Culinary historians have recorded that cookies were first prepared in the 7th century in Persia, after sugar became more available there to everyone. Back then, Persian cookies were sweetened with sugar, nuts and dates and they were most likely not soft.
Being some of the inventors of what we now know as modern agriculture, the Native Americans grew food using practices inherent in natural cooperation found among crops, soil and the climate. They consumed food that was available seasonally.
On Diwali holidays, as opposed to sharing traditional gift items, people in India visit relatives and friends to exchange and share food. Popular food to share during Diwali in Indian households are sweets. I have fond memories of my mother making many different sweets, days before Diwali, and she would hide them to save for the holidays. She also made savory items. My favorite were “dhoklas.”
In our mostly foggy Bay Area climate, any day is good for a pot of hot soup. But, in addition to being comforting and nourishing, soups also provide hydration during hot or cold weather.
Why are Mammous healthy? First of all, they are not very sugary. In fact, you can make them without a sweetener. But I add just a little sugar. And they are filled with protein-rich nut meal.
This salad is very nutritious because one of the main ingredients; kale is a great source of vitamins A, C and K as well as minerals such as calcium and iron. The other ingredient, quinoa, contains a good amount of protein (14%) and healthy carbohydrates and fibers.
This recipe uses only a few ingredients, and the patties can be done in just a half hour.
If you are looking for a small bite for an afternoon break or a light dessert, these lightly sweetened almond-filled biscottis are a healthy companion to your hot chocolate, chai or coffee.
Cauliflower is a picturesque and nourishing vegetable. Cooked with a good sauce and placed in a nice bowl, it is as sumptuous as it is full of essential nutrients.
This is my adaptation of an Indian savory dish called a samosa using Greek filo/phyllo pastry. They are filled with cooked potatoes, peas and other vegetables and folded into triangles.
Sambhar is a robust South Indian soup comprised of lentils, vegetables, and spices, making it a nutritious and fulfilling meal. The recipe involves cooking lentils, sautéing vegetables, and flavoring with tamarind.
Pea shoots contain many important nutrients, such as protein, vitamins A, B1, B5, B9, C, folate and E, as well as potassium and phosphorous – some in remarkable quantities. A serving of 100 grams of pea shoots can provide 4 grams of protein, 3 grams of fiber, 280 micrograms of vitamin K, 79 milligrams of vitamin C and 340 micrograms of vitamin A.
Gado gado (meaning “mix-mix”) is a traditional Indonesian salad made with a variety of vegetables and a protein element from tempeh, tofu or boiled eggs. It is served with freshly made peanut sauce dressing. Gado gado is versatile, healthy, colorful and tasty!
The fall season brings us many naturally colorful fruits and vegetables that are needed for the shorter and darker days. Beta carotene, an antioxidant present in pumpkin, carrots and sweet potatoes used in this recipe, is beneficial for our vision and the immune system which can be compromised in the winter.
Right now, there is a variety of beautiful autumn squashes in the market – all of them are colorful and hollow, full of mystery!
Richmond Review/Sunset Beacon 