July 19, 2022

Wild Rice and Quinoa Salad Makes a Tasty, Filling Dish

This hearty, filling salad has a nice mix of textures thanks to the chewy grains, crunchy raw vegetables, and soft-cooked vegetables. The vinaigrette and dried golden berries add a sweet-sour tang. You can chill this salad for an hour or two to let the flavors blend, but I typically serve it right away. BENEFITS: Whole grains like brown rice, wild rice, and quinoa provide detoxifying fiber, which keeps you feeling full to help you lose weight. Quinoa and wild rice are good sources of Omega-3s, which keep your skin looking fresh and youthful. Golden berries and red bell peppers contain […]
May 30, 2022

Age Beautifully with FoodTrients

As I’ve been telling my story these past few years about how I developed an anti-aging cookbook based on the food-is-medicine principle called FoodTrients, I’ve expanded my method for creating delicious, comforting recipes designed to keep you young, healthy and beautiful. It’s a lot easier than I imagined, and it’s the focus of The AGE BEAUTIFULLY COOKBOOK: Easy and Exotic Longevity Secrets from Around the World. The recipes are mainly quick and easy to make, and will introduce readers to age-defying foods and flavors from around the world, with a focus on beauty that emanates from the inside. As I […]
February 28, 2022

Quinoa-Stuffed Winter Squash

Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time. Ingredients: 4 small table queen or other acorn squash 2 Tbs. extra-virgin olive oil, plus extra for brushing 2 cups vegetable broth 3/4 Tbs. sea salt, divided 1/2 tsp. freshly ground black pepper, divided 1-1/2 tsp. allspice, divided 1 red onion, cut in 1/4-inch dice 4 cloves garlic, minced 1/3 cup dried cranberries 2 cups cooked quinoa 1/2 cup toasted pine nuts or slivered […]
June 17, 2021

Quinoa with Tasty Early Summer Herbs

People often don’t use enough herbs with their grains. In the quantity here, herbs work like another vegetable
March 29, 2021

Guilt-Free Chocolate Date Quinoa Cookies

Need a delicious treat without all of the guilt? This gluten-free, date-sweetened recipe offers a fun way to use leftover cooked quinoa and makes tender, cakelike cookies—with no added sugar. Notes and modifications: For a vegan recipe: Substitute virgin coconut oil for the butter. To replace eggs, place 2 Tbs. ground flaxseed in a small bowl with 3 Tbs. boiling water, stir to combine, and let stand 10 minutes before using. If making gluten-free cookies: You can also substitute 1.5 cups of your favorite GF flour blend for the dry ingredients. If your GF flour blend does NOT contain them, […]
January 26, 2021

Asian Fusion Shrimp and Quinoa

Asian fusion cooking is about using Mediterranean or American ingredients and, possibly, French techniques in classical Chinese, Thai, or Filipino recipes. I’m not intimidated by exotic ingredients, but I know that many of my American friends can be. For them, I try to use more familiar spices to simplify the cooking process. I also look at trends in the healthy cooking sector and add my own delicious Southeast Asian spin to the recipes that are sometimes bland. Quinoa has become a popular ingredient because of its detoxifying, gut healthy fiber, but it has almost no flavor. I’ve created a way […]
August 22, 2018

Bowling for Spicy Korean Quinoa, Veggie & Tofu

Korean cuisine is steeped in agricultural traditions and known for having a lot of side dishes. Here we combine some of the most common flavors in one bowl. SPICY KOREAN QUINOA, VEGGIE & TOFU BOWLS Ingredients For The Citrus Soy Dressing ¼ cup fresh orange juice 3 Tbs. reduced-sodium soy sauce or tamari 2 Tbs. freshly squeezed lemon juice 1 Tbs. honey 1  tsp. lemon zest For the Quinoa Bowl 1 (14-ounce) package extra-firm tofu (well-drained and cut into ½-inch cubes) 3 Tbs. gochujang (Korean fermented red chile sauce) 4  Tbs. vegetable oil 3 cloves garlic 8 ounces thickly sliced […]
October 31, 2016

Ancient Grains May Lower Risk of Heart Problems

Eating bread made from trendy ancient grains such as spelt, barley or quinoa protects against heart disease, according to new research. The study shows eating bread made with ancient grains could help lower cholesterol and blood glucose — leading risk factors for heart attacks and strokes. The researchers said that compared to modern grain varieties, which are often heavily refined, ancient grains offer antioxidant and anti-inflammatory profiles. They also contain beneficial vitamins (B and E), as well as minerals such as magnesium, iron and potassium which protect against chronic diseases. The Italian research team said the findings, published in the […]
August 21, 2016

Why Are My Cookbooks Different?

Through the years I have seen the connection between healthy food