Showing posts with label Eating Well magazine. Show all posts
Showing posts with label Eating Well magazine. Show all posts

Tuesday, August 10, 2010

My Favorite Recipe Sites

Over time I've compiled a list of some of my favorite sites to search for recipes when I'm feeling uninspired.


Real Simple Magazine's recipe section is one of the best I've found for easy, inspired meals. You can search by ingredient, I probably use this site the most of all of these, though be sure to stick to the recipes made with whole foods and avoid canned soups, precooked meats, and other highly processed ingredients. They will also send you a recipe each day if you sign up; I just delete the recipes I don't like or have time to get to, but I always have inspiration.





Integrative Nutrition has a recipe resource on their website. Many of these are simple, basic how-to's for those new to the kitchen. There's definitely an Asian flair to some of the recipes, but it's a great introduction to incorporating nourishing sea vegetables and expanding your seasoning repertoire. You can search by food type (grains, greens, proteins) or meal type (breakfast, dessert, etc.).



The Nourished Kitchen is one of my favorite sites simply because it contains beautiful photography. It is the absolute best resource for learning how to lacto-ferment, which is a lost art and absolutely vital to maintaining gut health (and immune health). Every recipe contains whole foods with a focus on seasonal cooking, and there is a wide range to choose from.




Eating Well is a great magazine, and their site is packed with all-natural, simple, gourmet recipes with a seasonal focus. They offer some of the best ethnic food recipes available, so expanding your palate is easy.





Epicurious is an online eating community. If it relates to cooking good food, they've got it, from a seasonal eating menu to a shopping list generator to a food dictionary. It's a great resource for do-it-yourself entertaining, and you can save your most successful recipes in your own recipe box.




Let me know which sites you search when you're looking for recipes! Bon appetit!

Friday, November 28, 2008

Cherry Burgers

I found another great recipe to counteract the carcinogenic effects of grilling meat in the March/April issue of Eating Well magazine. Use the cherry ketchup on your favorite burger recipe or try the one below.

This is also a great way to beef up your spice rack if you don't have one; spices often provide great antioxidants as well as flavor that enables you to cut back on oil and butter.

Cherry Ketchup
1 10-oz pkg (2 cups) frozen pitted cherries (not in syrup)
1/2 c dried cherries
1/2 c cider vinegar
1/3 c water
2 cloves garlic, crushed
1 Tbsp sugar
1/4 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper.

Combine all ingredients in large saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, 15-20 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Serve on top of cherry burgers.

Cherry Burgers
1/2 small sweet onion (Vidalia), cut into thin rounds
12 ounces lean ground beef
1/2 c dried cherries, finely chopped
1/2 c coarse dry whole-wheat breadcrumbs
1 clove garlic, minced
1 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper

Mix beef, cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce, salt and pepper. Make 4 patties and grill to taste. Top with fresh or sauteed onions and cherry ketchup and serve on your favorite bun.
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Charleston, SC, United States
As a food therapist and certified holistic practitioner, I help people develop a healthy relationship with food.