Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.
It seems talk about flax—both flax oil and ground flaxseed—heats up and cools down at various intervals. There’s no question, flax is an incredibly nutritious food. But no matter what the buzz of the moment, it’s important to understand that flaxseed and the oil pressed from those seeds bring different benefits to our bodies.
Three often overlooked winter vegetables: turnips, parsnips and rutabagas. Despite the fact that in our modern day they play second fiddle to carrots, these three are wonderful, hearty winter fare, delicious in a mash with other root vegetables, in soups and stews, or roasted in the oven until crisp and savory.
Imagine if it were really true. If we could go to the grocery store and fill our carts with edibles that would turn us into sexual dynamos. If a certain vegetable made our libidos soar, or a fruit intensified bedroom pleasure, or a meat or fish or beverage so transformed us that passersby would inch a little closer. If you’re a skeptic, that’s okay – but let’s take a look at some common foods and assess their aphrodisiacal impact from both a folkloric and scientific perspective.
Lately, I’ve preached the benefits of indulgences. I believe that if you eat what you really want, you’re less likely to overdo it in the long run. For me, that means saving room for dessert. Most of the time, however, all I really want is a little something to end a meal on a sweet grace note--a treat to enjoy, not make me groan, “I can’t believe I ate the whole thing.”