rice waterMy first experience with traditional diet occurred in the early 1990’s when my primary care MD at the time introduced me to Ayurvedic cooking. She also utilized a number of Ayurvedic remedies in her practice of which rice water was one of the simplest. 

SarahThe Healthy Home Economist holds a Master’s degree from the University of Pennsylvania.

saffron riceIf you want to find out how to make saffron rice, it isn’t too difficult. Numerous recipes are at your fingertips if you do an online search, and they are all basically the same.

This recipe for saffron rice is different because it is made with traditionally prepared rice, which adds several unique and very important benefits. 

raspberry vinaigretteI wrote recently about the raspberry overload going on in our refrigerator and how we were using my favorite lassi recipe (Indian yogurt smoothie) to use them up. During that time, I also made raspberry vinaigrette. Fresh raspberries blended into a salad dressing works well as the vinegar portion very effectively preserves the berries for many weeks.

sprouting seeds on a spoon compared with soaked flourCareful anthropological study of ancestral societies reveals a surprising truth. Healthy, chronic disease-free traditional cultures who ate grains did so only after careful processing. The methods employed included sprouting, soaking, and/or sour leavening (sourdough). This thoughtful preparation was employed to remove potent anti-nutrients and break down complex food molecules contained in all grains,

storing sourdough starterTraditional foodies know that feeding sourdough starter regularly is necessary to keep it active, bubbly and healthy. What if you are going on vacation or simply need to stop making sourdough bread for awhile, however? Life happens after all! In those cases, it is important to know the protocol for storing sourdough starter properly.

fake sourdough bread at the storeAs awareness of the benefits of sourdough bread increases, so does the potential for food manufacturers – both large and small – to exploit the term.

And exploit it they most certainly do!

I recently examined every single loaf of bread at a local healthfood store. I found only one out of over half a dozen that claimed to be “sourdough”

greek yogurt from regularGreek yogurt is the latest “it” food, and for once, the positive reputation is well deserved! When properly made, it is a good source of protein and probiotics, although Greek yogurt compared to regular yogurt is a lower source of minerals. This is the nutritional effect of removing most of the mineral-rich whey,