Is your garden waking up, like mine? Parsley is blooming and needs harvesting, basil is already starting to flower and wild garlic and wild onions are trying to take over the lawn (sigh). All of these early herbs make wonderful, no-cook green sauces. My absolute favorite – probably because of the cheese and nuts! – is pesto. Here’s generic recipe you can customize to suit whatever ingredients you have.
Michael Pollan would put me and every other nutrition advisor out of business in no time if people took his advice to heart. In seven words, he has summed up everything we know about good nutrition: “Eat food. Mostly plants. Not too much.”
All marinades have the same three basic ingredients: acid, fat, and seasonings. The acid tenderizes the meat and inhibits the formation of carcinogenic properties when you use high temperature cooking methods like grilling. The fat adds moisture, and acts as the carrier for flavors of seasonings.
Today I’d like to talk about three seeds that highlight the versatility of this food category: hemp seed, chia, and lentils. All three store well (without refrigeration), are cheap and easy to find, and are nutritional powerhouses.
Seeds are our most durable and concentrated foods. – Harold McGee, in On Food and Cooking