Conscious Kitchen: Eat Globally
(Page 2 of 4)
May/June 2008
By Elaine Gavalas
1 cup chopped dried dates
1 cup chopped dried figs
1/2 cup walnuts, ground fine (use a food processor or blender)
1 cup water
1/2 cup honey
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
1/2 teaspoon culinary rosewater (optional)
1/4 cup pistachio nuts (shelled)
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1. Combine all ingredients in a heavy, medium-size saucepan. Cook over very low heat, stirring occasionally, for 20 minutes. Add more water if needed and cook, stirring frequently, for 15 minutes more or until thick.
2. Spoon into dishes and serve.
You can store majoun in the refrigerator in an airtight container for up to 2 weeks. (It may be served warm or cold.)
Enticed? Try this:
■ Eat less meat. Have it every few days or with every other meal.
■ Choose fresh fish. Eat salmon and sardines, which are rich in omega-3 fatty acids, several times a week.
■ Chooe fruits and nuts. Put more of them in meals, snacks and desserts.
■ Consume more olive oil. It should be your primary fat, instead of butter.
■ Go veggie. Beans, lentils and whole grains make great main dishes.
■ Use cheese to flavor. Small amounts of low-fat cheese such as feta or Parmesan enhance other foods’ flavors.
Veggie Stir-Fry
Serves 4
This Asian classic is a great way to get a rainbow of vegetables in one dish. You can substitute boneless, skinless chicken breast or shrimp for the tofu.
2 tablespoons canola oil
1 package (8 ounces) baked tofu, any flavor, cut into thin strips
(or substitute 8 ounces chicken breast, sliced into thin strips or 8 ounces uncooked shrimp with shells, tails and veins removed)
1 cup fresh shiitake mushrooms, cut into 1-inch-thick strips
1/2 cup shredded carrots
1/2 cup snow peas or finely chopped bok choy
1/4 cup green onions, finely sliced
2 teaspoons freshly grated ginger
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup duck sauce (or plum sauce)
1/4 cup chopped fresh cilantro
3 cups cooked brown basmati rice