{"product_id":"spices-of-life-isbn-9780375411601","title":"Spices of Life","description":"In this groundbreaking cookbook, Nina Simonds offers us more than 175 luscious recipes, along with practical tips for a sensible lifestyle, that demonstrate that health-giving foods not only provide pleasure but can make a huge difference in our lives.\u003cbr\u003e\u003cbr\u003eWith her emphasis on the tonic properties of a wide variety of foods, herbs, and spices, this book also brings us up to date on the latest scientific research. In every recipe–gathered from cultures around the world in which good eating is a way of life–Simonds gives us dishes that are both irresistible and have a positive effect on one’s well-being. For example:\u003cbr\u003e\u003cbr\u003e-Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter.\u003cbr\u003e\u003cbr\u003e-Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes.\u003cbr\u003e\u003cbr\u003e-Basil has long been used as a healing salve and in teas. So who wouldn’t feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil?\u003cbr\u003e\u003cbr\u003e-Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken.\u003cbr\u003e\u003cbr\u003e-Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets.\u003cbr\u003e\u003cbr\u003e-And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler.\u003cbr\u003e\u003cbr\u003eTo help us understand what part these health-restoring foods can play in our lives, Simonds peppers \u003ci\u003eSpices of Life\u003c\/i\u003e with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more.\u003cbr\u003e\u003cbr\u003eWith its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.Nina Simonds has lived, studied, and traveled throughout Southeast Asia. For the past thirty years she has taught cooking classes across the United States and in mainland China. An Asian correspondent for \u003ci\u003eGourmet\u003c\/i\u003e and a frequent contributor to \u003ci\u003eThe New York Times \u003c\/i\u003eSunday Travel section, she is also the author of numerous award-winning cookbooks, including \u003ci\u003eA Spoonful of Ginger,\u003c\/i\u003e which won both a James Beard Foundation Award and an IACP Cookbook Award. She lives in Salem, Massachusetts.\u003cb\u003eSTEAMED ASPARAGUS WITH CARDAMOM BUTTER \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003eRich Vellante, the talented executive chef  of Legal Sea Foods restaurants, developed this wonderful recipe during the \"Spices  of Life\" project when we were working with Chef Suresh Vaidyanathan from the Oberoi  Hotel group in India.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e2 tablespoons whole cardamom pods (about 50), smashed with  the flat side of a knife\u003cbr\u003e 1\/4 cup virgin olive oil\u003cbr\u003e 1\/4 cup unsalted butter\u003cbr\u003e 2 pounds  fresh asparagus, tough woody stems snapped off\u003cbr\u003e 1\/2 teaspoon salt\u003cbr\u003e \u003cbr\u003e Six Servings\u003cbr\u003e \u003cbr\u003eFirst\u003cbr\u003eToast the cardamom pods in a heavy skillet for about 5 minutes over low heat,  shaking the pan from time to time until the cardamom is very fragrant. Add the olive  oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor  for about 10 to 15 minutes while the asparagus is cooking.\u003cbr\u003e \u003cbr\u003eSecond\u003cbr\u003eRinse the asparagus  stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer  basket. (If using bamboo, line the basket with a piece of parchment or wax paper.)\u003cbr\u003e \u003cbr\u003eThird\u003cbr\u003eFill a large pot or a wok with several inches of water and heat until boiling.  If using a plate, set it on a tuna fish can with both the top and bottom removed.  Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until  just tender. Remove and arrange on a serving plate.\u003cbr\u003e \u003cbr\u003eFourth\u003cbr\u003ePour the cardamom butter  and sprinkle the salt over the asparagus and serve.\u003cbr\u003e \u003cbr\u003e+ Ayurvedic doctors credit cardamom  with stimulating the heart and aiding digestion. Cardamom, cinnamon, and bay leaves  together are referred to as the \"Three Aromatics.\" The combination is believed to  aid in the absorption of medicine. \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eAVOCADO TOMATO SALSA \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eThis salsa is delicious,  easy, and versatile. I serve it with many grilled foods, including seafood, pork,  and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa  and prevent it from darkening, bury the avocado pits in it, cover tightly, and store  in the refrigerator. It will keep for 3 to 4 days.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e3\/4 pound ripe tomatoes, rinsed  and drained, stems removed\u003cbr\u003e 2 avocados, peeled, pit removed, cut into 1\/4-inch dice\u003cbr\u003e Juice of about 1 1\/2 limes (about 4 1\/2 tablespoons)\u003cbr\u003e 1 jalapeno chile, cored and  seeded, or to taste\u003cbr\u003e 1 tablespoon minced garlic\u003cbr\u003e 1 cup minced scallion greens\u003cbr\u003e 2 tablespoons  fruity extra-virgin olive oil\u003cbr\u003e 1\/2 cup fresh cilantro leaves, chopped coarsely\u003cbr\u003e 1 teaspoon  salt\u003cbr\u003e \u003cbr\u003eMakes 5 to 6 Cups \u003cbr\u003e \u003cbr\u003e First\u003cbr\u003e Cut the tomatoes in half and scoop out the seeds.  Cut into 1\/2-inch dice and put in a serving bowl.\u003cbr\u003e \u003cbr\u003e Second\u003cbr\u003e Add the remaining ingredients  and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use  as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.\u003cbr\u003e \u003cbr\u003e + Avocados help to lower cholesteral and regulate blood pressure, and are good for  the skin.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSPICY SALMON CURRY \u003c\/b\u003e\u003cbr\u003eSix to Eight Servings\u003cbr\u003e \u003ci\u003e\u003cbr\u003eAccording to Camellia Panjabi, author of THE GREAT CURRIES OF INDIA,\"curry,\" as the word is used in India, simply means gravy.  The origin of the word, from kaari, is a meat, vegetable, or seafood dish especially suited to (but not always eaten with) rice.  This aromatic sauce, with its unique blending of myriad flavors, is quite different from the typical overpowering curry sauce.  Other types of seafood, including shrimp, scallops, or other firm-fleshed fish fillets, may be used in place of the salmon.\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e 2 1\/2 tablespoons virgin olive oil\u003cbr\u003e2 medium onions, peeled and chopped coarsely (about 2 cups)\u003cbr\u003e1 28-ounce can whole tomatoes, seeded and diced, with juice (about 2 cups)\u003cbr\u003e1\/4 cup unsweetened coconut milk\u003cbr\u003e1 1\/2 tablespoons firmly packed light brown sugar\u003cbr\u003e2 pounds salmon fillets, skin removed, cut into 2-inch-wide sections\u003cbr\u003e2 cups fresh peas or thawed frozen peas\u003cbr\u003e1 1\/2 teaspoons salt, or to taste\u003cbr\u003e1 teaspoon tamarind pulp dissolved in 2 tablespoons warm water, seeds removed*\u003cbr\u003e3 tablespoons freshly squeezed lemon juice (juice of 1 medium lemon) \u003cbr\u003e\u003cb\u003e\u003cbr\u003eSeasonings\u003c\/b\u003e\u003cbr\u003e 2 small bird's-eye chiles, ends trimmed and seeds removed**\u003cbr\u003e1 small jalapeno chile, ends trimmed and seeds removed\u003cbr\u003e3 stalks lemongrass, ends trimmed to tender heart and tough outer stalks removed, cut into chunks***\u003cbr\u003e8 cloves garlic\u003cbr\u003e1 2-inch length fresh ginger, peeled and cut into small pieces\u003cbr\u003e1 tablespoon ground cumin\u003cbr\u003e1 tablespoon ground coriander\u003cbr\u003e \u003cbr\u003eFirst\u003cbr\u003e Prepare the Seasonings by dropping the ingredients in descending order down the feed tube of a food processor, or into a blender, with the machine running.  Pulse and scrape down the sides of the work bowl with a spatula until you have a rough but even texture.  If the lemongrass remains in large pieces, carefully scrape the seasonings onto a cutting board and chop by hand.\u003cbr\u003e \u003cbr\u003eSecond\u003cbr\u003e Heat a heavy wok or a Dutch oven or large casserole over medium-low heat until very hot but not smoking.  Add the oil and heat until very hot, about 20 seconds.  Add the seasonings and stir-fry over medium heat, stirring constantly with a wooden spoon, for 3 to 4 minutes, until very fragrant.\u003cbr\u003e \u003cbr\u003eThird\u003cbr\u003e Add the chopped onions and stir, then cover and cook, stirring occasionally, for about 4 minutes, until soft and translucent.  Add the tomatoes, coconut milk, and sugar, and cook, partially covered, for 5 to 7 minutes.  Add the salmon, peas, salt, tamarind, and lemon juice, stir together, and cover.  Cook until the fish turns opaque and a knife passes through easily, about 6 to 7 minutes.  Taste for seasoning and serve on a platter or in serving bowls.  Serve with steamed jasmine or basmati rice.\u003cbr\u003e \u003cbr\u003e+Ayurveda cautions against eating too many tomatoes, believing that they can be toxic to the body, but it also considers them to be healing when cooked with certain spices.  Tomato juice with cumin is recommended for improving digestion.\u003cbr\u003e \u003cbr\u003e* If tamarind pulp is unavailable, use freshly squeezed lime juice or cider vinegar to taste.\u003cbr\u003e** If unavailable, substitute 1 1\/2 teaspoon dried chile flakes or to taste.\u003cbr\u003e*** Fresh lemongrass is available at most Asian markets.  You may use dried, but first reconstitute by softening in boiling water to cover for 20 minutes.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46302816665829,"sku":"NP9780375411601","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780375411601.jpg?v=1767737072","url":"https:\/\/k12savings.com\/products\/spices-of-life-isbn-9780375411601","provider":"K12savings","version":"1.0","type":"link"}