Kitchari, traditionally made of yellow mung dal and basmati rice, along with digestive spices and ghee, is used as a cleansing and detoxifying food in Ayurveda. This may be a little hard for us to wrap our Western minds around, as we hear more and more about grains being inflammatory and bad for us. But there is Ayurvedic wisdom to support kitchari’s healing properties.
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
Recipes We Love: Roasted Purple Sweet Potatoes with Feta and Honey
Purple sweet potatoes taste just as delicious as their orange counterparts, but they’re so much more fun to look at! This recipe delivers both sweet and spice in every bite, and is sure to be the talk of your dinner table. Find them at your local farmers market during the fall season! Components: 2 large purple sweet potatoes, peeled and cubed 3 tablespoons of olive oil ¼ cup of feta cheese, crumbled ¼ cup of pomegranate seeds 1 tablespoon of fresh thyme, chopped 3 tablespoons of honey
Soy Braised Kabocha Squash SERVES 6 INGREDIENTS 2 tbsp. canola oil ½" piece ginger, minced 2 cloves garlic, minced 3 scallions, minced, plus more for garnish ¼ cup chicken or vegetable stock 3 tbsp. soy sauce 1 tbsp. mirin 1 tbsp. sugar ½ medium kabocha squash, peeled, seeded and cut into 1"x4" wedges INSTRUCTIONS Heat oil in 12" skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a…