A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.
By now, we’re familiar with amaranth, millet, barley, or quinoa—to name a few. Each wholegrain is welcomed with curiosity and questions: What’s the history, where’s it from, and how is it cooked? Similar to rice, they’re mostly mild with a nutty, wholesome taste. Most whole grain recipes are served cold or room temperature as a vegetable salad or pilaf. They’re often used in breads and cereals, too.
We’re extremely blessed to have a full refrigerator of leftover dinner from New Year’s Day, and I don’t want to bake or cook another dish for the next few days. As I wondering what to contribute this week that won’t add another dish to the refrigerator or extra pounds to our waistlines, I notice we’re quickly going through the granola cereal. A good quality granola cereal with less processed ingredients isn’t cheap. Read more
Ending our Healthy Holiday Recipes series is a fresh twist to a Southern favorite dish served for the New Year. It would be wrong to say, we don’t enjoy traditionally stewed black-eyed peas with ham, smoked turkey or vegetables. In addition, if fresh ingredients are used, the traditional recipe is still a healthy dish. Read more
Potato pancakes or latkes are traditionally from Eastern and Northern Europe or served during the Jewish holiday, Hanukkah. Often, they’re fried in oil. In this recipe, these latkes are baked. Sweet potatoes are added for a unique twist, and cumin adds a smokey flavor. Of course, a touch of crushed red pepper is an optional spice.