From Nourish – indulgently healthy cuisine by Scott Uehlein and Canyon Ranch Some people choose to go with tradition and enjoy the same meal year after year on Thanksgiving. I myself don’t have a set menu. So when I asked my son what we should prepare this year, he chose a new recipe I tried…

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Below is a recipe of Julia Child’s Soupe au Pistou, or Pesto Soup. It’s a simple vegetarian soup with the divine taste because of the “Pistou,” not exactly like the Italian “Pesto,” because of parmesan cheese as an ingredient. I used Thai Basil instead of Italian basil, as the mild bitterness of Thai basil gave it a stronger taste. I…

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As we move toward colder weather, there’s nothing like a prepare-ahead hot meal to warm the soul. This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out. I’d like to help you do the same. Almost always, when I use a recipe meant for…

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Adapted from “The Jewish Holiday Kitchen” by Joan Nathan This recipe can be used for Passover by eliminating the chick peas, and not serving over rice — unless you’re Sephardic.  Editor’s note: Julia made this for a recent Middle Eastern food gathering and it was delicious! It’s a different take on tsimmes. Ingredients: 4 large onions…

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Adapted from www.onceuponachef.com January is usually a time for getting back to healthier eating and quiet times at home. Here’s a recipe that’s simple to prepare and very tasty! It’s my latest go-to for a side dish that goes with almost anything. Use a generous quantity, as the carrots do shrink when roasted, although not as…

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A wise person once said, “We should think of Thanksgiving as Thanksliving”. If all of us collectively live a life of being thankful, and with a sense of gratitude, I am sure it will lead to more inner harmony and peace. Thanksgiving is that beautiful time of the year when we experience crisp fall weather, see bright…

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From Once Upon A Chef Servings: 6 – 8 (as a side dish) This is very tasty! If you prefer less curry taste, add a LITTLE extra lemon or honey. Ingredients: For the Dressing1/4 cup extra virgin olive oil1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon1/4 cup freshly squeezed orange juice,…

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As with many roasted vegetables, the volume shrinks as you cook. What looks like enough carrots for a crowd may end up fitting into a small serving bowl. You can count on one pound of carrots serving 6 people or so. Serve with crudités (I think it goes better with celery than with cucumber), flat…

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As the weather gets colder and it gets dark earlier, comfort foods are the way to go. This is a wonderful stew packed with protein from vegetarian sources, so they are cholesterol-free, and very filling. Interesting recipe because you cook the quinoa and lentils dry – toasting them – then add the broth and come…

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