This hearty loaf is deeply satisfying, either as a one-course meal or served with a simple salad.
- cooked brown rice
- chopped mushrooms
- wheat germ
- quick-cooking rolled oats
- soy sauce
- Dijon mustard
- Spray oil
- Barbecue sauce or ketchup
This warming drink offers all the digestive benefits of ginger and mint.
- minced ginger root
- fresh lime juice
- purified water
- honey
- chopped mint leaves
- lime zest
- fresh mint
- Fresh slices of lime
The sweet, juicy fruits in this cool drink are stars in the Ayurvedic healing system for the nutrition and purification they provide.
- yogurt
- water
- soft dates
- ground cardamom
- raw sugar or honey
Redolent with the flavors of autumn, this trio of luscious soups is perfect for sharing with friends and family.
- extra virgin olive oil
- water
- apple cider
- white miso
- sea salt
- ground cardamom
- nutmeg for garnish
Lassi is cool and refreshing, lighter than yogurt, and loaded with digestion-friendly lactobacilli.
- fresh organic yogurt
- ground ginger
- ground coriander
- salt
Dal is easy to digest and filled with protein, vitamins, fiber, and lots of flavor.
- turmeric
- ground cumin
- ground coriander
- ground ginger
- fresh organic spinach
- fresh lemon juice
- rock salt
This classic spice mix from Argentina livens up portobellos, summer squash, eggplant, fresh fennel (sliced 1/2 inch thick), and more. You can vary the proportions of oil and vinegar to suit your taste. Replace parsley with cilantro and vinegar with lime juice for a fresh twist.
- olive oil
- red wine vinegar
- dried oregano
- Salt and pepper to taste
- salt
- 400ml tahini
- garlic
- chickpeas,
- pepper
- sumac [or paprika]
- water
This recipe is from Executive Chef Jason Gould of Gravitas in Houston. It was featured in the October 2005 issue of Texas Monthly.
- olive oil for sautéing
- thyme
- kosher salt and freshly ground pepper to taste
- tomato juice
- canola oil for sautéing
- shaved or grated Parmesan Reggiano
Brought to you early…Share a tropical treat with your family this Easter.
This recipe was featured in the January 2003 issue of Texas Monthly’s “On The Road.” With the compliments of Chef-owner John Eschenfelder of Homestead on the 19th, Huntsville
- Kerrs canned mango nectar
- pineapple juice
- brown mustard
- Allspice