In the East, there is a saying that "food is medicine." Many of the cooking traditions in the East consider foods to have special healing qualities. In my many years of cooking, I have found this to be true, and so have incorporated these cooking traditions and special foods into my recipes.
The most important "rule" I follow is to use fresh, locally grown, organic fruits and vegetables. Other ingredients I often use, and have included in my recipes, are traditional foods that are only found in natural food stores. The following provides information about products and ingredients that may be new for you.
To promote peace of mind in the kitchen, begin with the following:
- A safe kitchen cleaner: vinegar or citrus seed product
- Quality water: filtered, possibly ozone treated
- A good knife and wooden cutting board
- Clear counter space
- A wooden spoon for quiet stirring
- A special cooking pot with enamel glaze, i.e., Le Creuset
- A crock-pot
- A grinding tool: suribachi, blender or spice grinder
- Natural Food catalogs for inspiration and quality products
Glossary
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A gentle sweetener made from whole grain. |
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A gentle sweetener made from whole grain. |
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A flavorful condiment, high in calcium, made from sesame seeds and a pinch of salt. Gomasio recipe [link to recipe for gomasio]. |
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Whole grains and beans are organically grown from traditional varieties that have been grown for many generations without genetic alteration or hybridization of the strain |
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A seaweed used when cooking beans, grains, and soups for added minerals and increased digestibility. |
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A seaweed used when cooking beans, grains, and soups for added minerals and increased digestibility. |
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The processed root of the kudzu vine that can be used as a thickener for soups and also to make puddings. It is known for its healing alkaline properties. |
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A sweet rice wine used to flavor sauces |
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A salty, fermented soy product that is used as a base for soups and sauces. It has live microorganisms that aid digestion (use sparingly) |
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A salty, soy product used for flavoring (use sparingly) |
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A salty, soy product used for flavoring (use sparingly) |
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A fermented soy product used as a main course protein dish. |
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A soy food that readily absorbs marinade flavors. |
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A salty and sour paste made from plums and used to aid digestion (use sparingly) |
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A salty and sour vinegar made from plums and used to aid digestion (use sparingly) |
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A seaweed used when cooking beans, grains, and soups for added minerals and increased digestibility. |
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