Basic Congee (Shi Fan, Jook)
Congee, Shi-Fan (literally, rice water) or Jook. Whatever name you give it, rice porridge has been the foundation of nutritional healing since...well, we started playing with fire and cooking. [...]
Black Bean Brownies
Moist and rich, these brownies use black beans as the base making them free of any flour–glutinous or otherwise. The addition of instant coffee or [...]
Stone Fruit Salsa
Drupes or stone fruits come available from late May and early June through the first frosts of September in Idaho. They are easy to identify [...]
K’hair Belaban
I worked at an Egyptian restaurant in Boise in the early ’90’s. The food was fabulous – working with Middle-Eastern men – not so much. [...]
Almond Shortbread Cookies
Before practicing Asian medicine, I was a florist. Our flowers were shipped in from a distributor in Chinatown in San Francisco. Every year at Chinese [...]
Cherry & Apricot Fruit Gratin
Cherry & Apricot Fruit Gratin - Fruit gratins are a wonderful way to use up summer's delicate fruits. Rather than a heavy milk/cream batter that we think of for root [...]
Basic Polenta
A staple for Native Americans, corn is both a vegetable and a grain. The Italians also have a long standing love with polenta. I am partial to it as a [...]
Eggs And Greens Over Polenta
An Italian staple, polenta’s golden color and rich taste is satisfying and comforting. This is a hearty breakfast or serve it as an unusual dinner. [...]
Soft Cooked Amaranth
Amaranth is a tiny South American grain that was a staple food for the Aztecs. It ranges from shades of rich gold to deep reds. High in the essential amino [...]
Nut Milk
Nuts make excellent milk, each one lending its own unique flavor and nutritional benefits. Make a thicker cream to pour over hot baked apples or make thinner to add to [...]