When I arrived in Seoul, South Korea almost 18 years ago, on my very first trip abroad—a teaching and traveling tour—I was shocked to discover that food was growing everywhere.
Squashes in pots climbed the side of gas pumps, peppers and cabbages grew in the downtown public landscaping beds, bitter melons scrambled up trellises in front of stores, shiso and other herbs bloomed on rooftops—almost anywhere one could squeeze in a container of soil, you’d find food growing. It was a gardener’s paradise!
Eating black-eyed peas on New Year’s Day is an old Southern tradition. In fact black-eyed peas have been a symbol of luck and prosperity since Biblical times at least. Here’s a delicious way to enjoy their tasty, lucky goodness this year.
From farm to table, Americans waste about 40% of all the food we produce. In this season of gratitude, it seems especially tragic to let so much bounty end up in the landfill. Here are two delicious ways to make the most of your Thanksgiving leftovers…
Many experts now agree with the traditional wisdom that eating 50% or more of our foods in a raw or fermented state can foster optimal health and nutrition.
Fresh, local, organic foods in their raw or fermented state are nutrient-dense and packed with enzymes and beneficial lacto-bacteria that help us absorb vitamins and maintain a healthy digestive system. This is especially true of raw, pasture-raised meats, eggs and dairy, as well as wild caught seafood.
Every time I make them, my Chinese 5-Spice Pork Ribs fill the whole house for hours with their intensely sweet, pungent aroma. For this reason, my husband recently started calling them “Stank-a-Dank Ribs.”
So, after elaborate polling and random double-blind sampling a Facebook vote, “Stank-a-Dank Ribs” became their official new name.
These stinky-but-delicious, Asian-style crock pot pork spare ribs are super easy, tender and juicy every time. They taste especially yummy served over stir-fry veggies, bok choi, cauliflower “rice” or a big salad.
This recipe has been on our weekly menu plan since July, and it’s always a crowd-pleaser. This chili is light and fresh tasting because I use tomatoes from the garden, a jar or a tetrapak instead of from a toxic, BPA-lined aluminum can. I leave out the cayenne entirely so it’s even yummy to my four year old!
This chili is also a great way to use up some ground meat or leftover beans, and to get some nutrient-dense liver, bone broth, and seaweed into your diet without tasting it! (You can leave out the beans if you are on GAPS or Paleo.)
Eggplants are ready for harvest in the garden, and they are making their appearance in my CSA box too. Eggplants are beautiful, relatively easy vegetables to grow and delicious, diversely nutritious vegetables to eat.
Americans eat nearly three pounds of tuna each every year (usually in cans), making it the nation’s second most popular seafood after shrimp. The government promotes it via school lunch programs, WIC (the federal food program for poor women and children), and even in the U.S. Department of Agriculture dietary recommendations.
Low in fat, high in protein, tuna contains Vitamins A & D and lots of omega-3 fatty acids that are thought to protect against heart disease and boost brain development early in life.
But because of emissions from power plants and garbage incinerators, tuna also absorbs significant amounts of methylmercury, a form of mercury that concentrates in the fatty tissues of big fish and humans.