by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
If you do this 3 or 4 times a year, you will always have the makings of great soups, veggie stews or chili on hand. Your choice — any or all: Onions Celery Peppers-red, green Carrots Fennel Turnips Garlic Potatoes Sweet potatoes Winter squash Mushrooms etc....
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
Clementines are the small citrus in boxes or mesh bags that appear in markets during the winter months. This year’s crop is tasty, juicy and plentiful (prices are low!). They’re great for snacking, dessert or in fruit salads. Clementines also make a...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
Lentils are small legumes, from the plant family that includes beans and peas. The ordinary greenish-brown variety is available in every supermarket, usually in the dried-bean section. At sixty-nine cents for a one-pound bag, they are a nutritional bargain. They are a...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
1/2 pound wild rice 6 cups bouillon Bring the bouillon (or salted water) to a boil, stir in the wild rice and return to boiling. Reduce the heat, cover the pot and simmer for 50-60 minutes or until the rice is tender and most of the liquid is absorbed. Drain off any...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
Note: Quinoa is a whole grain that is quick to cook, so you don’t need to plan ahead; you can cook it while you prepare the rest of your meal. It comes in boxes and is available in many supermarkets. 1 box (12 ounces) quinoa 4 cups bouillon Bring the bouillon to...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
1 cup millet 2 cups bouillon Bring the bouillon to a boil, stir in the millet and return to boiling. Reduce the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. The millet should be tender but not mushy. Remove the pot from the heat and let it...
