I’m guilty and fessing up to the fact that I often drown my salads in dressing. Simple, crisp and fresh salads are my favorite ways to eat greens, sans all the complicated toppings. The extra toppings often get in the way of my favorite greens. But to contradict myself in a bowl of lettuce, I’ll…
Month: November 2018
Photo by Bobbi Lin Author Notes: Salmon pasta is one of our family favorites. It combines simple ingredients and techniques, yet the dish feels sophisticated and complex. The anchovies lend depth, and the lemon perfumes and brightens the dish. This recipe is adapted from my lovely sister-in-law, Simona. She grew up in Rome and cooked…
The original recipe that appears in my book, Cherries in Winter: My Family’s Recipe for Hope in Hard Times is something of a template, a very basic beef stew that allowed for variations. For example, my Nana’s recipe didn’t call for beef stock cubes, but I find they really boost the flavor. I also added more garlic because I love it. You could add half a cup of red wine if you’re going to put it in a slow cooker on low for a few hours and let the wine and meat juices mingle. And you can add beans instead of peas—or in addition to peas! Everyone in my family took this recipe and made it her or his own, and I invite you to do the same.
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds stew beef, cubed
- 3 teaspoons olive oil or butter
- 1 bay leaf
- 1 clove garlic, smashed
- 1 beef stock cube
- 1 pound small onions
- 6 carrots, sliced
- 3 medium-size potatoes, quartered
- 1 package frozen peas
- Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.
A superhealthy dish – counts as 2 of your 5-a-dayIngredients:290.0g tin borlotti beans , drained and rinsed300.0ml carton passata410.0g tin chopped tomatoes with garlic and herbs300.0g leftover cooked pasta or 220g pack ready-to-use pasta1 large apple , cored and chopped1.0 tbsp sunflower oil1 onion , finely chopped3.0 tbsp red pestoInstructions:Heat oil in a pan and…
A very quick and easy recipe to jazz up tinned soup for when you’re in a real hurry.
- 1 400g tin x cream of chicken soup
- Large pinch of ground cinnamon
- 1/2 tsp sumac
- Large pinch of mild chili powder
- 2-4 tbsp lemon juice (according to taste)
- Half a tin of borlotti beans
- Gently warm the soup in a saucepan, add the lemon juice and stir through.
- Add the spices and stir through, then add the beans and continue to stir while heating through. Taste and season as required.
- When thoroughly heated, stir through the chopped corriander.
New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things…
Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours.For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in…
The Longevity Diet: Discover the New Science Behind Stem Cell Activation and Regeneration to Slow Aging, Fight Disease, and Optimize Weight
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The internationally renowned, clinically tested, revolutionary diet program to lose weight, fight disease, and live a longer, healthier life.
Can what you eat determine how long, and how well, you live? The clinically proven answer is yes, and The Longevity Diet is easier to follow than you’d think. The culmination of 25 years of research on aging, nutrition, and disease across the globe, this unique program lays out a simple solution to living to a healthy old age through nutrition. The key is combining the healthy everyday eating plan the book outlines, with the scientifically engineered fasting-mimicking diet, or FMD; the FMD, done just 3-4 times a year, does away with the misery and starvation most of us experience while fasting, allowing you to reap all the beneficial health effects of a restrictive diet, while avoiding negative stressors, like low energy and sleeplessness. Valter Longo, director of the Longevity Institute at USC and the Program on Longevity and Cancer at IFOM in Milan, designed the FMD after making a series of remarkable discoveries in mice, then in humans, indicating that specific diets can activate stem cells and promote regeneration and rejuvenation in multiple organs to significantly reduce risk for diabetes, cancer, Alzheimer’s, and heart disease. Longo’s simple pescatarian daily eating plan and the periodic fasting-mimicking techniques can both yield impressive results. Low in proteins and sugars and rich in healthy fats and plant-based foods, The Longevity Diet is proven to help you:
• Lose weight and reduce abdominal fat
• Extend your healthy lifespan with simple everyday changes
• Prevent age-related muscle and bone loss
• Build your resistance to diabetes, cardiovascular disease, Alzheimer’s and cancer
Longo’s healthy, life span-extending program is based on an easy-to-adopt pescatarian plan along with the fasting-mimicking diet no more than 4 times a year, just 5 days at a time. Including 30 easy recipes for an everyday diet based on Longo’s five pillars of longevity, The Longevity Diet is the key to living a longer, healthier, more fulfilled life.
Here’s one for the garlic fiends: a soup that uses six whole heads of garlic. Adapted from Nancy Harmon Jenkins’ New Mediterranean Diet Cookbook, Castilian garlic soup is a mellow, saffron-tinted broth with the mingled sweetness of garlic and sherry. Add a poached egg and some good bread, and it’s a light but warming meal.…