With her emphasis on the tonic properties of a wide variety of foods, herbs, and spices, this book also brings us up to date on the latest scientific research. In every recipe–gathered from cultures around the world in which good eating is a way of life–Simonds gives us dishes that are both irresistible and have a positive effect on one’s well-being. For example:
-Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter.
-Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes.
-Basil has long been used as a healing salve and in teas. So who wouldn’t feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil?
-Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken.
-Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets.
-And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler.
To help us understand what part these health-restoring foods can play in our lives, Simonds peppers Spices of Life with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more.
With its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.
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|Publisher:||Knopf Doubleday Publishing Group|
|Product dimensions:||7.05(w) x 9.55(h) x 1.15(d)|
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Spices of Life
By Nina Simonds
Random HouseNina Simonds
All right reserved.
STEAMED ASPARAGUS WITH CARDAMOM BUTTER
Rich Vellante, the talented executive chef of Legal Sea Foods restaurants, developed this wonderful recipe during the "Spices of Life" project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India.
2 tablespoons whole cardamom pods (about 50), smashed with the flat side of a knife
1/4 cup virgin olive oil
1/4 cup unsalted butter
2 pounds fresh asparagus, tough woody stems snapped off
1/2 teaspoon salt
Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.
Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket. (If using bamboo, line the basket with a piece of parchment or wax paper.)
Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both the top and bottom removed. Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until just tender. Remove and arrange on a servingplate.
Pour the cardamom butter and sprinkle the salt over the asparagus and serve.
+ Ayurvedic doctors credit cardamom with stimulating the heart and aiding digestion. Cardamom, cinnamon, and bay leaves together are referred to as the "Three Aromatics." The combination is believed to aid in the absorption of medicine.
AVOCADO TOMATO SALSA
This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.
3/4 pound ripe tomatoes, rinsed and drained, stems removed
2 avocados, peeled, pit removed, cut into 1/4-inch dice
Juice of about 1 1/2 limes (about 4 1/2 tablespoons)
1 jalapeno chile, cored and seeded, or to taste
1 tablespoon minced garlic
1 cup minced scallion greens
2 tablespoons fruity extra-virgin olive oil
1/2 cup fresh cilantro leaves, chopped coarsely
1 teaspoon salt
Makes 5 to 6 Cups
Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.
Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.
+ Avocados help to lower cholesteral and regulate blood pressure, and are good for the skin.
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