“Soup does its loyal best, no matter what undignified conditions are imposed upon it.”
–Judith Martin
ForkBytes
Grab life by the fork
Note: this piece first appeared in the March 2008 issue of Clark Wellness ForkBytes.
Serves 4
1/2 lemon
1 teaspoon extra-virgin olive oil
2 cloves garlic, sliced
3 stalks celery, sliced
6 cups vegetable stock
1 bunch Swiss chard, washed and cut into bite-sized pieces
sea salt to taste
2 radishes, thinly sliced
Juice the lemon and set the juice aside. Cut the rind into 2 or 3 large pieces; set these aside as well.
Heat the oil in a soup pot over medium heat. Add the garlic and celery and cook briefly. Add the vegetable stock and the reserved lemon rind. Bring to a boil. Lower heat and cook until the celery is almost al dente, about 3 to 5 minutes. Remove lemon rind.
Add Swiss chard and stir until chard is just wilted. Stir in the sea salt and reserved lemon juice to taste and serve immediately, topped with radish slices.
Note: this piece first appeared in the March 2008 issue of Clark Wellness ForkBytes.
Soup is a great choice during the winter-spring transition. In colder, wintry weather, choose soups that are hearty with heavier, protein-rich ingredients such as beans, fish, and lean meats. Creamier blended soups and warming ingredients, such as ginger, cayenne pepper, and cumin, are all perfect for winter. Our ____ is a great choice for a warming, soothing winter soup. Give it a try in these first few weeks of March!
In spring, clear, broth-based soups are more appropriate. Choose recipes with light vegetables to support your body’s natural cleansing process in warmer weather. Clear soups are volumetric, meaning that they have a high water content and look like a lot of food even though they usually don’t contain a lot of calories — helpful if you want to shed a few winter pounds as the weather warms up.
All soups require a good deal of liquid (water or stock) as a base. To make your own homemade stock, place carrots, onions, celery, a few sprigs of parsley, some peppercorns, a bay leaf, and some leftover bones from animal foods (if desired) in a large pot, fill the pot with water, and place on the stove on high heat. Bring to a boil, reduce the heat, and allow to simmer for several hours (the longer the better!). Strain and discard the solid ingredients, cool down the liquid, and refrigerate or freeze until ready to use. If you use animal bones, you may need to strain the stock again just before use (or use a fat separator to degrease it).
Soups are a great medium for showcasing your own creativity. To create your own soup, just sauté the ingredients of your choice in a bit of olive or other vegetable oil, add liquid, bring to a boil, and then simmer until done. Enjoy experimenting with herbs, spices, and seasonings to make your own delicious soups!
Note: this piece first appeared as the March 2007 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious salad includes healthy amounts of essential fatty acids from walnuts and walnut oil. The recipe is so quick and easy that it can be thrown together even on a busy night to add some extra nutrition (and yumminess) to any meal. Umeboshi vinegar is a Japanese condiment available in the Asian/macrobiotic or vinegars section of the natural foods store; daikon is a large white Japanese radish also available in natural markets.
2 large carrots
2 medium to large daikon radishes
3 tablespoons walnut oil
1 to 2 tablespoons umeboshi vinegar
1/3 cup chopped walnuts, toasted if desired
1 tablespoon chopped fresh parsley
Peel the carrots and radishes and grate them. Toss to combine. In a separate small bowl, combine the walnut oil and umeboshi vinegar. Whisk well and pour over the vegetables. Toss well. Sprinkle walnuts and parsley over the salad.
“I never worry about diets. The only carrots that interest me are the number you get in a diamond.”
—Mae West
Note: this piece first appeared in the March 2007 issue of Clark Wellness ForkBytes.
Tamari is a traditionally brewed soy sauce available in natural foods stores.
Serves 1 to 2
1 tablespoon extra-virgin olive oil
1 large carrot, thinly sliced
water
tamari
Sauté carrot in olive oil until golden. Add water to cover and simmer, covered, for 20 to 25 minutes, until water is almost absorbed. Splash with tamari and simmer until liquid is completely absorbed. Serve warm or at room temperature.
Note: this piece first appeared in the March 2007 issue of Clark Wellness ForkBytes.
Bright orange, crunchy, sweet carrots are a favorite vegetable for almost everyone. Carrots are hardy root vegetables that provide grounding, strengthening energy. They also provide a delicious sweet taste balanced by fiber and nutrients to help curb sweet cravings naturally and gently.
Carrots are a wonderful source of antioxidants. They are particularly famous for their high levels of beta-carotene, which transforms to vitamin A in the body and protects vision.
Look for organic carrots with the greens attached. The greens are fragile and should be used soon after purchasing, but their delicious, carrot-like taste is worth the trouble. Use the greens in salads for a distinctive and unique flavor.
Carrots are delicious both raw and cooked. See our carrot recipes for inspiration!
Note: this piece first appeared in the March 2007 issue of Clark Wellness ForkBytes.
Remember all those lists you made in December or early January? Can you believe that was just two months ago?
A lot can change in eight or ten weeks. Your priorities may have shifted because of life events, and looking back over the goals you set for 2007 may elicit all kinds of feelings — dread or guilt because you haven’t gotten started, anger at what has gotten in your way, defeat because you feel your goals aren’t attainable. Or perhaps you’ve come farther than you anticipated in your plan, and now you’re ready for a resolution tune-up.
This month, I invite you to review your 2007 New Year’s resolutions. March takes us from winter to spring, and spring is an ideal time to begin anew. Just imitate what you see around you in nature: budding plants, shoots peeking out from the ground, animals coming out of hibernation… Take inspiration from your environment and enjoy the process of reevaluating! Here’s how to do a quick and easy resolution checkup on your own:
1. Make a whole new list. Pretend today is New Year’s Day and make yourself a resolution list. Start with a clean slate. What are you working on right now, today? Remember, it’s okay to change your goals. Think of it as fine-tuning your plan rather than giving up on something.
2. Now, revisit your older list. How does your original resolution list differ from today’s? Did you forget about a resolution you really wanted to achieve?
3. Combine the two lists. Use only what works for you now. Take inspiration from both lists to get very clear on what your goals really are.
4. Make a plan. How will you achieve your new resolutions? Make a clear plan with specific steps, including action steps you can take in the next 24 to 48 hours.
5. Celebrate! Getting clarity on your goals is a major accomplishment. Enjoy!
Note: this piece first appeared in the March 2006 issue of Clark Wellness ForkBytes.
Serves 4
1 bunch collard greens, washed and sliced (stems sliced separately)
1 tablespoon extra-virgin olive oil
1 teaspoon black pepper
pinch sea salt
1/2 cup water
1 cup fresh chopped dill
1 cup fresh chopped parsley
Heat oil in a large skillet with pepper and add stems, if using, to sauté alone for a minute or two. Add leaves and sea salt and sauté about 3 minutes.
Add water (stepping back to avoid splattering oil), cover pan, and allow to steam for 3 to 4 additional minutes.
When collards are just tender, stir in herbs and serve immediately.
Delicious, nutritious collard greens come from an ancient plant — the predecessor to wild cabbage. The large, heavy leaves are at their peak from January to April (although they’re available all year round).
Collard greens are a nutritional powerhouse. They contain large amounts of the antioxidants vitamin C and beta-carotene, the precursor to vitamin A. As a member of the cruciferous vegetables family, the collard plant also contains numerous cancer-preventive phytonutrients. Collards also contain a good amount of manganese, an essential trace mineral helpful in assimilating vitamin C.
Collards have enjoyed a long history in the United States as an essential component of soul-food and southern cooking. But the traditional preparation (with ham hock) isn’t the only way to enjoy these flavorful greens. They’re wonderful lightly steamed and seasoned with umeboshi vinegar or sautéed in olive oil with lots of garlic. Try our collard recipes for more creative ideas!
Pages
Categories
- Articles: Basic Home Cooking
- Articles: Food Focus
- Articles: Holistic Nutrition
- Articles: Self-Care Strategies
- Inspiration
- Press/Media Center
- Recipes: Appetizers
- Recipes: Beans
- Recipes: Beverages
- Recipes: Breakfast
- Recipes: Desserts
- Recipes: Leafy Greens
- Recipes: Main Dishes
- Recipes: Salads
- Recipes: Side Dishes
- Recipes: Snacks
- Recipes: Soups & Stews
- Recipes: Sweet Vegetables
- Recipes: Vegetables
- Recipes: Whole Grains
- Uncategorized
Archives
- May 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
