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.
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.
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.
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.
Diwali, the Hindu festival of lights, is celebrated all over the world by more than a billion people.
In the Persian language, Kofta means pounded meat. Somehow, in the culinary world, “kofta” became a word for a dish that is made with spiced minced meat rolled into small balls and then fried.
My personal preference for jam-drop cookies is twofold. We can use the abundance of winter berries to make the jam for the cookies. And the cookies make beautiful edible gifts.
My latest favorite is Tzatziki, a Greek sauce made with cucumber, yogurt and fresh herbs. It works well as a sandwich base – a welcome change to mayonnaise – and it makes great dip for chips, crackers, bread sticks and vegetables.
Richmond Review/Sunset Beacon 