Everyday Potato Salad

easy everyday potato salad

This potato salad is easy and quick for a weekday meal in the height of summer heat. It makes the starch component of your meal even lighter, with the addition of more anti-oxidant vegetables. Sample accompaniments might be pan-cooked salmon steak marinated with lime and lemon zest, with roasted fennel with tomatoes.

You can use your imagination to modify this with any vegetables that go well with potatoes: the trick is to add one flavor that adds a surprising “snap.” Here olives are added, but capers, mustard, sardines, sun-dried tomato, or bacon would work equally well.

This recipe can be made a day or two ahead of time or eaten at once. Its flavors are enhanced when still slightly warm.

 

 

Ingredients, serves 2
6 small red potatoes
3 stalks celery
½ onion, thinly sliced
1 tsp fennel seeds
1 tsp curry powder
½ tsp tikka masala- you could use garam masala, or substitute with more curry powder
salt and pepper, to taste
1 T grapeseed oil
1 T extra-virgin olive oil
splash of apple cider vinegar
8 pitted olives, coarsely chopped

Preparation:
Boil potatoes in saucepan, about 20 minutes or until done.

In a heated a skillet, add olive oil and stir in the onions until golden and on the verge of becoming brown. Add the spices and stir one minute, then add the celery stirring occasionally three minutes or until the celery turns a bright green. Turn the heat off, and cover the pan.

quick stir-fry of onions, spices, and celery

When the potatoes are cooked, remove them to a cutting board and slice into quarters. Place in a mixing bowl, add onion and celery mixture, olives, salt and pepper to taste, and grapeseed oil and vinegar. Turn ingredients with a large spoon once or twice to gently blend together.

http://mountaintopacupuncture.com/everyday-potato-salad

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At Mountaintop Acupuncture, we have a combined 34 years of experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice in two New York City locations: Flatiron & Greenwich Village.

Insurance is welcome and accepted.

 

Salsa Verde

Salsa Verde

There’s nothing in the world quite like freshly-made green salsa, and once you make this, you’ll never want to spend a fortune on the jarred version again. It’s also super-easy to assemble.

Green Salsa Verde

Green Salsa Verde

Ingredients:
1.5 lbs of tomatillos- look for small and uniform size to make broiling easier
1-2 jalapeno peppers finely chopped
Juice of 1 lime
3 cloves garlic, minced
½ cup of chopped cilantro, or 1 teaspoon dried
Salt to taste

Preparation:
1. Pre-heat the broiler. Slice the tomatillos in half and place in roasting pan (see photo). Broil 4-7 minutes (depends on your broiler).

2. Put all the ingredients in a blender and puree. Voila!

Green salsa will last about a week in the fridge stored in a sealed glass container, and
can be used in a burrito or on top, as a dip with chips, and as an accent flavor with fish, pork, and stir-fry’s.

http://mountaintopacupuncture.com/salsa-verde

—————————–
At Mountaintop Acupuncture, we have a combined 34 years of experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice in two New York City locations: Flatiron & Greenwich Village.

Insurance is welcome and accepted.

 

Black Bean Burritos

burritosIt’s burrito night! If you need a healthy, light, yet satisfying meal that can be put together quickly, this is a great one. Beans and rice are a great source of B vitamins and create a complete plant-sourced protein.

Ingredients:
1 can black beans, refried black beans, or cooked beans (we use a slow cooker and freeze portions in batches)
1 small onion, finely diced
4 T red salsa
4 T green salsa and ½ cup as a garnish
2 cups of frozen or ½ bunch fresh spinach
1/2 cup uncooked basmati or white rice
1 cup water
4 burrito shells of your choice (corn, whole wheat, multigrain, spinach)
8 T guacamole
4 T sour cream (vegans can use Tofutti, a soy based sour cream)
Shredded cheddar cheese (vegans can use a soy or rice-based cheese)

Preparation:
1. Mix rice and water in a saucepan, bring to a boil, then reduce heat until the water has absorbed, about 10 minutes.

2. While the rice is cooking, add oil to a heated skillet, sauté onions until golden, add the beans and red and green salsas and stir to blend. Once heated, add the spinach and allow another 5 minutes of heating to blend the ingredient flavors.

3. In separate skillet, heat the burrito shells on both side until hot- no oil necessary for this step!

4. Place the shells on a plate, scooping a quarter of the cooked rice in a line along the center of the shell. Add a quarter of the burrito mixture on top of the rice, and sprinkle on the cheese you’re using, and add 2 T of guacamole and 1 T of sour cream to top it off, then gently fold each side to overlap and form the burrito.

5. Add salsa verde to taste.

http://mountaintopacupuncture.com/black-bean-burritos

—————————–
At Mountaintop Acupuncture, we have a combined 34 years of experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice in two New York City locations: Flatiron & Greenwich Village.

Insurance is welcome and accepted.

 

 

The Power of Culinary Herbs

basil_iowastateu“Kitchen herbs” are foods so named in Chinese dietetics because they are added during cooking and eaten on a regular basis, to ensure their medicinal benefits will be received at a slow and steady rate. We have western herbs and spices that do this, too.

In addition to flavoring a meal, culinary herbs help you digest that meal. They also have high cancer-preventing anti-oxidant values, are anti-viral, anti-bacterial and possess many other properties, as you shall see. Here are a few culinary herbs, to give you the idea.

Basil aids digestion and has a mildly sedative quality for the relief of pain. Its properties are warm, aromatic, and pungent; its pharmaceutical name is Ocimum basilicum. Basil is in the mint family, which medicinally is one of the most useful families of herbs. Google Scholar and PubMed searches yielded many research studies of Ocimum basilicum, including anti-oxidant, anti-bacterial, anti-viral, anti-fungal, insect-repelling, and hair growth. World-wide, the chemical constituents of the plant’s oil are being studied for diverse conditions such as irritable bowel disease for its effects on the immune system, and stroke for its ability to prevent clot formation.

Oregano stimulates digestion and eases GI tract spasms that create gassiness. Its properties are warm, aromatic, and slightly bitter; its pharmaceutical name is Origanum vulgare. Oregano is also in the mint family. Google Scholar and PubMed searches yielded many research studies of Origanum vulgare, including anti-oxidant, anti-bacterial and insect-repellant properties, and the ability to promote hair growth.

Tarragon aids digestion and promotes appetite. Its properties are warm, strongly acrid and aromatic; its pharmaceutical name is Artemesia dracunculus. Tarragon is in the wormwood family, from which vermouth is made. Tarragon has the same chemical composition as anise, which is good for abdominal distention and pain. Google Scholar and PubMed searches yielded many research studies of Artimesia dracunculus, including testing its anti-fungal, anti-convulsant, anti-hyperglycemic, anti-parasitic, anti-viral, anti-bacterial, and insect-repellant abilities.

Plants are complex constructs of many chemical compounds. What makes them medicinal powerhouses are their volatile oils, which have a molecular weight so light they are characterized as “sublime” or “ethereal” in the literature. Many studies have been and continue to be done, testing their effects on the central nervous system.

With some exceptions, culinary herbs are best consumed in their fresh form, but that is not always practical in our busy lives. Therefore, the rule of thumb to get the most benefit of their properties is to use 1 teaspoon of a dried herb and multiply that by roughly 4 when using fresh. Beginning with this quantity you can assess if it’s too much or too little and make adjustments to your taste.

When buying dried herbs it is preferable to spend a little more for the organically grown product, since it has become the standard practice of large manufacturers to irradiate herbs to increase their shelf life, and they are not yet required to label this practice.

http://mountaintopacupuncture.com/the-power-of-culinary-herbs

—————————–
At Mountaintop Acupuncture, we have a combined 34 years of experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice in two New York City locations: Flatiron & Greenwich Village.

Insurance is welcome and accepted.

 

Miso Soup

Miso Soup

 

 

 

 

 

 

 

 

This simple soup is a powerhouse of nutrients, with subtle flavors that allow it to be a staple. As long as you have water, miso, seaweed, and a couple of ingredients listed below, you can make miso soup- it’s that malleable, and recipes for it abound.

Ingredients, 2 servings
Water- 3 cups
Tofu- 1/3 block, cubed into ¼ inch squares
Scallions- 2, chopped into ¼ inch strips, or ½ onion, sliced thin, in a pinch
Tamari or light soy sauce- a dash, to taste
Seaweed – quantity depends on type:
Nori- 2 inch by 3 inch piece per person, shredded
Kombu, Dulse 2-inch piece per person
Kelp, Arame, Hijiki, Dulse flakes- 1 tsp per person
Miso- 1 heaping teaspoon per person, to taste

Optional
Mushrooms- ½ cup, sliced thin
Ginger- 2 inch root, peeled and finely chopped
Spinach or other light greens- ½ bunch, chopped into ½ strips
Carrot- 2 medium, chopped into ¼ inch cubes

Miso is ALWAYS added at the end to conserve its living enzymes and healthy bacteria.

To cook, put all the ingredients in a saucepan, minus the miso: tofu, scallions, seaweed and water in a pot, and vegetables of your choice. Bring to a boil, then simmer about 45 minutes. Add light greens towards end of cooking.

Ladle about ½ cup of the soup’s liquid per bowl and add the miso, stirring so it dissolves fully, then add the rest of the soup.

http://mountaintopacupuncture.com/miso-soup

—————————–
At Mountaintop Acupuncture, we have a combined 34 years of experience. To read more, please click here.

If you have questions and concerns about acupuncture treatment, we offer a free 20-minute phone session: click here for contact information to call or e-mail us. We practice in two New York City locations: Flatiron & Greenwich Village.

Insurance is welcome and accepted.