by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
1 cup brown rice 2 1/2 cups bouillon Bring the bouillon to a boil, stir in the brown rice and return to boiling. Reduce the heat, cover the pot and simmer for 40 minutes or until the rice is tender and the liquid is absorbed. Don’t overcook brown rice; it tastes...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
2 cups uncooked barley 6 cups bouillon Bring the bouillon to a boil, stir in the barley and return to boiling. Reduce the heat, cover the pot and simmer for 30-40 minutes, or until the barley is tender and most of the liquid is absorbed. Drain off excess liquid if...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
If you’re bothered by gas when you eat beans, try this cooking method. Put the beans in a large pot and cover them with water. Bring them to a boil and take them off the heat. This breaks the capsules surrounding the beans and allows stachyose, verbascose and...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
This is the easiest way to prepare eggplant and no oil is required, so you don’t add unnecessary calories! Select a shiny, firm eggplant. Cut off the stem end. Pierce the skin in several places with a sharp knife. Set the plate on a microwave-safe dish and cook...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
You’ll notice that lots of my recipes list bouillon as an ingredient. That’s my shorthand for using a flavored liquid instead of water. When one of my recipes calls for bouillon, here’s what to use: Bouillon cubes, granules or paste. The easiest...
by Dr. Gabe Mirkin | Jun 21, 2013 | Diana's Healthful Recipes
Spice blends are a great shortcut for the busy cook who likes interesting flavors. Find them in the spice section of your supermarket or make up your own. The spice blends are made with all dry ingredients; spice pastes use some fresh ingredients such as onions,...
