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Blog's the staff of life. Today, it's tough to buy fiber-rich, microbiome-friendly 100% whole grain loaves containing health-promoting bran and germ. Most commercial breads use refined white flour in whole or in part, adding sugars, dairy, oils, salt, and preservatives.

In the East there's a beautiful tradition of folding and twisting dough in intricate ways to create eye-catching rolls that are then steamed, not baked. Steaming bread cooks it at far lower temperatures than baking, creating super healthy, tender, moist rolls you eat by tearing off layers to sop up sauces, stews or dunk into soup.

"Tingmo", as they're known in Tibet, are traditionally made with white flour and starch, oil, salt and sugar, however. We can do better!

Here's my new recipe for tender nutty steamed tingmo, made only with red whole wheat flour, wheat germ, water and yeast. That's it. You can eat 'em plain or have fun dusting them with your favorite herbs and spices. Tingmo have become a staple on my plant-...

October 14, 2016

When the weather turns brisk or you need a delicious tonic to heal all manner of ills, this classic Tuscan veggie soup/stew may prove just what the doctor orde

August 8, 2016

 A few months back I did a cooking demo for the Westchester PlantPure meetup, led by the enthusiastic, indefatigable Jeanne Schmacher, who very kindly filmed, edited & shared it here. 

Mushrooms are an invaluable addition to the plant-based pantry.  From a culinary perspective, they lend rich, desirable umami flavor notes.  But from the health perspective they really shine!

There are hundreds of varieties of funghi, from delicate enokis to prodigious king oysters, mild white buttons to the intensely flavored (& favored) porcini & morels. Mushrooms have the unique ability to stimulate our immune systems to fight infection & counter malignancies while ALSO curbing inflammation to counter chronic illnesses, & protect from an over-active immune effects in auto-immune disorders & allergies. Quite remarkable.

You can top this saute on flavorful crostini made from coarsely ground polenta, rich in antioxidants, vitamin Bs & fiber, or millet crost...

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Cathy Katin-Grazzini

Plant-Based Chef, Nutritional Coach, Culinary Instructor

86 Regan Rd, Ridgefield, CT 06877  USA

tel. 203.438.4952

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