I was thrilled to rediscover purslane at a small market in the Sunset that carries ethnic food items. I had also witnessed these leafy greens sold in outdoor markets in Mexico. Apparently, purslane grows wild almost everywhere in the world as it does not need much care or a good soil.
I love Sundays!! That is when I go to our outer Sunset farmers market in San Francisco, on 37th Avenue at Ortega. The market opened few months ago and it is booming with activities; families walking around with fresh produce from farmers, cooked food from vendors and enjoying live music in the open-air!
Okra is colorful, dainty, nutritious and tasty when cooked right. Okra’s nutritional profile is very impressive.
These wholesome muffins can be served as a breakfast, a snack or a dessert.
Remember when your mom or grandma said, “Don’t play with your food, just eat it!”? Well, in this column, you will learn how to have fun playing with your food and then eat it, too!
Chilaquiles is a Mexican dish that can use dry, old tortillas and other available ingredients. The entrée can take a number of forms, such as a soup with tortillas floating or a hearty casserole dish.
Native to India, mangoes have been enjoyed by humans for millennia. K.T. Achaya, a food historian, writes that the mango is mentioned in old Sanskrit writings of Upanishada some 1000 BCE. It is called “Amra” which resembles “Aam,” the current Hindi word for mango.
Eggplants, native to India, grow there all year-round and are available in many shapes and colors. It is very popular in Indian cuisine with a variety of cooking methods, such as stir-frying, stuffing and roasting.
The main ingredients going into this curry – beets, potatoes and carrots – are packed with nutrients that can help us with regulating blood flow, maintaining an ideal blood pressure and lowering the bad cholesterol.
Soups are a satisfying addition to a menu. They can be attractive, nutritious and delicious. On a chilly winter day or evening, there is nothing as welcoming as the smell of hot soup to come home to!
In this column, you will see how to make two festive drinks that are free of alcohol and caffeine. The green drink is made with cucumber and the red drink is made with a fresh pomegranate.
Butternut squash and Brussel sprouts are in abundance in the fall and winter when our bodies need them. They both contain nutrients needed for the cold season.
Pumpkin brownies are a good alternative to chocolate brownies for those who cannot tolerate chocolate and those who want a lighter sweet treat. These brownies are quick to prepare and easy to transport for a pot-luck dinner.
The word dal (also spelled daal or dahl) comes from the Sanskrit phrase “to split” and refers to a soup-like preparation of split peas, beans or lentils, which are staples in Indian cuisine.
Patras are made by first spreading a spiced batter of the nutritious garbanzo bean flour on taro leaves and then rolling them into logs, steaming the logs and finally cutting them into slices to pan-fry them briefly.