Natural crystal salt is a wonder, packed with health-giving benefits!!

• According to Ayervedic doctors from India, rock and sea salt are the most beneficial forms of natural crystal salt because they don’t raise blood pressure.

• Natural crystal salts can aid digestion and improve eyesight.

• Crystal salt also activates the flavors of foods, enhancing the taste.

• When used in lotions and bath salt compounds, salt softens the skin and deodorizes.

Source: Water & Salt: The Essence of Life by Dr. Barbara Hendel, MD and Biophysicist Peter Ferreira. (Natural Resources, Inc., 2003)

Makes about 1 ¼ cups

Make a batch of this vibrant spice blend and use it to flavor all types of seafood. I also use it to season roasted and grilled vegetables such as eggplant, zucchini, sweet potatoes and squash. It will keep for months stored in an air-tight container in a cool, dry place.

¼ cup dried red chilies (measuring about 2 to 3 inches long), ends trimmed and seeds removed
½ cup coriander seeds
2 ½ tablespoons fennel seeds
2 ½ teaspoons cumin seeds
3 to 4 whole stars anise, smashed with the flat side of a kitchen knife
1 teaspoon cardamom seeds, smashed with a rolling pin
½ teaspoon whole cloves
2 ½ teaspoons whole black peppercorns
4 cinnamon sticks, broken in half and then smashed into bits with a rolling pin
1 to 2 whole bay leaves

1. Heat a heavy skillet or a cast iron pan and add the spices. Toast them over low heat, stirring frequently with a wooden spoon for 4 to 5 minutes until very fragrant.
2. Let cool slightly and carefully pour the spices into a spice grinder or a food processor and grind to a coarse powder, about 4 to 5 minutes. Use as directed in the recipe(s).

© 2008 Nina Simonds

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• According to a 2003 report published by the American Dietetic Association, the flavanols contained in chocolate, especially dark chocolate, may decrease the risk of heart disease.*
• Dark chocolate has also been shown to lower high blood pressure, as detailed in another 2003 report published in The Journal of the American Medical Association.**
• In addition, chocolate triggers the release of endorphins in the brain — feel-good chemicals like those released after running several miles — as well as serotonin, an anti-depressant.

*http://www.eatright.org/

**http://www.webmd.com/

Serves 6

“I like to dip orange sections, strawberries and crystallized or uncrystallized ginger in melted baking chocolate for an easy and DELICIOUS dessert or snack. You can also use other fruits.”

Oranges and Candied Ginger dipped in chocolate!
One 5.3 oz. Green & Blacks Baking Chocolate bar with 72% cocoa content including extra cocoa butter for easier melting
3 Navel oranges, peeled and sectioned
12 pieces or slices crystallized or uncrystallized ginger

Break the chocolate into sections and place in a double boiler (or one saucepan containing boiling water placed over another. Heat the water over medium-low heat until the chocolate is melted. Dip the orange sections and ginger slices in the chocolate and let drip back into the chocolate. Arrange on a cookie sheet covered with wax paper. Freeze or chill in the refrigerator until hardened. Arrange on a serving dish and keep in the fridge until ready to serve.

Oranges and Candied Ginger dipped in chocolate!

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six to eight servings

Nutty Japanese soba, or buckwheat, noodles are extremely versatile. They can be served cold or hot in soups and stir-fried dishes. Here, soba noodles are mixed with wild mushrooms, Chinese garlic chives, and bok choy. Serve this as a light lunch or dinner, or as a vegetable or staple side dish.

½ pound shiitake mushrooms, rinsed and drained

½ pound cremini mushrooms, minced and drained

1 pound bok choy or baby Chinese cabbage, stem ends trimmed

½ pound soba noodles

2½ tablespoons canola or virgin olive oil

3½ cups garlic chives cut into 1-inch lengths (if not available, use shredded leeks with 3 tablespoons chopped garlic)

1 teaspoon dried chile flakes (optional)

5 tablespoons Chinese rice wine or sake

5 ½ tablespoons light soy sauce, or to taste

1. Remove and discard the stems from the shiitake mushrooms. Trim the cremini stem ends. Cut the mushroom caps into thin slices.

2. Cut the bok choy on the diagonal into ½-inch sections, separating the leafy parts from the stalk sections.

3. Bring 3 quarts of water to a boil in a large pot. Add the stalk sections of bok choy and cook for about 2 minutes, then add the leafy parts and cook for 1 minute, until just tender. Remove with a slotted spoon and refresh under cold running water in a strainer. Drain thoroughly. Bring the water to a boil again and add the soba noodles. Once the water returns to a boil, reduce the heat slightly and cook for 3½ minutes, until al dente. Drain in a colander and rinse the noodles under warm running water. Drain again.

4. Heat a large wok or a skillet until very hot. Add the oil and heat until hot, about 10 seconds. Add the garlic chives and dried chile flakes, if using, and stir-fry until fragrant, about 10 seconds. Add the sliced mushrooms and stir-fry over medium-low heat. Add the rice wine or sake, cover, and cook for 3 minutes, or until the mushrooms are tender. Uncover and turn the heat to high. Add the bok choy and soy sauce, and toss lightly over high heat to heat through. If the soba noodles are sticking together in clumps, rinse in a colander under cold running water. Drain thoroughly. Add the noodles and toss lightly to mix and heat through. Scoop out onto a serving platter and serve immediately.

Copyright Nina Simonds “Spices of Life” 2008

Six servings

I love the flavor and textural contrast of meaty mushrooms and crisp snap peas, particularly when drenched in a sumptuous oyster sauce. If snap peas are unavailable, use snow peas and decrease the cooking time briefly.

½ pound shiitake mushrooms, stems trimmed and lightly rinsed
½ pound oyster mushrooms, stems trimmed and lightly rinsed (if unavailable, substitute shiitake mushrooms)
½ pound cremini mushrooms, stems trimmed and lightly rinsed

Seasonings
1 tablespoon minced garlic
1 tablespoon minced fresh ginger

2½ teaspoons canola or corn oil
1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon rice wine or sake
½ teaspoon salt, or to taste

Oyster Sauce (mixed together)
3½ tablespoons good-quality oyster sauce
1½ tablespoons rice wine or sake
1¼ teaspoons sugar
½ teaspoons toasted sesame oil
½ cup chicken broth or water
1 teaspoon cornstarch

1. With a sharp knife, cut all the mushrooms into quarters, depending on the size.
2. Prepare the Seasonings and set by the stove.
3. Heat a wok or heavy skillet until very hot, add 1 teaspoon of the oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat about 1½ minutes, until the peas are just tender (snow peas will take slightly less time). Remove from the pan and arrange the peas around the outside of a serving plate.
4. Reheat the pan and the remaining 1½ teaspoons oil until very hot. Add the Seasonings and stir-fry about 10 seconds, until fragrant. Add the mushrooms and toss lightly with a spatula over high heat about 1 minute. Add the premixed Oyster Sauce and toss lightly to thicken it, stirring constantly to prevent lumps. Scoop the mushrooms and sauce onto the circle inside the snow peas. Serve immediately.

Copyright Nina Simonds “A Spoonful of Ginger” 2008

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