Ingredients

From various cookbooks and recipe websites including:  Clean Food Cookbook, McCormick, LEON Cookbook, etc.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


FERMENTED BLACK BEANS:

Used traditionally in Chinese and Thai cuisine, these small black beans are fermented and preserved in salt.  Available in Asian food stores or in the Asian food section of natural food stores.

GOMASIO:
Macrobiotic condiment made of ground toasted sesame seeds and sea salt.

MIRIN:
Sweet Japanese cooking wine made from fermented brown rice, rice koji for fermenting, water and salt.  Avoid brands with added corn syrup or alcohol.

PARCEL:
A leafy herb that looks much like parsley and tastes like celery.  A great addition to soups and salads without the bulk of a stalk.

PARSLEY:
High in antioxidants and vitamins C and A, this blood purifier makes a great condiment on whole grains, legumes, vegetables, tofu, chicken and fish.  Bring it home, wash it in salty water, pat it dry and arrange it in a vase on your counter so you remember to use a bit each day.

POMEGRANATE:
Thought to have mystical powers, the edible seeds of this ancient fruit are cleansing and cooling.  They benefit the cardiovascular system and help stabilize blood sugar.  For more juice, select larger fruit with reddish brown firm skin.

QUINOA:
High protein, non-gluten grain from the Incas.  It is a complete protein with significant amounts of lysine, helpful for repairing tissue.  Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes.  Has a slightly bitter taste that pairs well with dark leafy greens like collards and kale, sweet root vegetables, corn and onions.

SEA SALT:
Conventional table salt is highly processed, nutritionally empty and can pose health risks.  Sea salt (usually slightly gray in color), on the other hand, is minimally processed, retains much of its natural mineral content and is highly alkalinizing.  Sea salt has many benefits, including neutralizing acidity, tenderizing and enhancing flavors.

SEITAN:
High protein “wheat meat” made from wheat gluten.

SESAME OIL (Toasted):
When unrefined and cold pressed, it is mono-saturated and a healthy source of essential fats.  As with other quality oils, heating destroys its beneficial qualities and makes it toxic, so be sure to add sesame oil and other aromatic oils to food after cooking.

SESAME SEEDS:
A rich source of calcium.  Black sesame seeds have stronger medicinal value than lighter varieties.

UMEBOSHI PLUMS:
Quite sour and salty, these Japanese plums are pickled and used to aid digestion and help treat liver imbalances.  Highly alkalinizing to the blood and antibiotic in nature.  Similar health benefits can be gained from umeboshi paste and vinegar, but be mindful of sodium content.

WATERCRESS:
Slightly more pungent than other bitter greens.  Effective blood purifier that helps remove toxins from the body.  High in vitamin A, chlorophyll and calcium.  Can be eaten cooked or raw.  Mix with lettuce to amp up the nutritional value of your salad.

WATERMELON RADISH:
This radish looks like a turnip and should be bought when smooth and firm.  Peel and discard the fibrous skin to reveal a beautiful deep pink flesh.  If you can’t find watermelon radishes, substitute red radishes, jícama or even red pepper.

WINTER SQUASH:

A rich source of vitamins A, C, B1, folate, fiber and omega-3 fatty acids, these gems of the fall are sweet, warming, easy to digest, helpful for improving circulation and are mood enhancing.  Look for acorn, buttercup, butternut, delicata, hubbard, kabocha, pumpkin and red kuri.

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