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What to Do with All Those Cucumbers!

If you’re looking for several ways to use the abundance of cucumbers that recently burst forth in your garden or arrived fresh from a farm in your produce box, I’ve got some quick and easy recipes for you.

Let’s start with this Carrot and Cucumber Salad. You could eat the carrots and cucumbers raw, as you might expect, but instead I cooked them, Asian style, for just a few minutes. Add salt, fresh mint, cilantro, and lime—and voila—culinary delight! Not only are the cucumbers delicious when cooked, but they are also easier to digest.

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Sacred & Delicious Update

Dear Friends,

 

In case you’re wondering if I fell off the planet, I’m writing with a quick update to explain why you haven’t heard from me.

While on a beach vacation with my husband and step-daughter in July—totally social distanced, of course—I took a bad fall and fractured my wrist. It was a major big OWIE! Happily, the fracture healed, but it triggered a rare response known as complex regional pain syndrome and, alternatively, reflex sympathetic dystrophy. Medical experts believe that this is a response from the sympathetic nervous system.

I’m still unable to use my left hand, which has become quite stiff, particularly in the fingers. So, rather than dreaming up and testing new recipes, I’m focused for hours a day on rehabilitating my hand. This was a real surprise for me, as I had not intended to be gone for such a long time.

Before I disappear again, for whatever length of time it takes to restore the functions of my hand, I’d like to remind readers that you’ll find three fabulous pumpkin recipes on my blog: Puréed Pumpkin Soup, Spiced Pumpkin Pound Cake, and Pumpkin Spice Cookies—all gluten-free.

Sometime after this momentous election, I will share the ways I’ve adapted in the kitchen so that I’m still able to cook fresh food six days a week. (Like our Creator, I rest from cooking on the Sabbath!)

During this extraordinary moment in history, with all its inherent anxiety, we especially need to eat well. Cooking delicious healthy food can definitely bring joy to ourselves and to our loved ones. I wish you and yours good health and a beautiful autumn. Stay well! Stay safe.

With love,

PS For those of you who may have CRPS, or know someone who does, please reach out if you’d like to hear about my approach to healing with the help of several complementary therapies—and of course, an anti-inflammatory diet. You can leave a private note here.

 

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I’m Back—with Holiday Dishes!

After a long and much-needed hiatus to remodel the kitchen in our home of nearly 25 years, I’m joyfully back to creating new dishes for our table—and yours. Today’s offering is Winter Squash with Greens that I hope was worth the wait. (Next up: Chocolate Glazed Pumpkin Bars!)

This Winter Squash with Greens is a lovely vegan entrée when served in a soup bowl over millet or it can grace your holiday table as a side vegetable.

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Healthy Comfort Food 2023 Spring Edition: Gluten-Free Vegan Pot Pie

With family coming home this week for holidays and spring breaks, it’s a perfect time to make a delicious—if perfectly imperfect— Vegan Gluten-Free Pot Pie. No doubt, this dish is a project if you make your own crust, so working folks will want to save it for the weekend unless you make the crust the day before and refrigerate it.

I call it perfectly imperfect because I am not a pie crust aficionado. Although my mother was an excellent (and revered) math teacher, she was not a baker, so I never learned to make pie crusts by her side. My friend and baking mentor, Martina Straub, helped me perfect a spelt crust many years ago when I was hoping that low-gluten goodies were good enough to support my health. But alas! I needed to go 100 percent gluten-free to heal my gut and related inflammatory conditions.

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Holiday Cooking Tips for Modern Lifestyles

As often described in articles about holiday entertaining, it can be challenging because emotional expectations are often so high—both your own and your guests. You may be trying to create a picture-perfect event that is a dream come true for your family. When entertaining friends, you may hope to out-do your last kitchen performance. Expectations aside, holiday preparation is particularly daunting for people who work forty-plus hours a week. Double that for working parents. And of course, entertaining is the most stressful for perfectionists, who want their house to be impeccable, their food to be amazing, and who want to look stress-free and gorgeous, even when they’re totally frazzled.

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Shake Up Your Cooking Routine with a New Side Dish or Salad

Photo by Ingrid Beckman

 

Every once in a while, I need to shake up my weekly cooking routine with a new side dish or salad like today’s Sweet and Savory Beets with Sweet Potatoes. Like most home cooks who are still working, I tend to cook the same sides over and over again, just to keep menu planning and cooking time to a minimum.

Although dinners at our house are always delicious, even I get bored with my own cooking on occasion! That’s when it’s time to create a new dish. This one is a delicious side dish or salad made with cooked root vegetables.

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Love Your Greens—As Sides or Entrées

I’m sure you don’t need me to tell you that kale and other greens are among Mother Earth’s superfoods—and today’s recipe for Kale and Beets with Spiced Pecans will help you take advantage of your favorite greens deliciously!

Did you know that there are at least 10 different types of kale?

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A Gluten-Free Vegetarian Guide to Thanksgiving

If you want to plan an intensely flavorful vegetarian menu for Thanksgiving, look no further! Today I’m sharing a recipe for Gluten-Free Millet Dressing. I’ll also point you to my sumptuous versions of traditional American holiday side dishes, which will fill your family with joy and gratitude!

Why millet?  Millet is a good source of vegetarian protein. One cup of cooked millet offers 6 grams of vegetarian, gluten-free protein, which equals the protein in one egg. It’s also filling, grounding and easy to make.

Now for the rest of the menu. My famous Holiday Sweet Potatoes, topped with a pound and a half of pecans, are the eagerly awaited crown jewel of our holiday table. For a dash of freshness and color I offer this cranberry salad, a squeaky clean, upscale version of the canned stuff that used to be served when we were growing up!

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Savory Chickpea Pancakes with Curry Leaf Chutney

Photo by Roger Winstead

When my husband and I recently hosted Vaidya Smita Naram in our home, she taught me to make a classic yet simple and intensely delicious Ayurvedic dish: chickpea pancakes with curry leaf chutney.

Dr. Naram is a world-renowned pulse master and Ayurvedic physician, a pharmaceutical herbalist and nutritionist — and she also happens to be a marvelous cook. She has a successful restaurant in her panchakarma clinic in Malad, India (outside Mumbai), so I couldn’t have been more excited about spending some time in the kitchen with her. And we did have fun! Not a meal went by that one or the other of us wasn’t saying “wow!” I was thrilled that she loved my American approach to Ayurvedic cooking, and I loved learning to make this traditional dish that I’m sharing with you today.

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