Tips for Spring Cooking Add fresh greens to your meals (e.g., kale, collards, watercress, parsley, and other hardy greens) Use lighter cooking methods, such as short-time boiling, steaming, and quick sautéing Reduce the amount of salt and other seasonings slightly Use foods and pickles fermented for a shorter period of time Include wild grasses, sprouts, […]
If you did, here are some tips to help you get back on track: 1. Be gentle and compassionate with yourself. Every day we begin anew! 2. Recommit to yourself, your life, and healthy living. 3. Clear out the junk food. If you see it staring at you, it’s very likely you’ll eat it! 4. […]
Grains are the most abundant crop on the Earth and the foundation of human development, according to Oriental philosophy. They are thought to provide: Strong peaceful energy Strong intellect Spirituality Deep sleep Sense of calm Quick reflexes Long memory Clear thinking Flexibility, strength, and endurance B vitamins Complex carbs and fiber High quality protein Calcium, […]
When I lived in Japan, one of the tastiest menus that I learned was how to prepare the traditional New Year’s food. First introduced during the Heinan Period, osechi-ryori is basically a bento (boxed lunch) prepared in advance, stored in a cool place, and reheated when it is to be eaten during the first three […]
The Cover Story, Meet The Chefs, in The Honolulu Weekly
Learn more about whole foods such as grains, beans, nuts, seeds, and land and sea vegetables.
If you have a juice extractor (or blender):
Whole foods such as grains, beans, nuts, seeds, and land and sea vegetables contain: ThiaminRiboflavinB-6NiacinFolacinVitamin E(and more) The vast range of benefits include: Healthy nervous system and metabolism function, lactation, fertility, red blood cell formation, health of organs, aid in fat synthesis, prevents birth defects, lowers cholesterol, inhibits tumor formation, aids digestion…..
Vitamin C: assists in formation of connective tissue (keeps skin firm) helps heal wounds and broken bones aids in red blood cell formation protects against capillary wall ruptures, bruising, and scurvy Natural sources include: cauliflower, broccoli, mustard greens, kale, parsley, and other leafy green vegetables, strawberries, oranges, cantaloupe, and other fresh, seasonal, fruits