Cleansing Foods

Once you do a cleanse it's important to maintain that "cleanliness" in your body. That means strict dietary changes however they're for the best. What should you eat? What should you avoid?

Tomorrow I do my gallbladder cleanse. It may take more than one to thoroughly flush out my liver and gallbladder (most gallstones actually begin in the liver and should be called liver stones). It would be so easy to go back to old habits and favorite  but bad for me foods. Maybe occasionally I can have butter and white breads like when I order from Panera. Possibly I could have cold cuts now and then along with sandwich cookies. Yet I cannot make a diet of them as I've done in the past. Luckily I have gone off French fries  which are just super bad for any digestive organ. It's now cutting out the Popeye's any of the fried chicken along with tuna in olive oil. To soothe my gall bladder along with the rest of my digestive tract, I have to give up sugary foods and drinks. Again luckily I have a Soda Stream where I can make organic sodas with water and freshly squeezed fruit juices (I'm looking at a homemade cherry one). Snack candies like Tootsie Rolls and Milk Duds will be replaced with cherries and blueberries. Even avocados are off the table too, They contain too much fat.

There will be a new diet once my gallbladder and liver are thoroughly cleaned.  White flour products are definitely banned. Home bakers should take heed with this and consider rye or barley flour to bake your breads. The great flour and baking supply company ,King Arthur has these and they can even be used for cakes and cupcakes. This also applies to rice, where I'll be cooking more with brown rice and whole grains like quinoa along with veggie and bean based pastas. As for meats, cold cuts will be eliminated and a sandwich with freshly cooked meat will be subbed in. Subway can make up heroes with fresh chicken mixed with sliced veggies.I live in a semi vegetarian household so there is no dairy. I can have oat milk ice cream but with fresh cut fruit like strawberries or peaches. Tofu is also good for gall problems so I can still have Gardein products from their hamburgers to meatballs. Dining out will be tricky but it can be maneuvered. There's always grilled chicken salad with a simple vinaigrette or a variety of veggie sides sauteed in olive oil and garlic.



Any cleanse is exciting but also a chance to start anew. It's then just cutting out the bad foods while embracing the good. It's the best way to live for you and your digestive tract.

Leftovers Your Hot Weather Friends

Heat waves are unbearable. Eating is a chore. Cooking more so. What do you do when it's hot as Hades out there and you're hungry. Go the leftover route. It's easy to forage together something that can be easily microwaved.

The other day I made spaghetti con salsa crudo (see Saturday's pictorial) .It was an easy cook. Chop tomatoes, half an onion and some garlic cloves, mix with olive oil and spices - and voila - easy sauce. Boil some spaghetti  , pour the sauce over it and it's dinner. There was another reason I wanted to make it - leftovers  that can be repurposed into entirely new dishes. The salsa crudo, became bruschetta when it was spooned onto rounds of Italian bread. It proved to be a great Sunday supper , easy and delicious especially on a blazing day. There was a lot of leftover plain pasta.It was repurposed into a microwave pasta con burro. All it took was just a few knobs of vegan butter, pressed garlic and a generous sprinkling of sea salt and freshly ground pepper. One dish led to two easy to make meals.Make it with rotelli, or corkscrew pasta, then turn the leftover pasta into a salad, with the addition of a vinaigrette, chopped peppers, celery and grape tomatoes. As for the salsa crudo, it would go well over a grilled steak or chilled shrimp .

Other leftovers can be reused into new tasty and simple dishes. Grilled steaks can be cut up and added to a green salad for filling meal.They can also top a pizza  or be added to a sauce.The same is true for barbecued chicken. Shred and add to any kind of salad. Cold bean and pasta salads are always easy to whip up.Create a more nutritious leftover by adding a can of salmon or tuna. This a great lunch or dinner,  - flavorful and cold  - perfect for a sweltering day. Serve with grissini, the ultra thin Piedmontese bread sticks. Those leftover hot dog and hamburger buns can be stuffed with a variety of different fillings. Hard boil some eggs and mix with mayo and chopped celery  to create a summery version of the classic Stuff the rolls with these and serve with potato chips for an super easy dinner. Create a variation of a lobster roll with precooked crab meat from your grocery store.Mix it with mayo and scallions for a twist and serve on a toasted hot dog bun. You could also use hot dog and hamburger rolls for breakfast sandwiches, Layer, cheese easy to make scrambled eggs and microwavable sausage links and patties for an easy first meal.

Take it easy  during a heat wave.  Create simple meals  that can be turned into easier lunches and dinners. Don't sweat - literally - over what to make.

What Makes A Good Chili?

Chili recipes are always up for debate. Like pasta sauce and French toast, how it's made is up to the individual home chef. Some add ground beef, others prefer lamb, A few home recipes calls for more beans than chilis. What's the best recipe to use? Stick with the basics and build from there.

That's what New York Times Food great Sam Sifton wrote about in today's Wednesday 's issue. Chili always causes a great debate. everyone has his or her own opinions on it He suggests starting with the bare bones of the recipe, using fellow co-writer Julia Moskin's chili formula. The most important ingredient is protein. Whatever you use, make sure it is high in fat and flavor. Use a quarter of a pound per person. What's the best meat? Mr. Sifton recommends chuck beef from the steer's shoulder,however short ribs and brisket are also good choices.A good idea is mixing cuts. Add stew meat to ground. Pork can also work as can lamb. You can go low calorie with chicken or turkey but remember that they can dry out. if this is the case, Mr, Sifton suggests a few strips of bacon to keep things juicy. Dark meat can also be used because its' got  fat too or you can use duck meat which is also rife with fat. Game meats such as venison, buffalo and even moose (!)along with marsh duck and pheasant. Vegans can add beans or fake beef crumbles as I do.Many Texans consider adding beans to be sacrilige but they can add more flavor and more protein

The next big debate are the chilis used. Mr. Sifton gives a entire list with their definitions. Most people, including myself, just use a heaping tablespoon or two of chili powder, an amalgam of dried chilis , paprika dried oregano and dried garlic. Authentic chilis use poblanos. These are big green peppers that are not too wild in their heat. Their color changes to red as they ripen. These are perfect for those who don;t want a five alarm bowl. For a sweeter and smokier mix try blending in ancho peppers. They can range from mild to medium hot, The pasilla pepper is a dark chocolate brown color of moderate pungency and brings a great deepness of flavor. Of course jalapeno brings spark to the table. Smoke and dry it and then transform into a chipotle. Chimayo is a New Mexican genus and its deep adobe red hue turns the chili the same rich brick color,Another suggestion from Mr. Sifton is also using chili powder along with the actual chilis themselves.  You can make your own powder . A good recipe is taken from Texas restaurateur Robb Walsh. It's toasting three ancho peppers in a pan, allow them to cool and add half a teaspoon of pan roasted cumin seeds. Garlic powder and dried oregano are also added. Everything is ground in a spice mill. An easier way is just add a heaping tablespoon of commercial chili powder to the mix

Chili is in the eye of the beholder. Stick with whatever works and whatever is delicious. It's the kind of recipe that c n be varied if you want  something new.

Epiphany Treats

Yesterday, January 6th was Epiphany, the day the Three Wisemen visited the Christ Child with gifts. The day and the treats that go with it can be extended for more celebrating. There are a variety of different dishes that celebrate this joyous day.

Different sects of Christianity celebrate the day with unique and diverse customs. Roman Catholics and Episcopalians celebrate with a King cake. This also makes appearance at Mardi Gras too, it's more of a cinnamon bread rich with cinnamon , nutmeg and butter. Raisins are also added too for color and added sweetness. There is usually a charm or even just a simple bean added  and the person who finds it is crowned king or queen. The Episcopalians have their version of this, namely any kind of cake but a light colored cake enables eaters to see the trinkets. Tiny plastic babies, representing Baby Jesus are added as well as dimes, symbolizing money, toy rings that symbolize the church's blessing, thimbles for increased industry, buttons for increased spiritual knowledge, shoes for waking in Jesus' path and fruit to reap the fruit of Christian living.One or all can be added. Germany and Mexico also serve similar cakes. Again the German version is more of a lemon and orange infused sweet bread with an almond hidden inside. Mexicans put candied fruit such as figs , raisins and citron in theirs.

Italy has the tradition of La Befana, the witch who visits with gifts.Mostly these are sweets being put into a stocking (sound familiar?) and the occassional lump of charcoal (again - sound familair) There is a savory dish made, namely a rich lasagna made with seafood and Cognac, whiskey and white wine. The seafood is shrimp and clams  enrobed in a rich bechamel sauce. The Greeks too have put their spin on this time honored and ancient holiday. Young men  dive into whatever body of water is nearby to retrieve a cross their priest has thrown in. Afterwards, they eat a dish made with wheat and peas called fotokoliva to ensure good health and fortune in their homes. They also fed their livestock this too, for  a prosperous and fertile year, The Northern Greeks make a giant bean and onion casserole that consists of fava or cannellini beans and baby onions. Fresh and canned crushed tomatoes are added for more flavor and color along with paprika and sugar. Bay leaves give the stew a nice earthy kick. The Greeks also serve several sweet breads such as Saint Basil's bread, all with a hidden coin tucked inside for luck.


This is a weekend to continue with holiday feasting and gift giving. Celebrate Epiphany with different dishes and sweet, along with lsitening to the story of the Magi.It's a nice extension of Christmas and New Year's.

Stepping Up Those Sides

Now that it's picnic and barbecue season, it's time to bring out those sides. Ribs and sandwiches call  for an accompaniment of salads and slaws - and everything in between. Yet these can get boring - even cloying.It's time to shake them up and  make them a little more zestier.

Cole slaw is a big hit right now. It's a snap to whip up and goes with everything from hamburgers to kebobs to heroes. Yet a simple mayo one can be a snore , especially if it's made with run of the mill mayonnaise. Zing it up with some tarragon  or even the addition of sliced radishes. These add bite and color along with a nice crunch. Apple slaw is something different and would work well with grilled pork chops. You still need the cabbage but also both Granny Smith and any kind of red apple is used too. A pinch of brown sugar can be added along with some red peppers.Cole slaw can be made with a vinaigrette too. In fact this is lighter and much more tastier version  being lower in calories. To give it a little lift try a flavored vinegar such as a pomegranate or blueberry infused one.You could also add coarsely ground peppercorns to give it a little heat as well. Tomato salad is another warm weather fave. This can be made a variety of ways, from just simply slice tomatoes with oil and garlic to a Neapolitan bread salad which features chunks of marinated Italian bread and tomatoes slices or quarters. This is a great side to any steak or even fish.

Bean salads are a picnic must.Every year the family recipe is trotted out.This is usually a mix of kidney,green and wax beans.It's then drenched with  a sweetened oil and vinegar dressing poured on top  and then left in the fridge to marinate for a few hours. The result is an often soggy , overly sugared side that has little or no appeal. Instead mix up the recipe. Have a Mediterranean style salad with the kidney beans now being mixed with garbanzo and cannellini beans. Keep the oil and vinegar but nix the sugar. Add a good dose of both oregano and rosemary. You can even serve it on grilled Italian bread for a kind of bruschetta.String bean salad is another picnic and barbecue chestnut that ought to be reinvented - and it can. Use balsamic vinegar this time ,instead of the traditional red wine for dressing.,Toss in some chopped onions or shallots and then sprinkle some freshly ground Parmesan on as a finishing touch. For a more Gallic spin just serve the green beans with a punchy Dijon dressing.This is just simply Dijon mustard thinned with olive oil and some capers Dress the beans while they're still hot so that the dressing clings to them. Cherry tomatoes can be added for color and more flavor.

Sides don't have to be boring. Liven them up for an interesting picnic or barbecue. They'll add zest and flavor to a traditional cookout

ChicjPeas Versatile And Fun

Chickpeas are always a great addition to any dish. They can be tossed into a salad for texture and protein or added to a stewed Moroccan style lamb or chicken for extra flavor. They are also good on their own a tasty snack whether dried with sea salt or right out of the can and sprinkled with some olive oil and parsley.All in all they're not just good for you but also great for varying your diet.

They were the subject of A City Kitchen article. in yesterday's New York Times Dining section. Dave Tanis wrote about and explored this humble little legume's impact. It is primarily known for being the only ingredient in hummus. It's also  a main part of pasta e fagioli, adding a creaminess to this classic Italian soup while the French make a zesty salad with them. Chick peas also known as garbanzos in Spain make up most of the tapas snack dishes. They are a big part of Middle eastern cuisine where they originated in Turkey

Mr Tanis gives his readers and us good recipes . He does recommend using the fresh or dried ones as opposed to the canned variety.The taste is a lot better and definitely adds to whatever dish they're in. He offers a spicy Spanish soup with the Iberian sausage , chorizo and greens.He also recommends them in a the traditional Indian masala where you can use the black kind. Chickpeas can also be used in North African cuisine too and work well with the spices that are used.

Chickpeas are a wonderful and versatile ingredient. You can use them any way you want. They're one of the best legumes to use for any cuisine, whether for a homey pasta e fagioli or an exotic masal or tapas.

Chinese Cuisine - From Ancient Times To Modern Day

Recently our thought and prayers have turned to China and its' devastating earthquake. This proud , ancient land has survived a lot over the centuries from natural disasters to barbaric regimes. Yet the Chinese maintain the grace to survive and with it their love of their heritage. This heritage includes an amazing history of culinary dishes that people the world over love.

Most Americans have grown up with Chinese restaurants and take out food. I bet a lot of you foodies may not know that four regions make up the bulk of Chinese dishes. They are Szechuan, Canton, Peking and Shanghai.Most Westerners are most familiar with Szechuan and Cantonese dishes. These areas produce the most fruits , vegetables , spice and seafoods in the country. Szechuan is known for its' fiery cuisine thanks to its' native peppercorns. Canton has provided the world with sweet and sour pork as well as chow mein. Peking is known for its duck but also for its' sesame shrimp toast and drunken chicken. Shanghai is known for its' fish dishes but has also given us the delicious bean curd soup.

Anyone can create this cuisine at home. You need a good cast or steel iron wok. There are Teflon and aluminum ones out there at much lesser prices but these really aren't the best choice. You're going to need a heavy duty one that will stand up to oils and heat. Not only will you be able to stir fry but you can also steam rice and warm soups in it as well. Another must is a bamboo steamer. You can steam vegetables and rice in it, and the bamboo imparts a special flavor all its' own to it. A steamer consists of a domed lid and a circular slotted bottom or basket.These come in a variety of sizes so you can easily buy a smaller one if you have very little or no storage space. Most department and specialty shops such as Williams and Sonoma and even some Targets will carry steamers. Another must are good knives for cutting. Chinese dishes tradionally have bite size pieces of meat, tofu and vegtables as opposed to larger stalks or cuts.

Chinese cooking is a noble ancient cuisne. It is rich and varied , bringing together a unique union of meats, seafood and vegetables. It has always been with us and will continue to for future generations of Chinese nationals and foodies alike.