Healing Secrets of the Seasons: Recipes and Remedies That Soothe, De-Stress and Energize Throughout the Year

Healing Secrets of the Seasons: Recipes and Remedies That Soothe, De-Stress and Energize Throughout the Year

by Judith B. Hurley
     
 

For centuries, cultures the world over have understood the impact of the seasons on human health and adapted their diet accordingly. Now, culinary and natural remedy authority Judith Benn Hurley applies this age-old wisdom to the demands of the modern world with more than 250 recipes, plus herbal remedies and healing practices that fight disease and foster wellness

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Overview

For centuries, cultures the world over have understood the impact of the seasons on human health and adapted their diet accordingly. Now, culinary and natural remedy authority Judith Benn Hurley applies this age-old wisdom to the demands of the modern world with more than 250 recipes, plus herbal remedies and healing practices that fight disease and foster wellness all year long.

In four major seasonal sections linked by shorter passages covering the transition periods between seasons when we're most vulnerable to illness, Hurley presents natural remedies for body- and soul-nourishing foods, refreshing tonics, healthy beverages, and even gardening tips, along with delightfully informative tidbits about interesting dates and ancient celebrations. Here are such heartwarming cold-weather dishes as Vanilla-Scented Buckwheat Pancakes, Warm Sweet Potatoes with Cinnamon and Cloves, and Baked Winter Stew with Fresh Thyme. Green is the theme for springtime, from Salmon Salad with Sprouts and Ginger-Lime Dressing to Stir-fried Green Beans with Hot Peppers and Peanuts. Long summer days call for cool refreshments like Cucumber Freezer Pickles or Blueberry-Ginger Sorbet, while autumn demands such hearty, energizing fare as Chinese-Style Noodle Cakes, Barley Risotto with Leeks, and Spicy Bean Burritos.

A cornucopia of mouthwatering recipes, anecdotes, and healing lessons drawn from the author's travels and studies, this inventive, holistic approach serves up a delicious way to live in harmony with nature.

Product Details

ISBN-13:
9780688154356
Publisher:
HarperCollins Publishers
Publication date:
10/01/1998
Edition description:
1 ED
Pages:
400
Product dimensions:
8.44(w) x 10.42(h) x 1.16(d)

Read an Excerpt

Chick-pea and potato curry

Indian spice combinations, or curries, help warm the body by increasing circulation. In addition, curries are useful for "opening" a stuffy winter head. When buying curry powder, smell it first. It should be rich, aromatic, and spicy. If it's not, it's stale and you should seek another brand.

1 pound potatoes, cubed
1 small onion, sliced
2 cloves garlic, minced
1/2 cup chopped collards, kale, or other hearty greens
1 cup cooked or canned chick-peas (drained)
1 tablespoon canola oil
1 teaspoon good-quality curry powder
Pinch of freshly grated nutmeg
1 tablespoon lemon juice
2 tablespoons tomato sauce
1 tablespoon skim, whole, or soy milk
Pinch of sea salt

Steam the potatoes, onion, garlic, collards, and chick-peas over boiling water until the potatoes are tender, about 10 minutes.

Meanwhile, preheat a sauti pan on medium-high and add the oil. When the oil is warm, add the curry powder, nutmeg, lemon juice, and tomato sauce and whisk constantly until they're fragrant and heated through, about 2 minutes. Pour over the potato mixture, add the milk and salt, and toss well to combine. Serve warm as a lunch or dinner entree.

>makes 4 servings; 175 calories per serving; 4 grams of fat; 20 percent of calories from fat

If the weather is damp: Add cayenne to taste when sauteing the spice mixture.

If the weather is dry: Sprinkle with minced fresh cilantro before serving.

Meet the Author

Judith Benn Hurley has enriched the lives of millions through her many books, including The Good Herb and the best-selling The Healing Foods. For twenty years, she has been at the forefront of the health and culinary scenes. She has written for The Washington Post, Ladies Home Journal, and Prevention. Two of her books, Garden Fresh Cooking and Healthy Microwave Cooking, won IACP/Seagram awards for excellence.

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