Braised Bok Choy

Braised Bok Choy Serves: 2 Ingredients: 1 tablespoon unhulled sesame seeds 8 baby bok choy or 3 regular bok choy 1 teaspoon Bragg Liquid Aminos or low sodium soy sauce 2 cups coarsely chopped shiitake mushrooms 2 large cloves garlic, chopped, optional Instructions: Lightly toast sesame seeds in a pan over medium heat for 3 minutes, shaking pan frequently. Set aside. […]

Adding Adzuki Beans to the Menu

Adzuki beans (Vigna angularis) are also known as adsuki, azuki, asuki, aduki, chi dou or hong xiao dou (Mandarin), feijao, field peas, red oriental beans, and ‘Tiensin red beans. They share their genus with black eyed peas, black grams, and mung beans. All of these legumes belong to the family Fabaceae, along with  fava beans, edible-pod and mature peas, soybeans, common beans (green snap […]

Helping Yourself to Jicama

Jicama (Pachyrhizus erosus), also known as Mexican turnip, Mexican yam, Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato, belongs to the family of Fabaceae, along with common beans (green snap beans, pinto beans, heirloom beans, Great Northern beans, black turtle beans, kidney beans, and navy beans), edible-pod and mature peas, fava beans, black-eyed peas, adzuki […]

Appreciating Apricots

Apricots (Prunus armeniaca), are fruits of the genus Prunus, which includes plums, peaches, cherries,  nectarines, and almonds. They all belong to the Rosaceae family, along with strawberries, blackberries, raspberries, quinces, apples, pears, and ornamental trees and shrubs (such as roses, meadowsweets, photinias, firethorns, rowans, and hawthorns). Apricot cultivation began in China over 4,000 years ago. An archaeological excavation of a temple at […]

Warming up With Great Northern Beans

Great Northern beans are a variety of common beans (Phaseolus vulgaris). They share their species with green snap beans, pinto beans, heirloom beans, kidney beans, black turtle beans, cranberry and borlotti beans, flageolet beans, pea beans, pink beans, other white beans, and yellow beans. These beans, along with corn (maize), and squash were the “three sisters” of Native American cuisine. Common beans share the genus Phaseolus with […]

Checking out Chia Seeds

Chia (Salvia hispanica) belongs to the Lamiaceae family, which includes basil, beebalm, giant hyssop, ground ivy, lavender, marjoram, oregano,  perilla, peppermint, rosemary, sage, savory, skullcap, spearmint, thyme, and wild bergamot. The family also (surprisingly) includes coleus and teak. Humans began using chia seeds around 3500 BC. They were domesticated in what is now Mexico by about 2600 BC. Chia seeds were a staple food […]

Pomegranate Vinaigrette

Pomegranate Vinaigrette 2 Tablespoons ground flax seeds 2 Tablespoons nutritional yeast 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon mustard powder 1/2 tsp salt 1 cup pomegranate juice 1 cup balsamic vinegar 1/2 teaspoon xanathan gum (optional–adds body and cling) 1. Shake all ingredients in tightly covered container or mix in a blender. 2. Refrigerate at least 1 […]

Discovering Celeriac

Celeriac (Apium graveolens var. rapaceum), is a variety of celery cultivated for its edible roots. Both celeriac and celery belong  to the Apiaceae family, along with other mostly aromatic plants with hollow stems and umbrella-like flower clusters. Included in this family are anise, caraway, carrot, chervil, coriander (including cilantro), cumin, fennel, hemlock, Queen Anne’s lace, parsley, dill, and parsnip. Celeriac is derived from […]

Believing in the Good Fortune of Black-Eyed Peas

Black-eyed peas Vigna unguiculata subsp. unguiculata are a subspecies of cow peas, grown around the world for their medium-sized, edible bean. The common commercial variety is pale-colored with a prominent black spot. Black eyed peas share their genus with adzuki beans, black grams, and mung beans. All of these legumes belong to the family Fabaceae, along with  fava beans, edible-pod and mature peas, soybeans, common beans (green snap […]