted to make this dessert, we had to use a local red-colored berry as a substitute. I like this recipe better with cranberries, which are high in vitamin C. They also rank very
Stuffed Sugar PumpkinsStuffed Sugar Pumpkins Sugar pumpkins are mostly used as decoration in the fall months. That's a shame because they are the best variety of pumpkin to cook with. Their flesh is less stringy and watery than the larger jack-o'-lantern pumpkins. I like to roast them for a nice holiday side dish. SERVES 4-6 Salt
Watercress DressingWatercress Dressing Use this on just about any green leafy salad with fresh vegetables. For a thinner dressing, use regular or low fat yogurt. Marinated or flavored, crumbled feta cheese might be fun to use in this recipe. Other nice additions would be ¼ tsp. of crushed garlic and/or ⅛ cup of red
What Do FoodTrients Do?
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.