Tag Archives: Herbs

9 Suggestions For Light And Delicious Desserts

November 11, 2023 The Silo Leave a comment

Craving a dessert that won’t weigh you down? The struggle is real. But fear not, as this guide will unveil the art of crafting desserts that are both light and delectable.

The struggle is real, but the solution is incredibly sweet. In a world where indulgence often comes with guilt, these dessert ideas offer a refreshing change. They’re the epitome of culinary elegance, balancing flavor and lightness in a harmonious blend.

The Magic of Fruit-Based Treats

Fruit serves as nature’s candy, offering sweetness. Consider a mango sorbet, a dish that dances on the palate while being kind to the waistline. A chilled grapefruit brûlée can also be a revelation, its tartness mellowed by a thin layer of caramelized sugar.

The Tasty Note: Strawberry Sour Candy

In a realm of endless possibilities, let’s not forget the simple joys like strawberry sour candy. Sometimes, a single piece can offer a burst of flavor and nostalgia, encapsulating the essence of light and delicious desserts.

The Allure of Dairy Alternatives

Dairy often contributes to the heaviness of desserts. However, alternatives like almond milk and coconut cream can work wonders. Imagine a chocolate mousse made with avocado and coconut cream. It’s a luxurious experience that leaves you satisfied, not stuffed.

The Charm of Miniature Portions

Sometimes, less truly is more. Opt for desserts that are small but big on flavor. A single chocolate truffle infused with lavender can be more satisfying than a whole bar of milk chocolate. Similarly, a small serving of panna cotta flavored with a hint of vanilla and lemon zest can be a heavenly experience.

The Elegance of Herbal Infusions

Herbs aren’t just for savory dishes; they can elevate desserts too. A basil and peach compote can be a game-changer, offering a complex flavor profile that’s both unexpected and delightful. Rosemary can also be a surprising ally, especially when paired with citrus flavors in a light sorbet.

The Sophistication of Sugar Alternatives

Sugar is often the culprit behind heavy, overly sweet desserts. But alternatives like stevia, monk fruit, and honey can offer a different kind of sweetness. Picture a lemon tart sweetened with honey, its tanginess perfectly balanced, making each bite a small celebration.

The Enigma of Unconventional Ingredients

Ever thought of incorporating vegetables into dessert? A beetroot and chocolate cake can be moist, rich, and surprisingly low in calories. Another intriguing option is a zucchini bread made with almond flour, a treat that’s both nutritious and indulgent.

The Craftsmanship of Technique

The way a dessert is prepared can significantly impact its lightness. Techniques like folding and whisking can introduce air into the mixture, making it lighter. A well-whisked aquafaba can replace heavy cream in many recipes, offering a vegan and lighter alternative.

The Grand Finale: A Symphony of Choices

The world of light and delicious desserts is vast and inviting. It beckons with the promise of guilt-free indulgence, a symphony of choices that cater to every palate and preference. So go ahead, take a culinary leap, and discover the myriad ways to satisfy your sweet tooth without the weight of regret.

In this guide, each suggestion serves as a note in a grand symphony, creating a melody of flavors that’s both light and irresistibly delicious. The struggle is real, but the rewards are sweet—literally and figuratively. For the Silo, Bill Gordon.

Culture

Acupuncturist Explains Eastern Medicine Methods and Chi

April 7, 2023 The Silo Leave a comment

As westerners we’re used to running to the doctor for a prescription when we’re sick, but the down side to this is that many pharmaceuticals come with serious side effects.

That’s just one reason why Asians believe in helping the body heal from more natural methods. Sheri Laine studied under one of the great Chinese medicine masters and in her new book, Living the EnerQi Connection, she shares a profound understanding of Asian medicine and explains the many benefits people are realizing from switching to natural products.

Many of us have heard the words Eastern/ Chinese/Asian medicine, acupuncture, and chi, but we don’t really understand what they mean or the long tradition behind the culture of it. We are westerners. We are used to doctors in white lab coats rushing to meet with us and write a prescription for whatever problem we have at the moment. Living the EnerQi Connection (HCI Books – $12.95) presents a new idea to health, medicine, and introduces us to what those words really mean.

The book discusses Asian medicine as a whole, but one of the main points that it touches on is qi (pronounced “chee” and sometimes spelled chi). This is the energy that is constantly circling through our bodies. Sometimes the flow of our qi can become blocked in some way, because we’re tired or run down which can leave our bodies susceptible to illness. Sheri Laine, L.Ac, has developed a way through Asian medicine to help us maintain our health and keep our qi flowing.

In this book Laine presents the L.A.I.N.E. system, which stands for: Learn, Align, Inform, Natural, and Energy.

Each chapter of the book explains a part of her system to give us a better understanding of the concepts of the energy in our bodies and the energy around us. This will help us to take a more active stance on our lives, our health and our healing.

Laine shows us moments from her childhood when she loved to play doctor to her friends and family, giving them shots by sticking them with cactus needles and giving them medicine from the plants in her back yard. Many years later she is doing this again, but she is no longer playing make-believe. Acupuncture and herbal medicine are a powerful way for Laine to help enhance our qi and energy.

Sheri Laine studied for many years under the Chinese medicine master, Richard Teh-Fu Tan. It is a long tradition that an apprentice study under a master for many years to get such an extensive knowledge of the medicine, the science, and the tradition behind it. This is how Laine is able to help us understand the concepts for ourselves so that we may apply them in our lives. She is the president of Eastern Medical Arts, a licensed acupuncturist, herbalist and nutritionist, with a focus on Integrative Lifestyle Medicine.

“Deep in their roots, all flowers keep the light. “– Theodore Roethke

Oriental Medicine draws from nature to diagnose internal medical challenges. We have all admired a great majestic tree. Your health is like that great majestic tree. The roots are your immune system, your qi essence, and the power of your qi essence. The branches of your tree are your subjective symptoms of a greater imbalance. The problem is not in a bad branch; it actually lies in the roots of the tree and within the soil that nourishes the tree, what is the underlying cause of distress?”– Chapter 2: Drawing from Nature: The Elements of EnerQi

Supplemental- Just how gentle can acupuncture be?

Earth

Plants With Real Healing Powers That Cure

August 20, 2022 The Silo 2 Comments

A fever, stomach pains or a simple case of the sniffles can send people rushing to the pharmacy for a drug to cure their symptoms.

But Mother Nature provides a number of medicinal plants with healing properties that also can nurse you back to health, a fact more North Americans are beginning to discover.

Doctor Sodhi -” more North Americans realize the effectiveness of remedies found in nature”

“The use of herbal medicine, although traditional in many Eastern cultures, had been only a minor fad in Western medicine until recent decades,” says Dr. Virender Sodhi, founder of the Ayurvedic and Naturopathic Medical Clinic , which provides complementary and alternative medicine.

That trend has been shifting as a growing body of studies and research has demonstrated the effects of traditional remedies on chronic diseases, such as diabetes and hypertension, says Sodhi, author of the new guide, “Ayurvedic Herbs: The Comprehensive Resource for Ayurvedic Healing Solutions”.

That’s not necessarily news to ailing people in other parts of the world, such as Asia and Africa. For centuries, they have found relief through herbal medicines derived from shrubs, vines, trees and other plants, Sodhi says.

Here are four examples, a couple of which are recognizable by better known names and purposes.

American licorice is a native, perennial legume that grows in temperate climates of North America. Licorice, which grows in Europe and Asia, is the root of varieties of the Glycyrrhiza plant.

• Glycyrrhiza glabra. Most people would recognize this plant by its more common name – licorice. It has been used for centuries in the traditional and folk medicines of Asia and Europe to treat ailments ranging from the common cold to liver disease, Sodhi says.

Most Americans likely encountered licorice as children because the sweet root of the plant is used to make candy. Licorice can cure more than a sweet tooth, though. It can protect people from the influenza virus. In cell line studies it was shown to reduce titer of the influenza virus by 90 percent and have strong immune modulation properties.

It’s an important ingredient in many herbal preparations, Sodhi said, especially for bronchial conditions. Because of its expectorant properties, powdered licorice has been used for centuries to treat coughs. Modern cough syrups often contain licorice extract.

• Piper nigrum. This flowering vine’s berries, when still unripe, are used to produce black pepper, but spicing up food isn’t its only talent. Piper nigrum has anti-inflammatory, anti-microbial and anti-spasmodic properties that make it ideal for treating digestive disorders, Sodhi says.

It doesn’t stop there. Drug resistance is a major concern in cancer patients. Piper nigrum can reverse multiple drug resistance many fold and significantly increase the apoptotic effect of many pharmaceutical drugs.

CLICK me to discover more about Frankincense

• Boswellia serrate. Commonly known as Frankincense, this herb has powerful anti-inflammatory effects. Several patients with ulcerative colitis and Crohn’s colitis have gone in to remission using a Boswellia preparation.

In brain tumor patients it has reduced cerebral edema by 75 percent. Sodhi has mentioned case studies of many patients with rheumatoid arthritis, psoriatic arthritis, polymyalgia rheumatica and ulcerative colitis who went into remission.

• Bael. Commonly known as “golden apple”, this fruit-bearing tree indigenous to the hills and plains of central and southern India has numerous uses. The fruit promotes healthy digestion and is used medicinally to treat such conditions as diarrhea, dysentery and cholera. The leaves, roots and bark of Bael also have medicinal value.

They help relieve acute bronchitis, heart palpitations, intermittent fevers and many other ailments. Dr. Sodhi has observed 100 percent success in treating patients of clostridium difficile, who did not respond to standard medical protocol of metronidazole (Flagyl), Dificid (fidaxomicin), or vanconycin.

Culture

Wellness Blogger Offers These Healthy Summer Snack Recipes

July 5, 2018 The Silo Leave a comment

“Every story and every memory from my childhood is attached to food,” Dawn Lerman writes. Our relationship with food starts at a very young age: what and how we eat is often determined by our environment and our upbringing. Our eating habits and snack tastes are cultivated by our family members’ relationships to food, for better or worse. Dawn knows this first hand. The author of the New York Times Well Blog series, “My Fat Dad,” shares her food journey and that of her father, a brilliant copywriter from the “Mad Men” era of advertising at Leo Burnett and McCann Erickson, in her book, MY FAT DAD: A Memoir of Food, Love, and Family, with Recipes (Berkeley; September 29, 2015; Trade paperback/$USD16.00).

Dawn’s father was known for his witty ad campaigns; he was responsible for such iconic slogans as “Coke Is It,” “This Bud’s for You,” and “Leggo My Eggo.” Unfortunately, he was not able to use the same problem-solving skills when it came to his weight. Dawn’s father was obese as she was growing up —450 pounds at his heaviest. His weight would go up and down like an elevator, depending on what fad diet he was on–or what ad campaign he was assigned to. He insisted Dawn, her mother and sister adapt to his saccharine-laced, freeze-dried food plans to help keep him on track. Dawn’s mother never cooked and she witnessed her mother eat only one real meal a day—a can of tuna over the kitchen sink—while she dashed from audition to audition pursuing an acting career.

“As far back as I can remember, there was an invisible wall that separated me from my dad, a distance that I could never completely penetrate,” Dawn remembers. “His closest relationship was with the bathroom scale – his first stop every morning and his last stop every evening. The scale controlled his moods, our days, what we were going to eat and basically ruled our family life.”

Snacks were a particular downfall of her father, especially when he was working on fast food marketing campaigns. “My dad felt that in order to create a good slogan, you needed to believe in the products you were selling,” Dawn explains. “He was always the best customer for the food and drinks he advertised, testing them excessively—especially when Wells Rich & Green promoted him to head creative director for Pringles potato chips”

Listening to him crunch away canister after canister on the crispy snacks in the privacy of his room– trying to come up with the perfect slogan, Dawn knew she had to get inventive to help her dad get healthy while still staying inspired. At 9 years old Dawn had become the official chef for her family, turning her maternal grandmother Beauty’s Jewish weekly recipe cards into diet friendly meals and treats that would keep her dad motivated. It was her grandmother who instilled in Dawn a passion for cooking for oneself and others as she learned that the best food is prepared with the freshest ingredient.

One recipe Dawn developed during that time was her special homemade hot air popped corn coated in ranch seasoning. Upon trying it her father declared “Dawn now that you popped, you can’t stop!” That statement of delight was the kernel of an idea that took her dad around the world– filming highly attractive people on beaches and other fun places, joyfully indulging in Pringles potato crisps that exploded out of the can as the top popped off while the voice over announced…” Once You Pop, You Can’t Stop!”

This spring and summer try these healthy and delicious snacks from My Fat Dad with no stopping required. The potato chip recipe, derived from that long-ago hot air popped corn recipe, can be enjoyed throughout out the day as they are satiating and nutritious. Pair it with Dawn’s Hummus recipe, which is loaded with protein. The combo of complex carbs, protein and healthy fats –will fill you up without weighing you down. A win-win for both mood, energy, and weight control!

Recipes below from MY FAT DAD: A Memoir of Food, Love, Family, and Recipes By Dawn Lerman

Berkley Books/2015

MY FAT DAD: A Memoir of Food, Love, and Family, with Recipes By Dawn Lerman Berkeley / 2015 Trade Paperback/$16.00

Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil

Yields: 4-6 servings

These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional store bought chips. They are fried in coconut oil– which not only helps the chips to brown beautifully, but aids in speeding up your metabolism. They are a constant staple in my formerly fat dad– 450 pounds, now 210 pound –snacking regime.

4 large sweet potatoes, can also use white potato’s or beets

1/2 cup coconut oil

1 teaspoon of dried parsley

1 teaspoon of garlic salt

I teaspoon of onion powder

1 teaspoon of minced onion

Sea salt for seasoning

Fresh thyme for garnish

Pre heat oven to 375 degrees, scrub potatoes to remove dirt. Then slice into thin, even pieces. You can cut them by hand or use a slicing attachment on a food processor. Rinse your potato slices in cold water. Now soak the slices in cold water for 30 minutes.

Drain the potatoes and lay them on a paper towel or paper keeping them slightly moist. Dip in bowl with herb mixture –dried parsley, garlic salt, and onion powder. Make sure chips are coated.

In a skillet melt the coconut oil over medium heat. When the oil sizzles place them in the oil for about 1 min till they get slightly brown. Do not over crowd the pan. Best to do in small batches. Use a slotted spoon or spatula to remove your chips from the coconut oil. Drain the chips on a layer of paper towels, and repeat till all chips have been fried and blotted.

Then place all the cooked chips on a baking sheet and bake for 1 minute. Remove and serve warm. Sprinkle with sea salt and garnish with fresh thyme.

*NOTE: if you do not want to fry the chips you can take coated chips, lay them out on a baking sheet sprayed with coconut oil and bake for 20 minutes at 375 degrees until golden brown.

Sweet Potato Hummus

Yields: 6 servings

If you are looking for a light, healthy snack this sweet potato hummus is bursting with flavor, spice and color. Because of its high protein content, it will help control your appetite and mood. My dad named it the caviar of hummus—exclaiming, that it was almost illegal for something so nutritious to be this delicious. Pair this with my Potato Chip recipe for the perfect blending of protein and carbs.

1 large sweet potato (about 9 ounces)

1 (15-ounce) can chickpeas, drained and rinsed

5 tablespoons olive oil (plus additional, as needed, for thinning)

2 tablespoons tahini

2 tablespoons fresh lemon juice

2 garlic cloves, peeled

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ teaspoon kosher salt

Pinch of nutmeg

Position the baking rack in the middle and heat the oven to 425 degrees. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.

Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt, and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.

MY FAT DAD is as much a coming of age memoir as it is a recipe collection from Dawn’s upbringing and culinary adventures in Manhattan. Her recipes include some of her grandmother’s favorite traditional Jewish dishes, to healthier interpretations and creations. Her father’s life-long struggle with food, along with her grandmother’s love of cooking fresh foods, led Dawn to become a well-respected nutritionist, NY Times blogger and chronicle her story in her best-selling book. Today her dad is a healthy 210 pounds and vegan.

“Dawn Lerman grew up Jewish in the 70’s. I grew up Italian. Might sound different, but for the most part, it’s the same. Especially when it comes to food. The philosophy was simple, food = love. My Fat Dad hilariously and poignantly captures that essence. Whether you’re Italian, Jewish, or anything else you can relate to how family, food, and the love of both affect how we grow up, and live our life. Mangia!”

—Ray Romano, Emmy award-winning actor

“The Manhattan nutritionist was raised by a diet junkie who tried every regimen under the sun and food — or the lack of it — ruled her life. My Fat Dad is about her eccentric upbringing and her constant state of hunger as Albert imposed his wacky ways on the whole family.” The New York Post

“My Fat Dad is an exploration of the many ways food shapes our connection to family. It also includes many delightful recipes.” Michel Martin, NPR, All Things Considered

“It is clear Lerman ‘s life is centered around the table and she gives readers a seat at hers” Baltimore Jewish Times

” ‘My Fat Dad’ is a memoir of food, love and starvation” New York Daily News

ABOUT DAWN LERMAN, MA, CHHC, LCAT

Dawn Lerman is a Manhattan based nutritionist, bestselling author of My Fat Dad: A Memoir of Food, Love, and Family with Recipes, and a contributor to the New York Times Well Blog. She has been featured on NBC, NPR, Huff Post TV as well as several other news outlets. Her company Magnificent Mommies provides nutrition education to student, teachers and corporation. Dawn counsels clients on weight loss, diabetes, high blood pressure, and other diet-related conditions. She is a sought-after speaker and cooking teacher and lives in New York with her two children.

For more information about Dawn, go to www.DawnLerman.net .